Tonight I made lamb loin chops in a cast iron pan, hoping to get a nice brown crust. Due to the shape of the bones, though, the surface of the meat didn’t evenly meet the surface of the pan—the bone sort of propped them up. I basted them with butter at the end, but they didn’t get much browner. Is there a way around this problem? Would a different method have worked better?
[link] [comments]
from AskCulinary https://ift.tt/R5W0Bln
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment