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Geoff 1 year ago
#20 There's a tip! I always pound my chicken breasts after I cook it. It comes out nice and flakey!
       
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Thom 1 year ago
Geoff,

You just like beating your meat...
       
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Sibbie 1 year ago
Thom,

the innuendo is strong in this one.
       
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"If you’re searing a bunch of little things in a pan, like scallops, set them in the pan in a clock-like circular pattern. That way, you’ll be able to easily keep track of where to start flipping, and then you can just move clockwise down the line. Seems obvious, but I was just haphazardly throwing pieces of meat or seafood in a pan prior to seeing this done on a cooking show."

 

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