So there is no cookie cutter, “Heat for three minutes, no more and no less and you’re ready to rock and roll.” The thing with stainless steel pans is, there are so many. So, I am gathering it needs to be just right? And it hits me, I am Goldilocks and this pan is my porridge. Beau told me we cannot take that approach with our children.īack to the pan. Stout was named after our favorite beer… A stout. Then again, Stout is standing in the kitchen with me and he looks just like a little bear. No one told me I was going to be reading a version of Goldilocks when I went on my search. If your food is sticking to your pan, it might be: I do some research online and find some tips. I think that trial and error might be best but this time, unlike others, I am not patient enough for that. The next day, food is sticking and burnt.”īut it was just so pretty. One day I am able to cook a perfect chicken breast in it. I keep hearing the words from the sales lady, “Stainless steel pans are pretty hard to master. I think he is finding out how true that statement really is in this moment.īut, it’s just a pan. When he proposed to me, he told me I was unlike any woman he had ever met. Make me the master chef I never wanted to be. I am waiting for the pan to invite me into its life. Wondering if exchanging diamond earrings for a pan was a good idea. It’s November and there I am, standing in my kitchen. If you are just stopping by for the tip and not the story, scroll to the graphic at the end of the post. If there is a tip I found, and I tested it, and it worked, I will share it.
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