Can someone tell me why my chicken is always undercooked? I do 7 mins on each side, sometimes a bit more, but every time I take it off the the cast iron and cut it, it’s undercooked. (Don’t worry, it goes back on the cast iron... But is it normal to do this every time?)
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Overall seems like it is the thickness of the chicken, I didn’t butterfly cut it this time since my chefs knife is kinda dull and I need a better one. I did cut it in half, but I think they were still thick. I’ll try a butterfly cut next time!
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While I have you here, anyone have any tips so my fire alarm stops going off when I cook? That’d be nice.
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One last question- I always season my cast iron with olive oil after cleaning it. I know grapeseed oil is better for cooking meat but if I season my cast iron with olive oil, should I be seasoning it with grapeseed instead? I do use the cast iron to cook other things besides meat
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the olive oil may actually be what’s causing the smoke from your previous tweet, it’s also helpful to use some salt to soak it up a bit and “scrub” the greasy bits out a little
Wydaje się, że ładowanie zajmuje dużo czasu.
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