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What's wrong with lid-on skillet cooking for meat?

By : | 0 Comments | On : May 23, 2018 | Category : Recipes

I was wondering about this myself. In particular, although there’s clearly no wood involved, does the lidded method impart any smoky flavor to the meat? If I could avoid filling my loft with smoke, while simultaneously adding an insouciance (sorry, I’ve never had the opportunity to use that word before) Reading More May Cause Envy…  

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