Volker on Nostr: I prefer salting and peppering at the end, so the juice stays in the meat. My skillet ...
I prefer salting and peppering at the end, so the juice stays in the meat. My skillet doesn't produce any broth at all; it's too hot and the meat loses very little liquid anyway. That may be a downside, sauce-wise, but I just love my pure meat.
Published at
2024-03-24 07:25:05Event JSON
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