i used an entire onion this time and some apple cider vinegar since it didn't have enough acid last time. MUCH better now
i also let it marinate for over an hour
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Im an electric range non cast iron havin butt nikka, PeepeeButtKiss's shit doesnt really ever turn out like that unless PeepeeButtKiss grill
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i used a nonstick pan on an electric range too..
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Well im just tarded then
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Your heating element might be getting cached out, does it seem like it's basically on or off with hardly any control?
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PeepeeButtKiss think thats more too do with the infinite switch if it applies too much or too little voltage.
But that said PeepeeButtKiss's range seems totally fine, PeepeeButtKiss think PeepeeButtKiss just dont use high enough heat on the stove because the oil or butter in the pan always gets burnt. On the grill that isnt a worry so PeepeeButtKiss sear the shit out of the outside then let it cook thru on the inside
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You can clarify your butter to push up its burn point and avoid that.
Gently heat a pound of two or butter, keep it well under even a simmer. After a bit it'll seperate into 3 layers, use a spoon to remove the top layer. Let it set for 15-20 min. Carefully pour the next layer into a container, that's your butter. Careful not to let the some of the bottom get in there. The top and bottom layers are fat solids, that's what burns. The butter part will keep longer now, has a higher smoke point, and is liquid at room temp. You can throw the top and bottom layers into some Alfredo or something to make it richer.
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is clarified butter the same thing as ghee? Cuz I've used that a few times and its tasty.
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Yes, if they sell that near you be lazy and use that.
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PeepeeButtKiss is lazy.
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normal pan or "griddle pan" ?
I like the later for things that can be grilled for the nice sear marks.
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Get a butane torch, won't fix everything, but will definitely let you hit the outside a little better.
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