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When you take any of this oil and you cook it, when you throw it into the pan, you put it onto the hot stove,
oiling you cook it when you throw into the pan you put onto
It's a flash in the pan.
It's a flash in the pan.
So, in this case, we are adding ginger and garlic, we are putting it into the pan.
So, let's add our meat and vegetables to the oil, ginger and garlic that are already in the pan.
About to get the slow burgers on the pan.
About to get the slug burgers on the pan.
Once that bacon starts to get really nice and crispy, lay it nice and flat in the pan.
So, eggs, always crack on a flat surface, into the pan, straight off, and in.
Kind of shake the pan frequently so you're getting the potatoes rolled around in all that warm butter, and they're finishing cooking in the butter, and they're absorbing all the flavor, and then they're also getting nice and crispy on the outside.
Kind of shake the pan frequently so you're getting the potatoes rolled around in all that warm butter,
If it becomes too hot, move the pan over and just let it cool down, okay?
Flood the pan with too much in there.
I'm about to start pounding my chicken, get it really thin so I can start serving it in the pan.
I'm about to start pounding my chicken, get it really thin so I can start searing it in the pan.
The pan on top is really important.
The pan on top is really important.
Now, let's get some oil in the pan, okay?
Now, let's get some oil in the pan, OK?