tag:blogger.com,1999:blog-4594832939334410220.post8700686336160990308..comments2024-02-12T06:23:51.153-06:00Comments on Deeply Trivial: An Open Letter to Calphon: The Importance of Operational DefinitionsUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4594832939334410220.post-3566331023175695762012-01-03T17:55:10.704-06:002012-01-03T17:55:10.704-06:00Interesting. Another friend told me it's beca...Interesting. Another friend told me it's because I didn't have the pan hot enough! Guess more experimentation is needed on my part. :)Sarahttps://www.blogger.com/profile/13213593768515404983noreply@blogger.comtag:blogger.com,1999:blog-4594832939334410220.post-78704863834631919272012-01-03T02:22:19.042-06:002012-01-03T02:22:19.042-06:00I have had this same problem off and on for years....I have had this same problem off and on for years. There are a few things I have found that help. First, pat the meat dry with a paper towel (water on the surface will encourage sticking). Then preheat the pan to at least a medium heat (but not *too* hot, especially if it is a non-stick pan), and coat the pan and/or meat with an appropriate oil/fat (olive, canola, pork). Finally, the hardest part, if you are trying to move/flip the meat and it is stuck, then just let it ride. It will move when it is ready. Hopefully, this will be when it is a beautifully browned, goat-cheese stuffed chicken breast, and not a blackened, smoking chunk of carbon. <br /><br />Cheers!Math Danhttps://www.blogger.com/profile/07161207865921553046noreply@blogger.com