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ISO: Browning Chicken

Misc.
What is the trick to browning skinless chicken parts? I haven't had much luck doing it . the meat sticks to the pan and tears off when I turn the pieces. should i be using a hotter pan? cooler pan? cold oil? Help please.

MsgID: 0064730
Shared by: Marti/Brazil
Board: Cooking Club at Recipelink.com
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