How To Cook Thin Chicken Breast in the Oven | Easy and Delicious Recipe

How To Cook Thin Chicken Breast in the Oven

Cooking thin chicken breast in the oven offers a convenient and versatile method to achieve delicious and tender results. Whether you’re a novice cook or a seasoned chef, mastering this technique can elevate your culinary skills and expand your repertoire of flavorful dishes. In this section, we will delve into the art of cooking thin chicken breast in the oven, exploring its benefits and providing detailed guidance on each step of the process.

Point 1: Proper Preparation and Seasoning

To ensure a delectable outcome, it is crucial to properly prepare and season thin chicken breast before placing it in the oven. Begin by gently patting the chicken breasts dry with a paper towel to remove any excess moisture. This step helps promote even cooking and enhances the browning process.

Next, consider marinating the chicken breasts to infuse them with additional flavor. A simple marinade can be made using ingredients like olive oil, lemon juice, garlic, and herbs. Allow the chicken to marinate for at least 30 minutes, or even overnight, to maximize the flavor infusion.

When it comes to seasoning, be generous with salt and pepper, ensuring that both sides of the chicken breasts are evenly coated. Additionally, you can experiment with various herbs and spices to add depth and complexity to the dish. Popular choices include paprika, thyme, rosemary, or a blend of Italian herbs.

Point 2: Optimal Cooking Temperature and Time

Achieving perfectly cooked thin chicken breast requires careful attention to temperature and cooking time. Preheat your oven to 400°F (200°C) to ensure a hot and consistent cooking environment.

Place the seasoned chicken breasts on a baking sheet lined with parchment paper or aluminum foil. This helps prevent sticking and makes cleanup easier. For even cooking, it is advisable to leave some space between the chicken breasts on the baking sheet.

Cook the chicken breasts in the preheated oven for approximately 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). It is essential to use a meat thermometer to accurately gauge the doneness of the chicken. Overcooking can result in dry and tough meat, while undercooking can pose health risks.

Throughout the cooking process, you can baste the chicken breasts with any remaining marinade or pan juices to enhance their moisture and flavor. However, be cautious not to open the oven door too frequently, as this can cause temperature fluctuations and affect the cooking time.

By following these preparations and cooking guidelines, you can unlock the full potential of thin chicken breast in the oven. The next section will explore additional tips and variations to further enhance your culinary journey.

  1. Advantages of using thin chicken breast for quick and even cooking:

Thin chicken breast offers several advantages when it comes to cooking:

  1. Quick cooking time: Thin chicken breast cooks faster compared to thicker cuts. Its reduced thickness allows for quicker heat penetration, resulting in shorter cooking times. This can be particularly beneficial when you’re looking to prepare meals in a time-efficient manner.
  2. Even cooking: Thin chicken breast cooks more evenly due to its reduced thickness. With a thinner cut, there is less risk of the outer layers becoming overcooked while the center remains undercooked. This ensures a consistent texture and doneness throughout the chicken breast.
  3. Versatility in cooking methods: Thin chicken breast is well-suited for various cooking methods, including grilling, pan-searing, baking, or stir-frying. Its thinness allows for faster and more efficient heat transfer, making it adaptable to different cooking techniques.
  4. Suitability for various recipes and flavor absorption:

Thin chicken breast offers versatility in terms of recipe options and flavor absorption:

  1. Recipe versatility: Thin chicken breast can be used in a wide range of recipes, such as chicken piccata, chicken stir-fry, chicken wraps, or chicken sandwiches. Its thinness allows for easier incorporation into dishes that require quick cooking or layering with other ingredients.
  2. Enhanced flavor absorption: Thin chicken breast has a larger surface area compared to thicker cuts, which allows for better absorption of marinades, seasonings, and sauces. This means that flavors can penetrate the meat more effectively, resulting in a more flavorful and delicious end product.
  3. Tender texture: Thin chicken breast tends to have a more tender texture compared to thicker cuts. This can be advantageous when you’re aiming for a tender and juicy chicken dish, as the reduced thickness helps prevent the meat from becoming tough or dry during cooking.

In summary, choosing thin chicken breast offers advantages such as quick and even cooking, versatility in cooking methods, suitability for various recipes, and enhanced flavor absorption. These factors make it a popular choice for those seeking efficient and flavorful chicken dishes.

Thin chicken breast offers several advantages when it comes to cooking. Here are some reasons why you might choose thin chicken breast:

  1. Quick and even cooking: Thin chicken breast cooks faster compared to thicker cuts. Its reduced thickness allows for quicker heat penetration, resulting in shorter cooking times. Additionally, the thinness promotes more even cooking, reducing the risk of overcooking the exterior while ensuring the interior is fully cooked.
  2. Suitability for various recipes: Thin chicken breast is versatile and can be used in a wide range of recipes. It is particularly well-suited for dishes that require shorter cooking times, such as stir-fries, sautés, and pan-searing. Its thinness allows for faster cooking, making it convenient for quick weeknight meals or when you’re short on time.
  3. Flavor absorption: Thin chicken breast has a larger surface area compared to thicker cuts, which means it has more exposure to marinades, seasonings, and sauces. This increased surface area allows for better flavor absorption, resulting in a more flavorful and delicious end product. Whether you’re marinating, seasoning, or coating the chicken, the thinness of the breast ensures that the flavors penetrate the meat more effectively.

Overall, choosing thin chicken breast can save you time in the kitchen, provide even cooking, and enhance the flavor of your dishes. However, it’s important to note that thin chicken breast can be more prone to drying out if overcooked, so it’s crucial to monitor the cooking process closely to achieve the desired level of doneness.

Methods to be followed:

  1. Method 1: Quick High-Heat Cooking
  2. Temperature and time recommendations: Preheat the oven to 425°F (220°C). Cook the thin chicken breast for approximately 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  3. Tips for achieving a crispy exterior and juicy interior: To achieve a crispy exterior, you can lightly coat the chicken breast with oil or melted butter before cooking. Additionally, you can use a baking rack placed on a baking sheet to allow air circulation and promote even browning. To maintain juiciness, avoid overcooking the chicken breast and consider marinating it beforehand to enhance flavor and moisture.
  4. Method 2: Low and Slow Cooking
  5. Temperature and time recommendations: Preheat the oven to 275°F (135°C). Cook the thin chicken breast for approximately 30-40 minutes or until the internal temperature reaches 165°F (74°C).
  6. Benefits of this method for tender and moist chicken: Cooking the chicken breast at a lower temperature for a longer duration helps to retain moisture and tenderness. This method is particularly useful for thin chicken breasts, as it reduces the risk of drying out the meat. It allows the chicken to cook more evenly and results in a juicy and tender texture.

Remember to always use a meat thermometer to ensure the chicken breast reaches the recommended internal temperature for safe consumption. Additionally, feel free to experiment with seasonings, herbs, or spices to enhance the flavor of your chicken breast.

Frequently Asked Questions (FAQ)

  1. How long does it take to cook thin chicken breast in the oven?

The cooking time for thin chicken breast in the oven typically ranges from 15 to 20 minutes at 375°F (190°C). However, the exact cooking time may vary depending on the thickness of the chicken breasts and your oven’s performance. It’s important to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.

  1. Can I use bone-in chicken breast instead of boneless for this recipe?

Yes, you can use bone-in chicken breast instead of boneless for this recipe. However, bone-in chicken breasts may require slightly longer cooking times compared to boneless ones. Make sure to adjust the cooking time accordingly and always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).

  1. How can I prevent thin chicken breast from drying out in the oven?

To prevent thin chicken breast from drying out in the oven, you can follow these tips:

Avoid overcooking the chicken. Remove it from the oven as soon as it reaches an internal temperature of 165°F (74°C).

Consider marinating the chicken beforehand to add flavor and moisture.

Cover the chicken breasts loosely with foil during cooking to help retain moisture.

Brushing the chicken with olive oil or melted butter before cooking can also help keep it moist.

  1. Can I use frozen chicken breast for this recipe?

It’s recommended to use thawed chicken breast for the best results. If using frozen chicken breast, make sure to thaw it completely in the refrigerator before cooking. Cooking frozen chicken directly from frozen may result in uneven cooking and potentially unsafe internal temperatures.

  1. How should I store leftover cooked chicken breast?

Leftover cooked chicken breast should be stored in an airtight container in the refrigerator and consumed within 3-4 days. You can also freeze cooked chicken breast for longer storage. Make sure to cool it completely before freezing and use freezer-safe containers or bags. Thaw frozen cooked chicken breast in the refrigerator overnight before reheating and consuming.





How To Cook Duck Perfectly: A Comprehensive Guide

Mastering the Art of Cooking Duck

How to cook duck perfectly


Do you want to know how to cook duck perfectly and you are still not sure how to go about it, you are in the right place. Duck is a culinary delight that elevates any dining experience, especially when entertaining guests. This versatile bird can be prepared in various ways, each offering a unique taste and texture. Whether you’re cooking succulent duck breasts or opting for the traditional confit duck legs or even venturing into the realm of roasting a whole duck, this guide will walk you through the steps to achieve a perfect duck dish every time.

How to Cook Duck Breast

Preparing the Duck Breast

Duck breasts boast a thick layer of fat that requires careful handling for optimal results. Begin by seasoning the breast and allowing it to reach room temperature, enhancing its flavors. Score the skin to expose more fat to the heat, then place it skin-side down in a cold pan. Gradually heat the pan, allowing the fat to render out and the skin to crisp up, preventing any undesirable burning.

Pan-fried Duck Breast Recipe


2 duck breasts

A knob of butter

Score the duck breasts with parallel cuts, ensuring not to cut through to the flesh. Season generously and let them reach room temperature.

Place the breasts skin-side down in a cold pan, gradually heating it. Fry for 6-7 minutes until the skin is crisp and brown, draining off excess fat.

Flip the breasts, add butter, and cook for an additional 5 minutes until the meat is browned. Rest for 10 minutes before slicing and serving.

Mastering Confit Duck Legs

Duck legs are traditionally prepared as ‘confit,’ preserving them in duck fat for succulence. While the traditional method involves slow-cooking in duck fat, an alternative involves cooking the legs in stock or wine before crisping them up in the oven.

Brush off excess fat from the duck legs, place them in a tin, and roast in a preheated oven at 220C/fan 200C/gas 7 for 30-40 minutes, turning for even crispiness.

How to Roast a Duck

Roasting a whole duck can be approached in two ways: the Chinese-style with lacquered skin or similar to roast chicken. To avoid greasiness, it’s crucial to de-fat the duck by scoring and pricking the skin.

Ingredients: Roast Duck Recipe

1 large duck

Heat the oven to 120C/fan 100C/gas ½. Remove excess fat from the cavity and score the skin in a criss-cross pattern.

Generously rub the duck with flaky sea salt, placing it breast-side down on a rack over a roasting tray.

Roast for 3 hours, turning the duck over after 30 minutes at 180C/fan 160C/gas 4. Rest for 10 minutes before serving.

Achieving Crispy Duck Skin

Essential Tips for Crispy Skin

Crisping the duck skin is an art. Whether it’s a duck breast or a whole duck, follow these principles for the crispiest results:

Dry the skin thoroughly, preferably overnight for a whole duck.

Score or prick the skin to allow fat to escape.

Keep the fat hot, avoiding the addition of any liquids to the skin-side of the duck.

Handling Duck Fat

Don’t Waste the Goodness

Leftover duck fat is a treasure. Pour it into a container and chill. Use it within a week for roasting potatoes. For prolonged storage, lift off any jellied juices, reheat, strain, and freeze in cubes. Ensure the fat is sizzling hot before adding potatoes for that perfect crispiness.

Beyond the Basics: Exploring Global Duck Delicacies

Duck is a culinary canvas, celebrated worldwide in various delectable dishes. Here, we delve into five popular duck recipes from different corners of the globe, inviting you to embark on a flavorful journey.

  1. French Duck Confit: Canard Confit

Originating from Gascony, France, Duck Confit is a timeless classic. Legs are slow-cooked in their juices, enhancing tenderness, before being crisped up to perfection. Serve it with potatoes or atop a bed of fresh greens for an authentic French experience.

  1. Thai Red Curry Duck: Ped Phad Phong Kari

Thailand adds its vibrant touch to duck with this spicy and aromatic red curry. Succulent duck pieces are bathed in a coconut milk-based curry, infused with Thai herbs and spices. Served alongside jasmine rice, this dish promises a symphony of flavors.

  1. Peking Duck Pancakes:

Travel to China with the iconic Peking Duck. The crispy skin is thinly sliced and nestled in delicate pancakes with hoisin sauce, sliced scallions, and cucumber. This dish represents the epitome of Chinese culinary finesse.

  1. Italian Duck Ragu: Anatra al Ragù

Italy contributes to the duck saga with a hearty ragu. Duck is slow-cooked in a rich tomato-based sauce, resulting in a savory, soul-warming dish. Toss it with your favorite pasta for an Italian dining experience.

  1. Moroccan Spiced Duck: Djej Mechoui

Morocco introduces a burst of North African flavors with spiced duck. Marinated with an array of aromatic spices, it’s roasted to perfection. Served with couscous or flatbreads, this dish showcases the unique blend of sweet and savory notes.

Frequently Asked Questions (FAQ)

Q1: Can I substitute duck fat with other oils when roasting potatoes?

A1: While duck fat imparts a unique flavor, you can substitute it with oils like olive or vegetable. However, for that authentic crispiness, nothing beats duck fat.

Q2: How can I prevent the duck skin from burning during pan-frying?

A2: To prevent burning, start with a cold pan and gradually heat it. Score the skin to allow fat to escape, ensuring a crisp texture without the risk of burning.

Q3: Can I use frozen duck for these recipes?

A3: Fresh duck is recommended for optimal results. If using frozen, ensure thorough thawing in the refrigerator before cooking.

Q4: What’s the key to achieving tender duck meat in confit?

A4: The key lies in the slow-cooking process. Allow the duck legs to cook in their juices or fat at a low temperature, preserving their succulence.

Q5: How can I add a personal touch to these recipes?

A5: Experiment with herbs, spices, and side dishes. Personalizing the seasoning or accompaniments can elevate these recipes to match your taste preferences.

Embark on your duck culinary adventure, exploring these global recipes that promise to tantalize your taste buds with every bite.

Wrapping up—How to cook duck

Duck, when cooked with care and attention, can be a culinary masterpiece. Whether you prefer the tenderness of duck breasts, the succulence of confit duck legs, or the richness of a roasted whole duck, this guide equips you with the knowledge to elevate your duck-cooking skills and impress your guests. Explore the world of duck with confidence, and try to spread your knowledge on how to cook duck in your friend circle. Now it is time to savor the delicious results of your efforts. Get going!






Guyanese Pholourie Recipe : A Savory Delight for Every Occasion!

guyanese pholourie recipe

Guyanese Pholourie

If you go through this Guyanese pholourie recipe post, you will find out that Guyanese Pholourie is a delightful appetizer that has captured the hearts and taste buds of many. These savory split pea fritters are traditionally served alongside a bowl of tangy tamarind chutney or spicy mango sour. With each bite, you’ll be craving for more of these delectable treats. In this article, we’ll explore the rich history and versatility of Guyanese Pholourie, along with a detailed Guyanese pholourie recipe to recreate this beloved dish at home.

The Perfect Crowd-Pleaser

No Guyanese gathering is complete without a platter of Pholourie. These fritters are not only a delicious snack or appetizer, but they also cater to a wide range of tastes and dietary preferences as they are vegan and mildly spiced. The versatility of Pholourie makes it a hit at various occasions, whether it’s a holiday celebration or a casual get-together.

A Taste of Tradition: Celebrating Holidays with Pholourie

In many Caribbean homes, which has a mix of both Indian as  well as Christian cultures, Pholourie is a staple during Hindu festivals like Holi and Diwali, as well as Christmas. While sweeter snacks took the spotlight during Holi, the savory Pholourie is always a part of the family dinner. Its unique combination of flavors and textures, with an airy and crisp outer layer and a fluffy inside infused with cumin and split pea goodness, make it a favorite among everyone.

What sets Pholourie apart, aside from its delicious taste, is its ability to elevate any social gathering. It can be served hot or at room temperature and can be left out on a buffet table for hours without losing its appeal. Guests can enjoy it as a standalone snack or incorporate it into a full meal, making it a versatile and convenient choice for hosts.

Unlocking the Flavors: Exploring Guyanese Pholourie

A Fusion of Cultures

Guyanese Pholourie is a delightful culinary contribution from Indian indentured laborers who arrived in the West Indies in the 1800s. It reflects the fusion of Indian and Caribbean flavors, resulting in a unique and delicious treat. One of the key ingredients that give Pholourie its distinct taste is geera, or ground roasted cumin. You can either purchase geera online or make your own by toasting whole cumin seeds until fragrant and grinding them to a fine consistency.

Variations and Personalization

Pholourie recipes can vary from one West Indian household to another. While traditional Guyanese Pholourie uses soaked and blended dried yellow split peas, some versions utilize split pea flour for convenience. The texture can also range from denser to airier, depending on personal preferences. Additionally, different recipes incorporate variations such as the use of baking powder or yeast, and the inclusion or omission of ground split peas. In Trinidadian cuisine, Pholourie often includes green seasoning and/or split pea flour, resulting in larger and fluffier fritters that pair perfectly with tamarind sauce or chutney.

Crafting Guyanese Pholourie: A Step-by-Step Guide

Toasting Cumin for Enhanced Flavor

To achieve the hallmark geera flavor in your Pholourie, it is essential to use roasted ground cumin. If you can’t find roasted cumin seeds, you can easily toast regular cumin seeds at home. Simply heat them in a non-stick skillet over low heat until they turn dark brown and release a fragrant aroma. Grind the toasted seeds to a fine powder using a spice grinder, and you’ll have homemade roasted cumin ready to enhance the flavor of your Pholourie.

Creating the Perfect Batter

The process of making Pholourie is straightforward. The dry ingredients, including split pea flour, all-purpose flour, baking powder, geera, turmeric, and salt, are combined in a mixing bowl. The batter is then prepared by adding warm water, bloomed yeast, grated garlic, minced habanero pepper, and a touch of yellow food coloring. Stir the mixture until you achieve a thick pancake-like batter, which should have little bubbles on the surface, indicating its readiness for frying. Allow the batter to rest for 45 minutes to 1 hour, during which it will become airy and hold its shape.

The Art of Frying

To ensure optimal results, it’s recommended to use a deep pot, such as a Dutch oven, for frying. This will allow the Pholourie to cook evenly without becoming flat on one side. Maintain the oil temperature around 350°F and use a slotted spoon to turn the fritters frequently for even browning. By following these steps, you’ll achieve perfectly golden and crispy Pholourie that are ready to be devoured.

Tips and Tricks for Pholourie Perfection

To master the art of Pholourie making, here are some tips and tricks to keep in mind:

Give the batter enough time to rise – Allocate 45 minutes to 1 hour for the batter to rest and develop its airy texture.

Choose high-quality yeast – Ensure your yeast is fresh and active by blooming it before incorporating it into the batter. The Red Star Platinum brand is recommended for its reliability and consistent performance.

Don’t fear the oil – While traditional Pholourie involves picking up the batter by hand and dropping it into the hot oil, if you’re apprehensive about getting close to hot oil, using a 1 tablespoon-sized cookie scoop can be a great alternative.

Embrace the vibrant yellow – Guyanese Pholourie often incorporates yellow food coloring to enhance its visual appeal. Although optional, a few drops of food coloring can add that extra touch of vibrancy to your fritters.

Accompaniments: Dipping Sauces for Extra Flavor

Pholourie is best enjoyed with complementary dipping sauces. Two popular choices are tamarind sauce and mango sour. Tamarind sauce offers a delightful balance of spiciness, sweetness, sourness, and tanginess, while mango sour combines the tangy flavor of unripened green mangoes with garlic, salt, and hot scotch bonnet or wiri wiri peppers. These sauces elevate the Pholourie experience and leave you wanting more.

Make Ahead and Storage Instructions

To streamline your preparation, you can make the Pholourie batter up to two hours in advance. However, it’s not recommended to refrigerate the batter overnight, as the garlic may cause it to develop an undesirable sour taste. After the batter has risen, it can be left on the counter until you’re ready to fry. Once cooked, allow the Pholourie to cool in a dish with a lightly fitted piece of foil to prevent sogginess from steam. While they are best enjoyed on the day they are made, you can reheat them in the microwave the next day for a quick and satisfying snack.

Guyanese Pholourie is a culinary gem that brings together the rich heritage of Indian and Caribbean flavors. With its savory taste, airy texture, and versatility, it has become a beloved dish for celebrations and gatherings. By following the step-by-step recipe and incorporating the recommended tips, you’ll be able to create Pholourie that will impress your guests and leave them wanting more. With its vibrant yellow color and irresistible aroma, this appetizer is sure to be a hit at any occasion.

Remember, Pholourie is not just a snack or appetizer; it’s a symbol of cultural fusion and the coming together of flavors from different backgrounds. So, let’s dive into the recipe and unleash the full potential of Guyanese Pholourie!

Guyanese Pholourie: Preparation

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Resting Time: 60 minutes

Total Time: 95 minutes

Servings: 5 servings

Yield: 30 fritters


1/2 teaspoon (2g) granulated sugar

1 teaspoon (4g) active dry yeast

1/4 cup lukewarm water

1 cup (160g) split pea flour (see Recipe Note)

1 1/4 cup (150g) all-purpose flour

1/2 teaspoon (2g) baking powder

1 1/2 teaspoon (6g) geera (roasted ground cumin, see Recipe Note)

1/2 teaspoon (2g) turmeric powder

2 teaspoons (4g) salt

1 1/2 cups warm water

4 cloves garlic, grated

1 small habanero or Scotch bonnet pepper, minced

6 drops yellow food coloring

2 cups neutral oil, for frying (such as canola or vegetable oil)


Bloom the yeast: In a small bowl, combine the granulated sugar, active dry yeast, and lukewarm water. Stir well and let it sit for about 15 minutes until the yeast becomes fluffy, frothy, and doubled in size.

Combine the dry ingredients: In a large mixing bowl, whisk together the split pea flour, all-purpose flour, baking powder, geera, turmeric, and salt until well combined.

Add the bloomed yeast to the dry ingredients: Create a well in the center of the dry ingredients and pour in the 1 1/2 cups of warm water, bloomed yeast mixture, grated garlic, minced habanero pepper, and yellow food coloring. Stir the ingredients together with a rubber spatula until a thick pancake-like batter forms.

Let the batter rest: Cover the bowl with a piece of foil and let the batter rest for 45 minutes to 1 hour. During this time, the batter will develop bubbles on the surface and become airy. It should hold its shape when scooped with a cookie scoop.

Heat the oil in a heavy-bottomed pot: In a deep pot, such as a Dutch oven, heat the neutral oil over medium-high heat until it reaches 350°F. Prepare a plate lined with paper towels for draining the fried Pholourie.

Fry the Pholourie: Using a tablespoon-sized cookie scoop or your hands, carefully drop portions of the batter into the hot oil. Be cautious to avoid any splashes. Fry a few pieces at a time, turning them frequently to ensure even browning. The fritters will puff up and turn golden brown in approximately 1 minute. Use a slotted spoon to remove the Pholourie from the oil and drain them on the prepared plate lined with paper towels.

Serve and enjoy: Pholourie is best enjoyed warm and paired with tamarind sauce or mango sour. The tanginess of the dipping sauces complements the savory fritters perfectly. Dive into the flavors and savor every bite!

Note: Yellow split pea flour can be found in West Indian markets or ordered online. Bedessee brand is highly recommended for its quality. If unavailable, ensure that the split pea flour you choose contains only ground yellow split peas.

You should also note that If roasted ground cumin (geera) is not available, you can toast regular cumin seeds in a non-stick skillet over low heat until dark brown. Grind the toasted seeds in a spice grinder until finely ground and powdery.

Wrapping up

Bringing People Together Through Food

Guyanese Pholourie is more than just a dish; it’s a representation of the fusion of cultures and the joy of sharing food with loved ones. By following this recipe, you’ll be able to recreate the flavors of Guyanese Pholourie and embark on a culinary journey that will delight your taste buds and those of your guests.

Whether you’re celebrating a holiday, hosting a gathering, or simply indulging in a tasty snack, Pholourie is the perfect choice. Its crispy exterior, fluffy interior, and aromatic blend of spices will leave a lasting impression and create unforgettable memories.

So, gather your ingredients, heat up that oil, and get ready to experience the magic of Guyanese Pholourie recipe. Happy cooking and happy eating!



Sweetcorn and Scrambled Eggs: A Lip-Smacking Breakfast Combination!

Hey there, breakfast enthusiasts! Are you tired of the same old morning routine? Well, get ready to shake things up with a breakfast that will make your taste buds do the tango—sweetcorn and scrambled eggs! Trust me, this combo is a game-changer. In this scrumptious article, I’ll spill the beans (or should I say corn?) on how to whip up a breakfast masterpiece that’ll leave you craving for seconds. So, put on your apron and let’s dive into the world of sweetcorn and scrambled eggs!

The Perfect Pairing: Sweetcorn and Scrambled Eggs Picture this: plump, juicy sweetcorn kernels mingling with fluffy, creamy scrambled eggs. It’s a match made in breakfast heaven, my friend. The natural sweetness of corn combined with the velvety goodness of scrambled eggs creates a flavor explosion that’ll have you reaching for your fork in record time.

Recipe Ingredients

Ingredients: Let’s Round Up the Culinary Superstars Now, before we embark on this culinary adventure, let’s gather our trusty ingredients. Here’s the lineup:

  • 2 cups of sweetcorn kernels (fresh or frozen)
  • 4 large eggs
  • 1 tablespoon of butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 small red bell pepper, diced
  • Salt and pepper to taste
  • 1/4 teaspoon of paprika (optional)
  • 2 tablespoons of chopped fresh parsley (optional)


With our ingredients ready to rock and roll, let’s dive into the tantalizing process of creating this breakfast marvel.

Step 1: Sautéing the Aromatics Okay, butter lovers, it’s time to get that skillet sizzling! Melt a glorious tablespoon of butter in a large skillet over medium heat. As it starts to dance and bubble, toss in the finely chopped onion and minced garlic. Watch the magic happen as the intoxicating aroma fills your kitchen. Ah, the sweet symphony of sizzling onions and garlic—music to my taste buds!

Step 2: Adding the Sweetcorn and Red Bell Pepper Now, it’s time to introduce our star ingredient—the mighty sweetcorn kernels. Toss them into the skillet, letting them cozy up to the sautéed aromatics. But wait, we need a pop of color and crunch! Enter the diced red bell pepper, bringing its vibrant personality to the breakfast party. Let them all mingle and get to know each other, infusing the skillet with a medley of flavors.

Step 3: Seasoning and Preparing the Eggs As the sweetcorn and red bell pepper work their magic, let’s turn our attention to the eggs. Crack those beauties into a bowl and whisk them with gusto. Show them who’s boss! Now, it’s time to sprinkle some love on those eggs—add a pinch of salt, pepper, and a smidge of paprika if you’re feeling fancy. Whisk away until the eggs are a harmonious blend of flavors, ready to take center stage.

Step 4: Scrambling the Eggs Clear some space in the skillet by pushing aside the sweetcorn and pepper medley. Make room for the star of the show—the scrambled eggs! Pour them into the cleared space and watch as they begin to set around the edges. It’s time to get your spatula twirling. Gently scramble those eggs, letting them mingle with the sweetcorn mixture. Keep stirring until the eggs are cooked to perfection—soft, fluffy, and oh-so-luscious.

Step 5: Finishing Touches and Presentation We’re almost there, my breakfast aficionados! Give the dish a taste and sprinkle a little extra salt and pepper if needed. Now, here’s a secret ingredient—fresh parsley! It adds a burst of freshness and a splash of vibrant green that will make your breakfast plate Instagram-worthy. Go ahead, shower your scrambled eggs and sweetcorn with this delightful herb for that final touch of flavor.

Wrapping up

And there you have it, breakfast lovers—a match made in culinary heaven: sweetcorn and scrambled eggs. This delightful duo will take your taste buds on a rollercoaster ride they won’t forget. Say goodbye to boring breakfasts and hello to a flavor-packed start to your day. So, roll up your sleeves, grab a skillet, and let the sweetcorn and scrambled eggs magic unfold in your kitchen.

Remember, breakfast is the most important meal of the day, so why settle for the ordinary when you can indulge in the extraordinary? Sweetcorn and scrambled eggs are here to rescue your mornings from utter boredom and mediocrity. Trust me, your taste buds will thank you for it. So, gather your ingredients, work out your breakfast magic, and get ready to savor a heavenly breakfast experience with family and friends!


What Does Sofritas Taste Like?

 Does Sofritas taste good?

What exactly does Sofritas taste like? If you’re curious about the taste and smell of sofritas, you’re in the right place, since today we are going to take a closer at this unique dish. If you’re interested in knowing more about the flavor of sofritas, read on.

It is similar to the skin of tofu in texture and taste. Sofritas comes with a wide range of options, ranging from classic shredded tofu to ground beef. It is chewier than typical tofu, and is delicious with spicy Chipotle dishes, like tacos or sofritas burrito bowls.

It’s made from organic, non-GMO tofu which is cooked and then tossed with mildly roasted chipotle and mild poblanos peppers. The Sofritas are infused with a smoky, slightly spicy flavor that’s ideal for people who love spicy flavors.

If you’re seeking a meaty texture and a smoky flavor, Sofritas is the right recipe for you. Yes, if you’re in search of an abundant protein, non-meat dish that is delicious, Sofritas is an excellent vegan protein option!

Chipotle Mexican Grill has been very popular for quite a while, but what exactly is sofritas? Sofritas is a plant-based alternative to Chipotle restaurants.

It’s not as smooth that meat-based proteins such as steak or chicken, but instead it’s denser than these alternatives.

What exactly is Sofritas?

Sofritas is the latest delicious Chipotle product which can help make the burrito bowl as satisfying and filling as it is without all the extra calories.

It’s a new, vegan substitute for meat by Chipotle that will be sold in its stores throughout the nation.

Chipotle is well-known for its dedication to fresh, organic ingredients, and sustainable farming practices.

So Sofritas are made using non-GMO tofu that’s been cooked in chipotle chilis as well as poblanos roasted, and a blend of spices. Sofritas is gluten-free as well.

The new protein alternative that is vegan could be made available with any taco or burrito bowl order at no extra cost when you request your server to prepare this “sofrito style”.

It can be shredded like pulled pork or mashed as ground beef, whichever you prefer.

They can be enjoyed in the form of an appetizer a side dish, or as a main course and are available in three different flavors such as chili spice, green tomatillo-serrano sauce and roast red pepper tomatillo sauce.

What is Chipotle’s Sofritas composed of?

Chipotle’s vegan alternative called “Sofrito” uses soybeans to replace meat and give it a distinct Mexican taste that will please vegetarians without losing the flavor of the meat.

Chipotle’s Sofritas consist of tofu cooked in a spicy chipotle flavor with mild poblanos roasted with spices. The dish is then topped off with cooked tomatoes and cooked onions. Delicious and healthy, that’s what Chipotle is all about.

But don’t worry! Protein-rich Sofritas will help reduce any guilt that you might feel after eating food at the restaurant.

How popular is Chipotle’s Sofritas?

Chipotle’s Sofritas has rapidly become the most sought-after product on the menu. However, nobody could have guessed that this non-meat alternative would be so popular.

Sofritas are made up of chipotle chiles, shredded tofu along with other ingredients. It’s so popular that it has become a part of the menu at Chipotle restaurants across the United States.

It was introduced in 2014 to meet customers’ increasing need for better vegan alternatives. Since the introduction of the product, the sales have been increasing, reaching $30 million just in the last year.

Sofritas offers the chance to be not only to be healthier than beef but also more cost-effective than meat, but also less expensive. Chipotle’s success with its new product shows that consumers like protein from plants in the event of a chance.

Is Sofritas good for your health?

As sofritas is made from natural tofu is a nutritious and nutritious choice.

Alongside the advantages of traditionally prepared tofu – low-calorie density per portion and an excellent nutritional value, the natural ingredients in sofritas offer many more health benefits.

These soybeans are not genetically modified certified. They are produced with no pesticides or herbicides on farms that are sustainable and have the use of minimal fertilizers, and there are no antibiotics administered to animals used for the production of milk or meat products.

The process of production prevents genetically modified organisms from coming into contact with the sofritas. This ensures that none of the genetically modified organisms get passed on to the customers.

The chipotle peppers, tomatoes cumin, cumin, and smoked paprika used in this product are organic.

Alongside a significant amount of antioxidants, Vitamin A (beta-carotene) as well as minerals like potassium and calcium present in these healthy foods can provide additional benefits to the consumers.

Sofritas is made of organically grown soybeans that are not treated with pesticides or herbicides. It’s non-GMO and contains no artificial ingredients The process of production is designed to prevent GMOs getting into the food products in the process of the process.

All of the vegetables have been certified to be organic and certified by a USDA-accredited third-party organization.

What does Sofritas Smell Like?

The product was designed to meet its objective of making all menu products more sustainable while preserving their integrity and quality standards. It is played using a variety of recipes and plant-based proteins.

What is the flavor? Sofritas is a true Mexican taste that is comparable to the sassiest Chipotle’s menu.

The texture is soft and solid enough to easily shred into fresh salads or with taco and burrito bowls or tortillas.

True to Chipotle’s dedication to the use of authentic ingredients this product was created with chipotles cooked in adobo sauce.

However, don’t be concerned because the smokey pepper flavor doesn’t dominate the dish as it could with other proteins. In actuality, we believe it adds to the flavor of the dish.

Sofritas Nutrition Information

Below are the nutrition facts for Chipotle’s Sofritas. One serving of sofritas has 150 calories 10, grams of fat 3 grams of saturated fat, zero grams of trans fat, 9 grams of protein 8 grams of carbs 940 milligrams of sodium along with five milligrams of fiber. Sofritas are also a great source of calcium and iron. Sofritas are rich in protein and low in fat which makes them a delicious and healthy choice for every meal.

A thing to keep in mind is that sofritas contain quite a bit of sodium. If you’re trying to reduce your salt intake, it could be better to stay clear of sofritas or have it without salt-based toppings. Overall, sofritas are healthy vegan protein options that is an excellent option for those seeking nutritious and filling meals.

Here’s how to make Chipotle’s Sofritas at home:


  • 1 block extra-firm, squeezed and then drained.
  • 2 Tablespoons Olive Oil
  • One large onion chopped
  • 3 cloves garlic, minced
  • 1 roasted red pepper, diced
  • 2 teaspoons of chili powder
  • 1 teaspoon cumin
  • 1 teaspoon of smoked paprika
  • 2 teaspoon salt
  • 1/4 cup tomato paste
  • 3/4 cup of water


Preheat the oven to 375°F.

A large mixing bowl is sufficient to break up the tofu using your hands until it looks like ground beef.

The olive oil is heated in an oven-proof skillet on medium-high temperature. Add the garlic and onion and cook until the garlic is soft for about 5 minutes.

Incorporate the tofu that has been crumbled with all the remaining components to your skillet. Mix until well-combined and cook for another 5 minutes.

You will have to pour the mixture into an 8×8-inch baking dish and then cook for about 20 mins, or till it is cooked through.

Have a great time at Chipotle’s Sofritas filled with beans, rice salsa, guacamole, and rice!

If cooked properly the sofritas will be smooth and creamy with a slight sweetness. The sweetness comes from tomatoes and onion, while the peppers impart a bit of spice. Sofritas can be made using various varieties of peppers, but the most common are serrano and poblano peppers.


How do you rate the popularity of Sofritas in Chipotle?

Sofritas are among the most requested items available on the menu at Chipotle. They were introduced in 2014 and have continued to increase. Sales of sofritas have risen by more than $30 million in the last year!

Are Sofritas healthy for you?

Sure, Sofritas is a very nutritious option. It is made from organic tofu. Sofritas has low-calorie content, and are high in nutrients. Additionally, the organic ingredients used in sofritas are produced without the use of pesticides or herbicides as well as raised on farms that are sustainable.

What is the meat that Sofritas uses?

Sofritas is made of 100% plant-based ingredients, such as chipotle chilies and firm tofu, making it the ideal choice for vegans and vegetarians. It’s a very popular filling made from vegans which can be used to make tacos, burritos or even to make vegetarian bowls.

Are Chipotle steaks better than chicken?

In the event that you soak your beef with the same chipotle sauce, you’ll only add 10 calories more than chicken with chipotle. But, it contains slightly more saturated fat and cholesterol than chicken which makes it less healthy.

Can you take a bite at Chipotle and shed weight?

You can certainly lose weight eating Chipotle. Chipotle is a popular diet that allows a man to shed 22 pounds in only three months. He can replace his high-calorie food items like cheese, sour cream and guacamole by healthier alternatives like sofritas or chicken.

Is Chipotle Sofritas bowl healthy?

This Sofritas Burrito Bowl is a fantastic choice for those looking to eat a healthy diet. This bowl of burritos contains chipotle’s chicken brown rice, fajita, brown rice black beans and vegetables as well as guacamole and salsa.

Wrapping up

2014 was a huge season for Chipotle. Chipotle not only launched an entirely new menu item, but it also managed to cause quite a bit of controversy. The item they were discussing was Sofritas, an option that is vegan that is made from the ingredients of tofu as well as salsa. Although some customers were happy to have a meat-free alternative, others weren’t pleased. Some people found the Sofritas tasted bland and soft and others thought they weren’t up to the expectations.

In the end, whether or not you prefer Sofritas is something related to personal taste. However, it’s safe to say Chipotle’s attempt at vegan alternatives is something worth watching closely.

If you’re in search of a delicious vegan alternative to the traditional burritos, then sofritas are definitely worth a shot! They’re spicy, flavorful and guaranteed to satisfy your cravings. So the next time you’re at Chipotle you should make sure that you take advantage of the sofritas instead chicken. Your taste buds will surely be happy to get a taste of this delicious dish!

How To Make Fluffy Japanese Pancakes

How To Generate Incredibly Fluffy Japanese-Style Pancakes


Are you thinking of making fluffy Japanese pancakes? If you are not sute how to do it, go through this post where I have given a detailed instructions on how to go about it and be successful in creating wonderful japanese fluffy pancakes at the first try.

How To Make Fluffy Japanese PancakesI like my Toast almost-burnt and my waffles extra-crispy. When I started seeing pictures of impossibly fluffy, soufflé-like Japanese pancakes all over on social network platforms, I knew I needed to work out how to create them at home. After a bit of experimentation and a great deal of sugar consumption, I developed a foolproof recipe. Here’s how to do it.

Why Should I Create Japanese-Style Pancakes?

These lofty pancakes are served all over Japan — in breakfast spots for example Gram Cafe and Flippers — but they are not quite as common on streetside menus. Since it is not possible to take a flight to Japan right now, I’ve come up with a means to find a flavor of these at home!

All these pancakes are a enjoyable cooking project that creates a legitimately delicious result (and a fantastic photo for Instagram). They’re like an extra-light, soufflé-like variant of buttery, vanilla-scented buttermilk pancakes — and are not much more difficult to create. Make them together with your kids, or create them to impress your friends.

What Makes Japanese-Style Pancakes So Fluffy?

There are two important measures that distinguish Japanese pancakes from American pancakes: Pour in egg whites, and cooking them into ring molds.

Beating four Egg whites to stiff peaks and then folding them into a buttermilk batter (created with baking powder and baking soda, so there’s lots of leavening power going on ) makes for a soufflé-like batter which climbs as it cooks. It becomes so thick that you would be spooning it, rather than pouring it, into the pan.

To assist them to as they cook, you will need a set of ring molds. My effort to make them without a mold — by injecting tall mounds of batter right into the skillet — resulted in a  messy, inconsistent consequences, so that the batter instantly began to disperse, and they cooked unevenly due to their lumpy, irregular form.

What Else Do I Want to Know Prior to Getting Started?

1. Use room-temperature buttermilk. Cold buttermilk will cause the melted butter from the batter to solidify.

2. Start generously coating them with cooking spray (you do not need your pancakes to get stuck) , and then you can pour the batter into the molds. Fill them every slightly less than halfway complete — the batter will rise almost on the surface as it cooks.

3. Cover the You’re cooking those pancakes low and slow to provide them time to rise. Covering the pan using a towel pushes the heat indoors, basically massaging these pancakes for the lightest, fluffiest feel.

4. Do not Reverse too soon. Wait until bubbles have formed on the tops of the pancakes and the center simply barely jiggles before securely attaching the molds together with tongs and quickly flipping them over. Flip too soon, and the   uncooked batter will gradually come out into the pan. Giving the batter enough time to set before flipping additionally makes it possible for the bottom to receive well golden-brown and sharp.

How Do I Drink Japanese-Style Pancakes?

You’ll be able to fit four molds at a large nonstick skillet, meaning you can produce four pancakes in 1 go-around. These hold their shape surprisingly well (they will not instantly deflate), so if you’re serving four and want all to eat at the same time, put the very first batch onto a cooling rack set within a rimmed baking sheet and keep them warm in a 225°F oven as you cook the rest four pancakes. Then serve heaps of 2 using butter, maple syrup, and fresh tomatoes.

Japanese Fluffy Pancakes

Prep Time: 20 minutes

Cook Time:


4 large egg whites

2 large egg yolks

1 1/4 cups non or full-fat buttermilk, At room temperature

Cooled slightly, and more for serving
2 tsp vanilla extract

1 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 tsp baking soda

Maple syrup and fresh berries, like serving


Beat the egg whites to stiff peaks. Place The egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an eletric hand mixer and large bowl) Beat on medium-low speed until frothy. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes longer. Put the bowl in the refrigerator while you prepare the remainder of the batter.

Whisk the wet ingredients together. Whisk The egg yolks, buttermilk, butter, and vanilla together in a big bowl.

Add the dry skin. Add the flour, Sugar, salt, baking powder, and baking soda and simmer until just combined (a few lumps are fine ).

Fold in the beaten egg whites. Eliminate the beaten egg whites in the fridge. Using a rubber spatula, gently fold them in the pancake batter in 3 additions until just blended (a couple streaks of egg are fine ).

Prepare the pan and ring molds. Coat a Coat the insides of this ring molds with cooking spray and space them evenly apart from the skillet.

Spoon from the batter. Spoon the pancake Batter into each of the ring molds in order it fills them each slightly less than halfway full (you are going to use a scant 1/2 cup of batter in each).

Cover the skillet with a towel. Carefully Pay the skillet with a clean kitchen towel (the towel shouldn’t touch the bottom of the pan or hang on the edges) and put the lid above the towel (if you’ve got a gas stove, so be careful that the towel is not near the flame).

Cook, Covered, before the batter has grown, bubbles have formed, borders look dry, and the center only barely jiggles, 13 to 15 minutes.

Work a ring mold at one moment, grasp with tongs and quickly flip the mold. Carefully operate a small offset spatula or knife around the inside of each mold to loosen the pancake, then gently push the pancake down the mold so the bottom is in contact with the pan. Continue cooking, uncovered, till pancakes are set, about 3 to 4 minutes more.

Release your pancakes now. Remove the skillet from the heat. Gently run a small offset spatula or butter knife around the inside of each mold to discharge the pancakes againthen carefully remove the mold. Wipe the molds coating, coat with cooking spray, and repeat procedure with remaining batter

Serve pancakes with butter, maple syrup, and berries. I am sure every one in your family or your guest will enjoy the fluffy Japanese pancakes. Hope this post on how to make fluffy pancakes willl help you prepare these delightful pacankes at home.

What Does Rabbit Taste Like?

what does rabbit meat look like

What exactly does rabbit meat taste like–points to remember

The meat tastes somewhat similar to chicken, though it has a slightly stronger, fleshier and earthier taste. But rabbit meat can be prepared similarly to chicken. It can be fried in butter or oil, for example, using a sauce made by breaking down the pan or fricassee style – partly in fat, which is then cooked in a liquid stew.

what does rabbit meat look likeThe rabbit is a very appreciated meat not only for its taste, smell and texture but also for its nutritional properties. The meat is considered thin or “white” not because of the small amount of myoglobin, which is the protein which gives the color to the meat, but because of the amount and quality of its fat.

The general consensus is that the rabbit has a flavor similar to that of chicken. This is not completely true, mainly because the rabbit has a stronger and more intense flavor. The sensation is also different, the rabbit is more on the other side.

The Californian rabbit, the silver fox and the cinnamon rabbit belong to the species of rabbit with the best flavor.

 Domestic rabbit

Farmed rabbits tend to consume more fat than those raised in the wild. Their meat is lighter in color, pinkish red and has a tender texture which becomes harder as the animal ages. Compared to the wild rabbit,it is used more intensely and has a softer flavor.

Wild Rabbit

All these animals are lighter and thinner than plantation animals. They provide harder meat and also have a lot of flavor due to the aromas offered by nature’s foods. Compared to the farm rabbit, their meat is redder and contains less fat.

Since the rabbit is white meat, it is a food of choice for low-carb menus as long as it is only cooked and does not contain excess fat. In fact it is recommended for those who follow a low fat diet and for those who suffer from cardiovascular disease due to its nutritional content.

Its meat is soft and easy to chew, which is an advantage for people who have problems chewing gum, especially when steamed or simmered and accompanied by sauces and vegetables. However, its richness in muscular fibers, which make the rabbits more difficult to digest, is not the ideal meat for people who suffer from a sensitive stomach.

Various cuts

Normally the rabbit is sold whole, but you can also ask the butcher to cut it into smaller pieces. Or you can go on the Internet for useful suggestions on how to hand out your rabbit.

When you first try the rabbit, choose the back or the saddle, which would be the most tender cuts. The back legs tend to be harder and almost always need a wet stew; for the front legs you can set them aside for broth or stew.

Rabbit meat

The local varieties don’t produce much meat, so it folds up with the front legs to make a good stew or even a sauce.

Rabbit: An ally in the kitchen

It is very important to choose healthy methods of cooking the rabbit so as to enjoy its tasty, juicy and healthy meat which is also cheap in comparison to other foods.

The rabbit is really a meat of excellent gastronomic versatility and therefore can be used in a variety of culinary preparations. It can be roasted, baked, grilled, sautéed with vegetables, steamed, marinated, candied and fried and can be used as an appetizer or as an integral part of a main dish, independently or followed by vegetables.

The advantages of eating rabbit

The water

About 72% of this meat is water. The amount varies according to the breed and its feeding schedule.

This is undoubtedly the remarkable content of nutrients. The rabbit provides proteins of high biological value, including all the essential amino acids which the body needs at different times of the day.


Its content varies between 18 and 20 grams of protein for every 100 grams of meat. In addition it is an easily digestible and incredibly tender meat, which is due to its low hydration content. For this reason, the rabbit is highly recommended for people prone to hyperuricemia and gout.


The rabbit is in fact a lean meat, low in fat (not more than 5%) and cholesterol. Its lipid profile is still very balanced with a lower percentage of saturated fats compared to other meats, which explains why it is recommended for the prevention of obesity and cardiovascular diseases.

However, its fat content varies according to the species, breed, age, sex, the cuts consumed and the diet of the animal.

Why eat rabbit?

Why eat rabbit? Well, rabbit is just one of the safest, healthiest and most environment-friendly meats that can be eaten. Compared to beef, pork, lamb, poultry and veal, rabbit has the highest protein content, the lowest fat content and the fewest calories per pound. These alfalfa-loving herbivores are food animals , which means they do not depend on high-energy corn or soybeans for food. Another important fact is  that they grow and multiply rapidly. According to Slow Food USA, the rabbit  produces six pounds of meat with exactly the amount of water and food a cow needs to produce just one pound.

My favorite rabbit recipe

Rabbit in mustard sauce

4 portions


1 – to 4 pounds

salt and pepper

11/2 tablespoon butter

11/2 tablespoons oil

1 medium onion or 4 shallots, diced

2 tablespoons of flour

1 cup of dry white wine

Two and a half cups of chicken broth or stock.

2 tablespoons whole mustard

A few sprigs of thyme

12 sage leaves

1/2 cup fresh cream

2 teaspoons of chopped capers

sliced chives for garnish

Rabbit in mustard sauce, or lapin à la moutarde, is a French bistro classic, which is worth knowing. If you braise the rabbit in the rich and flavorful mustard sauce, it will yield  succulent,tasty and  tender meat. You would like  to slurp the sauce up with a spoon or soak it up with some crispy bread.

Seasoning the rabbit with salt and pepper

Heat a Dutch oven or a large, deep, heavy pan over medium-high heat. Add the oil and butter. When it sizzles, cauterize the rabbit in batches, about 3 to 4 minutes on each side, until it is well browned. Take the rabbit out of the pan and put it aside.

Add the chopped onion and fry for about 5 to 6 minutes until soft and slightly browned, stirring occasionally.

Sprinkle the onions with flour and stir until well incorporated, then cook for about a minute or so until the mixture begins to smell of toast. Add wine and a cup of broth and stir when the sauce thickens. Add the rest of the broth and a tablespoon of mustard and bring to the boil over a low heat.

Put the fried rabbit pieces back into the sauce. Add thyme and sage. Cover the pot and simmer with a fork for about 45 to 50 minutes until the meat is tender.

Bring the pan to the boil with tongs over medium heat and bring the contents to the boil. Stir in the crème fraîche, 1 tablespoon of walnuts and capers and let it simmer slightly thickened for about 5 minutes.

Place the rabbit in a heated serving bowl and serve the sauce with a ladle.

Now the taste is the magic of rabbit meat.

Wrapping up

Hope this post about what does rabbit taste like has given you enough food for thought so that you can decide whether you have the appetite to taste rabbit meat or abort experimenting altogether if you think you are not game for it. However, i suggest that rabbit meat is good enout to be tasted and savoured and hence there is no harm in trying it out in case you develop a liking for it. Your choice now!




What does lamb taste like?

What exactly does lamb taste like?

what does lamb taste likeAre you one of those people who have never tasted lamb? Are you curious about the exact taste of lamb? You may hesitate because the meat is more unusual, but when you taste it, you will find out that  lamb tastes like a wonderfully tender and crispy specialty meat.

In some restaurants, lamb meat is smoked or minced to make it juicier and tastier.

Roasted Lamb

All pieces of lamb have an incomparable flavor, but not all of them are suitable for preparing the same dishes. Each piece of lamb is suitable for a particular way of preparation and it is necessary to understand the differences in order to make the most of the dishes we prepare. It is equally important to understand the taste of lamb before you start cooking.

Lamb contains many polyunsaturated fatty acids and is known to be useful in our diet. On this basis, many lamb restaurants advertise lamb as a diet food.

What does lamb taste like?

Many people would describe lamb as a combination of beef and game, although it is certainly very different from both. However, it most closely resembles a preference for young goat meat, although this is not particularly helpful, as we assume that most people who have never eaten lamb have never eaten goat meat either.

It is said that the extraordinary smell of lamb is due to the caprylic acids contained in its fat. In young lambs, these compounds are obviously less enriched, which gives their meat a slightly less pungent smell.

The suckling lamb is slaughtered at about 25 days of age. At present, their diet is exclusively composed of mother’s milk, which gives the suckling lamb a unique flavor that does not contain any extra meat. Due to its own diet and short life span, the suckling lamb has a light pink color. There are many different ways to cook suckling lamb, but it is such a special and tasty meat that there is no wrong way to prepare it.

Easter lamb is slaughtered after 4 months, but not more than a year. This meat is characterized by a slightly darker color and a more intense taste.

Lamb cuts

The lamb is widely split into ribs, shoulders and hips. The shoulder is more ideal because a roast also has a softer consistency than beef or pork.

A leg of lamb is extremely rich and tasty. It has more meat than the shoulder, and the meat is slightly more compact, making it an ideal dish to enjoy as a lean fillet or baked with berries, a very tasty dish.

The taste and sensation of lamb can vary depending on the country of origin and generally reflect everything the animal eats in the physical characteristics of the breed.

American vs Australian lamb

Most American lambs are a cross between the Suffolk and Columbia breeds, one known for its meat and the other for its wool. They are raised in large flocks in vast pastures in Colorado or other Midwestern states and graze on pastures that are fed with most of their own food.

Some farmers feed the lambs maize a few weeks before slaughter to fatten them up and make their meat more marbled. This variety is the largest in size and is very expensive, even within the states.

Lamb is as important an economic resource as Australian gold, and in recent years the country has been Australia’s largest lamb exporter. Australian and American lambs graze in large fields, so they tend to exercise more and grow healthily.

But in Australia, sheep are mainly raised for their wool, with meat being only a by-product. The lambs, which are kept in huge pens, are all slaughtered at the age of 12 months, even though the meat is less tender. This usually means that the meat has a richer taste and more extreme marbling.

Tender and juicy roast lamb is only one of the favorite dishes of New Zealanders. New Zealand lamb is very popular around the world and is one of the country’s most important meat exports. The overwhelming majority of New Zealand lamb is fed on pasture due to the country’s rich clover and ryegrass areas. This diet gives the meat a different leanness and a strong sheep flavor.

New Zealand supplies the meat market with relatively young lambs, which are usually seen at the age of six months. Because of their miniature frame, they also give tender ribs and less fat.

Wales For several decades the Welsh have been producing an excellent, fairly large lamb, which occupies a prominent place in many star restaurants in Europe. As a result of this free trade between the Commonwealth countries, you will see new lamb in the butcher’s shop that requires no preparation.

French lamb can also be famous, especially the young tender lambs that scatter in the salt marshes.

Among other European nations, Iceland can boast a fantastic lamb. It is the smallest of all, but it has an exceptionally delicate taste and a rich flavor.

The way lamb is cooked

Roasted lamb

If you want to cook and bake lamb at home, you should practice spearing it. Since it is cut into small pieces and mixed with vegetables, it differs in texture and strategy from traditional grilled meat cut to the level. Lamb chops are perfect for people who do not like the greasy texture or want to go on a diet.

Since lamb is essentially a flowery food, many recipes have been developed to eliminate the smell, and there are a number of spices that can be eaten after consumption. One of these, the very popular spice, is cumin. Experiment with many types of sauces and spices and find out what works best for you personally.

Advantages of eating lamb

Although meat contains fat, eating this type of meat offers a number of health benefits. If you use recipes to test poultry, steak and chicken, working lamb can spice up your cooking.

A 100-gram portion of lamb has the following nutritional characteristics:

25.6 grams of protein

16,5 g fat

258 calories

Improves the health of the nerves

If you often have problems with “needles and pins” in your extremities, you should consider eating more lamb! Its high B12 content helps to improve the well-being of the heart.

Strengthens your immune system

The high zinc content of lamb can help you stay healthy and help some wounds heal quickly.

Heals  anemia

Anemia is a condition characterized by reduced iron content in the blood. The consumption of lamb helps to cure anemia because it contains a lot of iron.

While this is a good thing, eating lamb every day could be a problem. Eat occasionally to get the nutrients you want.

Timeless Lamb Recipes

Roasted lamb

You will find a variety of strategies for the preparation of lamb. Besides grilling, it is also possible to put it in the oven to get a slowly cooked output.

The easiest way to prepare lamb is to massage it. Sprinkle it with herbs, olive oil and pepper and then put the lamb in the oven for about one hour. Consider roasting the meat in addition to a bed of fruit for a once cooked meal. Let the meat cool and run.

Lamb chops with garlic

Prepare the lamb by seasoning it with pepper, salt, garlic powder and peppermint oil. Cook over a high heat before the chops turn brown. Add spices and herbs, lemon juice and garlic. Remove from heat and drizzle with the sauce.

Korean lamb recipe

Lamb’s subtly sweet play works perfectly with all the amazing goodness of Gochujang chili paste. The sugar and salt content of this simple Korean marinade acts like a brine for your lamb, making its insides juicy when saturated overnight. In the final stage, the curry is reduced, which doubles the sauce value. You would like to use it on a stand because it is more tender and easier to handle than a leg of lamb and a little more user-friendly than chops.

Wrapping up

Lamb meat is one of the healthiest red meats. When it comes to flavor, lamb comes with a flavorful and smoky feel, which isn’t a terrible thing if you want to try something different. All in all, eating this type of meat really is an experience in itself, So it’s really worth trying some mouth-watering dishes prepared exclusively for those people who love lamb meat.



How To Cook Raw Shrimp: Step By Step

How to cook raw shrimp on the stovetop

Discover how to cook shrimp in the oven, piece by piece, with this easy-to-follow  directions. Yes, you can get incredibly delicious shrimp cooked in a container. You won’t believe how easy it can be. You have to hit the bull’s-eye the first time you do it, and definitely you are going to get it right if you follow my directions.

how to cook raw shrimpNothing is more delicious than fully cooked shrimp. How many times have you been in the kitchen while roasting shrimp? In case you sound like me, cooking shrimp is not something you do from time to time. This article is to a lesser extent a formula, but generally a guide to methods. Cooking shrimp is so natural if you just know how to do it.

Most shrimp solidify shortly after being caught. The freshest tasting shrimp is therefore the best tasting shrimp you buy on the road, as opposed to thawed fish on the fish counter at the general store. This is because shrimp have an extremely short shelf life and you usually have no idea how long it has been thawed. Therefore, I NEVER, ever, ever buy shrimp that hasn’t been thawed.

In the unlikely event that you buy frozen shrimp, you can thaw them yourself, shortly before you need them. I never thaw them in the refridgerator at this time because they accumulate an excessive amount of histamine. Histamine is the substance that causes the eyes to get cold and watery, and can also cause serious stomach problems.

I usually take the shrimp out of the package, put them in a bowl or colander in the sink and let cold water run over them for 5 minutes. Turn the shrimp from time to time to make sure they are properly exposed to cold water. You will notice that the shrimp is thawed when they appear soft and slightly translucent. This will only take a few moments. Wipe the shrimp dry with a paper towel.


First place the shrimp in a bowl and focus on seasoning the mixture. Mix well to make sure the shrimp are covered with sea salt, Italian seasoning, paprika and pieces of red flakes of pepper. Shrimps have a mild flavor, so they take on the taste of whatever flavor you want them to acquire. Delicious!

Then you will have to turn on the stove and heat the oil or butter over medium  heat. I turn the pan upside down for the most part while the oil heats up to cover the bottom of the pan.

When the spread becomes soft or the oil actually moves around the pan, put the shrimp onto the hot pan. If they don’t sizzle now, heat your pan a little longer next time.

Cook the shrimp for 3 minutes on each side, turning them halfway through once. Depending on the size of the shrimp and the number of shrimp in the container, this usually takes 4 to 5 minutes.

Finally, transfer the shrimp to a serving dish. Serve the cooked shrimp immediately with noodles or rice or pasta.


Please note that shrimp cooks very quickly, so watch them or they will cook too much. The overcooked shrimp looks like a wide, flexible “U”, while the overcooked shrimp forms an “O”. The perfectly cooked shrimps are pink with a bright red tail and look like a “C” and are ready to eat! One minute they look a little strange and unattractive, and the next minute it’s hard not to eat them directly from the pan. There is absolutely no guess.


I could probably settle for a bowl of shrimp and nothing else, but most of the time shrimp needs a side dish, usually carbohydrates, to make a complete meal. You can try the shrimp pesto pasta, an amazing mixture of pesto, white wine fettuccine and Italian seasoning. I also like to use red wine to cook the shrimp, as I do with this shrimp paste with garlic. Since shrimp is used in almost every kitchen in the world, you can add it to almost anything! Serve the shrimp in rice or orzo, eat them on a bed of vegetables or with baked vegetables on the side. What is your favorite way to eat shrimp for dinner?

How to cook raw  shrimp on the stovetop

Step-by-step instructions:

Course: Main Course

Cuisine: American

Keyword: How to cook raw shrimp

Preparation time; 10 minutes

Cooking time: 10 minutes

Total duration: 20 minutes

Servings: 4

Calories: 147kcal

 Wrapping up

Hope this post will answer your question—how to cook raw shrimp on the stovetop. Now it’s your turn to make your shrimp comfortably at home adding a a bit of a new twist to suit your palate. I am sure your family members or guests will lap it up.



How To Cook Chicken Breast In a Pan

How To Cook Chicken Breast In a Pan

So, you want to know how to cook chicken breast in a pan. Today, I am going to write a short post on this. Yes, this post is all about how to cook chicken breasts that invariably turn into mouth-watering dishes.

how to cook chicken breast in a panTo begin with, boneless, skinless chicken breasts are a staple in the kitchen, which I offer four times a week for dinner anyway. They can be thrown on the grill for a simple dinner or thrown on the slow cooker on a hectic day. However, like cooking chicken, sautéing it in a pan has never been my forte. I usually end up with an intensely dry chicken breast that no amount of sauce or smooth and creamy side dishes can help.

To change my style and have a quick way to cook when it gets too hot to even think about turning on the grill, I went to the Taste of Home test kitchen for their infallible technique of cooking chicken on the stovetop. Let us see what they recommend.

Instructions for pan-frying chicken breasts

How to cook chicken breasts


4 boneless, skinless chicken breast parts (about 6 ounces each)

salt and pepper to taste

2 tablespoons of olive oil

1 tablespoon of margarine

To prevent the light part of a chicken breast from drying out or the thick part from being half-cooked, you must ensure that the chicken breast has a uniform thickness. To do this, place your chicken on a cutting board between two pieces of cling film. Whisk the chicken to 1/2 inch thick with the flat surface of a meat hammer.

Tip for trial cooking: If you don’t have a meat hammer at your disposal, a solid frying pan or skillet will work after you’ve exhausted all other options. Be careful not to beat the chicken too thin.

Season the chicken breast on both sides with salt, pepper and other dry flavours you like. Looking for motivation? Here are our 13 most popular native flavour blends.

 Learn to cook

How to cook chicken breast in a pan

At first, heat olive oil and margarine in a skillet large enough to hold the whole chicken uncovered over medium heat. After that, put the chicken breasts in the pan and cook them for 5-6 minutes. Any movement of the chicken can cause the breasts to stick to the pan and tear, so avoid touching the meat while cooking. Turn the chicken over and cook for an additional 5-6 minutes.

Test this cooking tip: although it can be tempting to turn up the heat, especially if you’re really impatient and famishing for food, leave the burner at medium heat and no higher. If you increase the heat, the outside of the chicken may brown excessively quickly or even burn it, while the inside remains half-cooked.

Measure the temperature

Your chicken breasts are-well prepared and are safe to eat when their internal temperature has reached 165ºF. To verify this, measure the temperature with an instant-read thermometer. Basically, you insert the thermometer into each chicken breast for most of the way until the temperature is displayed.

Test this cooking tip: If your chicken has reached a temperature of 165ºF, but is not brightly brown outside, you can turn up the heat for a few moments to add some browning.

 How to cook chicken breast in a pan

Step 4: Allow the cooked chicken to rest

After boiling, remove the chicken breasts from the container and leave them on a plate for 5 minutes. This allows the juices in the chicken breasts to rearrange, making it easier to set the chicken breasts after cutting.

That’s it for now! Your fully cooked chicken breasts are ready to be eaten.


In any case, chicken breasts should be no more than an inch thick. If your chicken breasts are thick, use a meat hammer or a rolling pin to give the chicken a more modest and even thickness before cooking.

Why would we say we use vegetable oil and not our favorite olive oil, you may ask? Since vegetable oils have higher smoke concentrations than olive oil. When you sing a fricassee or frying pan, you need some oil that can withstand the heat.

Cook the chicken breasts over medium heat.

Try not to stir or move the chicken breasts during cooking. Let them cook for 5 minutes or until you can turn them over without any doubt. If you encounter an obstacle when turning them, leave the chicken breasts for a while before trying again.

Chicken breasts are cooked through when the inside temperature reaches 165 F.

Step-by-step instructions for STORAGE of boiled chicken breasts

Keep chicken breasts fully refrigerated in a water and airtight compartment and store in the cooler for up to 4 days.

The most effective way to freeze cooked chicken breasts is to freeze them in the refrigerator.

Wrap the cooled chicken breasts in an aluminum foil for more protection.

You should now put the wrapped chicken breasts in a freezer bag; close the package and keep them in the freezer. It will remain good for up to 3 months.

Wrapping up

Hope this post will answer the question: how to cook chicken breast in a pan. If you follow the instructions carefully, you should have no problem in cooking a sumptuous dish with chicken breasts which your family members will love. Goo cooking!


How to make oatmeal pancakes –oatmeal pancake recipe

How to make easy and delicious oatmeal pancakes 

I have seen a lot of folks asking this question about how to make oatmeal pancakes at home or what should be an ideal home-made pancakes recipe.

how to make oatmeal pancakesAs for myself, I’m someone who likes the idea of having pancakes on Sunday mornings – and lots of pancakes, so to say. In fact, I’ve been gobbling up all these regular pancakes lazily relaxing on my bed with a few cups of tea or hot coffee around.

But the reality is that every time I allow myself this practice, it only takes me a few hours to run out of energy and get hungry again. So, I had to conjure up a solution to get rid of this food craving.

The solution that I discovered was in oats. I found out that oatmeal pancakes can help me to get rid of this problem. Just mix high-fiber and high-protein oats in your normal pancake batter and you will get amazingly healthier result, much more satisfactory than you could imagine. But don’t worry, they are no less fluffy or worthy of a strong maple syrup drizzle. And the result will be delicious.

Oatmeal solves pancake breakfast hunger

The problem with time-tested and traditional pancakes is that they are usually a combination of refined flour and sugar. This means that although they taste highly delicious, they are a mix of simple carbohydrate that increases blood sugar levels, giving you a quick boost of energy, but making you feel hungry soon after. Adding a whole grain helps counteract this problem. Oats are rich in fiber and are a great source of protein (half a cup, uncooked, contains 4 grams of fiber and 6 grams of protein), which provide long-lasting energy. It also provides some extra vitamins and minerals in each bite, which keeps you healthy.

The best texture is obtained by soaking

To ensure that the oats do not affect the light and fluffy texture of the pancakes, immersion is essential. Simply mix the oatmeal and milk in your bowl and let it rest for 10 minutes while you collect the other ingredients. The oats will soften and begin to disintegrate, so that your pancakes do not taste too strong and the oats are easier to digest and absorb.

How to make Oatmeal pancakes


For 4 people, makes 12 pancakes (3 inches)


15 minutes


20 to 24 minutes


1 cup of old-fashioned rolled oats.

1 cup of milk, regular or non-dairy.

2 large eggs

1 tablespoon of butter, more for cooking

1 tablespoon of granulated sugar

2/3 cup flour for all purposes

2 teaspoons of baking powder

1/4 teaspoon of kosher salt

1/4 teaspoon ground cinnamon (optional)


First, whisk a cup of rolled oats and a cup of milk in a large bowl. Leave to stand for 10 minutes to soften the oats. Meanwhile, melt a tablespoon of unsalted butter and let it cool for some time.

Now it is time to add the butter, 2 eggs and 1 tablespoon of granulated sugar to the oatmeal and mix everything. Add 2/3 cup of flour for all purposes, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon, if desired, and stir until well mixed. However, do not stir too much and over-mix. Let it stand for another 5 minutes. In the mean time, heat a large cast iron pan or a non-stick skillet over medium-high heat.

Add one teaspoon of butter to the pan and stir properly. Pour the batter into the pan in 2 tablespoons and cook all the three at a time. Cook for about 3 minutes until bubbles appear on the surface, the ends appear dry and the bottom is golden brown. Turn the pancakes and cook until the other side looks golden brown, for about 2-3 minutes more.

Place the pancakes in a hot oven or a dish. Repeat cooking the remaining batter with a teaspoon of butter for each batch.

Point to remember

Storage: Pancakes can be kept in an airtight container for a maximum of 5 days or frozen for a maximum of 2 months.

Wrapping up

I am sure those of you are looking for an oatmeal pancake recipe or want to know how to make oatmeal pancakes, would be happy to go through this post, for I am sure they will have no problem to experiment with their own brand of oatmeal pancakes, healthful and delicious!


Related post: How to make pancakes on an electric griddle

What temp to cook chicken? Choosing the right temperature

What temperature is chicken done

What temp to cook chicken? This is one question which draws out different answers from different people. This is why I am going to write a detailed article post about it so that you can differentiate between fact and fiction about chicken cooking.

what temp is chicken doneTo begin with, knowing the correct doneness temperature when cooking chicken guarantees juicy results, but what if the meat or juice is pink and there seems to be blood in it? If you’re like many others, the sight of anything other than completely opaque meat with clear juices can make you shiver when chicken is provided on the dinner table in that manner.

Read on to find out what causes chicken to be pink and how you can make sure that the chicken your family members is eating is safe and not going to harm anyone.


Chicken has a creamy white color, unlike the stronger colors of beef, pork or lamb. This white color contrasts much more with the occasional pink tones that can be found naturally in any chicken meat.

Calculating chicken temp

When it comes to cooking chicken, there are many temperatures to consider. There is the temperature at which the oven is set and there is the actual temperature of the chicken itself (the so-called internal temperature), which can be measured with an instant-read thermometer. And then there’s also the minimum safe internal temperature in terms of food safety. In other words, the temperature your chicken must reach to make sure that any harmful bacteria it may harbor, such as salmonella or E. coli, get killed, is more important than anything else.

Lastly, you will have to keep in mind the temperature of the chicken for quality reasons – so that the breast meat remains firm and white, but not dry, and the dark meat remains smooth and soft as gum.

Doneness of white meat

what temp to cook chickenFor quality reasons, a chicken breast is cooked correctly at 145 to 150 F. At this temperature any pinkness will disappear, but the meat will remain firm but still tender. However, according to the USDA, the chicken and poultry should be cooked to an internal temperature of at least 165 F for at least 30 seconds. The problem, however, is that when chicken breast meat is heated to 165 F, it becomes dry and tough and has a chalk like texture.

Fortunately, the USDA recommendation has two dimensions: temperature (165 F) and time (30 seconds). By expanding the time dimension, the target temperature can be reduced.

Doneness of dark meat

what temp to cook chickenChicken thighs and all brown chicken meat should be cooked at a higher temperature – 175 to 180 F – because of their greater proportion of connective tissue. Cooking thigh meat at 165° F produces a gummy, soft meat, but at 175 to 180° F it is tender and juicy, while the collagen melts and turns into jelly.


A common but erroneous method of checking the condition of chicken is to cut the meat and make sure that all the juices are clear. When we examine the chicken on the grill or in the oven, we often look for some pink patch in the meat. For one thing, we think that it is a clear indication that the meat is not yet properly cooked. The fact is that no matter wherever you test the chicken, the color of the meat or juices will never be free of pink, red or even purple hues.

So why does the chicken meat so often does not seem to be properly cooked?



The chicks available in the grocery stores that we buy are generally between 6 and 8 weeks old. These young chickens are not yet fully mature and their bones are more porous than being completely calcified. The bone marrow inside the chicken bones appears purple and can often penetrate through the soft, porous bones of the chicken.

The liquid in a chicken mass expands during freezing, as does the bone marrow. The black marrow can penetrate the bone surface as it expands. The bones and adjacent meat become blotchy and retain a deep red/purple color irrespective of the final internal temperature of the cooked chicken.


Myoglobin is another cause of the violet and red color of poultry. It is an abundantly pigmented protein that transports oxygen from the cells to the muscle fibers. The more active an animal is, the more oxygen it contains in its muscles, which gives its darkish color.

Chickens are birds that cannot fly, so breast meat is never highly oxygenated. Low myoglobin levels are the reason why chicken breasts have such tender white meat. Heavily stressed legs have darker meat due to high myoglobin levels.

Since chicken is packaged and prepared for purchase in a grocery store, myoglobin can accumulate in the fibers of the meat.


The acidity of the meat can also influence its color. The higher the pH value, the pinker the meat is. Therefore some cooks use an acidic marinade with citrus fruits or vinegar to reduce the pink color of chicken meat. But marinades do not offer much protection against the pink tones of marrow and myoglobin.


Now that you know why your chicken can sometimes acquire a pinkish hue, it is time to eat chicken with more confidence. And most importantly, you should stop cooking the chicken too much!

With an accurate thermometer like the Thermapen, you can check the safety and quality of your chicken irrespective of its color. A probe inserted into the thermal center of a chicken breast or thigh, should read 165 degree Fahrenheit during the meal.

So, if you are still not sure at what temperature your chicken should be kept so that it can be eaten without making it dry and overcooked, you should pay heed to this. The short answer is that for a juicy and well cooked chicken should be kept at 150 F for at least 3 minutes for white meat and 175 F for dark meat.

Roasting a perfect chicken

The following steps in roasting a whole chicken produce a dark and white meat, tender, juicy and well cooked.

Preheat the oven to 500 F.

Place the chicken in a pan with a grill. Season with kosher salt.

Insert a digital probe thermometer into the deepest part of the breast and adjust it to alert you when the temperature reaches 145 F.

Place chicken in oven and immediately lower temperature to 350 F.

Wait about 90 minutes for the thermometer alarm to sound.

Remove the chicken from the oven and let it rest for 30 minutes, leaving the probe on the breast.

After 30 minutes, cut and serve.

Allowing the cooked chicken to rest

During the rest period, you can see how the temperature on the digital sensor display continues to rise and then falls again. When the temperature rise finally stops and it drops to 120 F, you are ready to carve.

Because the temperature of a roast chicken continues to rise for several minutes after it is removed from the oven, if you remove it to 145 F and let it sit for 30 minutes, the meat on the breast will stay above 145 F for longer than the required 8.5 minutes, making it tender, juicy and completely safe. The same goes for the dark meat, which eventually reaches a maximum of about 200 F. This is more than enough to break down the collagen in the meat, resulting in a dark meat that is tender, juicy and tasty.

Remember that the above times and temperatures only apply to the cooking of a whole chicken. It is the total mass of the whole chicken that allows it to maintain these temperatures during the resting period. If you tried to fry a single chicken breast, it would not work the same way.

Sous Vide Chicken Breast

There is a technique that is very suitable for cooking individual pieces of chicken at a certain temperature and keeping them at that temperature. This is called sous vide cooking.

With this cooking method, it is very easy to heat the chicken breast to 145 F for as long as you intend to. The added advantage of this kind of cooking is that no matter how long you leave your chicken breast in a water bath, it will never be more than 145 F (or whatever temperature you set according to your needs). This allows you to obtain a juicy and tender breast meat with a minimum effort.

Wrapping up

What temp to cook chicken

Hopefully, you would now have enough knowledge about what temp to cook chicken so that next time anyone asks you about this, you will be able to answer with more confidence like a culinary expert. Choose the correct temp for cooking chicken and embark on a cooking journey with chicken.



Related Post- How to cook chicken breasts

Meatloaf in Electric Skillet

Electric Skillet Meatloaf


electric skillet meatloaf

Do you want to make a meatloaf in an electric skillet? Well, who doesn’t like a good meatloaf? Nothing sounds more American than a traditional meatloaf with potatoes on the side. The advantage of meatloaf is that there are many variations and, although the general concept is the same, everyone prefers to add something to make it their own.

This special recipe is for the electric skillet meatloaf! If the concept of cooking the meatloaf in an electric frying pan is new to you, then you’ve come to the right spot!

Using the electric skillet not only reduces the extra heat in your kitchen, but also allows you to cook the vegetables next to the meatloaf for improved flavor.

In this special recipe, button mushrooms are added around the meatloaf and covered with a ketchup mixture.

It may seem a daunting task at first to cook meatloaf in an electric skillet instead of an oven, but you’ll probably be hooked once you start doing it!

Using an electric skillet may help you to keep your house cool during the hot summer months, save electricity by heating a much smaller gadget and free up your oven for other dishes if necessary.

Plus, the electric skillet keeps the meatloaf warm while it’s being served. In the end, preparing meatloaf doesn’t differ much from a typical recipe, but there are other benefits you can enjoy.

So, do you want to cook the meatloaf in the electric skillet? What other ground beef recipes have you tried in your electric skillet? We’d love to hear about your experiences.

Meatloaf in an electric skillet

The advantage of meatloaf is that there are a whole lot of variations and although the general concept is the same, everyone chooses to make some additions to make it different and give a personal touch to it. This special recipe is for an electric skillet meatloaf.

PREPARATION TIME: Fifteen minutes.


TOTAL TIME REQUIRED: 1 hour and 15 minutes.

COURSE: Main dish

CUISINE: American

SERVICES: For 8 persons

CALORIES: 259 kcal


  • 1 ½ pounds of lean ground meat1 ½ pounds of lean ground meat
  • 1 egg
  • 1 tablespoon of Worcestershire sauce
  • 1 onion, chopped
  • 1 cup of milk
  • 1 cup of dry and spicy Italian bread crumbs
  • ½ teaspoon garlic powder
  • 1 ½ teaspoon salt
  • 1 teaspoon of pepper
  • ⅓ Ketchup cup
  • 2 tablespoons of mustard
  • 2 tablespoons of brown sugar
  • 1 tablespoon of margarine
  • 1 pound of sliced mushrooms


In a bowl, mix the ground meat with the egg, Worcestershire, onion, milk, breadcrumbs, garlic powder, salt and pepper.

In a small bowl, mix the ketchup, mustard and brown sugar.

Set the temperature of the electric skillet to 250°F. Melt the margarine in the pan.

Form a meatloaf and place it in the skillet. Surround the meatloaf with the sliced mushrooms. Pour the ketchup mixture over the meatloaf and mushrooms.

Cover and cook for 1 hour or until the meat is cooked to your liking.

How to prepare electric skillet meatloaf and vegetables

Prepare your favorite meatloaf mixture or take 2 pounds of lean ground beef, about 1/4 cup of ketchup or barbecue sauce (according to your taste), 1 egg, about 1/4 to 1/2 cup of bread crumbs, 1 sm. of chopped onion, 1/2 cup of chopped green pepper and 1-2 cloves of garlic. You can season to taste with garlic powder, salt, pepper and rosemary. To make it taste stronger and hotter, you can add 1/4 teaspoon of red pepper. Stir to combine. Give it a round shape. I only use the mixing bowl to do that.

Now it is time to prepare the potatoes, carrots and onions. You should melt the butter in a large electric skillet at 250 degrees. When it is hot, put the meatloaf in the middle of the skillet. Surround it with vegetables. You can season the vegetables generously with salt, pepper and garlic powder.

Put the lid on the skillet. Then go. Let the meatloaf cook for about 50 minutes or until it is cooked to the desired state.

Wrapping up

This also works well with a bowl of sliced green beans. Hope this recipe for meatloaf in electric skillet will help you make your own delicacies for your own family and guests. Go cooking!


Click here if you want to take a look at the best electric skillets of 2020!


How To Make Crepes On a Griddle

How To Make Crepes On A Griddle

Making Crepes On A Griddle

How To Make Crepes On A GriddleCrepes are very thin French pancakes that are immensely versatile. They are delicious in both sweet and savory recipes. Traditional French crepes are good, but personally I think the following recipe is much better. There are three reasons for this. First of all, they are not technically French crepes, but a variation of Swedish pancakes. Therefore, they are richer, sweeter and more extravagant than French pancakes. Secondly, it’s my father-in-law’s recipe. I learned to make these crepes when I was barely 10 years old and have been making them ever since. My children also learned how to make them when they were very young. Third, I have made this recipe for people all over the world and it always brought smile in their face and they highly appreciated this recipe of mine.

Maple Syrup Crepes

You will notice that the amount of sugar used in this recipe is variable and depends on your individual choice. If you intend to prepare a savory crepe to be filled with cheese, ham, sautéed vegetables or different types of meat or seafood, just add a small amount of sugar. If you want to serve it for breakfast or for dessert with fruit, honey or just sugar, just add sugar according to your taste.

Crepe batter

Although crepes are traditionally made in a small pan, they also work very well on the SABER EZ stainless steel grill. The reason is simple: the surface of the griddle is so smooth that it is perfect for making something as fine and delicate as pancakes or crepes. Plus, the hot plate is hot enough to make crepes or pancakes very easily.

You will need a cake spatula, or a silicone spatula, which works but requires a bit more practice, to spread the crepe batter on the griddle. Otherwise, the crepes will become too thick. However, it should be noted that even if they are too thick, they are still quite delicious. Call them Swedish pancakes instead, if you so desire. They’re a great way to prepare a special breakfast or brunch outside – or really, at any time of day. Eating hot crepes outside with family and friends will indeed be a memorable event.

Making crepes on a griddle


3 eggs

3/4 cup all-purpose flour

3 tablespoons of sugar for sweet crepes or 1 teaspoon for savory pancakes

1/4 teaspoon of salt

1 cup of milk (preferably whole milk)

3 tablespoons of melted butter (Note: it is important to melt the butter and let it cool down while it remains liquid)

More melted butter is needed to cook the crepes on the griddle.

What you should do

In a bowl, beat the eggs well with an eggbeater.

Add flour, sugar and salt. Beat with a whisk until dry ingredients are well incorporated. Be careful not to mix too much, as this will make the crepes harder.

Add the milk and stir to obtain a smooth mixture.

Add the butter and stir until incorporated. Let it stand for 15 minutes before using.

Pour a small amount of crepe batter (about 1/4 cup at first) on the griddle. If you work quickly, use a cake spatula (ideally an offset spatula) to spread the batter on the griddle to make paper-thin crepe.  When the pancake or crepe is golden on the first side, turn it over and finish cooking and before that just check whether the crepe is light brown on the other side as well.

When the cooking is done, take out the crêpe from the griddle and eat it as soon as it is finished.  For the subsequent crêpes, please note that is not necessary to butter the griddle each time.

Wrapping up

How To Make Crepes On a Griddle

Hope this recipe of how to make crepes on a griddle will serve your purpose and help you make pancakes or crepes on your griddle like a pro. Eat and enjoy and thank me later!


If you want to know about the best electric griddle, click here



How to cook steak in an electric skillet: Learn the Step-by-Step Process

How to cook steak in an electric skillet

Many of my female friends ask me how to cook steak in an electric skillet or in a plain frying pan if you don’t have anything else. If you are not quite sure about your culinary skills so far as cooking steaks is concerned, you should follow the steps I provide here in this post.
how to cook steak in an electric skilletSteak is one of the favorite dishes of most meat lovers. A well-prepared steak has a rich taste, and it looks tender and aromatic with the smell of well cooked beef. Usually steaks for home use are grilled or fried, but this is not always an option. Electric grills or indoor stove-top grill pans can work quite well. But if you have no other choice, a simple electric skillet or even a plain old skillet or a frying pan will also do.

Cooking steak in an electric skillet

First, you will have to preheat the electric skillet to its highest temperature, which is usually 500 degrees Fahrenheit. Dry the steaks with a paper towel. You will have to season lightly with salt and pepper or with other dry spices as desired.
Grease the skillet lightly with oil, unless it is equipped with a non-stick coating. When the skillet has reached its maximum cooking temperature, place the steaks in the pan. They should not be stacked, so cook the steaks in two or more lots if necessary.
Lower the temperature to 425 degrees F as soon as the steaks are browned. Cook until the cooking along the steak edge is half done, then turn. It is better to use tongs, and not a fork, to avoid losing steak juice.
Continue cooking until the desired stickiness is achieved. Take the steaks out of the skillet onto a large plate or a serving dish and cover them with foil to keep them warm. Leave the steaks untouched for at least 5 minutes before serving. Then you can serve them happily to your guests or family members who must have been waiting eagerly for the dish.

Important tip: how to cook steak in an electric skillet

Choose tender, well-prepared steaks to fry in the pan. T-bone, ribs, T-bones, or upper sirloin are also suitable for this type of cooking.

Precautions to be taken

Clean and disinfect all utensils or surfaces that have come into contact with raw meat.

Wrapping up

So, now you have got an understanding of how to cook steak in an electric skillet. It is not difficult at all and after a few trial and errors you will be an expert in this type of cooking. Hence, instead of delaying further, get into the kitchen and start cooking things your family members enjoy most and thank me later!

Related post: How to cook steak in an electric griddle

How to make pancakes fluffier? 5 Important Tips

How to make pancakes fluffier

 How to make pancakes fluffier? This is a very common question you will find in Quora and other Q&A sites where people ask a lot of questions to check where they have gone wrong while cooking. Such questions also abound in women forums that deal with cooking.

How to make pancakes fluffierSoft and fluffy pancakes give every weekend a special look! Sometimes it’s hard to get those perfect soft pancakes that melt on your tongue and you end up with flat and hard pancakes instead.  Here are some helpful tips to make the pancakes softer and fluffier so that you can take your pancake-making skills to the next level.

We all love to eat hefty breakfasts. And why not? This is the best time to give your body a metabolism boost, so that you can concentrate on the rest of the day with other important things. There are so many interesting possibilities to choose from.  You can start with a similar batter to make awesome Belgian waffles, or maybe you can the good old whole grain pancakes, which are so delicious as well!

If you are particularly chic, you may try the homemade caramel syrup on top. Or how about getting some pumpkin and apple muffins done? Are you talking about French toast with hot chocolate? Well, the whole world is yours and you can try each of these amazing creations

But let us come back to pancakes for the time being. Your breakfast is your best friend. Everybody loves them, from the kids to the adults and the teenagers in between. I am sure you wouldn’t like to look down upon a giant pile of fluffy pancakes. I used this pancake recipe and added vanilla for extra flavor.

So, what makes pancakes soft and fluffy?

But the most important secret lies in the chewy egg whites. One of the experts explains that adding the egg whites at the end gives more strength to the pancakes. Whipping egg whites into soft or stiff peaks adds not only air but also, as the egg white cells develop, the membrane becomes thinner and more fragile.

So, how do you make pancakes fluffier? Some important tips to keep in mind here. Stick to them and you’re good to go.

Here are some tips to make pancakes fluffier.

  1. You should not over-mix the batter

Why do pancake recipes always say not to mix the dough too much? Flour gluten is the answer! Mixing the batter too much has a problem. It means that the gluten proteins will combine too strongly with each other. Too tied up obviously means you will get hard pancakes with no room for air bubbles.

If the whisk is too stiff, this results in flat, hard and rubbery pancakes. And needless to say, nobody likes them.

So, stop mixing when your dough has small lumps.

Although no one likes lumpy pancakes with bits of powder in them. Please do your guests a favor and mix well, but don’t overdo it. This will be counter-productive!

  1. Allow the batter to rest

Set the batter aside for about 30 minutes. This will enable the wet ingredients to soak into the flour for better texture.

You can also do this during the night so that you don’t have to worry about getting up early in the morning. No one wants to do this.

  1. Separate and beat the egg whites

A little bit of extra work for you, but it’ll make your pancakes soft and puffy!

Add the egg yolk to the moist ingredients and once the pancakes are mixed with the dry ingredients, let them rest without the egg whites.

Just before cooking, fold the egg whites into the batter.

Don’t mix the egg whites completely and leave small chunks of egg whites visible. It may look too thick when you pour it into the pan, but that’s what makes the pancakes softer! You can also use this technique for making waffles as well.

  1. Wait until you see the bubbles before turning

Wait for bubbles to form in the middle of the pancake before turning it over.

  1. Turn only once

Never try to do this twice. If you do, it will spoil the pancakes and make them harder.

Ingredients you need

3/4 cup of milk

2 T of white vinegar

1 cup of all-purpose flour

3 tablespoons of white sugar

1 teaspoon of baking powder

1/2 teaspoon baking powder

3/4 teaspoon salt

1 ton of vanilla

1 egg (divided)

2 tablespoons of melted butter

Cooking spray

Instructions you should follow

1. Mix the milk and vinegar in a medium bowl and let it sit for 5 minutes.

2. Mix the flour, sugar, baking powder, baking soda, baking soda, and salt in a large bowl. Beat the butter into the milk and vinegar mixture.

3.Separate the egg whites and beat until they stiff peaks form and set aside. Add the egg yolk to the wet ingredients and once mixed with the dry ingredients. Now allow it to rest  without the egg whites.

4.Pour the flour mixture into the wet ingredients and beat them until no lumps are left. Do not over-mix.

5.Set aside for 15-30 minutes. This will allow the wet ingredients to soak into the flour for better texture. Just before baking, fold in the egg white peaks under the batter.

6. Now it is time to heat a large skillet or griddle over medium heat and spray with cooking spray. You should first pour 1/4 cup of the batter onto the pan. Then wait for bubbles to form in the middle of the pancake before turning it over.

7. Finally, you delicious and fluffy pancakes are ready to be served.

Now it is time to heat a large skillet or griddle over medium heat and spray with cooking spray. You should first pour 1/4 cup of the batter onto the pan. Then wait for bubbles to form in the middle of the pancake before turning it over.

Wrapping up

 Hopefully, by following these instructions carefully, you will be able to make your pancakes fluffier. This will not only give you a lot of satisfaction but also bring smile to your family and friends whom you serve them.


Related Post: How to make pancakes with an electric griddle




Golden Aubergine Fatteh Recipe (the Middle Eastern Variety)

Syrian Golden Aubergine Fatteh Recipe

This Golden Aubergine Fatteh Recipe centers around the traditional Middle Eastern or Lebanese fatteh. It consists of layers of crispy flat bread, tender smoked aubergines. It is also grilled halloumi cheese, garlic, parsley and pomegranate and yogurt. And this dish is served with lemon and Bulgur wheat.


  • 2 eggplants or aubergines
  • 75g Bulgur wheat
  • 4 white tortillas
  • 150g natural yogurt
  • 2 cloves of garlic
  • 1 lemon
  • 1 pomegranate
  • A handful of parsley
  • A handful of mint, only leaves
  • 150g Halloumi
  • 25g pine nuts
  • Sea salt
  • Freshly ground pepper
  • 150 ml boiling water
  • 1 tablespoon of olive oil


Golden Aubergine Fatteh RecipeFirst, you will have to heat the oven to 200°C/fan 180°C/gas 6. Next, you will have to cut the aubergines lengthwise into quarters and slice them into 1 cm thick slices. Then, you will have to place the slices of aubergine in an oven dish lined with baking paper. Then you should mix with a generous pinch of salt and pepper. Fry for 25 minutes until they are lightly charred on the outside and tender in the middle.
2) While the aubergines are roasting, cook the Bulgur wheat. 3. Pour the grains into a large heat-resistant bowl (or use a frying pan) and sprinkle a little salt. Now you will have to pour over 150 ml of boiling water and cover the bowl with a large plate. Soak for 15 minutes.
3. Place the tortillas directly on the oven shelf under the aubergine tray. Now you will have to cook for 10 minutes or you should wait until they turn golden and crispy. Remove from the oven and leave to cool, then cut into bite-sized pieces.
4. Put yogurt in a bowl. Peel and finely grate the garlic cloves. Add the juice of half the lemon and some salt and pepper. Set aside.
Cut the pomegranate around its center (the equator, if it looks like a small ball) in the middle. Hold one half over a bowl and tap firmly on the back of the pomegranate with a wooden spoon to release the seeds. Discard the white pith and remove any reluctant seeds from the skin. Set them aside. Finely chop the smooth parsley, leaves and stems and put aside in a separate bowl.
6) The Bulgur wheat should now be tendered. Drain if necessary and then return to the bowl (or pot). 7) Squeeze the remaining half of the lemon. 7) Collect the mint leaves, chop them finely and fold them up. Set aside.
7. Remove all the skins from the halloumi and cut it into 6 flat pieces. Place a heavy pan on medium heat. Place the pine nuts in the dry pan and cook for 2-3 minutes, stirring frequently, until they are golden brown on the outside. Put them in a bowl and put the pan back on the stove. Pour a tablespoon of oil into it and add the halloumi pieces. Fry for 2 minutes on each side until they turn golden brown.
8. You can now assemble your Fatteh. Put half of the roasted tortillas on 2 hot plates. Cover with half of the aubergine slices, half of the halloumi and half of the yogurt. Sprinkle with half of the parsley, pine nuts and pomegranate. Repeat the process with the remaining half of the ingredients. You may serve with Bulgur wheat, mint and lemon as a side dish.

Wrapping up

Hopefully, this Golden Aubergine Fatteh Recipe will give you enough idea about how to cook this mouth-watering Middle Eastern dish. I am sure you would love the taste and relish eating this preparation with your family members.

Related post: How to cook eggplant on a griddle

How To Cook Eggplant On a Griddle

 Cooking Eggplant On a Griddle

how to cook eggplant on a griddleDo you want to know how to cook eggplant on a griddle? Many among you might be tempted to ask, why should we be cooking eggplant on a griddle? The answer is: I found out that if I do that on a griddle, it can be done very comfortably. For one thing, a griddle provides great heat and has low sides for better mixing. Besides, if you are using an electric griddle, you can always have better temperature control to do the cooking in the right way without spoiling it.

The facts about cooking eggplants on the griddle can be found in this post. It contains all the information you need to cook eggplants well.

How to cook eggplant on a griddle

There are many good things I do when I griddle eggplants. First, I cut the eggplant into thin slices. Then I coat the slices with olive oil. The olive oil should not be poured directly onto the griddle.

The oil will accumulate and affect the taste of the different slices of eggplant. Then I let the eggplant to caramelize before I start turning the individual slices. Next, I wait until I see the golden color before removing it from the heat.

Does the eggplant have to be peeled?

Not always, to be frank. When the eggplant is a bit older, it’s a good idea to peel it first. Because the older the eggplant is, the harder the skin of it. A hard skin can ruin the taste and texture of the dish.

I find that the skin of a young eggplant is very thin and delicate. In this case, the skin should not be peeled, as this soft skin provides texture to the vegetables during cooking.

Do I need to remove the eggplant seeds?

I have found that it is a good idea to get rid of the eggplant seeds before cooking. The eggplant is a member of the nightshade family tree. This is the reason why a lot of vegetables of this family have bitter tasting seeds.

When I removed the eggplant seeds, I discovered that my eggplant dish tasted much better than before. It is not necessary to remove the seeds, but if you want to improve the taste of your food, you should do it.

Do  I have to salt the eggplant before cooking?

It is not necessary to salt eggplants before cooking. I have discovered over the years that salt is only good if you cook an old eggplant. Salt doesn’t really change the taste, but it helps improve the taste perception of the vegetables.

Anyway, if you want to add salt, you should cut the eggplant into the size and shape required for the recipe. Then you should place the pieces in a bowl and add the salt generously. Leave the salt to stand for an hour before rinsing.

What happens when you salt the eggplant?

What I have found is that salt does not really eliminate the bitter taste of the eggplant. This is because salt itself gives a bitter taste to all the food it touches. If you try to salt the eggplant to remove its bitterness, you are simply adding a more bitter taste to the vegetables.

Trying to salt an eggplant prolongs the cooking process quite a bit.

How do you cook an eggplant without making it soggy?

As you know, eggplants can absorb a lot of oil quickly. The reason for this is the cell structure of the eggplant. Air pockets just soak the oil. There are a few good ways to prevent the eggplant from getting soaked:

  1. Put a little oil directly on the eggplant…
  2. Pre-cook your slices of eggplant in the microwave.
  3. Add salt to the slices
  4. Place the slices of eggplant in some milk and leave to soak for 1 to 2 hours.

How to cut an eggplant for griddling?

A lot depends on the recipe you follow, but I found out that there are three good ways to cut an eggplant when you are about to roast the vegetable on the griddle. First, you can dice them. That way you get small pieces that cook very quickly.

Secondly, you can cut the eggplant into round-shaped pieces. Third, you can make long strips of eggplant and put them on the griddle. In any case, the stalk and flower must be removed before cutting.

Why is my eggplant hard?

What makes eggplants hard during cooking is the cooking method itself. I have seen that cooks use eggplants that are too big and too old and they do not even cook the vegetables for long. An under-cooked eggplant should always be a little hard.

Remember that eggplants are hard to tackle and it takes years of practice to cook them well.

How do you remove moisture from eggplants?

The best technique I have found is to cut the eggplant into thin slices and place them on a cookie tray. Salt one side first and let the salt remove most of the moisture.

Then I turn the eggplant slices over and salt the other side. Then I put the slices between two flat plates and squeeze out the remaining moisture. After that, I rinse the salt off and prepare for the cooking of the eggplant.

Can you cut the eggplant in advance?

No, you shouldn’t. If you want to cook the next day and shorten the preparation time, I don’t recommend cutting the eggplant in advance. Vegetables turn brown very easily. Brown has no have any effect on the taste, only on the presentation.

I recommend cutting only a few hours before cooking. Then keep the sliced pieces in cold water and put the bowl in the fridge. This will prevent the exposed sides of the vegetables from browning.

Fried eggplant on Griddle recipes

Here’s a recipe I would like to share with my readers.

  1. Peel the eggplant and cut it into slices a quarter of an inch thick.
  2. Stack the slices and weigh them to extract the juice.
  3. You should cover the griddle with olive oil.
  4. Place the eggplant slices in a mixture of flour, salt and pepper and coat the eggplant slices.
  5. Place the coated slices on the griddle and wait until they are golden brown
  6. Remove from the griddle and place on paper towels to remove excess oil.
  7. Sprinkle with cheese and serve to get the added flavor.

Wrapping up

How to cook eggplant on a griddle

Eggplants must be cooked with care. This vegetable is a delicate plant that requires a lot of practice to be cooked well. Everyone has their own preferences. But the above information on how to cook eggplant on a griddle should serve as a guide. It will help you create a delicious eggplant meal which you and your family members can enjoy together. Get going!


Related Post: How to cook sausages on a griddle




How To Cook Salmon On A Griddle: Some Easy Tips For You

How to cook salmon on a griddle

Cooking Salmon on a Griddle

I am sure you are here because you want to know how to cook salmon on a griddle. Isn’t that so? Well, if this true, you are in the right place because I want to discuss here the exact process of cooking salmon on a griddle. Pay attention if you want to master the art of cooking salmon.


How to cook salmon on a griddleToday, most people are aware that salmon is not only a tasty food but also an extremely nutritious one. Filled with Omega 3, a serving of salmon is an excellent choice for healthier skin, nails and even improving brain function. However, many people do not know that salmon can be prepared on the griddle as well. In this article we have created a comprehensive and practical guide that enables you to learn how to cook salmon using a griddle.


Cooking fish on the griddle

Cooking fish on griddle is a great way to prepare it and it couldn’t be easier. No matter what type of griddle you have a traditional one or a modern one with electric connectivity, it is quick and easy to grill a piece of fish on it. This applies to the different types of fish.


Many people today are looking to purchase an electric griddle instead of a normal stove-top model. If this be the case in your home, you may wonder whether it is possible to cook a piece of salmon on it. The short answer is: Definitely!


As long as your griddle is heated to the right temperature, an electric griddle is a very convenient way to cook salmon. It may also be preferable to use an electric griddle rather than a normal one. This is because you can keep a constant temperature on an electric frying pan or a griddle, which makes it possible to cook the fish very evenly. On a normal griddle this can be a little more difficult.


How do I cook salmon on a griddle?

If you plan to cook salmon on a griddle, it is imperative that you use the correct technique. Below we have summarized the steps for perfect salmon cooking.


  1. Lightly spray or brush the griddle with some oil and preheat it to a medium to high temperature.
  2. Season both sides of the fish with a pinch of salt and a little pepper. Rub the seasoning gently into the salmon flesh with your hands. Be sure to wash your hands thoroughly with antibacterial soap after you have done it.
  3. Start cooking the skinless side of the salmon. Place it on an oiled, hot griddle and let it boil for 3 to 5 minutes. Carefully turn the fish over with a spatula and cook the skin side for another 3 to 5 minutes.
  4. By cooking the skin side of the salmon, you can give the salmon more flavors. A dash of lemon juice or a few fresh or dried herbs can add a delicious touch to your salmon.


What is the griddle temperature for cooking salmon?

Ideally, the salmon should be cooked over medium to high heat. There is a simple tip to find out if your griddle plate is hot enough to cook a piece of salmon properly. Simply put a drop of water on the griddle. If it sizzles and evaporates, the griddle is hot enough and you can begin cooking the salmon.


How long does it take to cook the salmon on the griddle?

As mentioned above, about 3 to 5 minutes on each side should be enough to cook a regular-sized salmon fillet thoroughly, so the total cooking time should not exceed 10 minutes. However, if you are concerned that your piece of salmon may be over or under cooked, there is a more accurate method you can use. For every inch of thickness of your salmon, you should cook it for 10 minutes.


It is better to check the cooking time of your salmon before you start cooking. If you serve it with a carbohydrate such as potatoes or rice, it will take much longer time to cook than the fish. If you calculate the time it takes to cook the salmon, you can make sure that all the ingredients in your meal are ready at the same time.


Do I have to turn the salmon on the griddle?

You should always turn the salmon over when you open it to make sure it is cooked properly. You should start by grilling the salmon with the skinless side up. After about 5 minutes, you will notice that the salmon starts to come out of the grill. This indicates that the salmon is ready to be processed. Turn the salmon over and grill it on the skin side for about 3 minutes. Note that if your salmon fillet is thicker than an inch, you will need a little more time on each side.


Which side of the salmon should be grilled first?

Just like cooking any other fish on a grill or a griddle, you should always grill the skinless side first. This ensures that the fish is cooked properly.


How to cook salmon in an electric skillet?

The process for cooking salmon in an electric skillet is the same as cooking salmon in an electric frying pan or a griddle. If you follow the steps for frying fish, you will get perfect results in an electric skillet.

Do you turn the salmon over when you fry it in the pan?

To cook salmon thoroughly, it is important to turn it over when it is fried. Always start with the skinless side of the salmon. After about 3 to 5 minutes, you should turn the salmon over on to the skin side and cook it for another 3 to 5 minutes. If you don’t turn it over, one side may be burned and the other side may not be cooked properly.


When is the salmon cooked?

If the salmon starts to flake when you pierce it with a knife, it is a sign that it is cooked and ready to be eaten. However, the simplest and most reliable way to check if the salmon is absolutely ready is to use a meat thermometer. To use this method, push the thermometer into the middle of the thickest part of the salmon. Measuring the outside temperature is not good because it does not tell whether the inside of the salmon is cooked. Once the innermost part of the salmon has reached a temperature of 145 degrees Fahrenheit, you can be absolutely sure that the salmon is now ready.


How to season salmon: What is good for seasoning salmon?

To cook simple salmon fillets, it is essential to season them with some salt and pepper. This will bring out the delicious taste. Other spices that go well with salmon are lemon juice, soya, ginger, garlic powder and fresh or dried herbs. It is best to use parsley or dill with salmon. You should remember that when cooking salmon with soy sauce, it is best not to lose the salt. Soy sauce gives your salmon all the saltiness that it needs to appear tasty and scrumptious!


Can we eat raw salmon fillet?

If you enjoy eating raw salmon in sushi that you can still do so here. Eating raw salmon is safe as long as the fish is fresh. You can also eat frozen salmon. Freezing kills many harmful bacteria that could cause food poisoning or disease. However, if you are going to eat raw fish, make sure it is very fresh and has not been refrigerated for a while.


Can we eat uncooked salmon fillet?

There is quite a low risk affair when it comes to eating uncooked salmon. However, since raw salmon is generally safe to eat, it is most likely okay as long as the salmon you have eaten is very fresh or has been frozen. On the other hand, if you are pregnant or have a weakened immune system, we recommend that you avoid raw or undercooked salmon. Take a little more time to make sure that the fish is well cooked to avoid possible risks.


How do I know if the salmon is spoiled?

Spoiled salmon can cause a very nasty attack of food poisoning. It is therefore very important that the salmon is fresh before eating. There are several ways of determining whether your salmon is spoiled:


Check the color: Fresh salmon should be a nice light pink color. If you can see areas that look discolored, the salmon is most likely to have gone bad and should be discarded.

Check the texture: Fresh salmon, which is safe to eat, should be moist but not slimy. If the fish is dried out or has a slimy appearance, stay away from it. You may also notice that a darkish liquid has gathered at the bottom of the container. You should never eat fish that has such an ugly appearance.

Sniffing: Although it may sound strange, a strong smell of fish is an indicator that your salmon is rotten. The fishy smell is caused by bacteria that can accumulate in salmon that have passed their prime. Really fresh fish should not have a particular smell. A fishy smell is a warning that your salmon is bad and not edible.


Can we eat salmon every day?

There is no reason not to eat salmon every day. Its high content of omega-3 fatty acids makes it an extremely healthy food supplement. If you like it and you want to eat it every day, go ahead. Some celebrities even swear that a daily portion of salmon on their diet keep them healthy. On the other side, you shouldn’t feel bad if you can’t stand the thought of eating salmon regularly, almost every day, or if you simply can’t afford it. A few servings a week will do you good.


Griddle pan salmon recipe

Salmon is a very versatile fish. There are many ways to cook it to prepare a variety of delicious and healthy dishes. My favorite is this simple recipe with tomatoes, fresh beans and olives. This dish is so simple that it is ideal for beginners. This is especially meant for those people who want to prepare a fresh and light lunch or dinner. The recipe is suitable for 4 people.



4 pieces of fresh salmon, seasoned on both sides with salt and pepper

12 olives, seedless

5 tomatoes cut into pieces

A generous handful of chopped french beans

A handful of freshly chopped basil



  1. You should start with the griddle preheated at medium heat and brushed with olive oil.
  2. Place the fish skin side facing upwards and grill for 3 to 5 minutes
  3. Carefully turn the fish over on the skin side. While cooking, add the beans, tomatoes and olives for 3 to 5 minutes. Carefully toss the edges of the fish over so that they cook at the same time. You still want some texture in the vegetables, which is why the cooking time is so short.

Place a portion of salmon for each person and cover them with the vegetable mixture. The vegetables may need a few minutes on the griddle after you remove the pan. Arrange a portion of salmon on the plate for each person and cover with the vegetable mixture. The vegetables may need a few more minutes on the griddle pan after they are removed from the fish. This is fine.

  1. You should sprinkle with fresh chopped basil, and then serve and enjoy!


Wrapping up

We hope we’ve given you some suggestions about how to cook salmon on a griddle. Fortunately, cooking salmon on a griddle or a grill is a delicious and healthy way to prepare a meal. Remember to make sure your salmon is fresh and that you are on your way to a delicious dinner enriched with omega-3 fatty acids that the whole family can enjoy. Happy cooking!


Related Post: Best Electric Griddle on the market 




How to cook sausage on a griddle

So, you want to know how to cook sausage on a griddle. And I am sure you are having problems while doing that or you are not quite sure how to go about that.
Well, cooking sausages is a tricky business. Cooking sausages on a griddle was indeed a difficult proposition until we learnt how to do it the right way.
How to cook sausage on a griddleBefore we found this method, every time I made sausages, they ended up getting charred. Yes, they got burnt on the exteriors while remaining raw on the inside. Or sometimes the casings would break. It has also happened that after I cooked them, they became completely dry.
Does that story sound familiar to you? If the answer is yes, read this post carefully. For one thing, I think your culinary exploit does not need to end in a tragedy!

Cooking sausage on a griddle

There is a problem with cooking sausage over direct heat in a frying pan or on a grill or griddle. This one mistake most people generally make.
More often, you end up dripping them, hoping that everything will be all right. And and you end up with a dry and dismal meat. So, you may find yourself in an unpleasant situation. You start looking at the cut-off piece of sausage and wonder whether you are going to poison all the guests.
This is not fair. For this reason, I use a two-step technique where I cook the limbs first gently in water. Then I make them in a hot pan just before serving. And I swear it will never let you down. This is how I do it my way.
First, place your sausages in a large pot or saucepan and fill it with enough cold water to cover the sausages. Place the pot on the stove, turn the heat to medium and cook until the water boils slightly.
This should take about 6 to 8 minutes. Then turn off the stove and remove the sausages from the pot. These little ones are now cooked, tender and absolutely ready for the second stage.
At this stage, the sausages are cooked and intact. But you will notice that they look quite grey. The next step is to give them some color and make them crispy and spicy.
You can cut the sausages in half lengthwise to get a crispy interior. This is ideal for sausage sandwiches. You must leave them intact and crisp the casings or cut them into pieces or chunks. It does not matter.
When you cut the sausages, you should grease a pan with a little oil and then shimmer it at high heat. After that, you should carefully put your sausages in it. Since the sausages are already cooked, you don’t need to leave them on the griddle (or on the grill) for long. After searing them, remove them from the pan before they dry out.
You can then throw them in a sandwich, put them on toast. Or you may cut them to place them into rice or pasta, or just eat them straightway. What you will do with them is up to you. So, are you now getting the hang of how to cook a sausage on a griddle properly? That’s the way to do it.
Well, now let us talk about SANDWICHES:

Sausage, Peppers and Onions sandwiches

You should take note that our traditional sausage, along with the pepper and onion sandwich, does not need tomato paste. But I often like to caramelize the mixture a little to give it a sweet, spicy and yummy flavor.


4 red and/or yellow peppers
1 poblano pepper
3 small onions
6 cloves of garlic
3 soft Italian sandwich rolls
2 pounds of sweet Italian sausage
5 tablespoons extra virgin olive oil, split
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
⅓ cup of red wine vinegar


First, cut 4 peppers and one poblano chili in half lengthwise. Then you will have to remove the stalks and ribs with your fingers and then remove the seeds. After that, cut lengthwise into strips of ¼.
Peel 3 onions and halve them through the root. Cut a V-shaped notch in the root to remove the seeds. Cut each half lengthwise into 3 wedges.
Next, peel 6 garlic cloves and cut them into thin slices.
Cut 3 rolls lengthwise without cutting them all the way through so that both sides are connected.
Place 2 pounds of sausages in a large straight-walled pan or griddle. Fill the pan with cold water until the sausages are submerged. Heat over medium heat and cook uncovered for 6-8 minutes until the water boils slightly. Next, it is time to remove from the stove. Now place the sausages (they are fully cooked by now) on a plate with tongs and set them aside. Next, drain the water from the skillet and then put it away.
While the sausages are cooking, heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add onions and garlic and cook for 5 to 8 minutes, stirring frequently, until onions are soft.
Add the peppers, chili and another tablespoon of oil to the pot Then season it liberally with salt and pepper. Keep stirring constantly, keeping the heat over medium-high. Cover and cook, uncovering occasionally and stirring until peppers are tender. This will take 10-15 minutes.
Clear the middle of the pan and add 2 tablespoons of tomato paste. Stir the tomato paste until it darkens and sticks to the bottom of the pan, about 3 minutes.
Add 1/3 cup of vinegar and stir to dissolve the paste. Then stir in the peppers and onions. Cover and cook, stirring occasionally. You will have to do it until the peppers and onions are very tender, about 8 to 10 minutes more. Now it is time to season with more salt and pepper.
Meanwhile, you should cut the sausages in half lengthwise.
Heat the remaining 2 tablespoons of oil in a spare griddle over medium-high heat. Add half of the sausages, cut side down. And now cook them for about 3 minutes in full contact with the pan until the cut sides are golden brown. Return to the plate and repeat with the remaining sausages.
Spread half of the peppers and onion mixture over the rolls. Then spread the fried sausage halves over them.
You may top them with remaining peppers and onion mixture. Finally, it is time to cut the sandwiches in half crosswise and serve to you guests waiting eagerly.

Wrapping up

How to cook sausage on a griddle

Hope this post will set you in the right direction. Now that you know how to cook sausages on a griddle, you should not waste any more time. Start cooking and show your culinary skills to others and impress them. I am sure you would master many more such recipes and continue this personal journey quite with great success!