Drum roll please

[cjsmith]

I am now the proud owner of a second nonstick skillet* large enough to brown a pound of ground turkey. Being able to run two of those at once during a cook-for-the-week session is going to be a real win for my tender feetsies.

So far I have learned two lessons with my new skillet:

1: It takes a lot longer to cook stuff if the pan takes a lot longer to heat up.

2: Scraping the meat to one side of the pan and tilting the pan to drain off the fat is downright awkward if your skillet is slicker'n black ice. The meat keeps sliding around!

I am also the proud owner of a garlic press. I am getting more frou-frou by the day. A garlic press! *eyeroll* But by golly I am going to get over my fear of using stuff that grows in the ground as opposed to stuff that comes in jars. (I reserve the right, however, to go back to jars due to the economics imposed by waste. How fast do I have to use up a bulb of garlic?)

____________________________________
*Those of you who wish to argue that my first large skillet is no longer nonstick will get a fair hearing. I've clearly eaten a lot of Teflon over the years.

Comments

[abz6598.livejournal.com]

I just suck the grease out of the pan with a turkey baster and then squirt it into empty pop cans for disposal.

[cjsmith.livejournal.com]

I'm REALLY glad my eyes kept going long enough to read "with a turkey baster".

So far, I soak it up with a paper towel. Ground turkey is quite lean, and I need only one; often I don't need one at all.

Speaking of grease and the handling thereof, I'm seriously tempted to get a George Foreman. I'm defecting to the frou-frou side! AAaaaaaa! It's too late for me! Save yourselves!

[hitchhiker.livejournal.com]

Personally I found George Foremen are a nuisance to clean and don't really do that much more than a good skillet pan.