The new inox pan is a wonder to get perfect crusts. Even on the brined chicken I got it perfect. Once I got the crust done on both side I could put the whole thing in our oven to finish cooking.
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I have impulse issues and would probably have doubled the mushrooms. Your version is probably better.
What’s an inox pan?
Stainless steel I think. Very heavy with a nice inertia keeping heat for a while.
Is this the latest thing, to put the food on top of the sauce rather than vice versa?
It is often done for cleaner presentation, showing off your hard earned browning and textures, having hetergeneous colors and shapes instead a layer of sauce over everything and/or to prevent turning crispy surfaces into soggy ones.
Sounds like a good idea then
It’s been done for years, but yes, that is one of the fancy ways of doing it nowadays.
Just drench my shit fam, love me some sauce
I like to avoid having it everywhere.
That is where you and I differ, my friend.
Well done.
