On behalf of Expert Village this is Bill Feldman
from New York City, “The Boxing Chef” on stove top grilling techniques. Okay right now what
I’m doing is I’m waiting for my pan to get really hot, I just finished the vegetables.
I have it on, I’m going to spray a little bit, some of this Pam. I’m taking the pan
off, I’m spraying it this way nothing is going to stick. We are going to wait before it starts
to smoke off a little bit before we add anything to it. The thing you have to be really be
careful about with grilling is if your pan is not hot, stuff would stick to it and it
will rip and you would pull it off. Then when you put other stuff on it it would be a big
mess. You don’t want that. What you want you want hot pan so when you put your meat on
it like we have here. This is a little skirt steak, listen to that noise. Here that sss
that is what you want.