Chicken breast, bell pepper from the garden, onion, pepper jack, hash browns, eggs.
I made sure that the bell peppers and onions were almost crispy while still charred. This was so tasty that I might have to start stocking chicken breasts.
Cost per person, $2.15
Searing & browning are really that important to the dish? As someone mainly vegetarian, I’m pretty ignorant about that stuff. I think I did read that searing fish (and I guess other meat) can initially kind of ‘glue’ it to the pan (heaven help you if you try to remove it at that stage), but if one waits long enough, it will turn in to a crust of sorts which can then be successfully removed with a spatula.
Also, assuming I go for the slow-cooker method, I’m thinking I could use either my non-stick or cast-iron pan to do the searing prep.
It helps add depth of flavor. The Maillard reaction makes things awesome. You could do it without the sear. It just won’t be living up to its potential.
Yes. The proteins will eventually unlock the meat from the pan if you just wait a minute or so.
Good ol’ professor Maillard and his preposterous contraption!
Okay, thanks. I’ll try a sear on something soon, either way.