Ever pan fry chicken and it sticks to the pan and then you rip the shit out of it and it looks horrible? Well there is a way to fix that. Patience. No matter what pan you are using, oil, type or cut of chicken, or how hot you are cooking, it just takes time. The chicken, or any food for that matter, that you are cooking will release from the pan when it is ready.
What happens is that the sugars caramelize and the proteins coagulate on the surface of the meet where it is touching the pan. Once this happens on every spot of the meat touching the pan it will release from the pan nicely.
If you want to add some jazz to whatever you are making, pour some wine,beer,scotch, whiskey, apple juice, lemon juice into the pan and then a splash of any sauce. Play around and try flavours you like.
p.s. This works for the bbq as well. Well not the part of pouring alcohol on a flame, but the meat sticking. Just give it an extra minute.
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