Yeah, usually good to put a drizzle of oil (just enough to coat the area you're cooking in) in just to keep it from sticking to the pan (also gives it something to cook in until the natural fat melts). That's probably what caused it to burn/smoke a bit, it'd be an uneven cooking surface with stuck bits until some fats came out!
The "stick a knife in, if the juice runs clear it's cooked" rule is one you can use with most meats! It's great.
And it's okay, I have a cold atm so it's probably best I don't come sneeze all over your cooking!
I'll teach you how to cook a super easy roast chicken if you'd like! Nothing like a roast you prepare very easily, then stick in the oven and forget for a while, then come pull it out and it's done! ;D (none of this basting and poking and trussing crap!)
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Date: 2009-06-17 01:38 am (UTC)The "stick a knife in, if the juice runs clear it's cooked" rule is one you can use with most meats! It's great.
And it's okay, I have a cold atm so it's probably best I don't come sneeze all over your cooking!
I'll teach you how to cook a super easy roast chicken if you'd like! Nothing like a roast you prepare very easily, then stick in the oven and forget for a while, then come pull it out and it's done! ;D (none of this basting and poking and trussing crap!)