So I learned the lesson – never grab the handle of a hot cast iron pan. Fortunately I didn’t grab it with my right hand, but my left instead. A small blister on my thumb, index finger, middle finger and ring finger.
I was doing another spatchcocked chicken – this one I figured I’d try the America’s Test Kitchen technique. Get a cast iron pan ripping hot and dump some oil and the chicken in.
Here’s the chicken all spatchcocked. Getting better at doing a straight line.
Ok, I have to admit the ATK recipe failed. I had to resort to other methods.
Chicken was delicious. And we had a nice Chardonnay with the meal. That’s the way to drink wine – with a meal. i think it’s what explains the French Paradox – if you’re not familiar they eat a lot of heavy fat laden dishes and yet suffer lower rates of heart disease than we in the U.S. the only difference I see is they have wine with every meal right down the preparation of the dish.
As the late Julia Child and numerous other chefs have said, never cook with a wine you wouldn’t want to drink.
One thought on “Ouch”
Cheap wine in food? Never.