The secret to crispy skin? Patience, grasshopper.
don't try to scrape it off. The magical secret to getting that crisp-skinned meat out of the pan with no casualties is patience.
Even though the skin will release from the pan on its own eventually, you may still be freaking out about it sticking in the first place. To prevent this panic, just follow a few of senior food editor's expert food-flipping tips, and never find yourself writing a eulogy for lost crispy skin again.Pre-heat your pan. Temper your meat . Slick your pan with enough fat. Morocco says if you've done these three things, you're probably in no-stick territory.
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