You've got to be kidding!

[redbird]

The Fannie Farmer Cookbook instructions for pan-broiled lamb chops tell me to "Trim excess fat from the chops, and rub a hissing-hot heavy skillet with some of the fat."

Being made of meat myself, I consider this to be a quick recipe for burnt cook. Instead, I poured a bit of peanut oil in, then continued with browning the chops quickly and cooking them until done.

The result was acceptable. The chops took longer to cook than the book predicted, perhaps because my skillet isn't heavy enough.

Comments

[eleanor.livejournal.com]

There is no substitute for a cast iron skillet.

[minnehaha.livejournal.com]

I would imagine putting the fat on a long handled fork and then holding that to season the pan would let one do the job safely.

K. [though admittedly I am fearless about cooking burns]

[almeda.livejournal.com]

Alternatively, if it's a thick enough wad of fat, it should keep your flesh far enough from the pan. In theory. I personally just add a little oil instead, but. :->

Well, not that I've ever cooked meat

[yonmei.livejournal.com]

But I've found it possible to grease a hot pan with care and a wodge of paper towel (kitchen towel) to shield my hand from the heat.