Can a cast iron skillet go under the broiler?
Online Answer
If it's designed to keep you from burning your hand when you take the pot off the heat, then it shouldn't go under a broiler flame. ... Even silicone handles made for cast-iron skillets can only withstand temps up to 450°F, so make sure to remove them before broiling.
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If the pasta is hard and crunchy, it's undercooked. Continue cooking it and keep tasting it every 30 seconds. If the pasta is tender, but firm to the bite, it's done (al dente). Strain the pasta and toss it with (or continue cooking it with) your sauce.
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2 Answers. It's a tradeoff: salting (and using herbs or spices) a chicken under the skin, rather than on the surface of the skin, will result in a better-seasoned bird but it will make the presentation of the whole bird a bit less attractive, since the skin is no longer exactly where it should be.
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The more undercooked it is, and the sooner you want to eat it, the thinner you'll want to slice it. Place the meat in an oiled roasting pan or Dutch oven.
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