jesspants: in the absence of oil, will butter do to cook chicken?
Bob: yes, so long as UNDER NO CIRCUMSTANCES do you cook it hot
maybe like 5 is as hot as I would go
jesspants: thanks for virtual cooking lessons
I even marinated the chicken overnight
Bob: that will help quite a bit as well
so just a little butter?
I don’t want to hurt the flavor
Bob: like a tablespoon maybe
enough to give the pan a good coat
Bob: if it’s thicker chicken as well, do you have a cover?
jesspants: I cut the bigger pieces in half
Bob: because then you could leave it on medium low and let it cook a bit
jesspants: so they are small lunch pieces
Bob: that should be fine then
if they are tiny and jess sized
totes jess sized
Bob: tiny plus
jesspants: burned half of it
I can eat half
YOU ARE THE COOK IN OUR HOUSEHOLD
I BAKE THE THINGS
Bob: when you start to burn it it’s time to take it off the stove
jesspants: it wasn’t cooked!
when it’s still pink in the middle and NOT STEAK, you have to keep cooking!
Bob: you can remove it from the heat and let it finish cooking
jesspants: on its own?
jesspants: that doesn’t seem safe for chicken
Bob: put some foil over it if it’s close to finished
Bob: and let it sit for a couple minutes
jesspants: …so, it’s going to finish cooking in the trash
Bob: perhaps we should have some practice at home
so that your boss doesn’t have to constantly call the fire department
jesspants: ya think?
TEACH ME HOW TO COOK THE FOODS
I knew I should have bought the tuna steaks
those I know how to cook
I still need some oil, though
NOT olive oil
so I really don’t set the place ablaze
the good news is, boss is out of town next week – PRACTICE TIME
Bob: we still have that little squeeze bottle thing
you could take the empty one and fill it with oil
jesspants: we need that little squeeze bottle thing for at home!
the empty one is for frosting
Bob: or just buy a small thing of oil at target
I will buy a small one
I just didn’t make it that far today
Bob: I still love you
even though you are ridiculous
the tastiest ounce of chicken I’ve ever cooked
This totally explains why I cook the same thing (ahi tuna steak and peas) at home all the time. Cooking new things is scary.