Chicken breast, bell pepper from the garden, onion, pepper jack, hash browns, eggs.
I made sure that the bell peppers and onions were almost crispy while still charred. This was so tasty that I might have to start stocking chicken breasts.
Cost per person, $2.15
It helps add depth of flavor. The Maillard reaction makes things awesome. You could do it without the sear. It just won’t be living up to its potential.
Yes. The proteins will eventually unlock the meat from the pan if you just wait a minute or so.
Good ol’ professor Maillard and his preposterous contraption!
Okay, thanks. I’ll try a sear on something soon, either way.