Because sometimes you can't get outside to grill.
, or hoisin sauce will up the umami and make up for the complex bitter and savory flavors you're accustomed to on the grill."You do want to heat up the pan regardless of what you’re cooking," Kelly says. He swears by preheating the pan over medium-high for 5 minutes. By preheating, you’re avoiding the risk of hot spots, which can overcook some parts of the meat while not affecting others.
Kelly recommends a quick water check to see if the grill pan is warm enough. To perform this test, flick a few drops of water on the grill pan. If the water quickly evaporates, it’s ready to use. If your pan is super hot, you'll be able to get nice charred edges on your meat and vegetables. This adds deep savory flavor that will taste more like food you grilled outside.Just like on a real charcoal or gas grill, oil will keep food from sticking to the grates.
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