This is my new pan
I have been eating once a day to avoid having to precook my lunches (doing IF/leangains so skipping breakfast). Up until this purchase i have been using a 3-quart nonstick pan that I am cooking chicken and vegetables in, then when my rice is finished I toss that in so it isn't so bland.
I've been eating solely chicken/rice/veggies for 2 weeks now and while I'm not tired of the food, I wanted to try stainless steel for deglazing the fond and making interesting sauces to add some variety, on my workout days I also have been struggling getting enough carbs in, eating ~200 grams of carbs purely as rice is way more difficult than I thought, so a sauce would also greatly help with that.
TLDR: Any cookbook/recipes geared more towards beginners but has a focus on deglazing pan sauces would be great. Or just congratulate me / critique my new purchase.
I have been eating once a day to avoid having to precook my lunches (doing IF/leangains so skipping breakfast). Up until this purchase i have been using a 3-quart nonstick pan that I am cooking chicken and vegetables in, then when my rice is finished I toss that in so it isn't so bland.
I've been eating solely chicken/rice/veggies for 2 weeks now and while I'm not tired of the food, I wanted to try stainless steel for deglazing the fond and making interesting sauces to add some variety, on my workout days I also have been struggling getting enough carbs in, eating ~200 grams of carbs purely as rice is way more difficult than I thought, so a sauce would also greatly help with that.
TLDR: Any cookbook/recipes geared more towards beginners but has a focus on deglazing pan sauces would be great. Or just congratulate me / critique my new purchase.
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