1 tbsp butter or olive oil
2 tsp dried thyme (or barbecue seasoning or Italian seasoning) - optional
salt and ground black pepper
2 tbsp butter or olive oil
salt and ground black pepper to taste
1 garlic clove, minced (optional)
i) You can use fresh or frozen broccoli for this recipe. If using fresh broccoli, save the stalk, peel, and slice it. Chop the rest of the broccoli into smaller florets, roughly equal in size.
ii) If using frozen broccoli, place frozen florets in boiling water for 2-4 minutes until fork tender. Drain well before proceeding.
iii) Feel free to substitute olive oil for some of the butter in any proportion you choose.
At its simplest, a skillet is a pan with a flat bottom and angled sides that can either be used with or without a lid. Often skillets are used for braising, searing or grilling meat as well as frying, the latter of which often leads to confusion between a frying pan and a skillet.
Whilst both can be used for frying, the way they are used often differs. For example, a frying pan will often be used for shallow frying food that only needs to be flipped occasionally. As such the sides of a frying pan are typically not very tall.
This distinction is even more noticeable with a French skillet as they will likely be more spacious and have much higher sides than your average frying pan. Additionally, the majority of skillets you’ll encounter will be cast iron skillets, whilst most frying pans are made of aluminium or stainless steel. Despite this though, it is possible to get a cast-iron frying pan, they are just less commonly seen."
All the best Jan