Quote:
Originally Posted by BigV
If I'm going to the trouble of starting the stove to "cook" a hotdog, I prefer to do it in the skillet, browning them a little, sometimes I cut them in half lengthwise to get more surface area to brown and also cook more quickly since I reduce the distance from the surface to the center by about half by doing so.
|
Try a spiral cut sometime if you want surface area. Use a paring knife or similar and run a shallow cut that twists around the dog. It adds plenty of surface area for browning to happen, can make a dinky dog fill out an overly large bun, and it looks pretty weirdly cool, too.