Cheddarwurst

How do you cook yours? No grill.

I've made them twice and both times in the skillet.... and I feel like they were cooked way too long. The outside was too crispy. But I had to because they were still pink in the middle.

I read that I can brown the outside, and then put some water in the skillet to prevent the skin from getting too crisp, but still cooking the inside. Do you do that? Tell me your secret  

Quoting kthx.:" How do you cook yours? No grill. I've made them twice and both times in the skillet.... and I feel like ... [snip!] ... the skillet to prevent the skin from getting too crisp, but still cooking the inside. Do you do that? Tell me your secret  "

i boil them 1st to make sure they r done then brown them in the skillet after

Quoting AlexisNJCIII(ASD):" i boil them 1st to make sure they r done then brown them in the skillet after"

Just like you would do with hot dogs?

How long do you boil them for?

Quoting kthx.:" Just like you would do with hot dogs? How long do you boil them for?"

my mommy always says 20 mins but after that i cut one to make sure its ok n if not i go longer

The "secret" we use in restaurants for things like that is to sear things in a hot saute pan on the stove and then slip it into the oven to finish cooking. The indirect heat from the oven isn't as harsh as having it over direct heat on the stove.

Quoting ¡VinHautℰ!:" The "secret" we use in restaurants for things like that is to sear things in a hot saute pan on the stove ... [snip!] ... it into the oven to finish cooking. The indirect heat from the oven isn't as harsh as having it over direct heat on the stove."

Any specific temperature for the oven? This sounds better than the boiling suggestion. I don't really like boiled wieners....  

Quoting kthx.:" Any specific temperature for the oven? This sounds better than the boiling suggestion. I don't really like boiled wieners....  "

350 is pretty standard for most things. Timing depends all on how big your piece of meat is.

Quoting ¡VinHautℰ!:" The "secret" we use in restaurants for things like that is to sear things in a hot saute pan on the stove ... [snip!] ... it into the oven to finish cooking. The indirect heat from the oven isn't as harsh as having it over direct heat on the stove."

sounds awesome

Quoting ¡VinHautℰ!:" 350 is pretty standard for most things. Timing depends all on how big your piece of meat is."

Awesome. Thank you!

<blockquote><b>Quoting ¡VinHautℰ!:</b>" The "secret" we use in restaurants for things like that is to sear things in a hot saute pan on the stove ... [snip!] ... it into the oven to finish cooking. The indirect heat from the oven isn't as harsh as having it over direct heat on the stove."</blockquote>


Yep. This is how I cook my steaks indoors, too. For wieners, I would suggest loosely foiling them and placing them on a shallow, baking pan.

Quoting Alissa McKeighan:" <blockquote><b>Quoting ¡VinHautℰ!:</b>" The "secret" we use in restaurants for ... [snip!] ... how I cook my steaks indoors, too. For wieners, I would suggest loosely foiling them and placing them on a shallow, baking pan."

Yeah I just put them on a baking sheet after I took them out of the skillet     They look good, though! I'm so impatient  

They turned out AWESOME. Little bit of crisp, and they were cooked all the way through and still supa juicy   Thanks so much!