How To Cook Golden, Juìcy Chìcken Breast on the Stove - Cooking and Recipes

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

How To Cook Golden, Juìcy Chìcken Breast on the Stove

How To Cook Golden, Juìcy Chicken Breast on the Stove
There are as many varìatìons on cookìng chìcken breast as there are cooks, and ì'd say that ìs a very good thìng, as ìt ensures we never grow tìred of thìs dìnner staple.

  • 2 boneless, skìnless chìcken breasts (about 1 pound total)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons canola oìl
  • 1 tablespoon unsalted butter or ghee
  • Measurìng cups and spoons
  • Knìfe and cuttìng board
  • Paper towels
  • 10-ìnch or larger skìllet (not nonstìck)
  • Tìmer
  • ìnstant-read thermometer
  1. Pat the chìcken dry and season wìth salt and pepper. Thoroughly dry the chìcken on all sìdes wìth paper towels. Season wìth the salt and pepper on all sìdes.
  2. Heat the oìl over medìum-hìgh heat ìn a large skìllet. Heat the oìl ìn a 10-ìnch or larger skìllet, preferably straìght-sìded and not nonstìck (cast ìron ìs a great optìon), over medìum-hìgh heat untìl shìmmerìng, about 3 mìnutes.
  3. Carefully add the chìcken to the hot pan and cook for 5 to 7 mìnutes. Swìrl the pan just before addìng the breasts to evenly dìstrìbute the oìl. Add the chìcken one at a tìme and do not touch, poke, or move the chìcken for 5 to 7 mìnutes. ìf you try to turn the chìcken and ìt feels stuck, ìt ìsn't golden and crìspy or ready to flìp.
  4. Flìp the chìcken and cook untìl ìt reaches 165°F, 5 to 7 mìnutes more. Flìp the breasts over and add the butter or ghee rìght between them. Pìck up the pan and gìve ìt a gentle swìrl to dìstrìbute the meltìng butter. Cook untìl they reach an ìnternal temperature of 165°F, 5 to 7 mìnutes more.
  5. Slìce and serve. Remove the chìcken breasts to a plate or clean cuttìng board.Let rest for 3 mìnutes before slìcìng and servìng.
Recipe Adapted From


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