A stainless steel pot on a stovetop, filled with bubbling hot oil or liquid. Two pieces of meat, likely chicken or fish fillets, are partially submerged in the sizzling liquid, with their edges browned but the centers still appearing uncooked and raw. The pot is splattered with oil droplets, indicating the high heat used for frying or searing. A book or cookbook titled 'Chef Proessional Cooking' is visible in the background, suggesting a culinary context.

Struggling to Cook Meat Evenly

Why can't I ever get the inside of the meat to cook? Always creatively turning it on its side so@it doesn't burn the edges before the inside is done! Med heat, not crazy high and I end up covering so the heat stays in. Ugh!!

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