Natural Casing Hot Dogs
Based on a post made here a week or so ago, I went out of my way to buy hot dogs with natural casings. I made a couple of them for lunch and they were quite tasty. My usual method for cooking hot dogs is to put them in a frying pan with a little bit of water, and a bit of butter. I let it boil with the lid on for a few minutes, and then remove the lid to let the water evaporate so they'll start frying. (I usually like to cook em until the skin is a dark mahogany color.) So all went well until the water evaporated, and then the skins burst. As I said they were very tasty nevertheless, but what did I do wrong? My first inclination was that I didn't piece the franks with a fork, but I'm beginning to think that had I done that, it would have been even worse.
Help me, Serious Eats. You're my only hope.