Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Non stick will get scratched, and then you throw them away. It is why I buy $20 ikea cheapos that work well.
I use a nonstick for eggs and not much else. A good stainless frypan is what you need. The thing is, a fry pan by itself will cost you 1/2 of what one of those sets I linked to will cost.
I have one of these as well as my AllClad. It's a great pan and at $65, it is not bad value for buying a single pan.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
You can fry non-stick in a stainless steel pan by heating on medium for a few minutes before you put in your oil/butter/lard. The trick is to add a few drops of water to test it out; if it rolls around like ball bearings rather than sizzling away, then it's the right time to add your oil.
When I chucked my last non-stick pan I didn't bother replacing it. Don't miss it at all.
Get pan hot, get oil hot, add dry food.........always, with few exceptions (mushrooms and fish).
It will stick initially, but will release as it browns.
#5 horse, that doesn't work for low temp cooking for things like scrambled eggs where a slow gentle coagulation is needed and you've got milk cream mixed in.
..............and have you ever seen how much butter you have to use for those low fat egg white omelette folks....lol. Their arteries don't know what hit them.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.
"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water......
For fish and steaks I prefer drying them on paper towel and then seasoning the fish/meat them a skiff of oil on the fish/meat then into the pan.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
In a bowl, garlic powder, onion powder, cumin, panco, corn meal, thyme, rosemary, salt pepper. Toss the wings in that to coat and put them on a rack over a sheet pan, cook at 375F till done.
Stove top in a small pot, ginger threads, sliced garlic, your favourite hot sauce and or chilli flakes, rice wine vinegar, mirin, soy sauce. Probably 70% of whats in the pot is rice wine vinegar and mirin. Cook over medium heat to reduce to a syrup. Taste and adjust the heat accordingly.
Put the cooked wings in a large bowl, toss with the syrup to coat and then back in the oven under the broiler until they just start to blacken.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Topper wrote:'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.
"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water......
Thanks, Top. About the absorption, I seem to recall some chef weighing some mushrooms, washing them, then weighing them again to see how much water was really absorbed. The answer was that it was negligible, at least for your standard (button, crimini) mushroom, anyway. I suspect oyster and chanterelles could be much worse.