Best pan for this, non stick…cast iron …. Stainless?
M
@Moonshine54321
1
Except pan cooking a steak. Med-high, tiny bit of avocado oil, flip steak every 30-40 seconds until done (internal temp 140). Flipping it more gets you the same outer crush, BUT Zit gives you more of one cooked temp inside, as opposed to well done on the outside and gradually getting rarer in the very middle. Try it.
D
@DannyBoy_316
1
Right, so what's the difference between this and shallow frying?
2
@222vitaminwater222
1
this is seriously the most understated 101 to cooking food at a high level
A
@adamli7168
1
dam you really are skip’s brother
K
@karissa07
1
How do you do that and not burn the chicken and know it's cooked through?
D
@d179654582248
1
Good basics but pan was obviously too hot given that he had black edges already while most of the protein was half brown half white.
M
@matthewaldrich6455
1
Don't forget heat control. I get mad when I see my coworkers burning the pans. I tell em every time "if you burn the pan, you're not using the correct heat and you're undercooking the meat. You're burning the crust and edges, but not cooking the inners." Heat control is VITAL. You don't need high heat on every recipe. In fact, most times medium and medium high do just fine. These pans are designed to not be burnt at all.
T
@thefishfin-atic7106
1
Yikes! Watching you pour out of an entire pitcher full of oil into a pan over open flames made me cringe a bit!
K
@kevinwismer9457
1
Don't pour oil from a giant pitcher glass like that, if the pitcher slips from your fingers and into the fire from the gas grill, you are basically holding a bomb in your hand.
M
@Moonshine54321
1
Except pan cooking a steak. Med-high, tiny bit of avocado oil, flip steak every 30-40 seconds until done (internal temp 140). Flipping it more gets you the same outer crush, BUT Zit gives you more of one cooked temp inside, as opposed to well done on the outside and gradually getting rarer in the very middle. Try it.
D
@DannyBoy_316
1
Right, so what's the difference between this and shallow frying?
2
@222vitaminwater222
1
this is seriously the most understated 101 to cooking food at a high level
A
@adamli7168
1
dam you really are skip’s brother
K
@karissa07
1
How do you do that and not burn the chicken and know it's cooked through?
D
@d179654582248
1
Good basics but pan was obviously too hot given that he had black edges already while most of the protein was half brown half white.
M
@matthewaldrich6455
1
Don't forget heat control. I get mad when I see my coworkers burning the pans. I tell em every time "if you burn the pan, you're not using the correct heat and you're undercooking the meat. You're burning the crust and edges, but not cooking the inners." Heat control is VITAL. You don't need high heat on every recipe. In fact, most times medium and medium high do just fine. These pans are designed to not be burnt at all.
T
@thefishfin-atic7106
1
Yikes! Watching you pour out of an entire pitcher full of oil into a pan over open flames made me cringe a bit!
K
@kevinwismer9457
1
Don't pour oil from a giant pitcher glass like that, if the pitcher slips from your fingers and into the fire from the gas grill, you are basically holding a bomb in your hand.
Heat control is VITAL. You don't need high heat on every recipe. In fact, most times medium and medium high do just fine. These pans are designed to not be burnt at all.
Heat control is VITAL. You don't need high heat on every recipe. In fact, most times medium and medium high do just fine. These pans are designed to not be burnt at all.