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Old 03-01-2018, 04:55 PM   #11
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too true..

Ross
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Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
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Old 03-01-2018, 06:24 PM   #12
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If it's all fat or nearly all as in a piece of salt pork/fat back, I start with a cool pan and let the fat render out as it heats. No extra oil needed.
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Old 03-01-2018, 07:03 PM   #13
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If it's all fat or nearly all as in a piece of salt pork/fat back, I start with a cool pan and let the fat render out as it heats. No extra oil needed.
I do bacon the same way. Otherwise, I use oil to get a good sear going.
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Old 03-03-2018, 12:19 AM   #14
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A couple of years ago while grocery shopping, I was standing by a mother & daughter who were looking at fiddleheads. They had never had them and were wondering what they were like and trying to figure out how you cooked them.

Drag'n to the rescue! I said they were delicious - just with butter. To cook them be sure to rinse them really well and place in a pot of cold water, bring to a boil. As soon as it boils, drain them, add fresh water, boil again, drain them and once more, add fresh water, boil and drain. A good knob of butter and serve.

They thanked me and the mother asked as I was walking away - "Why do you boil them so many times like that?"

I hung my head and honestly, I actually blushed a little bit when I replied - "I don't know but that is how my Mother does it."

They both burst out laughing and I could still hear them chuckling when I was half-way down the aisle.
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Old 03-03-2018, 12:24 PM   #15
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Another story in that line of thought.
When SC and I married he would cut a thin sliver off of each end of the potato before baking. He said his late wife did it that way but he never asked why and she has nobody surviving to ask.
Since then, I've always cut off the pointy potato ends and I'm convinced it actually improves the baked potato. I assume it's the moisture venting out through the ends.
Anyway, give it a try and see what you all think.
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Old 03-03-2018, 01:12 PM   #16
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Another story in that line of thought.
When SC and I married he would cut a thin sliver off of each end of the potato before baking. He said his late wife did it that way but he never asked why and she has nobody surviving to ask.
Since then, I've always cut off the pointy potato ends and I'm convinced it actually improves the baked potato. I assume it's the moisture venting out through the ends.
Anyway, give it a try and see what you all think.
Do you do that along with, or instead of, poking holes in the potatoes with a fork?
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Old 03-03-2018, 01:45 PM   #17
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Do you do that along with, or instead of, poking holes in the potatoes with a fork?
Nope, I don't use a fork GG.

Think I'll start another thread about the subject.
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Old 03-05-2018, 09:41 AM   #18
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I use oil because I mostly use carbon steel pans, and even if the food you are cooking is fatty, it will begin to stick before any of the fat renders. That said, I don't use a lot of fat - just enough to coat the bottom of the pan.

I'll also add that I truly believe fat has gotten a bad rap over the years, and I'm not afraid to use it when I cook. Fat = Flavor.
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Me too
Me three
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Old 03-06-2018, 01:31 AM   #19
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Flavour and to help the meat not stick. Should say this Swedish ground meat isnt as fatty as American, ours are leaner so I seldom need to drain off fat.

Last time I did a test of Swedish ground beef vs Irish ground beef vs Scottish ground beef, I ended up with a 2 tablespoon fat in the Swedish one, 300 ml fat in the Irish and 100 ml fat in the Scottish.

Also I use cast iron pan and not nonstick.
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Old 03-06-2018, 05:31 AM   #20
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Why do people put oil in a pan before cooking fatty foods
Should one thaw a frozen hamburger patty first or just fry it up frozen?

The packs of frozen patties you buy say to just fry them up, frozen.
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