"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-17-2011, 12:52 PM   #21
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
Knowing what we do, it's a wonder that any of us eat chicken!!

I'll continue to wash mine however, if only because it makes me feel better.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-17-2011, 02:24 PM   #22
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Hot pan Cold oil prevents sticking.
It has to do with temperature of the oil when food is put into the pan not the temp of the pan when the oil is added. You can take a cold pan add oil heat it up and you will get the same result. If you add the food before the pan/oil is hot it might stick.
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 09-17-2011, 02:38 PM   #23
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Never salt meat before cooking...

I salt my steaks at least one hour before cooking. Do they lose some mositure? Yes but they taste a lot better.
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 09-17-2011, 02:46 PM   #24
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
You can not fry with Olive oil due to its smoke point.

This depends upon how much the oil has been processed. EVOO is not a good choice but other OO are just fine unless you are frying at a very high temp.

pompeian
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 09-17-2011, 02:49 PM   #25
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by powerplantop View Post
Hot pan Cold oil prevents sticking.
It has to do with temperature of the oil when food is put into the pan not the temp of the pan when the oil is added. You can take a cold pan add oil heat it up and you will get the same result. If you add the food before the pan/oil is hot it might stick.
Please test your hypothesy. Personal experience has taught me that if I heat the oil with the pan, foods stick to my SS pans. If, however, I heat them dry, and then add just a little oil, running it all over the cooking surface, foods slide across the pan like a puck on fresh ice.

I believe that the oil polymerizes when it hits the hot pan surface, creating a very smooth and slick, oiled surface for the food to rest on.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-17-2011, 03:10 PM   #26
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Quote:
Originally Posted by Goodweed of the North View Post
Please test your hypothesy.
I have. Besides I think I am like most people when using cast iron before I put it up I add a thin layer of oil. So next time I use the pan it has oil in it that was added when the pan was cold.

What I think happens is people put the pan on the burner, add the oil then when it gets warm they add the food. It makes a bit of noise and sticks.

But try this put your SS pan on the burner, add enough oil to give a thin coating of oil and turn on the burner. When you start to see it shimmer start watching it close. (yes this is when we are told to add the food but its not hot enough) when you see it starting to pull away from the middle swirl the oil around in the pan and add your food.

Normally I add my oil just before adding the food but I do that to keep from burning the oil. When using my wok (that was put away with a light coating of oil) I heat it up until it just starts to smoke then add my oil swirl then add my food.
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 09-17-2011, 04:05 PM   #27
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Quote:
Myth - microwaves cook from the inside, out. Microwaves transmit energy by exciting the molecules they touch. The outside of foods radiated by microwave energy receive the most concentrated energy, absorbing it and heating. The microwave energy penetrates the food, but gets weaker as it goes because it is giving up energy as it penetrates. The outside gets hot first, but the inside is heated as well. So the food cooks faster because there are two heat sources, direct energy from the microwaves, and thermal conduction from the hotter outside of the food to the inside.

Just so you know, microwave energy is simply the same electro-magnetic energy used to transmit radio signals. It falls within a specific frequency range. Radars transmit microwave energy in a directional path, and have an antenna that is tuned to the specific frequency that is transmitted. The radar picks up the reflected radio waves and the electronics turns that reflected energy into a displayed reading on a screen, telling how far, and in what direction the object reflecting the energy is from the radar.

In my home town, at the height of the cold war, we use to have a radar that was so powerful, that if you dripped a cow in front of the transmitter, is would be cooked before it hit the ground.

Is there any wonder that the first microwave marketed was called by the brand name - Radar Range?

Seeeeeya; Goodweed of the North
I love it, you're so cute. In case anyone is really that naive, I lived right under one of those Dew Line radars for 3 years. I now glow in the dark! Seriously, no one I know had any medical problems. And I mean literally right under it! My kitties did fine, too.
__________________
Claire is offline   Reply With Quote
Old 09-17-2011, 05:46 PM   #28
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
i always heard that if you sprinkle salt in a hot pan, it will not let the meat stick. not true!!
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 09-17-2011, 11:49 PM   #29
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Let us not forget this myth, adding a raw potato to a stew or stock to absorb saltiness. I was taken in by that one.
__________________
Caslon is offline   Reply With Quote
Old 09-18-2011, 10:21 AM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by Goodweed of the North View Post
Please test your hypothesy. Personal experience has taught me that if I heat the oil with the pan, foods stick to my SS pans. If, however, I heat them dry, and then add just a little oil, running it all over the cooking surface, foods slide across the pan like a puck on fresh ice.

I believe that the oil polymerizes when it hits the hot pan surface, creating a very smooth and slick, oiled surface for the food to rest on.

Seeeeeeya; Goodweed of the North

We had a similar discussion a couple of years ago. I my testing, there is no difference in sticking whether you add the oil to a cold or hot pan.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.