"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 09-01-2015, 12:30 PM   #11
Senior Cook
puffin3's Avatar
Join Date: Dec 2012
Location: Duncan
Posts: 481
Originally Posted by ProCuisine View Post
On most cooking videos, chefs always mention you should fry meat or fish for 3 minutes on each side.

How do I practically measure how long 3 minutes is?
What if I don't want to use any type of timing device but I just want to base those 3 minutes off of experience?
I don't want to keep flipping over the food periodically to check its color/texture/readiness because that seems inefficient.

Any tips on how to measure those 3 minutes.. or better said: how to know it's time to flip the food over?

The Fat duck restaurant has been voted the best restaurant in the world.
Heston Blumenthal is the owner and chef.

puffin3 is offline   Reply With Quote
Old 09-01-2015, 12:34 PM   #12
Sous Chef
Join Date: Apr 2011
Posts: 534
as pointed out, timers are available. leave it in the drawer.

as pointed out, with proper temp proteins release from the pan when they are ready to flip. forcing them too soon involves scraping them off the pan - and that almost always makes a mess of it. just grab the handle and shake the pan a bit - you see when the meat/fish comes loose.

there is one very important note for fish - especially skin on: the pan and oil must be hot, and the fish surface must to be dry. and, when it applies, do fish & poultry skin side down first.

moisture+proteins+heat = glue
beef/pork/poultry you can get away with some moisture - not with fish - you will very definitely tear up the fish trying to flip it.
I use a paper towel to dry the fish immediately prior to putting it in the pan - as "while in the air headed for the pan"

btw, the flip many times theory does not apply to frying fish.

dcSaute is offline   Reply With Quote
Old 09-01-2015, 12:34 PM   #13
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,589
Originally Posted by ProCuisine View Post
I just got this answer back from a cook: "Flipping a piece of meat over and over in a pan is considered poor technique. Doing so makes the protein tough and/or greasy". Well, I learned something new.
Overcooking makes protein tough. Using too much fat makes it greasy.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-01-2015, 12:46 PM   #14
Chef Extraordinaire
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 11,053
Like anything new you'll eventually develop a "feel" for it. You'll instinctively know when to flip it. That's when you know you've got it. It is a cool feeling...
roadfix is offline   Reply With Quote
Old 09-01-2015, 01:00 PM   #15
Assistant Cook
Join Date: Aug 2015
Location: Quebec/Alabama
Posts: 9
Using this 3 minute rule can, and most likely will, lead to food poisoning when it comes to chicken, pork, most fish, and shellfish. When in doubt of cooking time, ask here, look in cookbooks, type in "meat or fish cooking times" in Google and read, and read again, then apply the advice and common sense and VOILA ! After a while, it will be second nature to you.

Miss Lynn is offline   Reply With Quote
Old 09-01-2015, 01:31 PM   #16
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 7,944
I almost felt sorry for that big thick beautiful rib eye in the first video!

I know to each their own, but for me, I just can't bring myself to multi-flip. I turn it over when I see the little beads of red juices being pushed to the top of the steak - the steak is almost always nicely crusted on the other side by then.

Also, just as an aside - I think that steak was WAY overseasoned and messed with. A good rib eye with s & p has plenty of flavor without the 'rub' he heavily sprinkled on it which IMO, looked burned by the time he plated it. I'd rather let the Maillard reaction naturally do it's thing rather than false browning with multiple pats of butter and an over amount of seasoning.

ProCuisine, welcome to DC! As others have said, disregard the 3 minutes rule you've read - you'll get the hang of cooking with practice. And remember to take your meat/fish/chicken off the heat just before you think it's done, and let it rest. Carryover heat will continue to cook it.
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 09-01-2015, 02:35 PM   #17
Executive Chef
Kaneohegirlinaz's Avatar
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 3,407
Originally Posted by ProCuisine View Post
... snipped how to know it's time to flip the food over?

I've watched many You Tube, etc videos on many different tips and techniques, I find that they are very helpful and amusing in some cases.
But then I'm a visual type of person... just reading words on a page don't stick for me.
Just a thought...
Oh and welcome to DC.
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
Kaneohegirlinaz is offline   Reply With Quote
Old 09-01-2015, 03:15 PM   #18
Master Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 6,363
It takes approximately 20 seconds to sing the Happy Birthday song. Take it away ProCuisine!
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-01-2015, 07:23 PM   #19
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,820
Flip when it doesn't stick. I don't care what kind of protein you are cooking, this is what I learned cooking for the
food photographer. Patience
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 09-02-2015, 07:38 AM   #20
Assistant Cook
iamcliff's Avatar
Join Date: Aug 2015
Location: Earth
Posts: 29
Originally Posted by Andy M. View Post
Keep this in mind. When you put a piece of met or fish into a hot pan with hot fat, It will initially stick to the pan. As it heats up and starts to cook, it will release on its own. Don't force the issue. Wait until it releases then check/flip it.
Excellent info. Thanks for sharing your knowledge! I am learning a lot here.

My attempt at cooking on YouTube: https://www.youtube.com/channel/UCUE-ndf0vb8lhQOg2XM2heQ
iamcliff is offline   Reply With Quote

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:49 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.