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Old 08-31-2007, 08:50 PM   #11
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Originally Posted by keltin View Post
So, did the panís grab and release on your steaks during the sear turn out? Could you tell the difference and what was happening between the meat and the pan? Neat isnít it??
It did! It was excellent! And because I let the steaks reach room temp and dried them with paper towels before, the sear was gorgeous. What a kick getting everything right!
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Old 09-01-2007, 05:16 PM   #12
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The rule of thumb is hot pan, cold oil.
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Old 09-01-2007, 05:35 PM   #13
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Originally Posted by Fisher's Mom View Post
Yep, I had been using way too little oil because of all the stuff I've read about reducing fats and oils in your diet.
If you cook stuff correctly, most of the oil you add to the pan won't even get into your body. The oil is being used for heat transfer and to facilitate the cooking process. One can cut down on the fats and oils in their diet by just reducing the amount of proccessed and convenience type foods. When you think about it, the 1-2 Tbsp. of more oil that you're adding to the pan to properly sear something is almost negligible when considering how much of that oil actually makes it into your body.
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Old 09-02-2007, 02:23 PM   #14
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I think Clark Gable (aka Uncle Bob) has it right. I'm making Srimp Ajillo tonight and always add my half cup of olive oil, minced garlic, salt, hot peppers, etc. to a deep cast iron pan before turning on the heat. Then I slowly warm the mixture for 1/2 hour+ before turning up the heat and adding the shrimp. IMHO, smoking olive oil is likely to be bitter. Peanut oil in a wok is different story.
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Old 09-02-2007, 05:55 PM   #15
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I think Clark Gable (aka Uncle Bob) has it right. I'm making Srimp Ajillo tonight and always add my half cup of olive oil, minced garlic, salt, hot peppers, etc. to a deep cast iron pan before turning on the heat. Then I slowly warm the mixture for 1/2 hour+ before turning up the heat and adding the shrimp. IMHO, smoking olive oil is likely to be bitter. Peanut oil in a wok is different story.
Uncle Bob was talking about an entirely different method from pan searing and sauteeing. And olive oil will not get bitter when you smoke it, only if you burn it.
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Old 09-03-2007, 09:50 AM   #16
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Uncle Bob was talking about an entirely different method from pan searing and sauteeing. And olive oil will not get bitter when you smoke it, only if you burn it.
Sorry but I didn't see anything in this thread's title or the thread originator's inquiry about searing.
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Old 09-03-2007, 10:29 AM   #17
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Rule of thumb or not, if you have pet birds in the house do not ever EVER preheat a nonstick pan without anything in it. Period.

This isn't just a rumor or old wive's tale - it's something supported by avian veterinarians everywhere.
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Old 09-03-2007, 11:31 AM   #18
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Rule of thumb or not, if you have pet birds in the house do not ever EVER preheat a nonstick pan without anything in it. Period.

This isn't just a rumor or old wive's tale - it's something supported by avian veterinarians everywhere.
I realize you didn't actually quote me with your repeat response...but the fact that you mentioned 'rule of thumb' as I did in my post, gives the impression you are responding to my post. Since the original post didn't mention the type of pan he was using, I didn't believe it was necessary for me to add any sort of disclaimer regarding birds in my post. Your original response to this thread seemed to sum that up for bird owners. It's my opinion that your repeat response was superfluous and redundant.
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Old 09-03-2007, 12:28 PM   #19
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This post may not make sense since I have deleted a post but hopefully bird owners will know how to properly care for their birds. As always, snarky comments will be removed as per our Community Policies when they are just that.
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Old 09-09-2007, 09:46 PM   #20
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Originally Posted by ironchef;477290[FONT=Comic Sans MS
Also, don't make the two mistakes that most homecooks make. The first is to not add enough oil. You want a thin coating of oil in the pan without having to really move the pan all around a lot to stretch and distribute the oil. You need enough fat to prevent sticking. The second is to freak out and start moving around the food as soon as you add it to the pan and it sticks. Once the surface of the food browns properly, it will release from the pan on its own. [/FONT]
I agree 100%, but also, don't add too much oil......you are not pan frying, you are searing or sauteeing. Too much oil also defeats the purpose. 2 Tbls. is enough for any dish on the Saute station
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