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Old 04-17-2009, 12:22 PM   #11
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If the oil doesn't sizzle for you, something my wife does is run her hands under tap water and then flick her fingers at the pan which sprinkles a little water into it ... it should sizzle like you want the meat to sizzle.
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Old 04-17-2009, 01:56 PM   #12
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Quote:
Originally Posted by freefallin1309 View Post
If the oil doesn't sizzle for you, something my wife does is run her hands under tap water and then flick her fingers at the pan which sprinkles a little water into it ... it should sizzle like you want the meat to sizzle.
I don't recommend that method. When the water mixes with the fat, it causes the fat to pop pretty high. That can make for some nasty burns.

I use a couple of crumbs pulled off a piece of bread. If the oil starts to bubble around the bread cube right away, you're good to go.
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Old 04-17-2009, 04:21 PM   #13
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I don't recommend that method. When the water mixes with the fat, it causes the fat to pop pretty high. That can make for some nasty burns.

I use a couple of crumbs pulled off a piece of bread. If the oil starts to bubble around the bread cube right away, you're good to go.

I don't think she's ever used enough water to create a volcano effect, maybe I didn't explain well enough ... it's more of a water "spritz", not a "splash"

I like the idea of crumbs though.
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Old 05-01-2009, 07:13 PM   #14
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Wow. Thanks for all the replies. I will get an oven thermometer and test the temp. I live in a rented apartment, so who knows. One more question. When I put extra virgin olive oil in my pan, it always spreads out and sort pools up in certain parts of the pan rather than a nice even coat? I used my friends pan this past weekend and the olive had a nice coat all over. Is this just my cheap pan or what?
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