A hint about frying foods
03-17-2010, 06:49 AM
#1
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Thread Starter
Join Date: May 2009
Location: La Pine Oregon, USA
Posts: 5,907
I thought I'd share this hint:
I've cooked for well over 50 yrs but I saw something on TV this winter that TAUGHT me something. The chef said if you're frying foods whether it's meat or potatoes or whatever, do NOT pick up, look under or flip until you see some browning around the bottom edges. Then it's browned enough AND it won't stick to the pan. Of course, this is if you're using a well-seasoned cast iron or well oiled/greased fry pan. I've tried that all winter and the chef was right! I've not had sticking foods like before!!!
I've cooked for well over 50 yrs but I saw something on TV this winter that TAUGHT me something. The chef said if you're frying foods whether it's meat or potatoes or whatever, do NOT pick up, look under or flip until you see some browning around the bottom edges. Then it's browned enough AND it won't stick to the pan. Of course, this is if you're using a well-seasoned cast iron or well oiled/greased fry pan. I've tried that all winter and the chef was right! I've not had sticking foods like before!!!
04-23-2010, 10:13 PM
#4
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Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by amandasgramma
I thought I'd share this hint:
I've cooked for well over 50 yrs but I saw something on TV this winter that TAUGHT me something. The chef said if you're frying foods whether it's meat or potatoes or whatever, do NOT pick up, look under or flip until you see some browning around the bottom edges. Then it's browned enough AND it won't stick to the pan. Of course, this is if you're using a well-seasoned cast iron or well oiled/greased fry pan. I've tried that all winter and the chef was right! I've not had sticking foods like before!!!
I've cooked for well over 50 yrs but I saw something on TV this winter that TAUGHT me something. The chef said if you're frying foods whether it's meat or potatoes or whatever, do NOT pick up, look under or flip until you see some browning around the bottom edges. Then it's browned enough AND it won't stick to the pan. Of course, this is if you're using a well-seasoned cast iron or well oiled/greased fry pan. I've tried that all winter and the chef was right! I've not had sticking foods like before!!!
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