When low temperature cooking do you still heat up the pan enough for the water beads to form? Or are you only heating up the pan for the 30 seconds you mentioned before adding the butter?
As someone who just started living alone and got a stainless steel pan without thinking to much about it these tips just made my life a lot easier! Now how do I crack an egg without getting eggshell bits mixed in?! 😭
Crack the egg on a flat surface rather than a sharp one like the corner of the counter or bowl edge. You can even drop it on a plate if you want, the inner membrane will hold together and keep the shards attached to the rest of the shell.
With cast iron you can form a non stick layer called seasoning. I don't know exactly how to do it, but basically you're burning oil on the pan at very high heat, creating a kind of polymer layer that the food doesn't stick to. I think most of the points in the video can apply to cast iron though, except maybe the one about adding cold food. Cast iron has a lot of mass that can absorb heat, and if you add a cold egg it won't affect the heat the pan absorbed nearly as much as stainless steel. That's why a lot of people prefer cooking steak on cast iron. You might need to preheat a bit longer to get that effect, but that's definitely an advantage
No, olive oil should generally be considered unrefined - especially if it says "extra virgin". Check out en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils and choose your oil based on the smoke point and temperature you expect to use.
Wow I finally cooked over easy eggs without sticking , thank you!
So helpful with how high to have heat. I always put it to the highest and it always burns! Thank you ❤
You’re welcome ☺️
That's just dumb.
When low temperature cooking do you still heat up the pan enough for the water beads to form? Or are you only heating up the pan for the 30 seconds you mentioned before adding the butter?
This is so useful, thanks for this 👍
Glad it was helpful!
Never knew to pat down fish. Thank you ☺️
As someone who just started living alone and got a stainless steel pan without thinking to much about it these tips just made my life a lot easier!
Now how do I crack an egg without getting eggshell bits mixed in?! 😭
Crack the egg on a flat surface rather than a sharp one like the corner of the counter or bowl edge. You can even drop it on a plate if you want, the inner membrane will hold together and keep the shards attached to the rest of the shell.
Doubling down on previous advice. Use the counter. The edge of a bowl just breaks the shell apart and pushes it into the egg.
Does the same apply with cast iron? Thank you
With cast iron you can form a non stick layer called seasoning. I don't know exactly how to do it, but basically you're burning oil on the pan at very high heat, creating a kind of polymer layer that the food doesn't stick to.
I think most of the points in the video can apply to cast iron though, except maybe the one about adding cold food. Cast iron has a lot of mass that can absorb heat, and if you add a cold egg it won't affect the heat the pan absorbed nearly as much as stainless steel. That's why a lot of people prefer cooking steak on cast iron. You might need to preheat a bit longer to get that effect, but that's definitely an advantage
Great video. Is olive oil a refined oil?
No, olive oil should generally be considered unrefined - especially if it says "extra virgin". Check out en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils and choose your oil based on the smoke point and temperature you expect to use.
That’s a lot of butter