I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the
I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin panca
Should I season my Michael Symon Home enameled cast iron frying pan?
As known ceramic pans serve 7 times less than teflon pans (they keep non-stick properties for 6-9 month). And teflon is the third most slippery substance known
I'm the proud owner of two forged iron pans (I'm using them on a regular basis). They kind of work out for everything I do, occasionally, food will stick to the
Ignoring flavor impartation. When pan-frying: Does picking a higher smoke point oil like avocado oil affect the speed of the Maillard reaction? Will it occur qu
I have an old teflon frying pan with a non-stick coating (I think all teflon pans are non-stick, but let's not be picky :) ). If I pour some oil on it, it doe
When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other
Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why ar
I have a non stick Tramontina frying pan. Today, in an effort to remove the brown stains on the reverse (metallic) side, I put the pan in boiling water with bak
I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I
I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to
With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as i
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait
I've recently been given a recipe for tortillas by a friend, but it calls for a Comal, and I only have a crêpe pan, or a non-stick frying pan. Are either
I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like
When preheating a stainless steel or cast-iron pan I tend to throw it on a high temperature with nothing in it and leave it on for several minutes until it is v
I have a set of stainless steel frying pans. They are Emeril Lagasse brand which at some point was mentioned to be made by all-clad. I don't believe they are
Medovik traditionally calls for baking individual pancake shaped layers in the oven. Would frying in a skillet be a workable alternative?