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Every stove is different, as you've discovered, and each cookbook author even has a different idea of what "medium" should be since these are by no means standardized measures. You'll just need to adjust, using visual cues (like your oil shimmering) to know when the pan is hot enough, and paying more attention to the recipe's intended result than the sample ...


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Beginning cooks often ask for the "temperature" they have to use to cook their food. What matters in reality is not the temperature, but the speed of heat transfer. And that is dependent on a lot of variables: type of food, amount of food, how much is it piled, pan size, pan material, and of course how much energy your stove is pumping out, which is ...



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