Timeline for Cooking steak in frying pan, problem with oil splatter
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Sep 23, 2015 at 1:20 | comment | added | Wad Cheber | @user3262272 - Speaking as a professional chef, this should solve 90% of your problem. The rest will be fixed if you buy one of the splatter guards shown below. I just wish I got here before Stephie did, because she said exactly what I would have said. | |
| Sep 22, 2015 at 19:50 | comment | added | abligh | To reduce the splatter further, reduce the oil. One technique is to coat the steak with the oil (you don't need much), and not put any oil in the pan at all. This works well (especially on a griddle). Also note that freezing meat can burst cells which may cause further liquid to ooze out. | |
| Sep 22, 2015 at 8:33 | comment | added | user3262272 | Ahhh, thank you! That most likely explains my problem. I forgot to mention I thawed the steak in a bowl of water (I mistakenly took the plastic wrap off before thawing), so the meat was in fact soaked. I just cooked another piece and made sure to dry it. Very minimal splatter this time and it came out great. Thanks! | |
| Sep 22, 2015 at 8:32 | comment | added | Chris H | "Should be OK", yes, but I'd still rather not. | |
| Sep 22, 2015 at 8:25 | comment | added | Stephie♦ | @ChrisH Good point - I cook on an electric stove. Should be ok on gas if you don't let the flames get high up on the sides of the pan (which you shouldn't anyway) and trim overhanging paper. | |
| Sep 22, 2015 at 8:23 | comment | added | Chris H | A suggestion based on this -- brush the meat with flavoured oils if you're marinading for flavour. Home made flavoured oils are particularly good for this. I wouldn't bee too keen on kitchen towel that close to a gas flame, but it should be fine on electric as in the Q. | |
| Sep 22, 2015 at 7:41 | history | edited | Stephie♦ | CC BY-SA 3.0 |
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| Sep 22, 2015 at 7:10 | history | answered | Stephie♦ | CC BY-SA 3.0 |