24 votes
Accepted

I cannot understand how to properly fry seafood

Given your picture, I think the correct term here is saute; that is, to quickly fry in a little bit of hot fat. Pan frying uses more fat, and a lower temperature, to create a deeper crust. Probably an ...
moscafj's user avatar
  • 74.7k
15 votes

I cannot understand how to properly fry seafood

You say In the advertisements the chefs just swirl the mussels, shrimps, and octopus pieces around and produce some tasty browned pieces That's like saying "When I watch Bob Ross, he just puts ...
rumtscho's user avatar
  • 139k
15 votes

I cannot understand how to properly fry seafood

An important element to cooking fish is the quality of the fish itself. Many fish processors use sodium tripolyphosphate (STPP) to preserve the fish. Unfortunately this also makes the fish absorb ...
Keith Payne's user avatar
10 votes
Accepted

Making crunchy creamy hash browns

The way I have achieved this is by gently simmering the potato cubes until they soften. (You want them pretty much cooked, but not so done that they won't hold together well.) I also lightly salt ...
Cindy's user avatar
  • 18.3k
10 votes

I cannot understand how to properly fry seafood

Squeeze it. This is frozen seafood. Freezing food creates tiny sharp ice crystals that break a lot of the cell walls, and releases trapped moisture. When you defrost you need to squeeze all that loose ...
Daron's user avatar
  • 960
9 votes
Accepted

Trouble frying an egg on a stainless steel pan

From your description there are two things that stand out to me: 1) stainless steel pans should NOT be seasoned in a manner similar to cast iron. These are completely different materials, and if you ...
user60799's user avatar
  • 106
9 votes

Should an enameled cast iron pan be seasoned?

Short answer: No, you cannot season enameled cast iron cookware. Enamel does not take seasoning in the same sense as cast iron or carbon steel. I don't know if seasoning would *hurt" the pan, but I'...
Hugo's user avatar
  • 869
9 votes

Culinary purpose of frying pan foil sheet for cooking fish? (not wrapped in foil)

It's a silicone-coated aluminum foil. It's just something that makes your life easier when cleaning. You could just use a regular non-stick pan to get the same benefits. There's no "culinary ...
Max's user avatar
  • 20.5k
8 votes
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Is my frying pan leeching metal into my food?

If anything is leeching, it would be stuff leeching onto your frying pan, not the other way around. It looks like the spots on the inside bottom of your pan are hard water deposits, maybe combined ...
Lorel C.'s user avatar
  • 7,132
8 votes

Should an enameled cast iron pan be seasoned?

As per @Joe's comment you don't season enameled cookware. I did a Google search on this cookware. Per the specs, the inside is enameled. And nowhere in the description or specs could I find any ...
Cindy's user avatar
  • 18.3k
8 votes
Accepted

Why does oil puddle in some non-stick frying pans but not in others?

All Teflon pans are non-stick, but not all non-stick pans are Teflon ;-) Teflon, when new, is one of the slippiest substances known to man. Nothing will adhere to it, not even oil. When new, you can ...
Tetsujin's user avatar
  • 30k
7 votes

Safe to use non-sticky pan with scratches?

Related question here. A few years back, I spent a lot of time researching this issue over at Chowhound. There have probably been hundreds of scientific studies on this stuff, so you can read about ...
Athanasius's user avatar
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7 votes
Accepted

Reuse frying & sauce pans multiple times during cooking session

I think thermal shock is unlikely to be a problem at the temperatures you're likely to use. I had heard that it is mainly a problem if the pan is very hot (500 degrees or more, although some ...
Megha's user avatar
  • 11.8k
7 votes

Why does my De Buyer pan cause food to burn?

Then you aren't using "low to medium heat". The heat is defined by how quickly your food cooks, not by the setting on the stove. Lower your heat until the food fries at a reasonable rate. As for the ...
rumtscho's user avatar
  • 139k
6 votes

Reuse frying & sauce pans multiple times during cooking session

Metal pots and pans are built for heat then be cleaned. At worse it might crack. It would not blast metal pieces everywhere. If you add the water slowly you will introduce less thermal stress. I ...
paparazzo's user avatar
  • 6,358
6 votes

Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a ...
GdD's user avatar
  • 76.4k
6 votes

Can I use a crêpe pan instead of a comal?

Based on personal experience: yes. I'd recommend the frying pan over the crepe pan, because the frying pan likely has a thicker bottom and can just be left on low heat for an even heating surface. ...
FuzzyChef's user avatar
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5 votes
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Frying pan Teflon damage

These don't look like scratches to me, more like heat damage. You are either using it for the wrong tasks (e.g. steak), or using it improperly (e.g. preheating it), or the extremely frequent use is ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

Damage to pan bottom

Baking soda is a mild base (the opposite of being acidic). In the right concentration & environment, it can be a corrosive. What happened is that in addition to taking the burned bits off your ...
AMtwo's user avatar
  • 9,047
5 votes

How to prevent olive oil from forming a single puddle near the edge of my frying pan?

Generally this shouldn't be too much of a problem; by moving food around once it is in the pan you will naturally spread the oil across both the food and the pan. You can also use a spatula to spread ...
dbmag9's user avatar
  • 12.1k
4 votes

Preventing a burnt burger patty when pan frying

I've recently started making smashed burgers -- http://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html -- which you make thin, then double up. It makes it much ...
Steve Cooper's user avatar
4 votes

Is my "non stick" pan kaput?

Let's just mention that there are health controversies about using a broken nonstick coating and/or bare aluminium surfaces, and see them as controversies that are off topic here. Non-stick wise, ...
rackandboneman's user avatar
4 votes

Why dry steak/meat/chicken/fish before cooking on a stove?

Because any moisture left on the surface will turn into steam upon touching the hot pan. The steam will cause a lot of oil splatters (which is not only a huge mess, but can also hurt you), and if it ...
Stephie's user avatar
  • 59.8k
4 votes

Does "build up" on the bottom of copper-bottom stainless sauce and frying pans matter?

I think it depends on your cooking surface. If you're using gaz, induction or coil, then it should be ok. If you are using a glass top, then the contact between the pan and the glass will not be ...
Max's user avatar
  • 20.5k
4 votes

Seasoning a forged iron pan / cast iron pan - Is there any research about the process?

Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel? and the article it links to "that explains the science behind seasoning". Another https://www....
CrossRoads's user avatar
4 votes

Continued use of the same dripping for frying - is it advisable?

Firstly, I would challenge both of your assumptions. (a) dripping doesn't go off Like any other fat, lamb drippings can and will go rancid over time. (b) any germs/bacteria would be killed by the ...
LSchoon's user avatar
  • 4,891
4 votes
Accepted

How to get spices off pan - even after washing

As the coloured component Curcumin is soluble in oils not water it may help to wipe the dry and washed pan with oil. Hopefully the colour will be absorbed in to that oil rather than into the next ...
John99's user avatar
  • 331
4 votes
Accepted

How to prevent olive oil from forming a single puddle near the edge of my frying pan?

There isn't a way to keep doing everything the same way you listed, and not have the puddle. But if you are willing to make some changes to your cooking process, you can get to cook without the puddle....
rumtscho's user avatar
  • 139k

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