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 ...
- 77.9k
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 ...
- 141k
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 ...
- 765
10
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 ...
- 116
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 ...
- 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 ...
- 960
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'...
- 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 ...
- 20.5k
8
votes
Accepted
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 ...
- 7,162
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 ...
- 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 ...
- 29.9k
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 ...
- 141k
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. ...
- 65.6k
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 ...
- 9,092
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 ...
- 12.2k
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 ...
- 61.4k
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 ...
- 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....
- 141
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 ...
- 4,884
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 ...
- 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....
- 141k
4
votes
Accepted
What type of nonstick pan is this?
To the extent that it can be told from a picture, probably "ceramic" coated if it's non-stick coated at all. Might just be seasoned carbon steel. It certainly shines like oil was applied, ...
- 19.6k
4
votes
What would cause a temperature limit of 220 °C for a frying pan in the oven?
Ovens aren’t as accurate as most people might assume. They will overshoot the temperature, then cool off until a bit below the goal temperature, then heat back up again.
As such, even a well-...
- 82.1k
3
votes
Choice of new seasonable cookware (iron/carbon steel, pan/wok)
Your stove is a significant factor in whether a wok is worthwhile versus a flat bottomed pan.
Woks benefit from very high heat. Some people think you need a professional stove to use a wok properly ...
- 2,474
3
votes
Accepted
Choice of new seasonable cookware (iron/carbon steel, pan/wok)
I think any of the suggestions you made are great. I would add, what type of food/style are you cooking or interested in? More into the stir-frying, than a wok would be a good choice, besides they ...
- 1,366
3
votes
Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?
I'll try address your questions:
Firstly, woks should always be thin. The point of a wok is to get extremely hot at the bottom, without heat being conducted much up the sides. Thin is best for this
...
- 2,425
3
votes
How to cook tofu without burning?
If it is firm tofu: Don't use not much oil to cook it. If you want to get by with using very little oil, bake it - but cover it in either SOME oil or marinade.
For frying, shallow or deep frying (...
- 15.3k
3
votes
tamagoyaki eggs sticking to the pan
Actually it's your pan, I have that same pan in the rectangular shape as yours as well as a round one. That pan actually does NOT have a non-stick surface. It has almost a painted carbon layer on it,...
- 1,366
Only top scored, non community-wiki answers of a minimum length are eligible