35
votes
Cooking steak in frying pan, problem with oil splatter
You need to realize that oil doesn't splatter, water does. In fact, you could heat oil until it catches fire without any mayor movement.
But the moment water reaches the oil, which in a hot pan is ...
- 57.8k
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 ...
- 73.2k
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 ...
- 135k
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
13
votes
Cooking steak in frying pan, problem with oil splatter
In Scandinavia we have this thing:
The "lid" is a thin wire mesh that allows steam to escape and keeps most of the oil in.
I have no idea what it is called in english :-)
- 131
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
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 ...
- 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'...
- 859
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 ...
- 20.4k
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 ...
- 7,082
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 ...
- 28.9k
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 ...
- 32k
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 ...
- 11.7k
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 ...
- 135k
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 ...
- 74.2k
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 ...
- 6,400
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. ...
- 58.9k
5
votes
Cooking steak in frying pan, problem with oil splatter
Get a griddle pan. Not only will it stop splashes from the water / juice as it is trapped in the grooves, it caramelises the meat and leaves a beautiful criss-cross pattern if you turn it 90° as you ...
- 51
5
votes
Is there any way to make crepes without a proper non-stick pan?
Please try the South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodised. The trick lies in treating the griddle ...
- 51
5
votes
Culinary term for frying in water (without oil)?
If you are using a thin layer of oil atop the water, you are water-velveting. If you are beginning with a very small amount of oil, and then adding water to the pan and covering once the oil is mostly ...
- 3,942
5
votes
Accepted
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 ...
- 135k
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 ...
- 8,987
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 ...
- 11.7k
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 ...
- 514
4
votes
Pan makes knocking noises
I've had this issue also with new pans. I've purchased pans before that need to be seasons and tempered by heating in the oven. As any metal heats it expands, during expansion you will hear little ...
- 91
4
votes
Accepted
Seasoning none stick teflon pans
Absolutely not
A non-stick pans surface will be ruined when any oil becomes polymerised onto it. The whole idea of a non-stick pan is that it's surface is non-stick to food. Permanently layering it ...
- 25.1k
4
votes
Cooking steak in frying pan, problem with oil splatter
yes, if it looks wet on the surface then it will splatter. One of the best investments I have ever made in the kitchen is to buy decent kitchen towels that don't turn to slush. I use them to ...
- 535
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, ...
- 15.2k
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