Hot answers tagged

60

They look like the Dutch "mini pancake" pans... they're used to make poffertjes. There are nearly identical pans on sale here. The Wikipedia article talks about them more specifically: Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike American pancakes, they have a ...


39

Firstly, light-bottomed pans exist partly because they save cost and weight (the latter being relevant for, say, taking a pan when hiking). However, there are applications for which a light-bottomed pan can be preferable. These are when you need responsiveness to external heat more than heat retention and evenness. Taking a light pan off the stove will more ...


31

I prefer to cook aromatics starting from a cold pan/oil, whenever possible. Starting with a cold pan makes it easier to avoid singeing the ingredients. (You really don't want a "sear" in most cases. Garlic, for example, becomes bitter and horrible when over-browned.) Cooking food starting with a hot pan is important in other situations for two ...


30

That pan is identical to the one used to make a Thai dessert that is made out of a coconut mixture. I live in Thailand and see them almost every day. It is called Kanom Krok and is very popular throughout Thailand.


28

Tilt the lid. It will stay where you put it… approximately. See pan top left & pyrex bottom right; they will stay like that all day if needed If it really refuses to stay, then wedge a spatula [or any other bit of wood or plastic (& of course, not metal if it's going in the microwave) of any appropriate size]* in it, either from the edge, down the ...


24

Thin cut meat will curl if there is an outside perimeter of gristle or silverskin (which there usually is). Those things shrink faster than the meat, causing the curling. Take a pair of kitchen shears or a sharp knife and make tiny cuts (it shouldn't take more than 1/4 inch) every inch or so around the perimeter of the steak, just into the meat itself. That ...


24

What you have is a ‘grill pan’ They work well for meat, but the real advantage is that if you have something that gives off a fair bit of liquid, the food doesn’t end up swimming in it. Mind you, the liquid is still there, and doesn’t drain away, so it’ll still cool off the pan from evaporation, and slightly steam your food, but if it’s pre-heated, you’ll ...


22

Cook's Illustrated has demonstrated that different baking sheets can cook differently. They found that some of the sheets would cook unevenly or would even cook faster than other sheets, in the case of a double-layer one they tried. Their results were that finish (light or dark) was not as important in determining how a sheet behaved. More important was ...


20

There are a few things you can do to help your shrimp get a nice sear. First, make sure they're as dry as possible before adding them to the pan. Use paper towels and pat dry. Especially if you're using shrimp which you had to thaw, they can be pretty wet, and that'll cause them to steam instead of sear. Another thing which can cause your meat to steam ...


19

I'm no chemist, but a quick googling shows hydrogen peroxide [sodium percarbonate in water] to be quite aggressive on aluminium. I'd guess that some light surface scratching, which would otherwise have been quite survivable* in itself, allowed the peroxide to leech under the non-stick surface, attack the aluminium substrate & allow larger flakes to break ...


16

You can't effectively line a Bundt pan with paper. My favorite method is to mix cake release and keep it in the cabinet. It lasts for months and months. Just mix 1 part vegetable oil, 1 part shortening and 1 part flour (roughly, by volume). Brush that mixture in the pan, getting all the nooks and crannies. It doesn't make the mess that traditional flouring ...


16

Funny enough, I saw a little silicone gadget the other day when I was out shopping - those stick men called Lid Sid are designed to do exactly what you want. Granted, they are real unitaskers, but also kind of fun. Other manufacturers make similar items in other shapes - I have seen sheep, witches and others.


16

It depends heavily on what you're cooking. For Indian or central Asian styles of cooking, for example, the spices get tempered in the hot oil first, and the oil absolutely needs to be heated first. The aromatics (ginger, garlic) go in after the hard spices (ie: cumin seed, mustard seed, cinnamon stick, star anise, bay leaf, dry chilli, etc), which only take ...


16

While pouring a caustic chemical on your non-stick and scraping it with hard plastic didn't so your coating any favors it was very likely already damaged. How this damage came to be is impossible to say exactly, but here's some ways it could have happened: Overheating: non-stick coatings have become more durable but they still aren't indestructible. Non-...


16

If your alternatives are an oven or non stick pans, these sit perfectly in the middle. They really shine at high temperatures, and with marinated foods. I personally mainly use mine for meat, as my SO is vegetarian, and doesn't like their vegetables cooked in a meaty pan. However it also works nicely for bread products. I toast my burger buns in it before ...


15

I've had one of these for years, but usually can't be bothered to dig it out. The only real gain I can see is … it makes nice stripes. I've seen people claim it's for "lower fat" cooking, but I think that's… ermm … tosh.


14

Doesn't matter; you cannot use a ceramic pan with that baking technique. If you heat the ceramic pan to 500F and then add the wet dough, it is likely to crack, and possibly even explode. Same goes for glass. Ceramic pan maker Emile Henry says: Never preheat your ceramic baking dish dry, always add cooking oil or some type of liquid to the dish. You should,...


13

This review does not make sense as it's incompatible with the physical laws of the universe. A change in bakeware material or thickness may alter how quickly heat is transferred from the air in the oven to the food, perhaps enough to change cooking time in some cases but not significantly enough to burn things. Take for example a thick cast-iron pan versus ...


10

This kind of pan seems to be used in many cuisines. In addition to the Dutch poffertjes, and the thai desert mentioned in another answer, an identical pan is used to make a south Indian dish called Puddu or Paniyaram. From the Wikipedia article: Paddu or Kuzhi paniyaram is an Indian dish made by steaming batter using a mould. The batter is made of ...


10

The specks are corrosion pits. Austenitic stainless (aka- 18-8 , 304 , and several other numbers) are notorious for pitting in salt (halides). The 316 and 317 with molybdenum are more resistant but I doubt any cookware producer would go to the extra expense to use these alloys. However, I expect sitting for a couple days with salted water would be needed for ...


10

Panini press You can make grilled sandwiches, panini style. While a real panini press cooks with two hot sides simultaneously, you can come close to that effect by flipping your sandwich while using a heavy lid or foil-wrapped brick to maintain pressure. Or purchase a grill press, preheated to help cook the sandwich.


8

No. Neither plain stainless steel nor non-stick pans (which yours is as it's coated with Teflon) need to be seasoned. Not only is seasoning unnecessary, but it will only cause your pan to look dirty. It would do no good at all. Seasoning is all about preventing rust and sealing "pores", making the surface more resistant to sticking. Neither of those things ...


8

First of all, a Teflon pan will get gradually ruined anyway. Even when you don't use oil, the heat and the food itself will wear out the coating, it is just very sensitive this way. Using oil will speed up the process. Second, both existing technologies for nonstick pans, PTFE (Teflon) and ceramic, will get ruined by oil. If you want to cook with olive oil ...


8

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 with residue from food cooked in the pan. Yes, at least in the photo it does have kind of a brownish tint to it, but I don't think it is rust, as stainless steel ...


8

A different option is to use a silicon lid. You don't have to leave it open, you just cover the pot fully and it bleeds off steam on its own just like a tilted solid lid.


8

In a very similar position to you, I switched to an old-fashioned sheet steel loaf tin. The method is a little different I line the tin with reusable non stick liner, and prove the dough in the tin (overnight in the fridge, taking it out an hour before baking, though 2-3 hours would be better). I bake uncovered, and when I put the loaf into the oven I add ...


8

There are two good answers here at this point, but I'll just add a little more about why your wife's method works. It is not just heat conductivity. First, cast iron does store a ton a energy as it is being pre-heated in the oven. When the bread is first placed in the pan, that stored heat is transferred to the dough, helping to create the bottom crust. ...


8

You can use it for most foods you can grill on a barbecue, like sliced or whole vegetables and fish on (or in) the skin. Oil the food and have your pan hot before you add the food. Or what my mother did with hers, she kept it clean, heat it on cold nights, put in the bed before bedtime and take out before tucking the grandkid in. This does have risks, if too ...


8

Supplementary answer: It does depend on the type of shrimp somewhat. Inexpensive shrimp are often treated with sodium triphosphate or similar chemicals. This makes the shrimp plumper and better-looking by causing them to soak up water instead of losing it. The problem is, when you put such shrimp in a hot pan, they release that water and steam instead of ...


7

While all of these are large pots (or may at least come in large sizes) they have different purposes, which lead to differences in typical construction. Saucepans are intended for general purpose cookery, and usually have solid construction, and permit searing in the pot, reducing, and a variety of other tasks. They are the most difficult to characterize ...


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