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Mastermung
154
Nov 19, 2017
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Your temperature knob isn’t just an on-off switch. Use lower temps than you think you need for a lot of your cooking. Allow your pans to heat up before adding your food. Drop a little water in the pan before you add your food. If it just sizzles, it’s not warm enough. If it flashes instantly to steam, it’s too hot. If it beads and rolls around like a drop of mercury, it’s just right. There are exceptions, of course. A nice really hot cast iron pan for your steaks gives a nice crust, and you need it hot for boiling pasta and reducing. Watch professional chefs on Youtube and tv. They’ve usually got a lot of good info.
Nov 19, 2017
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