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I'm not particularly experienced (I've been cooking for years, of course, but it's hardly a hobby, more like a necessary evil), it's entirely possible we were d

by rconti 8y ago

I'm not particularly experienced (I've been cooking for years, of course, but it's hardly a hobby, more like a necessary evil), it's entirely possible we were doing something wrong. -- but it didn't seem to matter if I was using an Ikea pan or a cast iron pan I preheated for awhile; i was always on the verge of the smoke point of the oil and it still took way longer than suggested. Blue Apron food was good; occasionally they gave us something nasty but we were usually able to toss it and just skip that one thing.

lunchables 8y ago
>i was always on the verge of the smoke point of the oil and it still took way longer than suggested. So I used to struggle with this exact thing as well, and this is how I solved it. You have to remember that when you add the protein to the pan the temperature is going to drop by a large amount. So for me, as soon as I saw the first whisps of smoke off the oil, I would crank the heat up a bit and toss in the protein (or whatever I was starting with). You will be amazed what a difference in makes.