3 ms·

I know nothing about this, please explain.

wahnfrieden 4y ago
nyc restauranteur frank prisinzano explains it well on his instagram highlights (a kind of mini, continuous cooking course). start with learning his crispy egg technique
- harrydehal 4y ago
  https://www.instagram.com/frankprisinzano/ https://www.instagram.com/frankprisinzano/ Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.
  - wahnfrieden 4y ago
    try his limone if you liked that one. another expression of simplicity and straightforward principles. I don't know what he currently has up though because he deletes his videos routinely
Panino 4y ago
I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely prevents sticking. Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick. With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me. I'd love to get any pointers, too.
- avisser 4y ago
  Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
  - Lio 4y ago
    This is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).
    - nerdawson 4y ago
      Interesting, I'll have to look into that.
    - Lio 4y ago
      Doh! Sorry typo above: s/vault/value/
trebbble 4y ago
Pans that aren't non-stick can be made far less sticky by not adding anything (except maybe some fat—oil, grease, lard, butter [ghee especially], et c.) until after they're hot. I think it causes phase-changing water in whatever you added to kind of push the food off the pan. You can see this in action by dripping water onto the pan—when it's hot enough, the water will ball up and kinda dance on the pan, while lightly sizzling (that's the lowest point at which it's OK to add food and it probably won't stick much—hotter and the water will sizzle aggressively and may evaporate too fast to really evaluate its behavior, of course, and for most purposes this is too hot to add food anyway, as it'll instantly burn the parts that touch first) This makes very low-temp or delicate cooking in non-teflon pans a lot tougher, of course. Or anything for which starting from a low temp and slowly increasing is a nice thing to be able to do (tempering chocolate, for example) [EDIT] Basically the value prop of teflon pans is that they can do just about everything at least well-enough (if not always being the best possible option) with just one type of pan, and that they are much more forgiving of lazy/untrained use or mistakes than stainless or cast iron. They can't do much that's impossible elsewhere, but it may require better technique and closer attention, and maybe having multiple types of pan, if you don't have a teflon option available. The above is one of the ways in which you have to apply some extra care and technique to avoid bad results, which can be all but totally ignored if you're using (undamaged) teflon. Their main down-side (any health concerns aside) is that they are easily damaged by hard tools. With stainless and cast iron you can scramble your eggs with a metal fork, in a pinch, and it'll probably be entirely fine. Do that in teflon and you'll ruin the finish before long.
- harrydehal 4y ago
  This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health. See also: https://en.wikipedia.org/wiki/Leidenfrost_effect https://en.wikipedia.org/wiki/Leidenfrost_effect https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t=6s https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...

nyc restauranteur frank prisinzano explains it well on his instagram highlights (a kind of mini, continuous cooking course). start with learning his crispy egg technique

harrydehal 4y ago
https://www.instagram.com/frankprisinzano/ https://www.instagram.com/frankprisinzano/ Watched his cacio pepe. He doubled down on reminding to always use dry pasta. Not bad. Subscribed.
- wahnfrieden 4y ago
  try his limone if you liked that one. another expression of simplicity and straightforward principles. I don't know what he currently has up though because he deletes his videos routinely

Panino 4y ago

I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely prevents sticking. Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick. With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me. I'd love to get any pointers, too.

avisser 4y ago
Give carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
- Lio 4y ago
  This is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).
  - nerdawson 4y ago
    Interesting, I'll have to look into that.
  - Lio 4y ago
    Doh! Sorry typo above: s/vault/value/

trebbble 4y ago

Pans that aren't non-stick can be made far less sticky by not adding anything (except maybe some fat—oil, grease, lard, butter [ghee especially], et c.) until after they're hot. I think it causes phase-changing water in whatever you added to kind of push the food off the pan. You can see this in action by dripping water onto the pan—when it's hot enough, the water will ball up and kinda dance on the pan, while lightly sizzling (that's the lowest point at which it's OK to add food and it probably won't stick much—hotter and the water will sizzle aggressively and may evaporate too fast to really evaluate its behavior, of course, and for most purposes this is too hot to add food anyway, as it'll instantly burn the parts that touch first) This makes very low-temp or delicate cooking in non-teflon pans a lot tougher, of course. Or anything for which starting from a low temp and slowly increasing is a nice thing to be able to do (tempering chocolate, for example) [EDIT] Basically the value prop of teflon pans is that they can do just about everything at least well-enough (if not always being the best possible option) with just one type of pan, and that they are much more forgiving of lazy/untrained use or mistakes than stainless or cast iron. They can't do much that's impossible elsewhere, but it may require better technique and closer attention, and maybe having multiple types of pan, if you don't have a teflon option available. The above is one of the ways in which you have to apply some extra care and technique to avoid bad results, which can be all but totally ignored if you're using (undamaged) teflon. Their main down-side (any health concerns aside) is that they are easily damaged by hard tools. With stainless and cast iron you can scramble your eggs with a metal fork, in a pinch, and it'll probably be entirely fine. Do that in teflon and you'll ruin the finish before long.

harrydehal 4y ago
This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health. See also: https://en.wikipedia.org/wiki/Leidenfrost_effect https://en.wikipedia.org/wiki/Leidenfrost_effect https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t=6s https://youtu.be/CB-SCA1reqE?list=FL4AL7iVYshdIk6899Kgomug&t...