3 ms·
Traditionally a lot of hate for traditional advice here but I would like to note that it could be the case that the justification is incorrect but the end resul
by bondarchuk 1y ago
Traditionally a lot of hate for traditional advice here but I would like to note that it could be the case that the justification is incorrect but the end result is nevertheless better for other reasons. Kenji (the food lab p. 291) tests the justification (internal temperature of the steak) but not the quality of the end result (how good it tastes). Maybe there are other mechanisms at play such as, idk, moisture on the surface, or something.
- jcims 1y agoI've been trying to learn how to cook with stainless steel without everything sticking all the time. My present understanding is to find the sweet spot between hot enough for the Leidenfrost effect to keep the food up off the surface while still below the smoke point of the oil you're using. The temperature of the food you're dropping into the pan has a very real effect on this, and I've found that everything works better at room temp vs right out of the fridge because it reduces the amount of heat pulled from the pan in the first few seconds. So, to your point, there are a lot of factors involved and some of them have nothing to do with the core temp of the meat.
- readthenotes1 1y agoI have found the easiest way to cook on stainless steel without it sticking is to replace the stainless steel with cast iron
- Suppafly 1y agoit's mostly the same on cast iron too. the seasoning helps, but you still either need to use a decent amount of oil, or cook things until they want to naturally release from the surface.
- mathgradthrow 1y agoI've been throwing frozen skinless salmon into a pan at 450, and it doesn't stick. Mostly you just have to wait.