[Sca-cooks] ot help with soy chirizo
t.d.decker at worldnet.att.net
Sat Jul 21 15:09:26 PDT 2007
Oil is made up of a number of organic compounds. If you heat it slowly the
compounds start breaking down at their indivdual boiling points, the basis
of fractional distillation. If you heat it quickly by dropping it into a
hot pan, everything reachs temperature roughly simultaneously reducing the
breakdown of the oil into component compounds.
> Okay, why should oil not be added to a cold pan?
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