[Sca-cooks] hot pan, cold oil ( was Re: ot help with soy...)
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Mon Jul 23 04:44:29 PDT 2007
On Jul 23, 2007, at 12:29 AM, Lawrence Bayne wrote:
> True or false is beside the point. I have 30 years of
> experience in professional kitchens and it is as I
> have posted. I can not state that it is this way for
> everybody, I can state unequivocably that is is
> FACTUAL for me and my experience.
From the site in question:
> The idea is that you heat up the pan first then add the cold oil
> and almost immediately add the food. This works of course, so it is
> not a myth in that it is untrue. It is, however, false to think
> that this is the only or the best way to prevent sticking.
It goes on to describe other approaches, all leading up to their
preferred optimal conditions, which might be described as "hot pan,
hot oil". Which, for cooking, and not salads, makes sense.
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