[Sca-cooks] hot pan, cold oil ( was Re: ot help with soy...)
grizly at mindspring.com
Mon Jul 23 08:23:31 PDT 2007
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.
Adamantius > > > > >
How about a quaternary source at least? <yikes> I susped that annecdatal
info is quite sufficient for what the website creator was intending, but
several of the entries are just supposition and distillation of info read
from sources not cited. Some are redactions of info from authroitative
agencies, so, great for those.
Useful enough for the casual cook, but for serious, empirical, obsessed
folks like hang out here sometimes, the supporting info is a little thin to
take all of it at face value.
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