[Sca-cooks] ot help with soy chirizo

[Olwen the Odd]

>I have a co-worker who is having a problem with soy chirizo burning
>every time he cooks it and was asking if there was anyway to avoid
>this.  he has tried olive oil, butter and Pam.  He puts the oil(or
>whatever) into a cold pan, heat that, then add the chorizo.  He is
>currently using a copper bottom pan.  I suggested cast iron skillet
>might help and he's considering that, but is there something else that
>might help?
>
>  alex

First off, in most cases, oil should not be put in a cold pan.  Butter 
maybe, but not oil, and with butter it is good to put a small splash of 
olive oil to heighten the burn point.  But I digress.

To keep his soy chirizo from burning he should put a little oil into a hot 
pan that has a bit of water in it then gingerly add the chirizo and cover 
until the water steams almost all out.  Then turn the heat down and, if he 
wants to, add onion or pepper or something he can put them in at this point 
so they don't get all distressed from "boiling".   Do not cover but also do 
not walk away as the remainder of the cooking period needs attention and 
some turning of the stuff.  As soon as all the water is steamed off then 
there will be enough extra moisture in the chirizos to allow for some 
browning if so desired.
Olwen

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