In rec.food.cooking, Dimitri > wrote:

> > wrote in message
> ...

> <snip>

> >> > Does it make a difference? Thanks.
> >> Yes it makes a very big difference
> >
> > How does that work?
> >
> > What is the science behind it?
> >
> > Or, alternatively, what is the common sense behind it?
> >
> > Or, alternatively, why is it that adding the oil before heating will not
> > work as well?

> I think there are 2 portions to this.

> 1. Most people do not heat their pans sufficiently before starting to
> fry/saut?/cook.
> 2. Learning to read the viscosity change in the oil as it is heated is an
> art which I believe takes many years.
> 3. It seems to me many cooks are "afraid" of heat when they first start
> cooking and therefore underheat the pans.
> 4. IMHO it is not the pan they is cooking the food in most cases it is
> the medium that the pan is heating that is cooking the food.
> 5. Cooking with fats at too low a temperature leads to increasing the
> absorption of the fats leading to greasy food. Sometimes you want that
> effect ( onions in butter) sometimes you don't (greasy fried Chicken).

> "Hot pan cold oil" is like an old wives tale it has a partial truth but the
> net effect is undeniable. Remember "an Apple a day keeps the Doctor away"
> Not really but an apple a day will increase the fiber in your diet.


So, then it does NOT "make a very big difference"?


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