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frying Q
How exactly do you heat oil in a frying pan? Do you heat the pan a little
first and then add the oil? or do you put the oil in the pan, then heat? Does it make a difference? Thanks. Teri |
Teri wrote:
> How exactly do you heat oil in a frying pan? Do you heat the pan a > little first and then add the oil? or do you put the oil in the pan, > then heat? Does it make a difference? Thanks. > Teri Hot pan, cold oil, food won't stick. Jill |
"Teri" > wrote in message ... > How exactly do you heat oil in a frying pan? Do you heat the pan a little > first and then add the oil? Heat the pan until a drop of water "dances" on the surface and does not spread then add the oil. > Does it make a difference? Thanks. Yes it makes a very big difference Dimitri |
"Teri" > wrote in message ... > How exactly do you heat oil in a frying pan? Do you heat the pan a little > first and then add the oil? Heat the pan until a drop of water "dances" on the surface and does not spread then add the oil. > Does it make a difference? Thanks. Yes it makes a very big difference Dimitri |
One time on Usenet, Robt E > said:
> In article >, > says... > > Teri wrote: > > > How exactly do you heat oil in a frying pan? Do you heat the pan a > > > little first and then add the oil? or do you put the oil in the pan, > > > then heat? Does it make a difference? Thanks. > > > Teri > > > > Hot pan, cold oil, food won't stick. > > Really? Have a look here. Scroll down to the section headed "Hot Pan, > Cold Oil" > > http://www.pgacon.com/KitchenMyths.htm Interesting site, I remember many of these myths being discussed in rfc over the years... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
Robt E wrote:
> In article >, > says... >> Teri wrote: >>> How exactly do you heat oil in a frying pan? Do you heat the pan a >>> little first and then add the oil? or do you put the oil in the pan, >>> then heat? Does it make a difference? Thanks. >>> Teri >> >> Hot pan, cold oil, food won't stick. > > Really? Have a look here. Scroll down to the section headed "Hot Pan, > Cold Oil" > > http://www.pgacon.com/KitchenMyths.htm Web site or not, it works for me! Jill |
"Robt E" > wrote in message o.uk... > In article >, > says... >> Teri wrote: >> > How exactly do you heat oil in a frying pan? Do you heat the pan a >> > little first and then add the oil? or do you put the oil in the pan, >> > then heat? Does it make a difference? Thanks. >> > Teri >> >> Hot pan, cold oil, food won't stick. > > Really? Have a look here. Scroll down to the section headed "Hot Pan, > Cold Oil" > > http://www.pgacon.com/KitchenMyths.htm Maybe you should read "This works of course, so it is not a myth in that it is untrue" Can we say NOT A MYTH? Dimitri |
Teri wrote:
>How exactly do you heat oil in a frying pan? Do you heat the pan a little first and then add the oil? or do you put the oil in the pan, then heat? Does it make a difference? Not really... just heat fat slowly and don't heat the fat past its smoke point... when in doubt err on the side of lower/slower heat. Mostly the fat temperature is dependant on *what's* cooking.... for delicate foods like eggs, seafood/shelfish, and veal stay towards the lower heat side, for more robust foods like sauteing veggies and beef/pork go with high temps, for nondesript vittles like boneless/skinless chicken breasts and tofu go with medium temps... or better yet incinerate those. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
In article >,
says... > > "Robt E" > wrote in message > o.uk... > > In article >, > > says... > >> Teri wrote: > >> > How exactly do you heat oil in a frying pan? Do you heat the pan a > >> > little first and then add the oil? or do you put the oil in the pan, > >> > then heat? Does it make a difference? Thanks. > >> > Teri > >> > >> Hot pan, cold oil, food won't stick. > > > > Really? Have a look here. Scroll down to the section headed "Hot Pan, > > Cold Oil" > > > > http://www.pgacon.com/KitchenMyths.htm > > Maybe you should read "This works of course, so it is not a myth in that it > is untrue" > > Can we say NOT A MYTH? You can say whatever you wish. |
In rec.food.cooking, jmcquown > wrote:
> Web site or not, it works for me! Of course it does. But adding the oil before turning up the heat would work exactly the same. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
In rec.food.cooking, jmcquown > wrote:
> Web site or not, it works for me! Of course it does. But adding the oil before turning up the heat would work exactly the same. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
In rec.food.cooking, Dimitri > wrote:
> "Teri" > wrote in message > ... > > How exactly do you heat oil in a frying pan? Do you heat the pan a little > > first and then add the oil? > Heat the pan until a drop of water "dances" on the surface and does not > spread then add the oil. > > 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? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
In rec.food.cooking, Dimitri > wrote:
> "Teri" > wrote in message > ... > > How exactly do you heat oil in a frying pan? Do you heat the pan a little > > first and then add the oil? > Heat the pan until a drop of water "dances" on the surface and does not > spread then add the oil. > > 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? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
> 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/sauté/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. ;-) Dimitri |
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"? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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"? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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In rec.food.cooking, sf > wrote:
> On Fri, 7 Jan 2005 16:58:34 +0000 (UTC), > wrote: > > > Not really but an apple a day will increase the fiber in your diet. > > > > > > So, then it does NOT "make a very big difference"? > I prefer to heat my pan before adding oil because I rarely > stand there watching it and often forget about the pan > because I'm doing other prep work... thank goodness cast > iron can take a beating. If I had oil in the (by this time) > overheated pan, the oil would have smoked/burned and could > have possibly have started a kitchen fire. > So, hot pan/cold oil works for me. It works fine. That's not really the question, tho. Nobody claims that it is a bad method. > The *difference* is that I don't have to deal with burned > oil or a kitchen fire. Sure. But that has nothing to do with the question of whether that method is necessary to prevent food from sticking. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
In rec.food.cooking, sf > wrote:
> On Fri, 7 Jan 2005 16:58:34 +0000 (UTC), > wrote: > > > Not really but an apple a day will increase the fiber in your diet. > > > > > > So, then it does NOT "make a very big difference"? > I prefer to heat my pan before adding oil because I rarely > stand there watching it and often forget about the pan > because I'm doing other prep work... thank goodness cast > iron can take a beating. If I had oil in the (by this time) > overheated pan, the oil would have smoked/burned and could > have possibly have started a kitchen fire. > So, hot pan/cold oil works for me. It works fine. That's not really the question, tho. Nobody claims that it is a bad method. > The *difference* is that I don't have to deal with burned > oil or a kitchen fire. Sure. But that has nothing to do with the question of whether that method is necessary to prevent food from sticking. -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
>> "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"? Not for sauteeing; yes for stir-fry. |
Robt E wrote: > In article >, > says... > > Teri wrote: > > > How exactly do you heat oil in a frying pan? Do you heat the pan a > > > little first and then add the oil? or do you put the oil in the pan, > > > then heat? Does it make a difference? Thanks. > > > Teri > > > > Hot pan, cold oil, food won't stick. > > Really? Have a look here. Scroll down to the section headed "Hot Pan, > Cold Oil" > > http://www.pgacon.com/KitchenMyths.htm Doesn't matter what the "myth" site says - it isn't a myth because it works every time. And if you're frying stuff in just a little bit of oil, try doing it by heating both the pan and the oil at the same time - you'll never get the food out of the pan. We're not, of course, talking about non-stick pans. N. |
What kind of frying are we talking about here?
1. Stir frying - I think this is where the "hot pan cold oil" method is used. At least I have only seen it mentioned in this context. This is probably because the amount of oil being used is very small and the wok is exposed to very high heat. 2. Deep frying - "hot pan cold oil" will be a disaster 3. Saute-ing - I don't think this will work either. |
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In rec.food.cooking, WardNA > wrote:
> >> "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"? > Not for sauteeing; yes for stir-fry. How so? Is it because the wok is heated past the smoking point of the oil, making it impractical to leave the oil in as the pan heats up? Or are you saying that heating the oil and the wok together will result in sticking food? -- In the councils of government, we must guard against the acquisition of unwarranted influence, whether sought or unsought, by the military-industrial complex. The potential for the disastrous rise of misplaced power exists and will persist. -- Dwight David Eisenhower |
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