Cooking
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Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
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TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Stainless steel pans are fine, cast iron is easier to use, but you can do what you need to do wit SS. Learning to cook without Teflon is important. PFAS is poison that cannot be broken down and persists in the environment forever.
Tips:
Heat the pan and your cooking fat up before putting food in. It should be hotter than cooking temp, but not burning your cooking fat (no smoke)
Butter tastes better but oil is easier to work with. Use oil if you are not used to cooking in this pan. Use butter on your plate for taste.
Let the pan temp recover for 30s or so before putting additional pieces into the pan.
Don’t try to move things right away. Don’t touch it until it is ready to flip. Lots of foods will “release” when they have browned a little
Don’t be afraid to add some more cooking fat between batches.
Preheat the pan before adding the oil/butter