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Registered: 03/06/02
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Browning food in a non-stick pan.
    #840915 - 08/24/02 05:47 PM (15 years, 5 months ago)

Is it just me, or is it harder to get shit to brown worth a damn in teflon pans?

[quote]RogerRabbit said:
Actually, it's very easy to isolate a super producing sclerotia strain.

Follow the strain isolation technique on Let's Grow Mushrooms, and then select sectors early which are brown in color.  By the second or third transfer, you'll see stones developing, and this is only about 1 month after the original swipe of spores on agar.

Now, take each stone and move it to a new dish.  Soon, the mycelium will grow out and you'll see fresh stones developing, and if they're good strains, the sclerotia is forming long before the mycelium reaches the edge of the plate.  Pick strains which form four or five stones within two weeks and use these for your grain masters.
RR [/quote]

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Re: Browning food in a non-stick pan. [Re: Baby_Hitler]
    #841252 - 08/24/02 09:24 PM (15 years, 5 months ago)

Ya, but without the teflon I burn the shit outta everything.

When I make steak and eggs, I use olive oil on the steak - it got pretty brown I guess... I'm no chef though. I suck at cooking.

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Re: Browning food in a non-stick pan. [Re: Baby_Hitler]
    #843494 - 08/26/02 06:57 AM (15 years, 5 months ago)

Fuck teflon. Go cast-iron. Old school!!

Welcome evermore to gods and men is the self-helping man.  For him all doors are flung wide: him all tongues greet, all honors crown, all eyes follow with desire.  Our love goes out to him and embraces him, because he did not need it.

~ R.W. Emerson, "Self-Reliance"


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Re: Browning food in a non-stick pan. [Re: Baby_Hitler]
    #849182 - 08/28/02 01:50 PM (15 years, 5 months ago)

I recommend a heavy stainless steel frying pan with sloping sides and an ovenproof handle. Get it really hot over medium high heat (10 minutes) put a little canola or vegetable oil (no olive or butter, it will burn) in the pan and swirl around it should smoke a little, place your food in the pan and don't touch it for the first 2 minutes, with steaks this insures a very deep brown and crusty exterior, note that most restaurant arent keen on using non-stick pans unless we'ere talkin' fish, eggs or caramel (things that will really stick) Chefs prize the browned bits in the bottom of the pan thats left after browing the french call this the "fond" or base, and its almost impossible to get this with a nonstick pan, you can deglaze the pan with broth or wine and make a terrific sauce to go with your steak. But if you insist on using non-stick I recommend a brand called Sitram its french, its expensive but its the best "non-stick" pan I've ever used and gives you the best of both worlds.

Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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