One method of seasoning a grill is the same as the technique of seasoning a cast iron skillet. Simply wipe the grate with oil, heat to temperature, remove the grate and let them cool. Re-oil them and put them back on the grill. This technique should reduce any adhesions.If you want t...
Food that sticks is caused by chemical bonds that form between the food and the material of the pan - almost always a metal. These bonds may be relatively weak van der Waals forces or covalent bonds. Protein-rich foods are particularly prone to sticking because the proteins can form complexes...
Use the appropriate skillet for the job, an option that either has enough seasoning, such as a well-used and well-maintainedcast iron skillet, or a skillet that hasa nonstick surface. You don’t want your fish to stick to the pan! For more ideas on what types of pans to use for coo...
Even the “additives” that get inserted into the wine making process (yeast because natural yeast is finicky and doesn’t always ferment to the wine maker’s liking, fining/clarifying agents to reduce cloudiness or to improve the wine’s clarity, or stabilizing chemicals to make sure the yeas...
able to sear the meat deeply and evenly, without sticking to the bottom. There was plenty of room for stirring the mirepoix around and deglazing the pot, even once we added the meat back in. Thanks to the heavy lid, the sauce did not over-reduce in the oven or scorch in an...
No wok? A cast-iron skillet is the next best thing Chung notes that cast-iron skillets can achieve similar results to woks because they have high heat retention. You don't always have to use a chef's knife Chung says you can use what you're comfortable with — for example, she somet...
Simple tools like a high-quality cast-iron skillet or a decent pair of tongs might seem like the more important tools, but you could be overlooking one key device. An accurate meat thermometer is the best way to achieve a delicious steak, not to mention fish and other proteins...
salt and pepper to taste Using my cast iron skillet lined with foil, I roasted the tomatillos and garlic for a few minutes on each side, until they were a bit browned: Meanwhile, I chopped up the other ingredients, taking care to wear gloves and using a separate cutting board for the ...
Stir as needed to prevent sticking. 6. While the mixture is cooking, roll out your dough. To do make individual sized lahmajoun, about 6-8 inches across, break off chunks of dough about the size of an egg. Roll each into a ball with your hands. Then roll it out on a floured ...
A few tips on frying eggs. Whether you use a non-stick pan or a traditional one, always use a fat or oil of some kind. It serves not only to prevent the food from sticking to the pan, which happens no matter which type of pan you use, but also as a heat transfer agent. It fo...