The Sheet Pan Secret to Better Browning
Would you arrange your sheet pan like this, or like this? One gets you beautifully browned vegetables and juicy salmon. The other, not so much
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Then toss the broccoli in the garbage and eat the salmon.
This is the reason I put thicker pieces of meat closer to the edges of the pan.
It’s almost like some foods should be cooked separately 😅
That broccoli is burnt 😖
Impossible to cook dinner for more than two basically. Good tip, unpractical
So interesting! Thank you!
Oh, I should do that more often, I was gonna say that's a load of tat! 😂
Thank you. 😊
There’s something vaguely military about securing the perimeter. With vegetables.
What if is convection oven? One with fan.
reallllly struggling for content , huh 😅😂
This is the kind of stuff that makes my love your content! I wouldn't learn this anywhere else.
Does this apply to a convection oven with a fan?
Ain't no sunshine when he's gone …
Sebastian, you were a good friend. I hope you remember me explaining to our study group about the JAK-STAT pathway in depth for 6 hours.
I never knew I could do it either. Who knew that one could talk about signalling cascades for more than couple of minutes. It was all possible because you kept coming with thoughtful and silly doubts.
Every doubt on concepts is a good doubt. There is no such thing as a silly doubt. It's the kind of doubts that made doubting Thomas travel the farthest.
Be happy Sebastain, bud!
Interesting. I'm not sure this will ever become important knowledge but Interesting nevertheless.
Very useful. Thank you!
Huh. Cool. The more you know! 🌈
Not sn expert but maybe use a smaller pan.
Wrong. That broccoli is burnt. [Period. Stop. No A for effort. Failure]
Take a loaf of sliced bread, lay as many pieces as you can on the sheet pan. Put in the oven for idk, 30-45 minutes at like 400. Then take it out. It'll show you where the hotspots are at, for your oven.
i would have done left and right. good to know
The material of your sheetpan also matters a lot. Aluminum is fantastic for browning since aluminum has a high thermal conductivity and can absorb and disperse heat quickly
i hot air oven or in a headed bottem and gril funcition? does this effect it also?
nice trick and ive worked in kitchens
But what about a convection oven? Isn't that supposed to circulate evenly?
Thermodynamics baby, gotta love it!
Wow what a great tip!
This is great info.