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So eating brown is ok? No cancer?
Are the white and rainbow stains on ssteel both from protein? If so, it takes very little of it, as they get caused by grains & some milk and not just meat. How is it that they are so hard to clean with stuff that attacks organics (caustic soda), but yield to warm vinegar?
How do you know especially using a cast iron grill pan?
If you re not a proffesional you cannot understand the importance of this video.
Seems easy enough. Granted I now have to actually perform this easy method known as waiting.
me mum caught me flipping me proteins to the sasha grey last night aye
I wish people would stop calling pieces of meat "proteins". It's such a bad term.
Miard reaction?
What about eggs? They are protein, and I've had trouble with them sticking to the pan. Using lots of butler or other oil sometimes helps, but not always. Sometimes it just gets absorbed and the eggs still stick.
Other important things: fat/oil in the pan will help prevent sticking, as will properly preheating your pan. Keeping the food moving when it first meets the language can help, too, since it prevents the relatively cold food from cresting cool spots in the pan (which also occur where moisture is release and displaces oil)
Very good tips and great video.
Use a well seasoned cast iron pan instead of stainless and you won't have to worry about sticking. My cast iron never leaves the stovetop. I absolutely hate cooking with stainless
Strokeface!!!
I cooked 80/20 hamburgers in my aluminum pan on medium heat. Obviously they stuck, but they never released. If I would not have moved them, they would have burned. So whatever, I'm using some fat. 70/30 is better for burgers.
I like the information given but don't like the "techie high rise" look of the back ground. My first impression watching this was of George Jetson. It's annoying.
Down to Earth, natural looking visuals is good; If not best.
I just bought a set of All Clad and learning to cook with stainless steel. I tried everything to get things, especially eggs not to stick. For me, I added a little bit of homemade rendering pork fat, lard, the tastiest fat God created it and voila! No sticking. Ever. Thanks ATK for the inspiration.
How do you see if you have good browning without being lifting or flipping the protein?
Don't tell me what to do.
shake your pan and the food should move.
This video is confusing. He should have told that to make sure pan is hot enough before adding the protein and not to wait til the food turns brown. Yes I know you can see browning at the edges of the meat but sometimes it will still stick to the pan.
Dan should go back to being a telemarketer.
I really like this series, it's helpful, short and succinct. it wouldn't be a bad idea though to add a visual, show the protein in the pan and the approximate amount of time it takes to reach the point where you can flip it, where it has released. This would add maybe a minute to the video, and would be helpful for a lot of people.
For the last time, stop using that thumbnail of him biting his lips, its so unbearable and uncomfortable, im sure a lot feel the same way too.
How do I fry an egg in a stainless steel pan without it sticking?
Great video!! You can tell browning by looking at the edges of the meat. I know sometimes it’ll look burned by that point.
FOOD !
Why does protein stick to the face??
I never understood why they always say to make sure it's brown before flipping. Like how would I know it's brown if I haven't flipped it? Basically you should just give it a gentle tug, and if it yields, it's time to flip.