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On Sun, 10 Nov 2024 14:48:12 +0000, Dave Smith wrote:
On 2024-11-09 11:25 p.m., dsi1 wrote:On Sun, 10 Nov 2024 2:54:14 +0000, Dave Smith wrote:I cook those things too. Most people do. You can't cook these
things without special heat retaining pans? Yoose people are
delusional. I am the king of pineapple upside down cake, and
pancakes too.
Nobody said that is the only way to cook them. You challenged
Carol to name one dish that people would cook in a pain that
retains heat.
She said that people down South cook with heat retention.
Obviously that's not true. You could cook a roast by turning a
very hot oven off and letting the oven coast for an hour or so
but that has nothing to do with the pan. If I was cooking a steak
or pork chop or pancakes, I don't turn the heat off and just
leave stuff in the pan. You don't do that either.
You are deliberately overlooking to context.... cast iron frying
pans. You heat them up and slap a piece of meat on and the give a
good sear without the temperature of metal dropping. Aluminum will
heat up very quickly, but if you apply a large piece of meat it
cools way down. That is why cast iron is so good for browning.
That's not true at all. I can sear a steak in an aluminum or carbon
steel pan that'll make your head spin around. It will cook faster than
in any of your cast iron pans. Beats the heck out of me why you'd make
such a misleading statement. You're a slave to dogma, ignorance, and
your desire to be one of the rfc gang.
My guess is that you've never cooked a steak in an aluminum or carbon
steel pan. OTOH, I don't recommend that you try to sear a steak in an
aluminum pan. You'll just end up hurting yourself or the pan - but
mostly the pan
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