frying Q

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan a
little first and then add the oil? or do you put the oil in the pan,
then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Jill

"Teri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How exactly do you heat oil in a frying pan? Do you heat the pan a little
first and then add the oil?

Heat the pan until a drop of water "dances" on the surface and does not
spread then add the oil.

Quoted message said:

Does it make a difference? Thanks.

Yes it makes a very big difference

Dimitri

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan a
little first and then add the oil? or do you put the oil in the pan,
then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,
Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

One time on Usenet said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri wrote:

Quoted message said:

Quoted message said:

Quoted message said:

How exactly do you heat oil in a frying pan? Do you heat the pan a
little first and then add the oil? or do you put the oil in the pan,
then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,
Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

Interesting site, I remember many of these myths being discussed in
rfc over the years...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Robt E said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan a
little first and then add the oil? or do you put the oil in the pan,
then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,
Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

Web site or not, it works for me!

Jill

"Robt E" <yahoo@robt_englund.com> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan a
little first and then add the oil? or do you put the oil in the pan,
then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,
Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

Maybe you should read "This works of course, so it is not a myth in that it
is untrue"

Can we say NOT A MYTH?

Dimitri

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan a little

first and then add the oil? or do you put the oil in the pan, then heat? Does
it make a difference?

Not really... just heat fat slowly and don't heat the fat past its smoke
point... when in doubt err on the side of lower/slower heat. Mostly the fat
temperature is dependant on *what's* cooking.... for delicate foods like eggs,
seafood/shelfish, and veal stay towards the lower heat side, for more robust
foods like sauteing veggies and
beef/pork go with high temps, for nondesript vittles like boneless/skinless
chicken breasts and tofu go with medium temps... or better yet incinerate
those.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

"Robt E" <yahoo@robt_englund.com> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri wrote:
> How exactly do you heat oil in a frying pan? Do you heat the pan a
> little first and then add the oil? or do you put the oil in the pan,
> then heat? Does it make a difference? Thanks.
> Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,
Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

Maybe you should read "This works of course, so it is not a myth in that it
is untrue"

Can we say NOT A MYTH?

You can say whatever you wish.

In rec.food.cooking said:

Web site or not, it works for me!

Of course it does. But adding the oil before turning up the heat would
work exactly the same.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In rec.food.cooking said:

"Teri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How exactly do you heat oil in a frying pan? Do you heat the pan a little
first and then add the oil?

Quoted message said:

Heat the pan until a drop of water "dances" on the surface and does not
spread then add the oil.

Quoted message said:

Quoted message said:

Does it make a difference? Thanks.

Yes it makes a very big difference

How does that work?

What is the science behind it?

Or, alternatively, what is the common sense behind it?

Or, alternatively, why is it that adding the oil before heating will not
work as well?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

<[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

Does it make a difference? Thanks.

Yes it makes a very big difference

How does that work?

What is the science behind it?

Or, alternatively, what is the common sense behind it?

Or, alternatively, why is it that adding the oil before heating will not
work as well?

I think there are 2 portions to this.

1. Most people do not heat their pans sufficiently before starting to
fry/sauté/cook.
2. Learning to read the viscosity change in the oil as it is heated is an
art which I believe takes many years.
3. It seems to me many cooks are "afraid" of heat when they first start
cooking and therefore underheat the pans.
4. IMHO it is not the pan they is cooking the food in most cases it is
the medium that the pan is heating that is cooking the food.
5. Cooking with fats at too low a temperature leads to increasing the
absorption of the fats leading to greasy food. Sometimes you want that
effect ( onions in butter) sometimes you don't (greasy fried Chicken).

"Hot pan cold oil" is like an old wives tale it has a partial truth but the
net effect is undeniable. Remember "an Apple a day keeps the Doctor away"
Not really but an apple a day will increase the fiber in your diet.

;-)

Dimitri

In rec.food.cooking said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<snip>

Quoted message said:

Quoted message said:

Quoted message said:

> Does it make a difference? Thanks.
Yes it makes a very big difference

How does that work?

What is the science behind it?

Or, alternatively, what is the common sense behind it?

Or, alternatively, why is it that adding the oil before heating will not
work as well?

Quoted message said:

I think there are 2 portions to this.

Quoted message said:

1. Most people do not heat their pans sufficiently before starting to
fry/saut?/cook.
2. Learning to read the viscosity change in the oil as it is heated is an
art which I believe takes many years.
3. It seems to me many cooks are "afraid" of heat when they first start
cooking and therefore underheat the pans.
4. IMHO it is not the pan they is cooking the food in most cases it is
the medium that the pan is heating that is cooking the food.
5. Cooking with fats at too low a temperature leads to increasing the
absorption of the fats leading to greasy food. Sometimes you want that
effect ( onions in butter) sometimes you don't (greasy fried Chicken).

Quoted message said:

"Hot pan cold oil" is like an old wives tale it has a partial truth but the
net effect is undeniable. Remember "an Apple a day keeps the Doctor away"
Not really but an apple a day will increase the fiber in your diet.

So, then it does NOT "make a very big difference"?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

Quoted message said:

Quoted message said:

Not really but an apple a day will increase the fiber in your diet.

So, then it does NOT "make a very big difference"?

I prefer to heat my pan before adding oil because I rarely
stand there watching it and often forget about the pan
because I'm doing other prep work... thank goodness cast
iron can take a beating. If I had oil in the (by this time)
overheated pan, the oil would have smoked/burned and could
have possibly have started a kitchen fire.

So, hot pan/cold oil works for me.

The *difference* is that I don't have to deal with burned
oil or a kitchen fire.

sf

In rec.food.cooking said:

On Fri, 7 Jan 2005 16:58:34 +0000 (UTC),
[email hidden] wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Not really but an apple a day will increase the fiber in your diet.

So, then it does NOT "make a very big difference"?

Quoted message said:

I prefer to heat my pan before adding oil because I rarely
stand there watching it and often forget about the pan
because I'm doing other prep work... thank goodness cast
iron can take a beating. If I had oil in the (by this time)
overheated pan, the oil would have smoked/burned and could
have possibly have started a kitchen fire.

Quoted message said:

So, hot pan/cold oil works for me.

It works fine. That's not really the question, tho. Nobody claims that
it is a bad method.

Quoted message said:

The *difference* is that I don't have to deal with burned
oil or a kitchen fire.

Sure. But that has nothing to do with the question of whether that
method is necessary to prevent food from sticking.

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

Quoted message said:

Quoted message said:

"Hot pan cold oil" is like an old wives tale it has a partial truth but the

Quoted message said:

net effect is undeniable. Remember "an Apple a day keeps the Doctor away"
Not really but an apple a day will increase the fiber in your diet.

So, then it does NOT "make a very big difference"?

Not for sauteeing; yes for stir-fry.

Robt E said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Teri said:

How exactly do you heat oil in a frying pan? Do you heat the pan

a

Quoted message said:

Quoted message said:

Quoted message said:

little first and then add the oil? or do you put the oil in the

pan,

Quoted message said:

Quoted message said:

Quoted message said:

then heat? Does it make a difference? Thanks.
Teri

Hot pan, cold oil, food won't stick.

Really? Have a look here. Scroll down to the section headed "Hot Pan,

Quoted message said:

Cold Oil"

http://www.pgacon.com/KitchenMyths.htm

Doesn't matter what the "myth" site says - it isn't a myth because it
works every time. And if you're frying stuff in just a little bit of
oil, try doing it by heating both the pan and the oil at the same time
- you'll never get the food out of the pan. We're not, of course,
talking about non-stick pans.

N.

What kind of frying are we talking about here?

1. Stir frying - I think this is where the "hot pan cold oil" method is
used. At least I have only seen it mentioned in this context. This is
probably because the amount of oil being used is very small and the wok
is exposed to very high heat.

2. Deep frying - "hot pan cold oil" will be a disaster
3. Saute-ing - I don't think this will work either.

In rec.food.cooking said:

And if you're frying stuff in just a little bit of
oil, try doing it by heating both the pan and the oil at the same time
- you'll never get the food out of the pan.

You'll believe just about anything, eh?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower

In rec.food.cooking said:

Quoted message said:

Quoted message said:

"Hot pan cold oil" is like an old wives tale it has a partial truth but the

Quoted message said:

net effect is undeniable. Remember "an Apple a day keeps the Doctor away"
Not really but an apple a day will increase the fiber in your diet.

So, then it does NOT "make a very big difference"?

Quoted message said:

Not for sauteeing; yes for stir-fry.

How so? Is it because the wok is heated past the smoking point of the
oil, making it impractical to leave the oil in as the pan heats up?

Or are you saying that heating the oil and the wok together will result
in sticking food?

--
In the councils of government, we must guard against the
acquisition of unwarranted influence, whether sought or unsought,
by the military-industrial complex. The potential for the
disastrous rise of misplaced power exists and will persist.
-- Dwight David Eisenhower