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+-- Thread: The Fear Factor (/showthread.php?tid=60680)
The Fear Factor - bjcotton - 07-21-2008
When a recipe directs me to cook something on med-high or high, I have this unreasoning fear that I am going to burn it. Sharon and I discussed this less-than-desirable trait, but I still have it. Any suggestions on how to get over it? On my new stove I have 2 super-burners, 2 regular burners, and a simmer burner. Even the simmer burner can get pretty hot, but the super-burners are like a blast furnace. So when I do a recipe like "Pan-seared Shrimp" in my mind I see these little black lumps laying on the bottom of my pan just seconds after I put them in there.
Re: The Fear Factor - chef_Tab - 07-21-2008
I had the same fear until two things happened: 1.I took a cooking class 2.I bought a quality, heavy bottomed pan. Number one taught me I really needed number two! I guess seeing and tasting the results of searing were enough to make a believer out of me. My guess is you are already beyond me. Just adding my experience.
Re: The Fear Factor - esgunn - 07-21-2008
Billy, I don't think I have ever cooked meat of any kind on high, except on my old old stove. But I do on Medium high. Especially to get the pan hot and but the meat in. You just can't get a nice crust/brown on it if it is not hot enough. You will over cook the meat before it browns. Really important if you are browing something before continued cooking in the oven or crock pot.
Good pans are important for this.
Re: The Fear Factor - chef_Tab - 07-21-2008
Quote:
I don't think I have ever cooked meat of any kind on high. But I do on Medium high.
Good pans are important for this.
Yes and yes!
Re: The Fear Factor - Harborwitch - 07-21-2008
Heee!Heee! I cheat! From now on Bob is in charge of high heat cooking!!! He's fearless.
Re: The Fear Factor - cjs - 07-21-2008
Billy, steak is the only meat I sear over screaming hot heat. Most skillets/saute pans should not (will not) handle high heat. Medium high heat, heat the pan, and when you toss a little water in it and it sizzles nicely, add your oil and meat to brown, stay right there. Don't try to move the meat (or product) until it's ready to release and you will know when that happens.
Just don't walk away from your stove and you should be fine. Help any?
Re: The Fear Factor - Old Bay - 07-21-2008
I wanted a salamander--Jane said we didn't have room--I told her we didn't have room for refrigerator drawers (or the money, for either).
Re: The Fear Factor - cjs - 07-21-2008
I'd love to have a salamander too!
Re: The Fear Factor - labradors - 07-21-2008
I don't have a salamander, either. Lots of geckos, but no salamander.
Re: The Fear Factor - bjcotton - 07-21-2008
Ya beat me to it Labs!
Jean, I would something like a cast-iron skillet, Le Creuset, be best or my Cuisinart sauté pan? I know the Cuisinart says not to use high heat.