tag:blogger.com,1999:blog-5001229.post5530979306356022346..comments2024-03-27T08:40:34.177-04:00Comments on Foodgoat: One Food Hack, One Non-Food Hackladygoathttp://www.blogger.com/profile/07578156477101631580noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5001229.post-45627032153892131222008-02-18T00:08:00.000-05:002008-02-18T00:08:00.000-05:00How the heck did you figure the Wii thing out? I w...How the heck did you figure the Wii thing out? I would've never guessed...eatSlowhttps://www.blogger.com/profile/07627475429372586846noreply@blogger.comtag:blogger.com,1999:blog-5001229.post-171443491356319352008-02-05T05:51:00.000-05:002008-02-05T05:51:00.000-05:00That's a nice tipsAll I know about preventing stic...That's a nice tips<BR/><BR/>All I know about preventing sticky frying is using a lot of oil and I don't think that's healthy eitherAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5001229.post-62279953909865042942008-02-04T07:06:00.000-05:002008-02-04T07:06:00.000-05:00Hi foodgoat,Wonderful blog, exciting to read, and ...Hi foodgoat,<BR/>Wonderful blog, exciting to read, and useful as well.. this post is a prime example. Some of it is a little alien to me, having never been to the US. Live and work from New Delhi, but your blog is second best to eating American food.<BR/><BR/>Please go through our food blog at http://foodwatchblog.blogspot.com.<BR/>Have added you to our roll.Johnhttps://www.blogger.com/profile/04380949898047556944noreply@blogger.comtag:blogger.com,1999:blog-5001229.post-22163988248616645772008-02-01T21:45:00.000-05:002008-02-01T21:45:00.000-05:00I've read the food-hack comment before... Wish I h...I've read the food-hack comment before... Wish I had a Wii so I could try out the candle thing though. THAT sounds cool!Ellenhttps://www.blogger.com/profile/04467062377749049526noreply@blogger.comtag:blogger.com,1999:blog-5001229.post-27977952929474005542008-02-01T11:42:00.000-05:002008-02-01T11:42:00.000-05:00OK, the Wii fact is seriously bugging me out...I a...OK, the Wii fact is seriously bugging me out...I am going to try it!Kittyhttps://www.blogger.com/profile/01120207425364867207noreply@blogger.comtag:blogger.com,1999:blog-5001229.post-45102021971241528612008-01-24T14:03:00.000-05:002008-01-24T14:03:00.000-05:00This is the explanation pan stickiness I've heard ...This is the explanation pan stickiness I've heard in the past. The technique does work, but the engineer in me thinks that it doesn't have anything to do with how smooth the pan is.<BR/><BR/>Teflon works well because it's can't be easily wetted by water. IE, water beads up on it and molecules of water don't adhere to molecules of teflon. When the water boils off and the food burns, it hasn't penetrated into the surface at all.<BR/><BR/>Food sticks to metal when that water spreads out and wets a surface. The water boils off and the proteins and sugars in it burn into the surface of the pan. I don't think this has anything to do with how "smooth" the pan is. You could polish it up to a mirror finish and the water would still wet it the surface and the food would still burn onto pan. It might not be as bad, because it wouldn't have as many nooks and crannies to cling to, but it'd still burn on.<BR/><BR/>Fats keep this from happening because a later of fat on a pan does the same job as teflon. The water beads up on it and doesn't get through to interact with the metal pan. <BR/><BR/>The reason adding the fat to the hot pan is a good idea, is that the fats have less time to break down due to heat and oxygen. If you butter early in the pan heating process, it's going to be pretty deteriorated by the time the pan is hot. Same for other lower smoke point fats. I suspect something like peanut oil could be added in right at the beginning, because it's resistant to breaking down.<BR/><BR/>As for stuff not sticking to a really hot pan, my guess is that the liquids coming out of the food are boiling off/burning very rapidly. Liquid never comes in direct contact with metal because it's vaporized very quickly. If you let liquid come out of the food and just sit there without boiling off quickly, eventually it'll displace the oil beneath it (oil floats on water!) and come into direct contact with the pan. <BR/><BR/>Deglazing works because the burnt foodstuff is stuck to the fat and not to the pan. It's relatively easy to remove. If you burn stuff directly to the metal, it's not coming off with a simple dash of red wine. On a teflon pan you don't get any fond at all, because the burnt bits stick to the food rather than the pan.<BR/><BR/>Anyway, that's my completely groundless theory. Totally made up on the spot. :)paustinhttps://www.blogger.com/profile/04586901619926535706noreply@blogger.comtag:blogger.com,1999:blog-5001229.post-69024020016439178292008-01-23T17:54:00.000-05:002008-01-23T17:54:00.000-05:00Makes perfect sense. Most good cook books require ...Makes perfect sense. Most good cook books require that you heat the pan for 2-plus minutes before you even add the oil/butter. However, I should add that there is always a plus side on getting food stuck on the pan: deglazing with red wine.<BR/><BR/>As for the Wii: as I do not possess one, I haven't a clue as to what you are talking about.<BR/><BR/>Cheers,<BR/>EtGEd the Genthttps://www.blogger.com/profile/08168719722701664085noreply@blogger.com