Gravy's Cooking Thread

BrutulTM

BrutulTM

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chaos_sl said:
The pan heat has to exceed 600 degrees in order to emit gasses dangerous to humans, no need to be paranoid about it.
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This. If you're not leaving the empty pan on high for half an hour it's not going to be a problem and if you do burn it up you will be able to tell.
 
Rezz

Rezz

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Hah, I should have qualified "super" when I mentioned heat. Super hot is when the butter sizzles when it hits the pan, not hot enough to break down the teflon. My apologies for the confusion!
 
lurkingdirk

lurkingdirk

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Well, shit. I got my teflon pan up to 1100 degrees before I put my eggs in tonight. Thanks for being so unclear.

wink.png
 
Rezz

Rezz

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I mourn your loss =/

In 15 years of cooking/culinary experience, I have never temped a pan. Is that something people actually do? I just set a pan down on fire/heat source (god I fucking hate electric) and when I "feel" it is alright, I start adding ingredients to it. I wasn't aware that temping a pan was a real thing. Baked goods? Yes! Every fucking time. But pan shit? I mean... you just look at it and flip it a couple of times and then go "Hrm, this shit looks done." or you don't.

I can't imagine this is some hipster bullshit, but I am honestly concerned that I haven't been cooking stuff at the right temp for years. Do real cooks temp pans and I haven't noticed?
 
Rezz

Rezz

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Temping, not tempering~ and yeah, checking the pan temp. I've never seen or heard it, but I've seen some fairly specific numbers tossed around in this thread even as jokes and I'm curious if people actually do that.
 
BrutulTM

BrutulTM

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You can usually tell just by holding your hand an inch above the pan whether it's hot or not. That said, I do check the temp of my pans all the time because I have an infrared thermometer and they are awesome so I want to use it. I do usually wait until the pan hits 400 or so before adding anything that I want to brown nicely and try to get it to at least 500 if I'm going to cook a steak. I wouldn't consider it vital at all but it is useful and the infrared thermometer is a fun toy. It's also useful to check whether bearings are going out on machinery.
 
Joeboo

Joeboo

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chaos_sl said:
The pan heat has to exceed 600 degrees in order to emit gasses dangerous to humans, no need to be paranoid about it.
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550 degrees for it to seep into the food that is cooking and make you sick for a few days, 600 degrees to emit gasses that can kill your pets, if you watch 30 seconds of the video I linked.

550 degrees is very easy to hit, they hit it quickly in the video when frying bacon.

So bottom line, never use teflon on high heat. Medium or medium/high at most.
 
Rezz

Rezz

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BrutulTM_sl said:
You can usually tell just by holding your hand an inch above the pan whether it's hot or not. That said, I do check the temp of my pans all the time because I have an infrared thermometer and they are awesome so I want to use it. I do usually wait until the pan hits 400 or so before adding anything that I want to brown nicely and try to get it to at least 500 if I'm going to cook a steak. I wouldn't consider it vital at all but it is useful and the infrared thermometer is a fun toy. It's also useful to check whether bearings are going out on machinery.
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Makes complete sense. I tend to use what I would consider "medium" heat for cooking steaks, in that I really don't like them rare due to mouth feel, but I can totally see needing the pan that hot if you are doing a quick sear for rare. I've used the "if the oil is smoking, it is f'n hot" type method of gauging how hot a pan is, or the aforementioned butter test. Otherwise I just hit the heat and let it set on medium flame for a minute, then add whatever I'm making to it and adjust the flame accordingly as I cook. Also again I just want to say screw electric range tops. Forever.
 
chaos

chaos

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joeboo_sl said:
550 degrees for it to seep into the food that is cooking and make you sick for a few days, 600 degrees to emit gasses that can kill your pets, if you watch 30 seconds of the video I linked.

550 degrees is very easy to hit, they hit it quickly in the video when frying bacon.

So bottom line, never use teflon on high heat. Medium or medium/high at most.
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I have read up on it. I'm not worried. Who frys bacon at 600+ degrees/high heat anyway?
 
Lanx

Lanx

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I just do the flick of water test, you want your pan hot, never good to start food in a warm or cold pan, especially with oil, thats wh n it gets greasy cuz food just sits and absorbs the oil
 
chaos

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Bacon just tastes better to me when it is pan-fried. Not to say that oven cooked bacon is bad, just a different thing.
 
opiate82

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Mixtilplix_sl said:
The grease that will build up on the oven walls make me shudder.
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Yeah, the self clean feature on the oven takes care of it, and honestly I haven't noticed much more grease splatter with bacon than I get when roasting other meats. The bacon doesn't splatter the same as when you pan-fry it.

Speaking of grease my favorite part about baked-bacon is that if you line your baking tray with foil first there are no dishes. Just let that grease solidify a bit and then throw the foil away. Bam, done.
 
Ao-

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opiate82_sl said:
Yeah, the self clean feature on the oven takes care of it, and honestly I haven't noticed much more grease splatter with bacon than I get when roasting other meats. The bacon doesn't splatter the same as when you pan-fry it.

Speaking of grease my favorite part about baked-bacon is that if you line your baking tray with foil first there are no dishes. Just let that grease solidify a bit and then throw the foil away. Bam, done.
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You're a monster. Save that grease and re-use it (unless it's not "plain" bacon, then whatevs).
 
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