From preheating pans to perfecting eggs.
Question: “How do you make fried eggs without breaking the yolk?” ―kristyr4666a9b43
Answer: One way to fry eggs without the risk of breaking your yolks (or undercooking the whites) is by steam-basting them. Simply heat your oil in a hot pan, add your ~cold~ eggs (cold egg yolks are less likely to break) and a few drops of water, and immediately cover with a lid to trap the steam. The outside of the egg yolk will cook slightly (preventing it from popping) while the inside remains nice and runny.
Question: “A lot of recipes say to heat oil until it shimmers ― but what does that mean? What does shimmering oil look like?”―ecmsquared
Answer: Heating oil until it shimmers is just a fancy way of saying “until it’s hot” (but not too hot). “The oil spreads out, begins to glisten, and ripples,” says Stock. You want the oil to be hot, but you don’t want it to start smoking. One way to test your pan before you put the oil in is by adding a few drops of water. The water should roll around in the pan and eventually evaporate, not just sizzle in one place. If your water rolls around as if it’s dancing, your pan is hot enough and ready for oil.
Question: “Am I supposed to be cooking specific things in specific types of pans? Nonstick, cast-iron, stainless-steel, ceramic ― do I need all of these?” ―emcduffie916
Answer: When choosing the right pan to use, one thing to keep in mind is not to cook acidic foods in aluminum or cast-iron pans ― the combination may cause your food to discolor or taste bad. Instead, use stainless-steel (which Stock prefers for cooking veggies) or enamel pans when cooking acidic foods (such as tomato sauce, soy sauce, or citrus juice). Another thing to keep in mind is the weight of the pan. Generally speaking, heavier pans get hotter and are better suited for searing and recipes that require high heat. “I use cast-iron pans for cooking proteins,” says Stock, “they get super hot, and a well-seasoned pan adds great flavor.”