In rec.food.cooking, sf > wrote:
> On Mon, 29 Dec 2003 13:56:33 +0000 (UTC),
> wrote:
> > In rec.food.cooking, hahabogus > wrote:
> > > wrote in :
> >
> > Yeah. Of course. But I'm not asking about the food, but rather, the oil.
> > Why does it matter wheter the pan is hot when you add the oil?
> >
> > the full rule
> > > is hot pan cold oil. Meaning put the cooking oil in a pre-heated pan and
> > > put the food in soon thereafter. I believe this rule is from the frugal
> > > gourmet TV serries on PBS.
> >
> >
> > I don't understand why this makes any sense at all. Why can't you just
> > put the oil in, turn on the flame, and add the food when it gets hot?
> If your pan is thin, your way would probably work alright.
> If your pan is thick, it won't.
Huh? I realy just don't understand why any of this makes sense. I'm
really curious. If what you guys are saying is true, there must be some
scientific reason.
--
....I'm an air-conditioned gypsy...
- The Who