"pennyaline" <nsmitchell@spamspamspamspamspamspamspameggandspam .com> wrote
in message ...
> Vox Humana wrote:
> > Actually, if you just put meat into a hot pan and leave it alone, it
will
> > release on its own, leaving a fond behind. You can then deglaze the pan
> and
> > made a sauce or just use water and clean the pan. I think putting meat
> into
> > a SS pan and then moving it just makes things worse.
>
> On one of the cooking demonstration shows, a guest asked the host why he
> picked up the pan and jiggled it that way, and if jiggling the pan was
part
> of real cooking or just for show. The host replied that food will stick to
a
> pan until it's ready to let go, and that shaking the pan was a way of
> determining if the food was ready to turn or not -- if it moves in the
pan,
> it's ready. The guest was abashed, but the host wasn't concerned and
assured
> the guest that was just another lesson learned.

I never thought of testing it by shaking the pan, but it makes sense. I
just give it a push with a utensil. If it is stuck, I give it more time.
Cooking is a series of small secrets, experience, luck, and experimentation.
Eventually you get it right.