Damn, Blake is right.

I got a deal on some natural pork (not injected, and hard to find at decent
prices) and sliced one of the center cut loin roasts thinly, heated up the
new teflon skillet, and it didn't brown. I had the head on the next setting
down from "High" and definitely heated the oil a good while before adding
the pork.

Even though I only put a few slices in at a time, they were only slightly
browned.

I heated my calpahalon fry pan on high and dumped the whole thing in there,
and they turned out fine.

My old pots and pans must have been so worn they had little teflon left.

Still haven't tried browning in the enamelware, it seems like a bad idea to
me.

cybercat wrote:
>
> Damn, Blake is right.
>
> I got a deal on some natural pork (not injected, and hard to find at decent
> prices) and sliced one of the center cut loin roasts thinly, heated up the
> new teflon skillet, and it didn't brown. I had the head on the next setting
> down from "High" and definitely heated the oil a good while before adding
> the pork.
>
> Even though I only put a few slices in at a time, they were only slightly
> browned.
>
> I heated my calpahalon fry pan on high and dumped the whole thing in there,
> and they turned out fine.
>
> My old pots and pans must have been so worn they had little teflon left.
>
> Still haven't tried browning in the enamelware, it seems like a bad idea to
> me.

Dunno, mere minutes ago I finished browning some hot italian sausage in
a teflon / non stick pan. In fact, I started with the saute pan full of
simmering water, added the raw sausage and simmered until cooked. I then
drained the water from the pan while holding the sausage in place and
put the pan back on the same medium heat and in a few minutes they were
nicely browned. This was in an inexpensive "Bakers and Chef's" 10" non
stick pan from Sam's that isn't very old and is definitely not worn out.

"Pete C." > wrote >
> Dunno, mere minutes ago I finished browning some hot italian sausage in
> a teflon / non stick pan. In fact, I started with the saute pan full of
> simmering water, added the raw sausage and simmered until cooked. I then
> drained the water from the pan while holding the sausage in place and
> put the pan back on the same medium heat and in a few minutes they were
> nicely browned.

This is exactly how I make my hot Italian sausage.

>This was in an inexpensive "Bakers and Chef's" 10" non
> stick pan from Sam's that isn't very old and is definitely not worn out.

Damn. Maybe I just need to get used to the new pan. Get it hotter, maybe?
For nice thin pieces of pork loin, I should be able to quickfry.

cybercat wrote:
>
> "Pete C." > wrote >
> > Dunno, mere minutes ago I finished browning some hot italian sausage in
> > a teflon / non stick pan. In fact, I started with the saute pan full of
> > simmering water, added the raw sausage and simmered until cooked. I then
> > drained the water from the pan while holding the sausage in place and
> > put the pan back on the same medium heat and in a few minutes they were
> > nicely browned.
>
> This is exactly how I make my hot Italian sausage.
>
> >This was in an inexpensive "Bakers and Chef's" 10" non
> > stick pan from Sam's that isn't very old and is definitely not worn out.
>
> Damn. Maybe I just need to get used to the new pan. Get it hotter, maybe?
> For nice thin pieces of pork loin, I should be able to quickfry.

This was on an LP fueled burner on my stove, the control goes
Lo-2-3-4-5-6-Hi and it was at about 2.5, the same setting that was
holding a low simmer, so I don't think more heat is the answer.

"Pete C." > wrote

> This was on an LP fueled burner on my stove, the control goes
> Lo-2-3-4-5-6-Hi and it was at about 2.5, the same setting that was
> holding a low simmer, so I don't think more heat is the answer.

This pork is very lean, unlike the sausages. I guess I just have to
play around with the new pans. For sure, at two for $13, it isn't too
big a deal if I wreck them.

"As the cyberPAN burns" blared:

> "Pete C." > wrote
>
> > This was on an LP fueled burner on my stove, the control goes
> > Lo-2-3-4-5-6-Hi and it was at about 2.5, the same setting that was
> > holding a low simmer, so I don't think more heat is the answer.
>
> This pork is very lean, unlike the sausages. I guess I just have to
> play around with the new pans. For sure, at two for $13, it isn't too
> big a deal if I wreck them.


Sure, why not? You're already wrecking the food every time you cook,
cyberpussie, so what's a coupla cheep pots 'n pans...???

;--p



--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

On Thu, 12 Jun 2008 19:36:26 -0400, "cybercat" >
wrote:

>Damn, Blake is right.
>
>I got a deal on some natural pork (not injected, and hard to find at decent
>prices) and sliced one of the center cut loin roasts thinly, heated up the
>new teflon skillet, and it didn't brown. I had the head on the next setting
>down from "High" and definitely heated the oil a good while before adding
>the pork.
>
>Even though I only put a few slices in at a time, they were only slightly
>browned.
>
>I heated my calpahalon fry pan on high and dumped the whole thing in there,
>and they turned out fine.
>
>My old pots and pans must have been so worn they had little teflon left.
>
>Still haven't tried browning in the enamelware, it seems like a bad idea to
>me.
>

browning (at least at high temps) in enamelware seems dicey to me as
well, but i can't really say why. but i don't use enamelware, so i'm
doubly ignorant.

your pal,
blake

On Jun 13, 9:53*am, blake murphy > wrote:
> On Thu, 12 Jun 2008 19:36:26 -0400, "cybercat" >
> wrote:
> > [snips]
> >Still haven't tried browning in the enamelware, it seems like a bad idea to
> >me.
>
> browning (at least at high temps) in enamelware seems dicey to me as
> well, but i can't really say why. *but i don't use enamelware, so i'm
> doubly ignorant.
>
Enamel coated cast iron is fine for browning. I don't know why you
would think otherwise. Certainly does a better job than nonstick.
Follow the same guideline as for browning in stainless steel: heat
the pan, add just enough oil to coat the bottom, add meat, let sit
without poking or pushing for a few minutes. -aem

>
> Still haven't tried browning in the enamelware, it seems like a bad idea to
> me.

It will work fine - cleanup is a little harder. But you'll always
have it easier if you remember "hot pan, cold oil, meat don't [sic]
stick." ($1 to the Frugal Gourmet)

N.

"Nancy2" > wrote in message
...
> >
>> Still haven't tried browning in the enamelware, it seems like a bad idea
>> to
>> me.
>
> It will work fine - cleanup is a little harder. But you'll always
> have it easier if you remember "hot pan, cold oil, meat don't [sic]
> stick." ($1 to the Frugal Gourmet)
>
>

Hi Nancy! I don't understand this, can you explain? I get my pan hot before
I add the oil, which is room temperature. (And always olive oil, just
because I like it.) Then when the oil is hot I add the meat.

Does the above mean to put the meat in when the oil is still cold?

"aem" > wrote in message
...
On Jun 13, 9:53 am, blake murphy > wrote:
> On Thu, 12 Jun 2008 19:36:26 -0400, "cybercat" >
> wrote:
> > [snips]
> >Still haven't tried browning in the enamelware, it seems like a bad idea
> >to
> >me.
>
> browning (at least at high temps) in enamelware seems dicey to me as
> well, but i can't really say why. but i don't use enamelware, so i'm
> doubly ignorant.
>
Enamel coated cast iron is fine for browning. I don't know why you
would think otherwise. Certainly does a better job than nonstick.
>Follow the same guideline as for browning in stainless >steel: heat the
>pan, add just enough oil to coat the >bottom, add meat, let sit without
>poking or pushing for a >few minutes. -aem

Good tips, thanks. I do tend to mess with the meat as soon as it is in the
pan.

On Fri, 13 Jun 2008 09:40:03 -0500, "Zwieback"
> wrote:

>
>
>"As the cyberPAN burns" blared:
>
>> "Pete C." > wrote
>>
>> > This was on an LP fueled burner on my stove, the control goes
>> > Lo-2-3-4-5-6-Hi and it was at about 2.5, the same setting that was
>> > holding a low simmer, so I don't think more heat is the answer.
>>
>> This pork is very lean, unlike the sausages. I guess I just have to
>> play around with the new pans. For sure, at two for $13, it isn't too
>> big a deal if I wreck them.
>
>
>Sure, why not? You're already wrecking the food every time you cook,
>cyberpussie, so what's a coupla cheep pots 'n pans...???

LOL. What kind of idiot would have to "play around" with new
non-stick pans. If she wasn't such a bitch I'd feel sorry for her.
(Maybe not)

Lou

On Fri, 13 Jun 2008 14:16:26 -0400, "cybercat" >
wrote:

>
>"Nancy2" > wrote in message
...
>> >
>>> Still haven't tried browning in the enamelware, it seems like a bad idea
>>> to
>>> me.
>>
>> It will work fine - cleanup is a little harder. But you'll always
>> have it easier if you remember "hot pan, cold oil, meat don't [sic]
>> stick." ($1 to the Frugal Gourmet)
>>
>>
>
>Hi Nancy! I don't understand this, can you explain? I get my pan hot before
>I add the oil, which is room temperature. (And always olive oil, just
>because I like it.) Then when the oil is hot I add the meat.
>
>Does the above mean to put the meat in when the oil is still cold?

If you'd stop fighting and start reading you'd have known the answer
to that question years ago.

Lou

On Fri, 13 Jun 2008 14:17:42 -0400, "cybercat" >
wrote:


>Good tips, thanks. I do tend to mess with the meat as soon as it is in the
>pan.

You really are an idiot. This gets brought up on a regular schedule.

Lou

"cybercat" > wrote in message
. com...
>
> "Nancy2" > wrote in message
> ...
>> >
>>> Still haven't tried browning in the enamelware, it seems like a bad idea
>>> to
>>> me.
>>
>> It will work fine - cleanup is a little harder. But you'll always
>> have it easier if you remember "hot pan, cold oil, meat don't [sic]
>> stick." ($1 to the Frugal Gourmet)
>>
>>
>
> Hi Nancy! I don't understand this, can you explain? I get my pan hot
> before I add the oil, which is room temperature. (And always olive oil,
> just because I like it.) Then when the oil is hot I add the meat.
>
> Does the above mean to put the meat in when the oil is still cold?

I'm really curious about this.

cybercat wrote:
> "cybercat" > wrote in message
> . com...
>>
>> "Nancy2" > wrote in message
>> ...
>>>>
>>>> Still haven't tried browning in the enamelware, it seems like a
>>>> bad idea to
>>>> me.
>>>
>>> It will work fine - cleanup is a little harder. But you'll always
>>> have it easier if you remember "hot pan, cold oil, meat don't [sic]
>>> stick." ($1 to the Frugal Gourmet)
>>>
>>>
>>
>> Hi Nancy! I don't understand this, can you explain? I get my pan hot
>> before I add the oil, which is room temperature. (And always olive
>> oil, just because I like it.) Then when the oil is hot I add the
>> meat. Does the above mean to put the meat in when the oil is still cold?
>
> I'm really curious about this.

She's in Iowa, I don't think she's got a connection.

nancy

On Sun, 15 Jun 2008 18:37:04 -0400, "cybercat" >
wrote:
>
>> "Nancy2" > wrote in message
>> ...

>>> It will work fine - cleanup is a little harder. But you'll always
>>> have it easier if you remember "hot pan, cold oil, meat don't [sic]
>>> stick." ($1 to the Frugal Gourmet)

>>
>> Hi Nancy! I don't understand this, can you explain? I get my pan hot
>> before I add the oil, which is room temperature. (And always olive oil,
>> just because I like it.) Then when the oil is hot I add the meat.
>>
>> Does the above mean to put the meat in when the oil is still cold?
>
>I'm really curious about this.
>

I doubt Nancy will be answering this anytime soon, as she lives in the
flood area in Iowa, and the river is still rising where she lives. I
think she is offline for the next week.

However, I think you are doing it correctly, from what little I know.
The idea is to not put the cold/room temp oil into a cold pan and then
heat it, but to do as you are doing it. Get the pan hot first, then
add the cool oil...then heat and then add whatever.

If I am wrong on this, I am sure someone will chime in to correct me.


Christine

On Sun, 15 Jun 2008 18:40:00 -0400, "Nancy Young" >
wrote:


>She's in Iowa, I don't think she's got a connection.
>
>nancy

She doesn't, except at work. And she won't be at work next week...due
to the still rising waters where she lives. She did say, via other
channels, that she would get online if she was able to get to a
library, but that is doubtful.

Christine

Christine Dabney > wrote:

>The idea is to not put the cold/room temp oil into a cold pan and then
>heat it, but to do as you are doing it. Get the pan hot first, then
>add the cool oil...then heat and then add whatever.

I find this is essential and makes a huge difference if using a
(uncoated) stainless steel pan. For cast-iron, enameled cast-iron, or
non-stick pans I do not think it makes much difference. Plus, for
best product lifetime you should not heat enameled cast-iron products
when they are empty.

Steve

"Christine Dabney" > wrote in message
...
> On Sun, 15 Jun 2008 18:40:00 -0400, "Nancy Young" >
> wrote:
>
>
>>She's in Iowa, I don't think she's got a connection.
>>
>>nancy
>
> She doesn't, except at work. And she won't be at work next week...due
> to the still rising waters where she lives. She did say, via other
> channels, that she would get online if she was able to get to a
> library, but that is doubtful.
>

I missed this, thanks to both of you. And for the explanation re the
browning.

I just browned some onion chunks in one of the pans, at least that works
just fine. I think really lean meat like pork loin medallions are always
going to be somewhat problematic in teflon. So much water came out of the
meat, and it was natural, not saline injected.

I'll have to see how sirloin does next time there is a sale. (If there every
is one again, prices are so high now.)

Christine Dabney wrote:
> On Sun, 15 Jun 2008 18:40:00 -0400, "Nancy Young" >
> wrote:
>
>
>> She's in Iowa, I don't think she's got a connection.

> She doesn't, except at work. And she won't be at work next week...due
> to the still rising waters where she lives.

Yeah, that's what I meant. Watching the news, I didn't think
she'd be on just now.

nancy

"cybercat" > ha scritto nel messaggio news

"hot pan, cold oil, meat don't [sic]
>>> stick." >>>
>>
>> Hi Nancy! I don't understand this, can you explain? I get my pan hot
>> before I add the oil, which is room temperature. (

>> Does the above mean to put the meat in when the oil is still cold?

Shall stand in because I heard him explain this, too. Add cold oil to a hot
pan, not a cold pan. The oil heats instantly, so no, you don't add meat to
cold oil.

Giusi wrote:
> "cybercat" > ha scritto nel messaggio news
>
> "hot pan, cold oil, meat don't [sic]
>>>> stick." >>>
>>> Hi Nancy! I don't understand this, can you explain? I get my pan hot
>>> before I add the oil, which is room temperature. (
>
>>> Does the above mean to put the meat in when the oil is still cold?
>
> Shall stand in because I heard him explain this, too. Add cold oil to a hot
> pan, not a cold pan. The oil heats instantly, so no, you don't add meat to
> cold oil.
>
>
Thanks. That is what I do now.
** Posted from http://www.teranews.com **

On Jun 13, 1:16 pm, "cybercat" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
>
>
> >> Still haven't tried browning in the enamelware, it seems like a bad idea
> >> to
> >> me.
>
> > It will work fine - cleanup is a little harder. But you'll always
> > have it easier if you remember "hot pan, cold oil, meat don't [sic]
> > stick." ($1 to the Frugal Gourmet)
>
> Hi Nancy! I don't understand this, can you explain? I get my pan hot before
> I add the oil, which is room temperature. (And always olive oil, just
> because I like it.) Then when the oil is hot I add the meat.
>
> Does the above mean to put the meat in when the oil is still cold?

Good grief, no! You'd have oil-soaked meat. I heat the pan, put the
oil in, heat the oil - then the meat.

N.

On Jun 15, 6:06 pm, "Nancy Young" > wrote:
> Christine Dabney wrote:
> > On Sun, 15 Jun 2008 18:40:00 -0400, "Nancy Young" >
> > wrote:
>
> >> She's in Iowa, I don't think she's got a connection.
> > She doesn't, except at work. And she won't be at work next week...due
> > to the still rising waters where she lives.
>
> Yeah, that's what I meant. Watching the news, I didn't think
> she'd be on just now.
>
> nancy

I'm here - not wet - we're not supposed to be on campus still the rest
of this week, but it's too boring at home. Unfortunately, I came on a
day when there's no A/C, no breeze, and humid temps in the 80s. I
don't know if I can stand it tomorrow - hopefully, we'll have A/C on
Monday. It's pretty hard to do keyboard with one hand while using a
cardboard fan in the other. LOL.

N.

"Nancy2" > wrote

> I'm here - not wet - we're not supposed to be on campus still the rest
> of this week, but it's too boring at home. Unfortunately, I came on a
> day when there's no A/C, no breeze, and humid temps in the 80s. I
> don't know if I can stand it tomorrow - hopefully, we'll have A/C on
> Monday. It's pretty hard to do keyboard with one hand while using a
> cardboard fan in the other. LOL.

I'm glad you are all right.

"Nancy2" > wrote in message
...
> On Jun 13, 1:16 pm, "cybercat" > wrote:
>> "Nancy2" > wrote in message
>>
>> ...
>>
>>
>>
>> >> Still haven't tried browning in the enamelware, it seems like a bad
>> >> idea
>> >> to
>> >> me.
>>
>> > It will work fine - cleanup is a little harder. But you'll always
>> > have it easier if you remember "hot pan, cold oil, meat don't [sic]
>> > stick." ($1 to the Frugal Gourmet)
>>
>> Hi Nancy! I don't understand this, can you explain? I get my pan hot
>> before
>> I add the oil, which is room temperature. (And always olive oil, just
>> because I like it.) Then when the oil is hot I add the meat.
>>
>> Does the above mean to put the meat in when the oil is still cold?
>
> Good grief, no! You'd have oil-soaked meat. I heat the pan, put the
> oil in, heat the oil - then the meat.
>

Well this is what I do too. I think my pork was just too lean to brown.

Nancy2 wrote:
> On Jun 15, 6:06 pm, "Nancy Young" > wrote:

>> Yeah, that's what I meant. Watching the news, I didn't think
>> she'd be on just now.

> I'm here - not wet - we're not supposed to be on campus still the rest
> of this week, but it's too boring at home.

I'm happy to see you! I saw them sandbagging the school
buildings and I, of course, wondered if your place was okay.

> Unfortunately, I came on a
> day when there's no A/C, no breeze, and humid temps in the 80s. I
> don't know if I can stand it tomorrow - hopefully, we'll have A/C on
> Monday. It's pretty hard to do keyboard with one hand while using a
> cardboard fan in the other. LOL.

(laugh) You need a slave.

nancy

On Jun 19, 1:17 pm, "Nancy Young" > wrote:
> Nancy2 wrote:
> > On Jun 15, 6:06 pm, "Nancy Young" > wrote:
> >> Yeah, that's what I meant. Watching the news, I didn't think
> >> she'd be on just now.
> > I'm here - not wet - we're not supposed to be on campus still the rest
> > of this week, but it's too boring at home.
>
> I'm happy to see you! I saw them sandbagging the school
> buildings and I, of course, wondered if your place was okay.
>
> > Unfortunately, I came on a
> > day when there's no A/C, no breeze, and humid temps in the 80s. I
> > don't know if I can stand it tomorrow - hopefully, we'll have A/C on
> > Monday. It's pretty hard to do keyboard with one hand while using a
> > cardboard fan in the other. LOL.
>
> (laugh) You need a slave.
>
> nancy

Yeah, that's it! Perfect would be one of those Mounties, dressed in
(regulation) briefs! LOL.

N.

On Fri, 20 Jun 2008 08:43:19 -0700 (PDT), Nancy2
> wrote:

>On Jun 19, 1:17 pm, "Nancy Young" > wrote:
>> Nancy2 wrote:
>> > On Jun 15, 6:06 pm, "Nancy Young" > wrote:
>> >> Yeah, that's what I meant. Watching the news, I didn't think
>> >> she'd be on just now.
>> > I'm here - not wet - we're not supposed to be on campus still the rest
>> > of this week, but it's too boring at home.
>>
>> I'm happy to see you! I saw them sandbagging the school
>> buildings and I, of course, wondered if your place was okay.
>>
>> > Unfortunately, I came on a
>> > day when there's no A/C, no breeze, and humid temps in the 80s. I
>> > don't know if I can stand it tomorrow - hopefully, we'll have A/C on
>> > Monday. It's pretty hard to do keyboard with one hand while using a
>> > cardboard fan in the other. LOL.
>>
>> (laugh) You need a slave.
>>
>> nancy
>
>Yeah, that's it! Perfect would be one of those Mounties, dressed in
>(regulation) briefs! LOL.
>
>N.

you know what regulation briefs look like? you must be further along
with your plans than i thought.

your pal,
blake