I made a dish tonight of fried polenta slices, layered around the edge of a
casserole with spinach leaves between the slices. Left the middle of the
casserole open so I could fill it with meatballs. Covered the dish with
tomato sauce, Italian cheeses and a little Italian seasoning.

But... Every time I try to fry polenta, it sticks to the pan and the slices
don't get as crisp as I'd like. I am frying it in olive oil. Where am I
going wrong? Would this work in the air fryer?

Thanks!

On Tuesday, January 14, 2020 at 10:37:30 PM UTC-6, Julie Bove wrote:
>
> Every time I try to fry polenta, it sticks to the pan and the slices
> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> going wrong? Would this work in the air fryer?
>
> Thanks!
>
Evidently your pan is not hot enough if the slices are sticking and not browning
properly. Spring for a nonstick skillet even though I know you won't as there
will be some weird allergy these pans trigger in you.

On 2020-01-14 9:44 p.m., wrote:
> On Tuesday, January 14, 2020 at 10:37:30 PM UTC-6, Julie Bove wrote:
>>
>> Every time I try to fry polenta, it sticks to the pan and the slices
>> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> going wrong? Would this work in the air fryer?
>>
>> Thanks!
>>
> Evidently your pan is not hot enough if the slices are sticking and not browning
> properly. Spring for a nonstick skillet even though I know you won't as there
> will be some weird allergy these pans trigger in you.
>
It's OK! They're not available in Bothel.

On Tuesday, January 14, 2020 at 9:37:30 PM UTC-7, Julie Bove wrote:
> I made a dish tonight of fried polenta slices, layered around the edge of a
> casserole with spinach leaves between the slices. Left the middle of the
> casserole open so I could fill it with meatballs. Covered the dish with
> tomato sauce, Italian cheeses and a little Italian seasoning.
>
> But... Every time I try to fry polenta, it sticks to the pan and the slices
> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> going wrong? Would this work in the air fryer?
>
> Thanks!

Don't use olive oil...bad choice.
===

> wrote in message
...
> On Tuesday, January 14, 2020 at 10:37:30 PM UTC-6, Julie Bove wrote:
>>
>> Every time I try to fry polenta, it sticks to the pan and the slices
>> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> going wrong? Would this work in the air fryer?
>>
>> Thanks!
>>
> Evidently your pan is not hot enough if the slices are sticking and not
> browning
> properly. Spring for a nonstick skillet even though I know you won't as
> there
> will be some weird allergy these pans trigger in you.

It's a good non stick Circulon. The slices do brown but the brown part
sticks.

"Roy" > wrote in message
...
> On Tuesday, January 14, 2020 at 9:37:30 PM UTC-7, Julie Bove wrote:
>> I made a dish tonight of fried polenta slices, layered around the edge of
>> a
>> casserole with spinach leaves between the slices. Left the middle of the
>> casserole open so I could fill it with meatballs. Covered the dish with
>> tomato sauce, Italian cheeses and a little Italian seasoning.
>>
>> But... Every time I try to fry polenta, it sticks to the pan and the
>> slices
>> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> going wrong? Would this work in the air fryer?
>>
>> Thanks!
>
> Don't use olive oil...bad choice.
> ===
What should I use then?

On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
> I made a dish tonight of fried polenta slices, layered around the edge of a
> casserole with spinach leaves between the slices. Left the middle of the
> casserole open so I could fill it with meatballs. Covered the dish with
> tomato sauce, Italian cheeses and a little Italian seasoning.
>
> But... Every time I try to fry polenta, it sticks to the pan and the slices
> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> going wrong? Would this work in the air fryer?
>
> Thanks!

You should use more oil and fry at a higher temperature. My guess is that you should use twice as much oil. I'd probably use 3 times the oil. I like to use lots of oil.

"dsi1" > wrote in message
...
> On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>> I made a dish tonight of fried polenta slices, layered around the edge of
>> a
>> casserole with spinach leaves between the slices. Left the middle of the
>> casserole open so I could fill it with meatballs. Covered the dish with
>> tomato sauce, Italian cheeses and a little Italian seasoning.
>>
>> But... Every time I try to fry polenta, it sticks to the pan and the
>> slices
>> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> going wrong? Would this work in the air fryer?
>>
>> Thanks!
>
> You should use more oil and fry at a higher temperature. My guess is that
> you should use twice as much oil. I'd probably use 3 times the oil. I like
> to use lots of oil.

---

That could be it. I don't use much oil.

On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
> >> I made a dish tonight of fried polenta slices, layered around the edge of
> >> a
> >> casserole with spinach leaves between the slices. Left the middle of the
> >> casserole open so I could fill it with meatballs. Covered the dish with
> >> tomato sauce, Italian cheeses and a little Italian seasoning.
> >>
> >> But... Every time I try to fry polenta, it sticks to the pan and the
> >> slices
> >> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> >> going wrong? Would this work in the air fryer?
> >>
> >> Thanks!
> >
> > You should use more oil and fry at a higher temperature. My guess is that
> > you should use twice as much oil. I'd probably use 3 times the oil. I like
> > to use lots of oil.
>
> ---
>
> That could be it. I don't use much oil.

I think Americans tend to use less oil than they should when cooking. If you can free yourself from being stingy with oil when frying your cooking would immediately jump up onto another level of cooking. Just banish everything you think you know about cooking is all it takes.

On Tuesday, January 14, 2020 at 11:37:30 PM UTC-5, Julie Bove wrote:
> I made a dish tonight of fried polenta slices, layered around the edge of a
> casserole with spinach leaves between the slices. Left the middle of the
> casserole open so I could fill it with meatballs. Covered the dish with
> tomato sauce, Italian cheeses and a little Italian seasoning.
>
> But... Every time I try to fry polenta, it sticks to the pan and the slices
> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> going wrong? Would this work in the air fryer?
>
> Thanks!

Get a nonstick frying pan. Problem solved.

Cindy Hamilton

In article >, says...
>
> I made a dish tonight of fried polenta slices, layered around the edge of a
> casserole with spinach leaves between the slices. Left the middle of the
> casserole open so I could fill it with meatballs. Covered the dish with
> tomato sauce, Italian cheeses and a little Italian seasoning.
>
> But... Every time I try to fry polenta, it sticks to the pan and the slices
> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> going wrong? Would this work in the air fryer?
>
> Thanks!

Try an oil that performs at a higher temp than EVOO (sunflower, or
corn) and use more of it. Use a thin spatula to keep the slices mobile
and stop them sticking.

Janet UK

Julie Bove wrote:
....
> It's a good non stick Circulon. The slices do brown but the brown part
> sticks.

a non stick pan that sticks? hmmm...


songbird

On Wed, 15 Jan 2020 12:21:06 -0000, Janet wrote:

> Try an oil that performs at a higher temp than EVOO (sunflower, or
> corn) and use more of it.

I understand that peanut oil is the best for high temperature. Of course,
check your guests for peanut allergy first.

On Wed, 15 Jan 2020 07:52:52 -0500, songbird >
wrote:

>Julie Bove wrote:
>...
>> It's a good non stick Circulon. The slices do brown but the brown part
>> sticks.
>
> a non stick pan that sticks? hmmm...
>
>
> songbird

I guess you've never heard of that happening?

On 1/15/2020 11:21 AM, Mike Duffy wrote:
> On Wed, 15 Jan 2020 12:21:06 -0000, Janet wrote:
>
>> Try an oil that performs at a higher temp than EVOO (sunflower, or
>> corn) and use more of it.
>
> I understand that peanut oil is the best for high temperature. Of course,
> check your guests for peanut allergy first.
>
Or avocado oil.

On Tue, 14 Jan 2020 20:37:18 -0800, "Julie Bove"
> wrote:

>I made a dish tonight of fried polenta slices, layered around the edge of a
>casserole with spinach leaves between the slices. Left the middle of the
>casserole open so I could fill it with meatballs. Covered the dish with
>tomato sauce, Italian cheeses and a little Italian seasoning.
>
>But... Every time I try to fry polenta, it sticks to the pan and the slices
>don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>going wrong? Would this work in the air fryer?
>
>Thanks!
Use a hotter pan and more oil. Make sure the oil is hot first. I'd
use corn oil.
Janet US

writes:
>On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>> >> I made a dish tonight of fried polenta slices, layered around the edge of
>> >> a
>> >> casserole with spinach leaves between the slices. Left the middle of the
>> >> casserole open so I could fill it with meatballs. Covered the dish with
>> >> tomato sauce, Italian cheeses and a little Italian seasoning.
>> >>
>> >> But... Every time I try to fry polenta, it sticks to the pan and the
>> >> slices
>> >> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> >> going wrong? Would this work in the air fryer?
>> >>
>> >> Thanks!
>> >
>> > You should use more oil and fry at a higher temperature. My guess is that
>> > you should use twice as much oil. I'd probably use 3 times the oil. I like
>> > to use lots of oil.
>>
>> ---
>>
>> That could be it. I don't use much oil.
>
>I think Americans tend to use less oil than they should when cooking. If
>you can free yourself from being stingy with oil when frying your
>cooking would immediately jump up onto another level of cooking. Just
>banish everything you think you know about cooking is all it takes.

I learned this about 20 years ago from a friend who went to cooking
school - I was never quite happy with my fried potatoes and she also said
use more oil and make sure it's hot enough before adding the potatoes.
I've been using about 1/8" covering the bottom of the pan and start out
nice and hot, but also, let them sit! Don't try scraping them off the pan
until they've had a chance to brown. Same with the fried polenta. I've
never had trouble with it sticking.

U.S Janet B wrote:
> songbird wrote:
>>Julie Bove wrote:
>>...
>>> It's a good non stick Circulon. The slices do brown but the brown part
>>> sticks.
>>
>> a non stick pan that sticks? hmmm...
>
> I guess you've never heard of that happening?

of course, that's why i don't own one. it's also why
i find it funny.

i love my cast iron pan.


songbird

On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle wrote:
> writes:
> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
> >> >> I made a dish tonight of fried polenta slices, layered around the edge of
> >> >> a
> >> >> casserole with spinach leaves between the slices. Left the middle of the
> >> >> casserole open so I could fill it with meatballs. Covered the dish with
> >> >> tomato sauce, Italian cheeses and a little Italian seasoning.
> >> >>
> >> >> But... Every time I try to fry polenta, it sticks to the pan and the
> >> >> slices
> >> >> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> >> >> going wrong? Would this work in the air fryer?
> >> >>
> >> >> Thanks!
> >> >
> >> > You should use more oil and fry at a higher temperature. My guess is that
> >> > you should use twice as much oil. I'd probably use 3 times the oil. I like
> >> > to use lots of oil.
> >>
> >> ---
> >>
> >> That could be it. I don't use much oil.
> >
> >I think Americans tend to use less oil than they should when cooking. If
> >you can free yourself from being stingy with oil when frying your
> >cooking would immediately jump up onto another level of cooking. Just
> >banish everything you think you know about cooking is all it takes.
>
> I learned this about 20 years ago from a friend who went to cooking
> school - I was never quite happy with my fried potatoes and she also said
> use more oil and make sure it's hot enough before adding the potatoes.
> I've been using about 1/8" covering the bottom of the pan and start out
> nice and hot, but also, let them sit! Don't try scraping them off the pan
> until they've had a chance to brown. Same with the fried polenta. I've
> never had trouble with it sticking.

America will never be great again until it teaches its young to use oil frequently and promiscuously.

On Wed, 15 Jan 2020 14:25:06 -0800 (PST), dsi1
> wrote:

>On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle wrote:
>> writes:
>> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:

>> >> That could be it. I don't use much oil.
>> >
>> >I think Americans tend to use less oil than they should when cooking. If
>> >you can free yourself from being stingy with oil when frying your
>> >cooking would immediately jump up onto another level of cooking. Just
>> >banish everything you think you know about cooking is all it takes.
>>
>> I learned this about 20 years ago from a friend who went to cooking
>> school - I was never quite happy with my fried potatoes and she also said
>> use more oil and make sure it's hot enough before adding the potatoes.
>> I've been using about 1/8" covering the bottom of the pan and start out
>> nice and hot, but also, let them sit! Don't try scraping them off the pan
>> until they've had a chance to brown. Same with the fried polenta. I've
>> never had trouble with it sticking.
>
>America will never be great again until it teaches its young to use oil frequently and promiscuously.

How does one know if one's country is great? And if one's trying to
make one's country great, how does know that one has achieved it? Is
having an orange president a requirement, for instance?

On Thu, 16 Jan 2020 09:30:56 +1100, Bruce >
wrote:

>On Wed, 15 Jan 2020 14:25:06 -0800 (PST), dsi1
> wrote:
>
>>On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle wrote:
>>> writes:
>>> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>
>>> >> That could be it. I don't use much oil.
>>> >
>>> >I think Americans tend to use less oil than they should when cooking. If
>>> >you can free yourself from being stingy with oil when frying your
>>> >cooking would immediately jump up onto another level of cooking. Just
>>> >banish everything you think you know about cooking is all it takes.
>>>
>>> I learned this about 20 years ago from a friend who went to cooking
>>> school - I was never quite happy with my fried potatoes and she also said
>>> use more oil and make sure it's hot enough before adding the potatoes.
>>> I've been using about 1/8" covering the bottom of the pan and start out
>>> nice and hot, but also, let them sit! Don't try scraping them off the pan
>>> until they've had a chance to brown. Same with the fried polenta. I've
>>> never had trouble with it sticking.
>>
>>America will never be great again until it teaches its young to use oil frequently and promiscuously.
>
>How does one know if one's country is great? And if one's trying to
>make one's country great, how does know that one has achieved it? Is
>having an orange president a requirement, for instance?

Is this a sign of being great?
<https://www.youtube.com/watch?v=Rr8ljRgcJNM>

On Wed, 15 Jan 2020 10:08:47 -0700, U.S. Janet B. >
wrote:

>On Wed, 15 Jan 2020 07:52:52 -0500, songbird >
>wrote:
>
>>Julie Bove wrote:
>>...
>>> It's a good non stick Circulon. The slices do brown but the brown part
>>> sticks.
>>
>> a non stick pan that sticks? hmmm...
>> songbird
>
>I guess you've never heard of that happening?

I'd use rendered pork fat or chicken schmaltz... but mostly I use
buddah. I don't own any non-stick pans and have no problem with
sticking. I cook on stainless steel, I have never had sticking
problems.
It could be some are ascared of using too much cooking fat... we eat
fried food from cheapo paper plates, they suck up a lot of fat.

"dsi1" > wrote in message
...
On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
> >> I made a dish tonight of fried polenta slices, layered around the edge
> >> of
> >> a
> >> casserole with spinach leaves between the slices. Left the middle of
> >> the
> >> casserole open so I could fill it with meatballs. Covered the dish with
> >> tomato sauce, Italian cheeses and a little Italian seasoning.
> >>
> >> But... Every time I try to fry polenta, it sticks to the pan and the
> >> slices
> >> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
> >> going wrong? Would this work in the air fryer?
> >>
> >> Thanks!
> >
> > You should use more oil and fry at a higher temperature. My guess is
> > that
> > you should use twice as much oil. I'd probably use 3 times the oil. I
> > like
> > to use lots of oil.
>
> ---
>
> That could be it. I don't use much oil.

I think Americans tend to use less oil than they should when cooking. If you
can free yourself from being stingy with oil when frying your cooking would
immediately jump up onto another level of cooking. Just banish everything
you think you know about cooking is all it takes.

---

Oil is just such a pain to dispose of though.

"tert in seattle" > wrote in message
...
> writes:
>>On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>>> "dsi1" > wrote in message
>>> ...
>>> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>>> >> I made a dish tonight of fried polenta slices, layered around the
>>> >> edge of
>>> >> a
>>> >> casserole with spinach leaves between the slices. Left the middle of
>>> >> the
>>> >> casserole open so I could fill it with meatballs. Covered the dish
>>> >> with
>>> >> tomato sauce, Italian cheeses and a little Italian seasoning.
>>> >>
>>> >> But... Every time I try to fry polenta, it sticks to the pan and the
>>> >> slices
>>> >> don't get as crisp as I'd like. I am frying it in olive oil. Where am
>>> >> I
>>> >> going wrong? Would this work in the air fryer?
>>> >>
>>> >> Thanks!
>>> >
>>> > You should use more oil and fry at a higher temperature. My guess is
>>> > that
>>> > you should use twice as much oil. I'd probably use 3 times the oil. I
>>> > like
>>> > to use lots of oil.
>>>
>>> ---
>>>
>>> That could be it. I don't use much oil.
>>
>>I think Americans tend to use less oil than they should when cooking. If
>>you can free yourself from being stingy with oil when frying your
>>cooking would immediately jump up onto another level of cooking. Just
>>banish everything you think you know about cooking is all it takes.
>
> I learned this about 20 years ago from a friend who went to cooking
> school - I was never quite happy with my fried potatoes and she also said
> use more oil and make sure it's hot enough before adding the potatoes.
> I've been using about 1/8" covering the bottom of the pan and start out
> nice and hot, but also, let them sit! Don't try scraping them off the pan
> until they've had a chance to brown. Same with the fried polenta. I've
> never had trouble with it sticking.

Ah... I am checking it too soon!

"dsi1" > wrote in message
...
> On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle
> wrote:
>> writes:
>> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>> >> "dsi1" > wrote in message
>> >> ...
>> >> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>> >> >> I made a dish tonight of fried polenta slices, layered around the
>> >> >> edge of
>> >> >> a
>> >> >> casserole with spinach leaves between the slices. Left the middle
>> >> >> of the
>> >> >> casserole open so I could fill it with meatballs. Covered the dish
>> >> >> with
>> >> >> tomato sauce, Italian cheeses and a little Italian seasoning.
>> >> >>
>> >> >> But... Every time I try to fry polenta, it sticks to the pan and
>> >> >> the
>> >> >> slices
>> >> >> don't get as crisp as I'd like. I am frying it in olive oil. Where
>> >> >> am I
>> >> >> going wrong? Would this work in the air fryer?
>> >> >>
>> >> >> Thanks!
>> >> >
>> >> > You should use more oil and fry at a higher temperature. My guess is
>> >> > that
>> >> > you should use twice as much oil. I'd probably use 3 times the oil.
>> >> > I like
>> >> > to use lots of oil.
>> >>
>> >> ---
>> >>
>> >> That could be it. I don't use much oil.
>> >
>> >I think Americans tend to use less oil than they should when cooking. If
>> >you can free yourself from being stingy with oil when frying your
>> >cooking would immediately jump up onto another level of cooking. Just
>> >banish everything you think you know about cooking is all it takes.
>>
>> I learned this about 20 years ago from a friend who went to cooking
>> school - I was never quite happy with my fried potatoes and she also said
>> use more oil and make sure it's hot enough before adding the potatoes.
>> I've been using about 1/8" covering the bottom of the pan and start out
>> nice and hot, but also, let them sit! Don't try scraping them off the pan
>> until they've had a chance to brown. Same with the fried polenta. I've
>> never had trouble with it sticking.
>
> America will never be great again until it teaches its young to use oil
> frequently and promiscuously.

Oooh! Ha!

"Janet" > wrote in message
t...
> In article >, says...
>>
>> I made a dish tonight of fried polenta slices, layered around the edge of
>> a
>> casserole with spinach leaves between the slices. Left the middle of the
>> casserole open so I could fill it with meatballs. Covered the dish with
>> tomato sauce, Italian cheeses and a little Italian seasoning.
>>
>> But... Every time I try to fry polenta, it sticks to the pan and the
>> slices
>> don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>> going wrong? Would this work in the air fryer?
>>
>> Thanks!
>
> Try an oil that performs at a higher temp than EVOO (sunflower, or
> corn) and use more of it. Use a thin spatula to keep the slices mobile
> and stop them sticking.

Thanks!

"songbird" > wrote in message
...
> Julie Bove wrote:
> ...
>> It's a good non stick Circulon. The slices do brown but the brown part
>> sticks.
>
> a non stick pan that sticks? hmmm...

Yep. This is my second Circulon. Both will stick if you're not careful. Odd
thing is, Pupusas don't stick and they're similar.

"songbird" > wrote in message
...
> U.S Janet B wrote:
>> songbird wrote:
>>>Julie Bove wrote:
>>>...
>>>> It's a good non stick Circulon. The slices do brown but the brown part
>>>> sticks.
>>>
>>> a non stick pan that sticks? hmmm...
>>
>> I guess you've never heard of that happening?
>
> of course, that's why i don't own one. it's also why
> i find it funny.
>
> i love my cast iron pan.

I had a very small cast iron pan. Never had any luck with it. Everything
stuck like crazy.

> wrote in message
...
> On Wed, 15 Jan 2020 10:08:47 -0700, U.S. Janet B. >
> wrote:
>
>>On Wed, 15 Jan 2020 07:52:52 -0500, songbird >
>>wrote:
>>
>>>Julie Bove wrote:
>>>...
>>>> It's a good non stick Circulon. The slices do brown but the brown part
>>>> sticks.
>>>
>>> a non stick pan that sticks? hmmm...
>>> songbird
>>
>>I guess you've never heard of that happening?
>
> I'd use rendered pork fat or chicken schmaltz... but mostly I use
> buddah. I don't own any non-stick pans and have no problem with
> sticking. I cook on stainless steel, I have never had sticking
> problems.
> It could be some are ascared of using too much cooking fat... we eat
> fried food from cheapo paper plates, they suck up a lot of fat.

I'll try butter next time. Or maybe a mix of butter and olive oil. I never
have animal fat.

"U.S. Janet B." > wrote in message
...
> On Tue, 14 Jan 2020 20:37:18 -0800, "Julie Bove"
> > wrote:
>
>>I made a dish tonight of fried polenta slices, layered around the edge of
>>a
>>casserole with spinach leaves between the slices. Left the middle of the
>>casserole open so I could fill it with meatballs. Covered the dish with
>>tomato sauce, Italian cheeses and a little Italian seasoning.
>>
>>But... Every time I try to fry polenta, it sticks to the pan and the
>>slices
>>don't get as crisp as I'd like. I am frying it in olive oil. Where am I
>>going wrong? Would this work in the air fryer?
>>
>>Thanks!
> Use a hotter pan and more oil. Make sure the oil is hot first. I'd
> use corn oil.
> Janet US

Thanks!

wrote:
> On Wed, 15 Jan 2020 10:08:47 -0700, U.S. Janet B. >
> wrote:
>
>> On Wed, 15 Jan 2020 07:52:52 -0500, songbird >
>> wrote:
>>
>>> Julie Bove wrote:
>>> ...
>>>> It's a good non stick Circulon. The slices do brown but the brown part
>>>> sticks.
>>>
>>> a non stick pan that sticks? hmmm...
>>> songbird
>>
>> I guess you've never heard of that happening?
>
> I'd use rendered pork fat or chicken schmaltz... but mostly I use
> buddah. I don't own any non-stick pans and have no problem with
> sticking. I cook on stainless steel, I have never had sticking
> problems.
> It could be some are ascared of using too much cooking fat... we eat
> fried food from cheapo paper plates, they suck up a lot of fat.
>

She might not have any chicken schmutz Popeye.

On Wednesday, January 15, 2020 at 12:31:01 PM UTC-10, Bruce wrote:
> On Wed, 15 Jan 2020 14:25:06 -0800 (PST), dsi1
> > wrote:
>
> >On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle wrote:
> >> writes:
> >> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>
> >> >> That could be it. I don't use much oil.
> >> >
> >> >I think Americans tend to use less oil than they should when cooking. If
> >> >you can free yourself from being stingy with oil when frying your
> >> >cooking would immediately jump up onto another level of cooking. Just
> >> >banish everything you think you know about cooking is all it takes.
> >>
> >> I learned this about 20 years ago from a friend who went to cooking
> >> school - I was never quite happy with my fried potatoes and she also said
> >> use more oil and make sure it's hot enough before adding the potatoes.
> >> I've been using about 1/8" covering the bottom of the pan and start out
> >> nice and hot, but also, let them sit! Don't try scraping them off the pan
> >> until they've had a chance to brown. Same with the fried polenta. I've
> >> never had trouble with it sticking.
> >
> >America will never be great again until it teaches its young to use oil frequently and promiscuously.
>
> How does one know if one's country is great? And if one's trying to
> make one's country great, how does know that one has achieved it? Is
> having an orange president a requirement, for instance?

Can a nation afraid of "a little oil" ever be great? Does the popularity of air fryers reveal the mediocrity of our thinking? Have we lost our grit? Do weak stomachs and blandness ever amount to greatness? Hee hee.

On 1/15/2020 8:20 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>> >> I made a dish tonight of fried polenta slices, layered around the
>> edge >> of
>> >> a
>> >> casserole with spinach leaves between the slices. Left the middle
>> of >> the
>> >> casserole open so I could fill it with meatballs. Covered the dish
>> with
>> >> tomato sauce, Italian cheeses and a little Italian seasoning.
>> >>
>> >> But... Every time I try to fry polenta, it sticks to the pan and the
>> >> slices
>> >> don't get as crisp as I'd like. I am frying it in olive oil. Where
>> am I
>> >> going wrong? Would this work in the air fryer?
>> >>
>> >> Thanks!
>> >
>> > You should use more oil and fry at a higher temperature. My guess is
>> > that
>> > you should use twice as much oil. I'd probably use 3 times the oil.
>> I > like
>> > to use lots of oil.
>>
>> ---
>>
>> That could be it. I don't use much oil.
>
> I think Americans tend to use less oil than they should when cooking. If
> you can free yourself from being stingy with oil when frying your
> cooking would immediately jump up onto another level of cooking. Just
> banish everything you think you know about cooking is all it takes.
>
> ---
>
> Oil is just such a pain to dispose of though.

I pour it into a jar and put it in the trash.

On Wednesday, January 15, 2020 at 7:21:10 PM UTC-6, Julie Bove wrote:
>
> Oil is just such a pain to dispose of though.
>
Hint, garbage can.

On Wednesday, January 15, 2020 at 7:27:05 PM UTC-6, Julie Bove wrote:
>
> I had a very small cast iron pan. Never had any luck with it. Everything
> stuck like crazy.
>
It was not properly seasoned. Just because you rubbed it down with oil/
grease a couple of times does not make it seasoned.

"Ed Pawlowski" > wrote in message
...
> On 1/15/2020 8:20 PM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>> On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
>>> "dsi1" > wrote in message
>>> ...
>>> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
>>> >> I made a dish tonight of fried polenta slices, layered around the
>>> edge >> of
>>> >> a
>>> >> casserole with spinach leaves between the slices. Left the middle
>>> of >> the
>>> >> casserole open so I could fill it with meatballs. Covered the dish
>>> with
>>> >> tomato sauce, Italian cheeses and a little Italian seasoning.
>>> >>
>>> >> But... Every time I try to fry polenta, it sticks to the pan and the
>>> >> slices
>>> >> don't get as crisp as I'd like. I am frying it in olive oil. Where
>>> am I
>>> >> going wrong? Would this work in the air fryer?
>>> >>
>>> >> Thanks!
>>> >
>>> > You should use more oil and fry at a higher temperature. My guess is
>>> > that
>>> > you should use twice as much oil. I'd probably use 3 times the oil.
>>> I > like
>>> > to use lots of oil.
>>>
>>> ---
>>>
>>> That could be it. I don't use much oil.
>>
>> I think Americans tend to use less oil than they should when cooking. If
>> you can free yourself from being stingy with oil when frying your cooking
>> would immediately jump up onto another level of cooking. Just banish
>> everything you think you know about cooking is all it takes.
>>
>> ---
>>
>> Oil is just such a pain to dispose of though.
>
> I pour it into a jar and put it in the trash.

I rarely have an empty jar. I just don't buy much stuff in jars.

> wrote in message
...
> On Wednesday, January 15, 2020 at 7:27:05 PM UTC-6, Julie Bove wrote:
>>
>> I had a very small cast iron pan. Never had any luck with it. Everything
>> stuck like crazy.
>>
> It was not properly seasoned. Just because you rubbed it down with oil/
> grease a couple of times does not make it seasoned.

I followed the instructions which included putting it in the oven. I don't
remember the exact details. This was back in the 80's.

On Wednesday, January 15, 2020 at 9:06:20 PM UTC-5, dsi1 wrote:
> On Wednesday, January 15, 2020 at 12:31:01 PM UTC-10, Bruce wrote:
> > On Wed, 15 Jan 2020 14:25:06 -0800 (PST), dsi1
> > > wrote:
> >
> > >On Wednesday, January 15, 2020 at 8:20:06 AM UTC-10, tert in seattle wrote:
> > >> writes:
> > >> >On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
> >
> > >> >> That could be it. I don't use much oil.
> > >> >
> > >> >I think Americans tend to use less oil than they should when cooking. If
> > >> >you can free yourself from being stingy with oil when frying your
> > >> >cooking would immediately jump up onto another level of cooking. Just
> > >> >banish everything you think you know about cooking is all it takes.
> > >>
> > >> I learned this about 20 years ago from a friend who went to cooking
> > >> school - I was never quite happy with my fried potatoes and she also said
> > >> use more oil and make sure it's hot enough before adding the potatoes.
> > >> I've been using about 1/8" covering the bottom of the pan and start out
> > >> nice and hot, but also, let them sit! Don't try scraping them off the pan
> > >> until they've had a chance to brown. Same with the fried polenta. I've
> > >> never had trouble with it sticking.
> > >
> > >America will never be great again until it teaches its young to use oil frequently and promiscuously.
> >
> > How does one know if one's country is great? And if one's trying to
> > make one's country great, how does know that one has achieved it? Is
> > having an orange president a requirement, for instance?
>
> Can a nation afraid of "a little oil" ever be great? Does the popularity of air fryers reveal the mediocrity of our thinking? Have we lost our grit? Do weak stomachs and blandness ever amount to greatness? Hee hee.

Americans are fat enough. Cutting down on fat (not eliminating it altogether)
is an efficient way to reduce calorie intake. Of course, cutting down on carbs
often results in cutting down on fat. How much butter can a potato absorb?
How much butter can green beans absorb?

Many foods that are low in fat are not bland. Consider the chile pepper.

Cindy Hamilton

Cindy Hamilton wrote:
....
> Americans are fat enough. Cutting down on fat (not eliminating it altogether)
> is an efficient way to reduce calorie intake. Of course, cutting down on carbs
> often results in cutting down on fat. How much butter can a potato absorb?
> How much butter can green beans absorb?
>
> Many foods that are low in fat are not bland. Consider the chile pepper.

besides the whole reason to use a non-stick pan was so
that you could use less oil (or none at all).

the pan i use the most here is the cast iron pan.
for making other things i have a glass pot and the
enamelled pots. we have one other metal pot of
stainless steel but it gets used only a few times a
year.

i don't fry in a lot of oil ever. to me it is a
waste and a mess and a lot of calories i sure don't
need.

fry in a little butter works on the cast iron pan
i just make sure the pan is warmed up and the butter
starts to bubble a little bit before putting in
whatever i'm frying. you can use clarified butter
(or ghee it is also called) instead of almost anything
and it isn't hard to make your own.

there are some good vids on youtube about how to
season a pan, but in my experience i only had to do
that once and from then on i just use it. for
clean up i use hot water and a scrubbie if needed
and if it smells strongly of grease i'll use a few
drops of dish soap as i'm scrubbing. i don't soak
it. when it is clean enough i dry it off well apply
a little heat and then oil it lightly. that's it
until the next time i need it.

i think the true test of cast iron is making
pancakes. for those i warm the pan up and use
butter - just below medium heat on our stove is
perfect. once the butter is hot enough then i
pour the batter in small enough spots so i can
easily turn them when needed. i don't touch
them again until the tops start bubbling and
the holes of the bubbles just start to stay
open. then they are ready to turn. when
turning i put the pancake in a spot which has
some butter on it so it won't stick. if needed
i'll smear some butter from along side using
the spatula with the pancake on it (technique)
as i don't want to put raw batter, but if the
pan is hot enough and you leave the pancake
alone for a few moments it shouldn't stick
anyways. i just like a lot of butter.

i don't make pancakes very often any more.
a few times a year. i used to make them 3-5
times a week.

today is grilled ham and cheese day.


songbird

In article >, says...
>
> "Ed Pawlowski" > wrote in message
> ...
> > On 1/15/2020 8:20 PM, Julie Bove wrote:
> >>
> >> "dsi1" > wrote in message
> >> ...
> >> On Wednesday, January 15, 2020 at 12:16:34 AM UTC-10, Julie Bove wrote:
> >>> "dsi1" > wrote in message
> >>> ...
> >>> > On Tuesday, January 14, 2020 at 6:37:30 PM UTC-10, Julie Bove wrote:
> >>> >> I made a dish tonight of fried polenta slices, layered around the
> >>> edge >> of
> >>> >> a
> >>> >> casserole with spinach leaves between the slices. Left the middle
> >>> of >> the
> >>> >> casserole open so I could fill it with meatballs. Covered the dish
> >>> with
> >>> >> tomato sauce, Italian cheeses and a little Italian seasoning.
> >>> >>
> >>> >> But... Every time I try to fry polenta, it sticks to the pan and the
> >>> >> slices
> >>> >> don't get as crisp as I'd like. I am frying it in olive oil. Where
> >>> am I
> >>> >> going wrong? Would this work in the air fryer?
> >>> >>
> >>> >> Thanks!
> >>> >
> >>> > You should use more oil and fry at a higher temperature. My guess is
> >>> > that
> >>> > you should use twice as much oil. I'd probably use 3 times the oil.
> >>> I > like
> >>> > to use lots of oil.
> >>>
> >>> ---
> >>>
> >>> That could be it. I don't use much oil.
> >>
> >> I think Americans tend to use less oil than they should when cooking. If
> >> you can free yourself from being stingy with oil when frying your cooking
> >> would immediately jump up onto another level of cooking. Just banish
> >> everything you think you know about cooking is all it takes.
> >>
> >> ---
> >>
> >> Oil is just such a pain to dispose of though.

I mop out any left in the pan with a paper towel and dump it in the
rubbish bin.
> >
> > I pour it into a jar and put it in the trash.
>
> I rarely have an empty jar. I just don't buy much stuff in jars.

You do buy cans. Use a can.

Janet UK