Quote:
Originally Posted by vash
the real strength of SS is to sear and create a fond, for some tasty pan sauce..this makes it bad for eggs. it is supposed to stick alittle.
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Funny you should say that, I found it out without knowing the terms, when I sear meat in the SS, the leavings that I use for gravy or whatever are very easy to liquify and cook with., even if they initially stick to the pan. Huh, who knew that was part of the process?
Thanks to all of you. I was thinking I was even less a cook than I really am.