Re: [london.food] griddling

[prev] [thread] [next] [lurker] [Date index for 2005/4/14]

On Apr 14, 2005, at 14:47, KAY WISTOW A15 wrote:

>   -> london.food@xxxxxxxxxx.xxx
>   -> simon@xxxxxxxxxx.xxx
>
> I've tried both methods to get the beautifully defined seared lines on
> food.
>
> Best results achieved, but not consistently, by oiling surface of food
> and having griddle pan at a medium temperature.

I second this: a thin oil layer on the food surface is good for keeping 
it from sticking. I usually get the pan to bloody-hot, throw whatever 
needs cooking onto it, and then turn the heat down to the cooking 
level.

Tom.

• [london.food] griddling KAY WISTOW A15 14:47 on 14 Apr 2005
  --- Received from GA.KWIST1 TBC HOT DESKING 14-04-05 13.4=
  • Re: [london.food] griddling Tom Sulston 13:57 on 14 Apr 2005
    I second this: a thin oil layer on the food surface is good for keeping

Generated at 00:00 on 26 Apr 2005 by mariachi 0.41