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On 4/14/05, Simon Wistow <simon@xxxxxxxxxx.xxx> wrote: > I've also had conflicting advice re: the temperature of the pan. I was > convinced that the pan should be as hot as possible but I'm sure I > remember reading recently that you get better results from a medium > heat. What works for me when using a griddle is to have the pan as hot as your domestic cooker can go and keep it dry. If the food is dry, oil it or marinade it. The crucial bit is, once you have placed the food on the pan, DO NOT MOVE I= T! The ridges will sear the bits of food they are touching and by the time the food is cooked halfway through (look at the colour on the side or by poking with your finger on the side) you will be able to lift the food off without it being stuck to the pan. Turn over and repeat -- probably for less time because the middle of the food will be warm now. Even with a stupidly hot pan you shouldn't burn the food this way.=20 The food is really cooking by convection, the ridges will obviously conduct heat into the food and sear it but they aren't going to contribute to the cooking as much as the general heat of the pan below. If your marinade is high in sugar or something else that will burn as it sits in the pan, you'll need a really good extractor fan. Not something like mine that extracts as far as the ceiling!! A spatter pan over the top helps.There's stuff above here
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