You know those moments when you learn one small new thing that ushers in a beautiful new chapter of your cooking? We had one of those 2 weeks ago. Gabe was making a breakfast skillet with hash browns for dinner and he consulted Good Eats where he learned one small new thing that has made me a happy cook each time I practice it.
Now, my saute has always been sloppy, even browning meat results in a fair bit of food stuck to the pan. Scrambling eggs is even worse. Invariably I attempt to heat my oil whilst I cut my meat and the oil overheats and reaches its smoke point. So I turn the heat OFF and then the meat gets put in the pan when I turn the heat back on....stuck meat, burnt oil, cursing. BUT if I turn the heat to MEDIUM/LOW for 5 min while I'm prepping the meat...VOILA! The oil doesn't burn, the meat doesn't stick (much) the hash browns get crispy, the eggs get beautiful. MEDIUM/LOW. Happy cooking.
*this is a technique for hash browns in a cast iron skillet but have found it works wonderfully in our stainless steel pots and pans. It is probably not as critical a nuance for non stick cookware.
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