I found setaming literally everything is the hack to getting things to brown quicker and better.
Makes caramellized onions way faster too. Just throw a bit of water in when frying and cover until initial stage of cookedness is reached.
Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Clearly, the technique must be:
I found setaming literally everything is the hack to getting things to brown quicker and better. Makes caramellized onions way faster too. Just throw a bit of water in when frying and cover until initial stage of cookedness is reached.
Interesting! I guess that makes sense actually since the steam will make the whole pieces evenly hotter?
I have no idea how it works, I just know ha ha steam go brr
Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Gonna have to try that technique. Cheers, friend
Ah just pointing out the steam 100c error so you can fix it if you care.
What error?
100c is boiling point where water transistions into steam at sea level. Steam can be much, much hotter.
I’m not sure that steam used in cooking actually gets much hotter than 100 C - do you have any information on that subject I can read?
You should say 212F instead of using the metric system. The C is for Cringe.
I know this is satire, but I’m downvoting anyway on principle