Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 Found this, thought I would forward it to the group; we are planning on removing all of our non-stick pots & pans and move towards stainless-steel again. COPIED FROM http://blog.vegcooking.com/2007/07/the_stainlesssteel_nonstick_tr.php A respected chef shared this handy trick with me while we were cooking for an event last year. I was running the sauté station, which had stainless-steel cookware, and the tofu kept sticking to the skillet even though I had added oil to the pan. Chef came over, took a clean pan, added a small pinch of salt, and heated the pan on the stovetop for a few minutes. He then added just a little oil. Amazingly, the tofu <http://www.vegcooking.com/vegcooking-meatreplace.asp> I added to the pan didn't stick even when I was on the third and fourth batch. If only I had known this trick when visiting my boyfriend's parents for the first time. They were skeptical of the tofu that we were going to make them for breakfast but willing to give it a try. I realized the sad fate of the tofu the moment I saw their stainless-steel pans. Until then, I had only cooked with nonstick, and I had no clue what I was doing with stainless steel. The result was this half-burnt, half-raw crumbled mess that stuck to the pan and resembled what most people end up with the first time they cook tofu, but I've been doing this for more than 11 years! It was a sad, sad site, but thanks to chef's essential tip, I've had a problem-free relationship with stainless steel ever since. -parag The two rules for success are: 1. Never tell them everything you know Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 Truly? I shall try this!!! Thanks very much Hugs, Pat --- The world is a stage, but the play is badly cast.(Oscar Wilde) A respected chef shared this handy trick with me while we were cooking for an event last year. I was running the sauté station, which had stainless-steel cookware, and the tofu kept sticking to the skillet even though I had added oil to the pan. Chef came over, took a clean pan, added a small pinch of salt, and heated the pan on the stovetop for a few minutes. He then added just a little oil. Amazingly, the tofu <http://www.vegcooking.com/vegcooking-meatreplace.asp> I added to the pan didn't stick even when I was on the third and fourth batch. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 Hi Parag, Thanks for sharing with us. Lalit --- On Thu, 9/11/08, Parag B. Shah <paragbshah wrote: A respected chef shared this handy trick with me while we were cooking for an event last year. I was running the saut� station, which had stainless-steel cookware, and the tofu kept sticking to the skillet even though I had added oil to the pan. Chef came over, took a clean pan, added a small pinch of salt, and heated the pan on the stovetop for a few minutes. He then added just a little oil. Amazingly, the tofu <http://www.vegcooki ng.com/vegcookin g-meatreplace. asp> I added to the pan didn't stick even when I was on the third and fourth batch.. . .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2008 Report Share Posted September 12, 2008 So, why does it work? Do the grains of salt function as little bearings, keeping the tofu surfaces from being completely flat against the cooking surface? Since the salt doesn't dissolve in oil, it would remain in the bottom of the pan. jrfm Parag B. Shah wrote: > > Found this, thought I would forward it to the group; we are planning on > removing all of our non-stick pots & pans and move towards stainless-steel > again. > > COPIED FROM > http://blog.vegcooking.com/2007/07/the_stainlesssteel_nonstick_tr.php > <http://blog.vegcooking.com/2007/07/the_stainlesssteel_nonstick_tr.php> > > A respected chef shared this handy trick with me while we were cooking for > an event last year. I was running the saut� station, which had > stainless-steel cookware, and the tofu kept sticking to the skillet even > though I had added oil to the pan. > > Chef came over, took a clean pan, added a small pinch of salt, and heated > the pan on the stovetop for a few minutes. He then added just a little > oil. > Amazingly, the tofu > <http://www.vegcooking.com/vegcooking-meatreplace.asp > <http://www.vegcooking.com/vegcooking-meatreplace.asp>> I > added to the pan didn't stick even when I was on the third and fourth > batch. > > If only I had known this trick when visiting my boyfriend's parents > for the > first time. They were skeptical of the tofu that we were going to make > them > for breakfast but willing to give it a try. I realized the sad fate of the > tofu the moment I saw their stainless-steel pans. Until then, I had only > cooked with nonstick, and I had no clue what I was doing with stainless > steel. The result was this half-burnt, half-raw crumbled mess that > stuck to > the pan and resembled what most people end up with the first time they > cook > tofu, but I've been doing this for more than 11 years! It was a sad, sad > site, but thanks to chef's essential tip, I've had a problem-free > relationship with stainless steel ever since. > -parag > > The two rules for success are: > 1. Never tell them everything you know > > Quote Link to comment Share on other sites More sharing options...
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