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Pan Frying with Stainless Steel
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Hammertime



Joined: 27 Jul 2011
Posts: 1

PostPosted: Wed Jul 27, 2011 2:51 pm    Post subject: Reply with quote

Quote:
I think keeping the stainless steel immaculately clean and polished improves the "STICK AND RELEASE" properties.

cleanliness will never do harm
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newtostainless
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PostPosted: Wed May 23, 2012 4:38 am    Post subject: Re: Can I make a suggestion? Reply with quote

kgb1001001 wrote:
This is actually a variant on the ionization method -- after you take the steaks out, add some chopped onions (maybe 1/4 cup) and a little salt (maybe 1/4 tsp). Stir and scrape vigorously with a wooden spatula as the onions start to sweat out their liquid. As they begin to turn really brown, add some white wine (a couple of tablespoons). Let that reduce down to a thick brown syrup with the onions. Ta daa! Not only have you cleaned most of the gunk our of your pan, you have a killer pan sauce to add to your steaks...

Cause if you think about it (a) The water and salt from the onions dissolved some of the gunk (called fond, which is culinary magic). (b) The vigorous scraping and stirring removed more, and (c) the Alcohol dissolved away even more of the gunk.


I just tried this tonight with some steaks and it worked fantastically! Here's what I did:

- pre-heated the pan at med-high heat
- added small amount of oil
- added steaks
- turned town to med heat and cooked steaks for 4min on each side

After this the steaks were really juicy with a brown crispy finish, and my pan had some brown stuff stuck in the bottom along with leftover some oil and fat. I followed the above instructions but added mushrooms:

- added chopped onions with salt
- added about a 3/4 cup sliced mushrooms
- waited for onions to brown while scraping the bottom with a wooden spoon
- added the white wine
- waited for liquid to reduce

This produced an amazing and flavourful sauce for the steaks, and my pan is basically clean! Thanks kgb1001001!
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