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KB2VXA > FOOD 15.08.12 19:48l 30 Lines 1281 Bytes #999 (0) @ WW
BID : 23647_VK6ZRT
Read: GUEST DK3UZ
Subj: Re: VE3WBZ > browning hash browns
Path: DB0FHN<DB0FOR<DB0SIF<DB0EAM<DB0RES<IK2XDE<IZ3LSV<I0OJJ<VE3UIL<VK6ZRT
Sent: 120815/1751Z @:VK6ZRT.#BUN.#WA.AUS.OC #:23647 [Boyanup] $:23647_VK6ZRT
From: KB2VXA@VK6ZRT.#BUN.#WA.AUS.OC
To : FOOD@WW
Hi Pete and all,
Mum taught me how to cook, looks like Maria should give you lessons.
(;->) You can heat or brown in a skillet and cast iron is tops for even
heat distribution. That's what started my lessons, later Sunbeam came out
with an aluminium electric skillet and thus began another culinary
adventure. Being thick it too gives good heat distribution and newer ones
often are Teflon coated but they're not to my liking as the coating
eventually wears through in spots making cleaning more difficult than the
non-coated ones. Either way the key to good browning and no worry cleanup
is pleaty of grease, you want to emulate a deep fryer without going
overboard. Just enough to "float" the hash brown patties or chips is
enough, any more is wasted. Loose hash browns diner style are done on a
grille (not grill) but not working in a commercial kitchen a skillet will
do, same for fried mashed potatoes.
Pete, if you're burning them you're using too much heat and too little
grease, fat, oil or whatever. Then if you STILL need a jackhammer to
clean the skillet let Maria do it. (;->)
73 de Warren
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Message timed by NIST: 17:18 on 2012-Aug-15 GMT
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