| | VE3WBZ > FOOD 16.08.12 04:49l 61 Lines 2243 Bytes #999 (0) @ WW
BID : 10566_VE3LSR
Read: DK3UZ GUEST
Subj: Great Hash Brown skillet debate
Path: DB0FHN<DB0FOR<DB0SIF<DB0EAM<DB0ERF<IZ3LSV<IK6ZDE<VE2PKT<CX2SA<VE3UIL<
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Sent: 120816/0152Z @:VE3LSR.#SCON.ON.CAN.NOAM #:10566 [Barrie] $:10566_VE3LSR
From: VE3WBZ@VE3LSR.#SCON.ON.CAN.NOAM
To : FOOD@WW
TO: FOOD @WW
FR: VE3WBZ
DT: Wednesday, August 15th.,2012 @ 2121hrs EST <JPST>
Hello Warren and Ian, and ...others ...hmmm maybe;
> Mum taught me how to cook, looks like Maria should give you lessons.
My mum didn't have time, and yes Maria did especially with Picano
on the outdoor BBQ, where now I prefer coals.
> (;->) 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.
I stayed with the iron due to aluminium going into the food. And
as for Teflon I see they flake and I am not a fan.
> 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.
After all my stays in the hospital it took a long time to get used
to non-fried eggs which were in a mixture of water and some butter
or just nuked in the micro.
NO grease for me, so I employed some marg and water and cover with
a lid, and it frys it , browns it, and then I get non-greasy browns.
> 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.
Aaaah yes the local commericial stove, with the large grilling
surface on top . All of them gas powered.
> 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. (;->)
Maria doesn't make hash browns. You are right on the non-present
grease,fat,oil etc...but then I have to for health reasons,
but the water and cover... keep the heat and moisture there
and it does go that rich deep dark brown and crispy the way
I like them in the morning..then a hospital-type fried but not
fried egg.
If I get the boat, I think as I sail I'll troll for fish, and
bring'em home for the deep freeze after some processing.
73 Pete hi-liner VE3WBZ
"Tagline: Maria also added olive oil to my cooking experience."
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