fiddlejen
Well-known member
- Mar 28, 2019
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- Parrots
- Sunny the Sun Conure (sept '18, gotcha 3/'19). Mr Jefferson Budgie & Mrs Calliope Budgie (albino) (nov'18 & jan'19). Summer 2021 Baby Budgies: Riker (Green); Patchouli, Keye, & Tiny (blue greywings).
After getting a birdie, one of the more difficult things can be to give up Teflon cooking. Techniques are different.
For a long time after Teflon came out, I didn't use it. My very first teflon pan, decades ago, got so scratched so quickly that I felt it wasn't worth the trouble. I had one good iron pan, and was fortunate to get a set of nice steel pans.
However, my favorite of the steel pans got damaged. I replaced it with two others that had different heating properties but looked the same as the rest of the set, and steel got more complex.
Then somehow, pan by pan, I slipped into Teflon cooking. The iron pan came out only for a few specific items. I lost a lot of my techniques.
After getting Sunny, though, I fairly quickly got rid of all my Teflon and have re-adjusted. But just recently, I remembered one of my favorite pre-teflon techniques. And, I realized I had Never seen it in any cookbook nor cooking show.
So I want to share it here.
When cooking meats, in steel pan or in cast iron pan:
Make sure whatever seasoning you plan to use is handy -- and you don't need much, this will bring out the flavor nicely, a little salt & pepper might be all you need! -- along with your oil. (I recommend Olive Oil for this technique.) You might want some food-prep gloves, if you have them.
Start Heating the Dry Pan. Medium Heat will be best. (Hotter is fine for the food but less-safe for birdies.)
Chop your meat or fish on a cutting board.
By now, your pan should be well-heated. It must be Medium or higher for this to work. But at this point, you can put your Oil-Rubbed meat into the Heated, Dry pan. Allow it to cook a few minutes before you stir or turn it. (It should be a little browned on the bottom or at least a little cooked at that bottom.) If you do this, it will Not stick.
Then cook your meat as long as you want before you turn it, and then cook it till it's done.
Then the next part: (This is called a deglaze and you Can find videos of this or instructions in cooking books.)
When your meat is as done as you want it, remove it from the pan. The pan bottom will look like a huge mess to clean up. This is good! Turn the heat up to High, Briefly.
Then quickly add a little cold liquid. (Common instructions are for wine or stock, but I usually just use cold water.) Use your metal spatula or spoon to stir & scrape quickly. The cold-liquid-to-steam will remove all the bits from the pan, and they will join the liquid to become a thin but incredibly rich flavorful sauce for your meat.
Then Turn Off the heat right away. Immediately pour this deglaze sauce over your waiting meat. You might even toss some of the meat back in the pan to help "wipe" out the sauce from the pan, depending how large or small your pieces.
Once you have done this, the pan will be Very easy to clean, and you will have gotten a more flavorful result from your cooking than can ever be achieved with any non-stick pan.
Does anyone else have any really good tips for Non-Teflon Cooking?
For a long time after Teflon came out, I didn't use it. My very first teflon pan, decades ago, got so scratched so quickly that I felt it wasn't worth the trouble. I had one good iron pan, and was fortunate to get a set of nice steel pans.
However, my favorite of the steel pans got damaged. I replaced it with two others that had different heating properties but looked the same as the rest of the set, and steel got more complex.
Then somehow, pan by pan, I slipped into Teflon cooking. The iron pan came out only for a few specific items. I lost a lot of my techniques.
After getting Sunny, though, I fairly quickly got rid of all my Teflon and have re-adjusted. But just recently, I remembered one of my favorite pre-teflon techniques. And, I realized I had Never seen it in any cookbook nor cooking show.
So I want to share it here.
When cooking meats, in steel pan or in cast iron pan:
Make sure whatever seasoning you plan to use is handy -- and you don't need much, this will bring out the flavor nicely, a little salt & pepper might be all you need! -- along with your oil. (I recommend Olive Oil for this technique.) You might want some food-prep gloves, if you have them.
Start Heating the Dry Pan. Medium Heat will be best. (Hotter is fine for the food but less-safe for birdies.)
Chop your meat or fish on a cutting board.
Sprinkle it with your seasoning.
THEN -- Put your OIL directly onto your meat. Do NOT heat the Oil. Do not be concerned. If you are a fairly-low-fat eater, you can use a Small amount of oil, it will still work. If you follow LCHF, you can use more oil. But make sure you apply the Oil Directly onto the Meat, and Rub the Oil All Over the Meat.
By now, your pan should be well-heated. It must be Medium or higher for this to work. But at this point, you can put your Oil-Rubbed meat into the Heated, Dry pan. Allow it to cook a few minutes before you stir or turn it. (It should be a little browned on the bottom or at least a little cooked at that bottom.) If you do this, it will Not stick.
Then cook your meat as long as you want before you turn it, and then cook it till it's done.
Then the next part: (This is called a deglaze and you Can find videos of this or instructions in cooking books.)
When your meat is as done as you want it, remove it from the pan. The pan bottom will look like a huge mess to clean up. This is good! Turn the heat up to High, Briefly.
Then quickly add a little cold liquid. (Common instructions are for wine or stock, but I usually just use cold water.) Use your metal spatula or spoon to stir & scrape quickly. The cold-liquid-to-steam will remove all the bits from the pan, and they will join the liquid to become a thin but incredibly rich flavorful sauce for your meat.
Then Turn Off the heat right away. Immediately pour this deglaze sauce over your waiting meat. You might even toss some of the meat back in the pan to help "wipe" out the sauce from the pan, depending how large or small your pieces.
Once you have done this, the pan will be Very easy to clean, and you will have gotten a more flavorful result from your cooking than can ever be achieved with any non-stick pan.
Does anyone else have any really good tips for Non-Teflon Cooking?
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