I found setaming literally everything is the hack to getting things to brown quicker and better.
Makes caramellized onions way faster too. Just throw a bit of water in when frying and cover until initial stage of cookedness is reached.
Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Add a tablespoon or two of water after letting them cook dry for about a minute. They somehow end up less mushy at the end if you throw water in and let that boil all the way off instead of just waiting for the liquid inside to cook off on its own.
Clearly, the technique must be:
I found setaming literally everything is the hack to getting things to brown quicker and better. Makes caramellized onions way faster too. Just throw a bit of water in when frying and cover until initial stage of cookedness is reached.
Interesting! I guess that makes sense actually since the steam will make the whole pieces evenly hotter?
I have no idea how it works, I just know ha ha steam go brr
Well, when frying, the hot stuff is at the bottom, right? The pan. When streaming, the hot stuff is all around - the steam - making it 100C evenly all around.
Gonna have to try that technique. Cheers, friend
Ah just pointing out the steam 100c error so you can fix it if you care.
What error?
100c is boiling point where water transistions into steam at sea level. Steam can be much, much hotter.
I’m not sure that steam used in cooking actually gets much hotter than 100 C - do you have any information on that subject I can read?
Add a tablespoon or two of water after letting them cook dry for about a minute. They somehow end up less mushy at the end if you throw water in and let that boil all the way off instead of just waiting for the liquid inside to cook off on its own.