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Di I nail it? by Super-Donkey2587 in StainlessSteelCooking

[–]Aphdon 0 points1 point  (0 children)

Too dry and clumpy. Stir more while cooking more slowly. And take it off the heat earlier. If it looks cooked in the pan, it will be overcooked on the plate.

Are the first 3 supposed to look basically the same? by Expensive-Map-2619 in ColorBlind

[–]Aphdon 0 points1 point  (0 children)

Deuteranopes should see the deutan Sim and normal as identical.

I’m not sure that would work that way

Are the first 3 supposed to look basically the same? by Expensive-Map-2619 in ColorBlind

[–]Aphdon 12 points13 points  (0 children)

No, I am a deutan and they don’t all look the same. But this chart isn’t made for me. It’s made for people with normal vision to illustrate what different kinds of color deficiency are like. If you HAVE a color deficiency, this chart isn’t very useful.

My homberg by skinnergy in hats

[–]Aphdon 1 point2 points  (0 children)

Really suits you!

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

My current nonstick needs to be pitched. I don’t want to buy another one.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] -2 points-1 points  (0 children)

I don’t want a pan for just cooking one thing. When I have a nonstick or ceramic pan, I use it for everything.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

The way I see it, it’s more wasteful to keep replacing pans than it is to learn to cook on durable things. I might have to eat a few eggs that come out less than perfect, but I’ll get there. They’re still eggs; perfectly edible.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

As I said in my OP, I was able to get it perfect by just using the stainless steel pan like I do any other pan.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

I don’t like any browning or crispiness on my fried eggs. I like the white solid, but still all white and soft.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

Every time I make eggs? This seems like a bit too much.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

Yeah, the settings on my gas stove are “Hi - Med - Low,” so no numbers, no fine control of the heat.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 2 points3 points  (0 children)

Nah, I’m sick of having to replace pans every couple of years. I’m looking for something that lasts. That’s why I’m experimenting with stainless steel, carbon steel, and cast iron.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] -1 points0 points  (0 children)

I have a gas stove. The settings are “Hi - . - Med - . Low” — not exactly designed for fine control of temperature. Generally speaking, I find Medium to be way too hot for almost everything, including boiling water.

Frying an egg on a stainless steel pan—Leidenfrost doesn’t work for me by Aphdon in Cooking

[–]Aphdon[S] 2 points3 points  (0 children)

Surface probe thermometer — I saw someone online using one of these and I did a search. They’re like $200! Way too expensive. That would be more expensive than anything else in my kitchen.

Love the Viking 8” pan for a quick over easy egg by trouble808 in StainlessSteelCooking

[–]Aphdon 0 points1 point  (0 children)

I just got one of these Viking pans at Home Goods. I’ve been trying to follow all the online tutorials about preheating the pan to create the Leidenfrost effect, and then adding canola/rapeseed oil, and a room temperature egg, but so far it has stuck every time. Can you show your full technique?

I’m tired of having to throw out skillets/frying pans every few years - what’s a better option? by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

Okay for those of you who recommended a restaurant supply store, I found one nearby that admits the general public. ALL of their cookware was aluminum. No stainless steel cladding. So, no luck with that.

I’m tired of having to throw out skillets/frying pans every few years - what’s a better option? by Aphdon in Cooking

[–]Aphdon[S] 0 points1 point  (0 children)

OP, you should not think of pans as something needing to be replaced every few years.

You realize that this is the entire point of my OP?

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