Protein sticking to pan??

Discussion in 'Food & Cooking' started by avanraal, Jul 3, 2012.

  1. avanraal

    avanraal

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    Will protein (almost) always stick to the bottom of the pan and then un-stick itself?

    Sometimes I cook and the protein (meat/poultry/fish) just slip n slide....

    Am I doing something wrong if that happens?

    Thank you
     
  2. petemccracken

    petemccracken

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    What type of pan?

    What protein, how are you preparing th eprotein?
     
     
  3. french fries

    french fries

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    Depends a lot on the pan. Nearly everything will slip and slide right away on a non-stick pan. Not so much on stainless steel. 
     
  4. nicholas beebe

    nicholas beebe

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    Steel will depend on a couple things. Generally, drier meat exterior, more fat in the pan, and a hotter pan will make the meat less likely to stick to the pan. As the saying goes, "a hot pan is a non-stick pan."

    Obviously, Teflon is a slip-and-slide. Well-seasoned cast-iron will act a lot like Teflon.