Hahah, nothing bad happens on medium is meant to be a mantra for when you're quickly scanning the recipe for what you're supposed to do next! I encourage you to apply heat of all temperatures as appropriate!
Ha, I always took it to mean it was the favourite heat setting. It is pretty good but I'm learning to appreciate high. I think high heat and sharp knives have a lot in common — things that people who know how to cook love, and things that people who don't know how to cook are scared of.
So glad to hear you're learning that! High heat is necessary for many excellent processes and flavors, and the more you use it, the less scary it'll be 😄
The major selling point of high heat was getting tofu to not stick when cooking it in the cast iron skillet. I was complaining to my husband about my tofu always sticking and he asked me how hot the skillet was when I put the tofu in. Apparently not hot enough. Since I realised that, I stopped having sticking problems.
Hahah, nothing bad happens on medium is meant to be a mantra for when you're quickly scanning the recipe for what you're supposed to do next! I encourage you to apply heat of all temperatures as appropriate!
Ha, I always took it to mean it was the favourite heat setting. It is pretty good but I'm learning to appreciate high. I think high heat and sharp knives have a lot in common — things that people who know how to cook love, and things that people who don't know how to cook are scared of.
So glad to hear you're learning that! High heat is necessary for many excellent processes and flavors, and the more you use it, the less scary it'll be 😄
But it can be so SPLATTER-Y!
true!!!
The major selling point of high heat was getting tofu to not stick when cooking it in the cast iron skillet. I was complaining to my husband about my tofu always sticking and he asked me how hot the skillet was when I put the tofu in. Apparently not hot enough. Since I realised that, I stopped having sticking problems.