Brent Emery Pieczynski's Page

     The source of the lack of flavor in chicken is the lack of fat with butter able to lubricate the pan for the 80/20 beef patty to fry so fat-enough for the chicken will be available.  This reason for not going for the more lean beef is because those breaded chicken breast patties are needing that fat because these are excessively lean.  That Max on my electric stove-top is were the number-9 would've been which isn't good for most pan-frying.  I choose to start the stuff on a setting of…

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The substitutes for enjoyable eating can be deadly because of items not told about with the butter substitutes, such as hydrogenated oils and other strange things. That butter does lack the sizzle of vegetable oil along with not revealing when the side away from the pan is hot like coconut oil, a caring checking on the butter is needed to judge the meats temperature and condition. A minor case of food poisoning did exist with cool on the inside chicken breast chunks while I choose precooked… Continue

Those heavy-duty aluminum pans do get hot-spots, at times the hot-spot is the handle. That handle can heat when only one part of the pan is on the electrically heated stove-top, with the rest of the pan in the air. When the oil does go light part of the pan can lift up, that's more true with uneven surfaces. An extra-long handle can become hotter than the pan it's attached to, so for those special times grab the pan and face the handle away.



That ten-inch bottom fry pan isn't a mini… Continue

The mini-pans such as Lodge brand of cast-iron stuff is interesting, with their 3-1/2 inch with lid along with that 2-1/2 inch pan. That smaller of the two pans is good for the smallest pieces of meat and French Fries that are found in the bottom of those large freezer-bags, while the larger of the two can do three chicken nuggets at a time. An advantage of the small pans is the lack of need for much oil to fry the food with the disadvantage is the moving of these a slight bit on the fast side,… Continue

I've spread vegetable oil onto a pan of around nine-inches with French-Fries placed into the oil, with this making just a small amount of noise.  This reason why that non-stick surface by itself doesn't work correctly is because it has only a small area of contact that will soon burn while dehydrating those fries.  That act of have the French-Fries with a burned spot while also being dehydrated and undercooked isn't the best situation, the method of improving items does involve arguments…

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