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1f9b52f29960095986234231d91e1967
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by 512 · June 19, 2013 at 1:57 PM

I have been wiping a strange, metallic, or fishy-smelling black substance from my cast iron pan after cooking, which had had its seasoning stripped fully or significantly through scraping/scouring/soap-washing. Foods had been somewhat burnt in it... (more)

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August 0 · June 19, 2013 at 1:57 PM

Rust + carbon. The rust comes from the pan, the carbon is leftover burnt food. Try heating the pan up, then put some water in it, as the water boils take a metal spatula and scrape the pan (don't put too much water in at once). When it the pan... (more)

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by 512 · February 01, 2014 at 8:46 AM

Hello. I am generally a very good cook with a gas stove. I can cook foods through to a very particular specified doneness, and they have very good texture. Recently, due to concerns over natural gas and carbon monoxide--improper fiters, no fan,... (more)

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dlmz06 0 · February 01, 2014 at 8:46 AM

The Vollrath Mirage Pro has 100 steps of power settings. So its easy to control using a rotary knob. Like a gas range. Always put food in the pan. Do not heat a thin layer of initial oil. The induction cookers can easily hit well above the... (more)

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by 135 · August 08, 2011 at 4:00 PM

Sooo... I left my butter on the stove too long and burnt my ghee :o( The milk solids at the bottom of my pan were black, I filtered out the butter fat and it is a brownish-honey color. It tastes okay... can I eat it? It was three sticks of pasture... (more)

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Jack_Kronk 0 · August 08, 2011 at 3:06 PM

That sounds like browned butter. It's really delicious. (In my pre-paleo days, I used to eat at Spaghetti Factory ALL the time. They use browned butter in some of their dishes.) There's question of whether or not the 'browing' actually creates... (more)