Hi, thanks for the video. Before watching your video today, I made fried rice with the de buyer pan, and the rice sticked to the bottom of the pan pretty bad during cooking. I did season the new pan as suggested in your previous video. What caused it? Do I need to season more often in order to cook fried rice?
Please think of cooking as a science. You saw my video and you preheated the pan tightly. I think you coated the surface of the pan with oil, as per the steps my video showed. However, why did the food stick ? The reason why is the surface temperature reached 80°C (175°F) and the adsorbed water combined with the protein and metal. When you put food in the frying pan, the surface temperature drop more than you can imagine.. The surface temperature quickly drops to around 80°C(175°F). Also, you have to preheat the pan to 250°C (490°F). When the frying pan is at 250°C, the absorbed water will evaporate and disappear. You may not have enough preheat. To avoid this, place the rice on a plate and heat it in the microwave for 1 minute without plastic wrap to increase the temperature of the rice. The surface temperature of the frying pan does not drop when hot rice is placed in the frying pan. Stick = the surface temperature reached 80°C (175°F) = Not have enough preheat + Cold food 1) Enough preheat 250°C (490°F) / Completely evaporate the absorbent water. 2) Pour a lot of oil into the frying pan to coat the surface. 3) Put the excess oil back in the pot. 4) Pour cooking oil into the pan. 5) Use hot rice (heat it in the microwave for 1 minute).
Thank u so much for your reply and detailed explanation. Indeed, I pull the rice out of the fridge right before cooking. Now, I have owned my de buyer carbon steel pan for over two months. It has better seasoning than two month ago. Also, I’ve been take out ingredients out in the morning to make sure all of them are at least at room temperature prior cooking. At last, I adjusted cooking habits. I used to cook mainly with non-stick cookwares, which couldn’t handle high heat. Therefore, I never let oil reach smoking point. However, for carbon steel pans, I don’t have to worry much. As you said, once the temperature of the pan reaches certain point, water vaporizes faster, and the crust like texture formed on the rice grain surfaces, instead of mushy paste. Again, thank u so much for your kind advice. I’ve been cooking fried rice very successfully for several times. 👏🏼
You’re thoughtful and detailed response to the question above is what got me to subscribe to your channel - thank you! I’m heading over to season my Matfer now!
This method ( Putting a lot of oil into a carbon steel frying pan heated to high temperature and lowering the surface temperature to a uniform and optimal cooking temperature ) is called "ABURAGAESHI" in Japan.
Just tried it today and it worked perfectly, no sticking at all! thank you so much for making this video!!
This was a great video, I want a carbon steel pan of my own now. Can I ask what the music was? It made the video even better.
may be use youtube's free music
Hi, thanks for the video. Before watching your video today, I made fried rice with the de buyer pan, and the rice sticked to the bottom of the pan pretty bad during cooking. I did season the new pan as suggested in your previous video. What caused it? Do I need to season more often in order to cook fried rice?
Please think of cooking as a science.
You saw my video and you preheated the pan tightly. I think you coated the surface of the pan with oil, as per the steps my video showed.
However, why did the food stick ?
The reason why is the surface temperature reached 80°C (175°F) and the adsorbed water combined with the protein and metal. When you put food in the frying pan, the surface temperature drop more than you can imagine.. The surface temperature quickly drops to around 80°C(175°F). Also, you have to preheat the pan to 250°C (490°F). When the frying pan is at 250°C, the absorbed water will evaporate and disappear. You may not have enough preheat.
To avoid this, place the rice on a plate and heat it in the microwave for 1 minute without plastic wrap to increase the temperature of the rice. The surface temperature of the frying pan does not drop when hot rice is placed in the frying pan.
Stick = the surface temperature reached 80°C (175°F) = Not have enough preheat + Cold food
1) Enough preheat 250°C (490°F) / Completely evaporate the absorbent water.
2) Pour a lot of oil into the frying pan to coat the surface.
3) Put the excess oil back in the pot.
4) Pour cooking oil into the pan.
5) Use hot rice (heat it in the microwave for 1 minute).
Thank u so much for your reply and detailed explanation. Indeed, I pull the rice out of the fridge right before cooking. Now, I have owned my de buyer carbon steel pan for over two months. It has better seasoning than two month ago. Also, I’ve been take out ingredients out in the morning to make sure all of them are at least at room temperature prior cooking. At last, I adjusted cooking habits. I used to cook mainly with non-stick cookwares, which couldn’t handle high heat. Therefore, I never let oil reach smoking point. However, for carbon steel pans, I don’t have to worry much. As you said, once the temperature of the pan reaches certain point, water vaporizes faster, and the crust like texture formed on the rice grain surfaces, instead of mushy paste.
Again, thank u so much for your kind advice. I’ve been cooking fried rice very successfully for several times. 👏🏼
@@MidnightFoodSearcher Very nice !!
You’re thoughtful and detailed response to the question above is what got me to subscribe to your channel - thank you! I’m heading over to season my Matfer now!
Is this the same pan you cooked egg with? 26cm?
yes I use same carbon steel frying pan that is de-buyer 5110-26cm.
lol i was going to have a heart attack when you poured that much oil...i thought you were going to use it all...you should have more subscribers. :)
This method ( Putting a lot of oil into a carbon steel frying pan heated to high temperature and lowering the surface temperature to a uniform and optimal cooking temperature ) is called "ABURAGAESHI" in Japan.
you pour in a lot of oil then a few seconds later pour oil back out. You will never re-use this oil?
I re-use it.