The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
Christopher Kimball’s Milk Street Radio
00:00
How Many Angels Dance on That of a Pen?
Glenn Malaspina: It's better to heat a pan slowly so you get nice even heating. When the oil starts to ripple before it smokes, that's a good way to know that it's hot. If you can put your hand like 2 inches above the surface for just 2 or 3 seconds, it's really hot. The other technique I think is really important is as you're cooking very often, you need to start turning the heat down.
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