Thinking of the slow cooking properties- heat sink etc- I tossed my pound plus of frozen burger in the skillet on high, flipped it over when slightly brown, covered the skillet, and turned off heat after a few minutes. Returned after an hour or less of gardening and the meat was fully thawed and ready to finish frying.
Usually it takes a few days to thaw in fridge, several hours on the counter doesn't fully thaw it but I've used that to try to speed things up with little success, and with a health risk. When I've forgotten to prethaw I end up slowly cooking - chipping cooked burger off the burger popsicle- so this is a much better option for me. Especially since I can never be sure I'll want that thawed meat two to four days in the future.
paul wheaton wrote:
Let us know how you do.
we never met you but we like you .
paul wheaton wrote:
I've been thinking about making another video showing some serious sticking, followed by the cleanup and a wee bit of oil for the pan.
I just read your article about the use of cast iron. It is great. One question that I have is about the spatula. Lodge recommends wood or silicone only as opposed to metal. Is the skillet you use different? I would prefer to use metal.
I am a newby that just stumbled on the article on cooking with cast iron. Last year I got some free cast iron fry pans from a woman whose mother had passed away and she was giving away the stuff whe didn't want. Well after reading your article and digging my pans out of the cupboard, I found that I have a 10 inch Griswold 8, an 8 inch Griswold 6 and a small Wagner! All 3 are well seasoned and smoothe and now I am anxious to use them more often - not just for the occasional egg or bacon. Thankx for the terrific information!
I am not young enough to know everything. - Oscar Wilde This tiny ad thinks it knows more than Oscar:
Intrinsic: An Agriculture of Altered Chaoshttps://permies.com/t/95922/Intrinsic-Agriculture-Altered-Chaos