Even if you don’t know the culprit, you’ve probably seen the effects of a pan that hasn’t been properly heated: too cold, and the food sticks to the pan, no matter how much oil you add. Too hot and the oil starts to smoke, or the food burns almost immediately (think finely chopped onions or garlic).
But with this simple trick, you’ll always be able to heat your pan to the perfect temperature. And it requires nothing more than a little water. Once you’ve learned the technique, try it out before searing your rack of lamb or sautéeing the mushrooms in Pasta Carbonara with Wild Mushrooms and Peas.
This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.