I just read a study that said most home cooks crank their stove burners way too high

It was in a food science book I got from the library last week. They had a thermal camera showing how a medium flame gets a pan to the same temp as high, just a bit slower. I've been blasting everything on high for years thinking it was faster. Now I'm trying to cook everything on medium and my sauces aren't burning. Does anyone else adjust their heat way lower than the recipe says?

3 comments

3 Comments

milarodriguez1d agoMost Upvoted

Took me years to learn that too.

miller.emery1d ago

Wish I could bill the universe for all the time I spent figuring out basic stuff. Like, there should be a life manual handed out at birth, but instead we all just have to guess. Feels like everyone else got the cheat codes except me. Honestly, it's the most annoying part of being an adult. Just glad I'm not the only one playing catch-up.

kelly.charlie1d ago

My entire cooking style was based on the idea that if high heat is good, the highest heat must be better. I've been searing pans into abstract art for a decade. Turns out you can just... not do that.