Saturday, May 18, 2013
Maybe I'm pan-frying some chicken or scallops or toasting up some arborio rice and tomatoes (en route to a splendid risotto), but inevitably, the crud appears. Like some stove-top phantom, it finds its way into the pan. It adheres like golden-brown quick-dry cement, sometimes in spots, sometimes covering the whole pan.
Hence why I'm such a bad flosser with poorly managed investments and a car that rarely gets treated to preventative maintenance.
But when it comes to cooking, I'll take advice from just about anywhere. Those expert tips and educated recommendations can mean the difference between prematurely flipped pancakes and pancakes that are flipped at just the right moment - when the batter starts bubbling. And I will not stand for a pancake with batter in the middle. It's shameful!