friedegg

The easiest way to test if your pan is hot enough to cook an egg is to add a drop of water to it. If it sizzles and steams, your pan is not hot enough, and the Leidenfrost effect has not occurred. But if that drop of water seizes up into a…

We don’t generally think of heavy cream as a “cooking fat,” or at least I don’t. To me, it is a drinking fat, a whipping fat, a drizzling fat, and I’m sure it’s all of those things to you as well, but don’t let these cold-temperature…