Bifalgorithm post

Are you finding that all of your food is sticking to the bottom of your stainless steel frying pans? Well before you throw them away I want you to try this method that's called the Lidenfrost effect. Start off by heating up your pan to check that it is hot enough. Put some water into the pan and if it fizzles away like it does here that means it's not hot enough. If you put the water in and it quickly disperses into small droplets that means that your pan is way too hot. What it should be doing is when you add the water into the pan it should create a bead or two and bounce around like it is here and this is what we call the Lidenfrost effect. Essentially this effect is when the surface is much hotter than the boiling point of the liquid. The liquid will vaporize which results in a layer of steam and this steam keeps the surface and the liquid physically set. Now the same thing that happens to the water droplets happens to the moisture in your food. Allowing whatever it is you're cooking to easily slide around on the vaporized layer. Always preheat your pan before adding the oil and then add in the oil and let that heat up before adding in your food. And that's essentially how you use the Leidenfrost effect in cooking. Any questions whack them in the comments and I do my best to answer. Cheers.

Are you finding that all of your food is sticking to the bottom of your stainless steel frying pans? Well before you throw them away I want you to try this met…