Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

71%
+3 −0
Q&A Why's this Hong Kong chef slanting his saute pan over a gas flame?

This is actually quite common. If you use one saute/frying pan for "everything" and a particular batch has only a small amount of food in it, if you lay it flat then the food may cook way too quick...

posted 3y ago by manassehkatz‭

Answer
#1: Initial revision by user avatar manassehkatz‭ · 2020-11-30T00:52:02Z (over 3 years ago)
This is actually quite common. If you use one saute/frying pan for "everything" and a particular batch has only a small amount of food in it, if you lay it flat then the food may cook way too quickly because it is spread out in a thin layer. Tilt it as shown in the picture and you have the equivalent of a much smaller pan with the food, and especially the liquid, much deeper. I have done this myself - too lazy to pull out another pot for a small batch. But for a professional chef it can make even more sense - switching pans constantly for different orders takes a lot of extra time.