Guests can now post!

Welcome to Intelligent Answers.  As a guest, you are now able to post a question, subject to getting through our spam-bot filters.  However, if you want to answer any questions, you will need to register.  Thanks for visting!  (BTW - guests cannot post links, and if you post spam, we will block your IP and report you to every spam protection site we can find - we work hard to keep this site spam free for the benefit and enjoyment of our members!)

Post reply

Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic.

Note: this post will not display until it's been approved by a moderator.

Message icon:

(Clear Attachment)
(more attachments)
Allowed file types: gif, jpg, mpg, pdf, wmv
Restrictions: 2 per post, maximum total size 800KB, maximum individual size 500KB
Note that any files attached will not be displayed until approved by a moderator.
Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
How many letters are in the word 'Intelligent'?:
This word is the wrong way round, what does it really say: "srewsna":

shortcuts: hit alt+s to submit/post or alt+p to preview

Topic Summary

Posted by: tecspec
« on: 21 November, 2017, 03:45:58 PM »

It's usually to do with the griddle it's cooked on. If you put oil on a very hot griddle it'll spit and burn. Oiling the steak means less spitting and the oil doesn't burn.

Oh and should NEVER squish the steak down either! It pushes out the juices.
Posted by: P-Kasso2
« on: 29 October, 2017, 10:51:37 AM »

...put the oil on the steak. Never put the oil in the pan first...

My question is...Why?  Is it just chef-y pretentious twaddle?  What difference can it make whether you oil the steak or oil the pan instead? 

And why does it make it make a difference?  Is there some advanced chemistry involved?