Coocked some shaurma. ----- Spoiler: Recipe recipe: cut the sausage, cucumber, tomato and, for example, Beijing cabbage to smal piecies. take pita bread and divide it into two parts (do not cut), the middle of the lower half smear with mayo and ketchup and put the previously cut products. roll the first part on the sides of the filling, and then wrap in a tube. Fry in a frying pan for 1 minute.
Flautas de pollo con pico de gallo What they look like out of the oil. Couldn't get them to wrap without breaking for the first two, so I made those into chips. On the third ones I tossed the corn tortillas in the toaster oven at 325 for a mn each, then they wraped fine.
Fillets with cheese, pesto, and salsa. They don't look that fancy, but are quick to make and taste good. Don't mind the slice out of the left one, wanted to make sure it was cooked through.
Green eggs on toast anyone? Is just eggs and pesto mixed together, then cooked in a ceramic frying pan without any additional oil* (while stirring ofc to scramble it). Tastes pretty good. *The pesto already contains a lot of oil, but if your frying pan is non-stick enough, you can just crack eggs into it and scramble without any additional ingredients.
My understanding is that it is the heat. It causes the butter (etc) to melt and become more liquid like.
Turns out that we don't have eggs or milk. So today I am enjoying the height of dessert cuisine... I present to you "bread a la icing (with a bit of cinnamon)" I swear I don't have a sugar addiction problem... Honest...
Made a kladdkaka. Never heard of them before, but it's pretty good. Very sweet tasting. Recipe: https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/
So what is brand of cookware people trust in your area? I decided to try some local highly respectful brand and found out their frying pan's bottoms are convex, not straight, useless for my use as any stuff in liquid form is going to edges while center of pan is dry, also heat from cast iron hob is not transferred too well trough air gap... Tefal is brand I usually go with and no such issues with that. Ronneby from Sweden has been pretty good too, but getting those can be bit of work.
If you are heating the pan up, then the center of the pan will get higher as it gets hotter because of thermal expansion. I'm pretty sure what you want is a pan that has a concave bottom so if the heat expands the center, the surface that you are putting the liquid on would stay relatively flat.
I've not had that issue with any of our frying pans, including a cheap (£10 delivered) ceramic coated, "insert brand you have never heard of" pan from Amazon. The only one that does have an issue is a really cheap one from ASDA living, since it warped and isn't flat anymore, which is a permanent issue. I suspect that is because of how thin and cheap the metal is. On a gas hob that doesn't matter so much, its just dangerous to use on an electric hob becuase it spins more freely than some bearings. Tefal does seem to be the goto brand for people who want something decent enough but not too expensive. There is undoubtedly better value for money etc if you are willing to put in a lot of research, but if you value your time, its probably a good choice. I have some vague memory of reading that putting hot pans into water causes them to warp due to the rapid temperature change. I have no idea if that is true, but I make sure not to do it out of habit anyway
