tag:dreamwidth.org,2009-04-07:18714Boiling water without burning itBoiling water without burning itBoiling water without burning it2011-01-30T19:46:30Ztag:dreamwidth.org,2009-04-07:18714:16208lea_hazelFrying Question2011-01-30T19:46:30Z2011-01-30T19:46:30Zaggravatedpublic14Posted by: <span lj:user='lea_hazel' style='white-space: nowrap;' class='ljuser'><a href='https://lea-hazel.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://lea-hazel.dreamwidth.org/'><b>lea_hazel</b></a></span><br /><br />I am a decent semi-cook. I can make a few things reliably, including a few steady mistakes. Recently I realized that my kitchen always gets slightly smoky when I fry pancakes or French toast. Not like billowing smoke, but enough for me to notice once I've gone into the other room and back. <br /><br />I get the feeling that I am doing something basic wrong. That is, my basic frying-things-in-a-teflon-pan technique is flawed. Part of it is that I tend to have lousy timing, and flip the pancakes either too soon or too late. I think. Anyway, it strikes me as a beginner's question, so I'm posting here for tips or advice. Please save my tearing eyes from breakfast-for-supper. ;_;<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=boilingwater&ditemid=16208" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments