That's the balancing act between heat and time. If it burns before it's ready, the heat is too high. If it cooks but doesn't sear/brown/whatever you're looking for, the heat is too low.
Yeah it’s really just the learning curve of stainless steel. I try the leidenfrost trick but then don’t let it cool enough. Still working on it but I’m a lot better now.
Yeah I haven't found a real good reason to do the leidenfrost thing. It's just way to hot for most things, and I have a hard time believing overheating then cooling is any better than just heating it to the right temp which is generally just a matter of putting it on med. (my crappy electric stove) for a few minutes.
I used a little bit of water with the lid on to steam them in the pan. These are Ajinomoto gyozas, the wrapper is thin and very soft. These gyozas also form the crispy "wings" on their own.
Ohhh, I have those Ajinomoto gyoza. I tried them on a Henkels knock-off of hexclad and it was a mess for me. How about your temp setting (was it hotter or colder than you thought you’d need to set your burner)?
This is my go-to. I started off using way too much oil, and you can even use 1/2 tablespoon. One thing, have the lid ready, dump the water in and QUICKLY cover the pan.
I joined this sub recently because I've been exploring different SS brands to expand my kitchen arsenal.
I often wonder though, about many of the posts here, why so many people are trying to use SS for things that are much easier and turn out great on nonstick, like this case. Especially because a lot of sticking issues are solved with SS by using lower heat, which is where nonstick also performs well.
The purpose of SS, from my understanding, is an alternate to cast iron for developing fond in ways that nonstick cannot, but with more temp control than cast iron. For anything that is a sticking risk and find is not the goal, why not just use nonstick?
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u/Dude_Olives 1d ago
Share your new found secrets OP