onejayhawk
Afflicted with reason
Albacore is canned as "white" tuna. The bulk of the rest is yellow fin.
I have trouble believing anyone has a stove that will burn fresh chicken in two minutes. There is too much water, which is very efficient heat disipator, while it lasts.
Most people do not us enough heat. Black cast iron takes at two to five minutes to reach cooking heat--with nothing in the pan. In a professional kitchen, failure to properly preheat pans can get you fired. Regardless, the highest most stoves can manage is about 850° F, 450° C. That will not burn fresh chicken in two minutes, though it might set off the alarm. The "smoke" is steam and vaporized lipids, not burn products.
J
I have trouble believing anyone has a stove that will burn fresh chicken in two minutes. There is too much water, which is very efficient heat disipator, while it lasts.
Most people do not us enough heat. Black cast iron takes at two to five minutes to reach cooking heat--with nothing in the pan. In a professional kitchen, failure to properly preheat pans can get you fired. Regardless, the highest most stoves can manage is about 850° F, 450° C. That will not burn fresh chicken in two minutes, though it might set off the alarm. The "smoke" is steam and vaporized lipids, not burn products.
J
