Overheard on the Home Cooking Board

"Searing anything, meat, fish, or otherwise, doesn't inherently add more fat. Whether you coat the pan with the barest film of oil or with a 1/4 inch of oil doesn't matter. The food doesn't just drink up oil (unless you're frying with a batter or coating, but that's a different story). There are two main reasons oil is used: as a medium for heat transfer and to prevent sticking. The reason oil is needed to transfer heat is because the surface of any given food is not even. Because oil conducts heat well, and can get to those nooks and crannies on food, using it gives you more even heating and a better sear." - schoenfelderp

"I've come to realize that the flat patty is far superior, though for many years I yearned for the thick puck to be a thing of wonder. If you use a flat patty and ground chuck or other juicy cut of beef (and I am not even deigning to consider non-beef alternatives as legitimate here), then it actually doesn't matter as much how well done or not the burger is, because it will remain juicy yet be warm through the entire burger. With a thick puck, it's a much trickier equation, one that involves a much higher risk of not so great eats." - Karl S on his preferred hamburger shape

"Here is my favorite deviled eggs tip—when I am taking them to a picnic/potluck, I put the whites on a tray lined with a paper towel, and put the yolk mixture into a ziplock. When I get to the destination, I clip a corner off the ziplock and pipe the yolks into the whites. Much less messy than trying to transport filled eggs." - sparrowgrass

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