Agreed. Medium heat? Low heat? High heat? Who decided to make it standard to be so damned vague. I've been cooking professionally for at least 10 years, and I've always had to go by feel/experience. This is much better. Precision.
Agreed. I believe it is because the masses of video producers don't actually know what they're talking about. The good vids and pro people simply get lost in the ocean of ignorance.
@@jonathanbock2116 On your search line type Amazon official site, click onto that to take you to the Amazon site then type CDN GTS800X Grill Surface Thermometer, Silver on the search line. Hope this helps.
thanks i don't suppose you would know of a chart of what tempature something should be cooked. on the griddle i just used mine first time tonight it wAs fun but kinda rough
Great Stuff....Once you guys find the right pan temp.......Do you have to adjust flame when putting food in? Like , I thought adding stuff to pan cools it off.....I'm I right?
Our favorite is the All-Clad 12 inch Sauté Pan with stainless steel exterior. You can see them here: www.all-clad.com/Pages/Collections/Stainless.aspx Happy cooking! - Shanny
Wow I was sent here by God because I always felt like cooking was hard and it’s really all about temperature lol I just need a few thermometers I never know if my food is done well like tenderness done and not dry or why I make a meal perfectly once and the next time I try and make the same meal it’s literally trash I’m sorry but this really blew me how simple yet how much about cooking people think they know and don’t even check the food temperature
Hi Kasey - For eggs, you're looking for a temperature of 350 to 375 with some oil or butter in the pan. Hope that helps! Thank you for watching our video. - Shanny
Pan surface thermometer for black surface nonstick. I want almost instant read like my surface thermometer reads when i shoot the thermometer gun. Works on all clad but not on my non stick black surface pan. I am using my small nonstick as ive gotten older and dont have the strength i did before 85
I’m in the Milwaukee WI area. What city are you in for classes and does anyone know of any cooking or grilling classes in my area? Thank you. Jim Edlebeck
Nice So many videos using drops of water etc. Ugh. I just bought a surface thermometer like that recently and checked temps ag different settings on my electric stove. Medium is 450 or so. That's basically entering the high heat range.
Usually, 3 eggs are a standard single serving for a scramble. How many grams depends on egg size. As for temperature, 300F is a good low-setting starting point. In the video, the chef cooks in a pan pre-heated to a high-temperature, 400-425F.
Hello, I would like to request copyright approval to use this video. Would you mind sharing your email address so I can reach out for further detail? Many thanks.
Hi Simply Good Kitchen, I am writing on behalf of Columbia University in the City of New York. I truly appreciate if you can provide an email contact to me so I can follow up with you. Or you can reach me at sh3146@columbia.edu Thank you.
Agreed. I'm assuming when this video was made four years ago, the infrared thermometer wasn't common and probably expensive. Now (2018), they're dirt cheap.
Infrared thermometers are NOT accurate on shiny stainless steel pans, they are calibrated to the "perfect black body" emission of heat. They work great on outdoor grills or cast iron pans.
@@RamblinRick_ 4 years ago, laser thermometers were relatively cheap. Not nearly as expensive as my culinary laser thermometer I purchased over 10 years ago. I've purchased a multitude of laser thermometers over the years and their prices 4 years ago isn't that different from today's prices. But it is imperative, in this situation, that cast iron pans be used to eliminate any emissivity problems.
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I can't believe how hard it was to find this info. It seems so common sense. Thank you!
yes!
Agreed. Medium heat? Low heat? High heat? Who decided to make it standard to be so damned vague. I've been cooking professionally for at least 10 years, and I've always had to go by feel/experience. This is much better. Precision.
Agreed. I believe it is because the masses of video producers don't actually know what they're talking about. The good vids and pro people simply get lost in the ocean of ignorance.
Yep. That's because everyone and their mother thinks they're a pro chef until they realize how important smoke point and temperature regulation is
I don't normally click like on videos. But I did on this one. This is extreme useful. Thank you Chef
Finally, someone that Broke down the heat....with a Temp Guage! Thank you!
Loved this video. You are a good instructor - easy to understand. Couldn't find this thermometer on your website so ordered it from Amazon.
Can you share the Amazon link please?
@@jonathanbock2116 On your search line type Amazon official site, click onto that to take you to the Amazon site then type CDN GTS800X Grill Surface Thermometer, Silver on the search line. Hope this helps.
Ohmigosh I have been looking for this information for a long time. Thank you!!
Yes!
This is priceless advice. Thank you for sharing.
These days I use a infrared laser thermometer. Works great. Changed the way I cook.
Does it work on a steel pan? I was looking to buy one but then I realised it might not work on reflective surfaces ... Does it?
So true basics are so critical and the mass cooking market try’s to make it so simple and it’s just not you have to know Pan temps at all times
very nice video ty for ur demo keep em coming
Thank you ! Your video help me more then you know🙏
Just the info I was looking for today. Thanks!
This was actually super useful, thanks!
Great video. Thanks for that. Just placed my order from my temp puck for my pans.
thanks i don't suppose you would know of a chart of what tempature something should be cooked. on the griddle i just used mine first time tonight it wAs fun but kinda rough
Great Stuff....Once you guys find the right pan temp.......Do you have to adjust flame when putting food in? Like , I thought adding stuff to pan cools it off.....I'm I right?
Good Information useful
hi Shannon thank you for your answer on pan temp.also what is your favorite saute pan kasey
Our favorite is the All-Clad 12 inch Sauté Pan with stainless steel exterior. You can see them here: www.all-clad.com/Pages/Collections/Stainless.aspx Happy cooking! - Shanny
Thank you Chef, really appreciate it
Great demo! Thanks.
Excellent explanation. Thank you!
this is truly great content, thank you so much.
Wow I was sent here by God because I always felt like cooking was hard and it’s really all about temperature lol I just need a few thermometers I never know if my food is done well like tenderness done and not dry or why I make a meal perfectly once and the next time I try and make the same meal it’s literally trash I’m sorry but this really blew me how simple yet how much about cooking people think they know and don’t even check the food temperature
Can you post a link to the type of pan thermometer you used? I just bought a laser therm and it is not accurate
Same. I ended up buying "Cooper-Atkins 3210-08-1-E Grill Thermometer" instead, not identical but same type, works great
kasey what temp was your pan for the eggs
Hi Kasey - For eggs, you're looking for a temperature of 350 to 375 with some oil or butter in the pan. Hope that helps! Thank you for watching our video. - Shanny
Pan surface thermometer for black surface nonstick. I want almost instant read like my surface thermometer reads when i shoot the thermometer gun. Works on all clad but not on my non stick black surface pan. I am using my small nonstick as ive gotten older and dont have the strength i did before 85
I’m in the Milwaukee WI area. What city are you in for classes and does anyone know of any cooking or grilling classes in my area? Thank you. Jim Edlebeck
Hey ! , you didn't mention the temp of the pan for the eggs ...
Thank you!
Nice
So many videos using drops of water etc. Ugh.
I just bought a surface thermometer like that recently and checked temps ag different settings on my electric stove.
Medium is 450 or so.
That's basically entering the high heat range.
THANK YOU FOR THIS!
Great tip
Great job .. Thanks ..
Degree means Fahrenheit or Celsius...?
I'm pretty sure they mean Fahrenheit.
Using ir would be a easier way these days
Everyone is BSing about observing drops of water to measure heat ... And then someone just comes up with a termometer.
90% of people cook eggs wrong....... no matter if they are scrambled or fried! Nearly most overcook them, especially scrambled.
GD Chef Ramsey got nothing on you. 👍
Degrees of what? Celcius? I don't think so...
She is surely refering to Fahrenheit.
Canola Oil instead of butter for scrambled eggs? Interesting. I'll be trying that tomorrow for breakfast..
Numbers, numbers, numbers. "How many grams?" "What temperature?" None of this "high" stuff.
Usually, 3 eggs are a standard single serving for a scramble. How many grams depends on egg size. As for temperature, 300F is a good low-setting starting point. In the video, the chef cooks in a pan pre-heated to a high-temperature, 400-425F.
Hello, I would like to request copyright approval to use this video. Would you mind sharing your email address so I can reach out for further detail? Many thanks.
Hi Simply Good Kitchen, I am writing on behalf of Columbia University in the City of New York. I truly appreciate if you can provide an email contact to me so I can follow up with you. Or you can reach me at sh3146@columbia.edu Thank you.
Infrared thermometer, even quicker
Agreed. I'm assuming when this video was made four years ago, the infrared thermometer wasn't common and probably expensive. Now (2018), they're dirt cheap.
Infrared thermometers are NOT accurate on shiny stainless steel pans, they are calibrated to the "perfect black body" emission of heat.
They work great on outdoor grills or cast iron pans.
@@RamblinRick_ 4 years ago, laser thermometers were relatively cheap. Not nearly as expensive as my culinary laser thermometer I purchased over 10 years ago. I've purchased a multitude of laser thermometers over the years and their prices 4 years ago isn't that different from today's prices. But it is imperative, in this situation, that cast iron pans be used to eliminate any emissivity problems.
that is not a "little oil" that about 8tblspns or over 1,000 calories!! just in oil.
That was not a 1/2 cup of oil. Get real!
Hard to believe you can count calories when you certainty can’t count oil.
Excellent explanation! Thank you.