I think using funyons is a good idea for certain things. I don’t think so in meatloaf as TheAlbatross pointed out. I think as a coating for chicken would be tasty with crushed Cheezits or something.
As many have already said, using the proper amount of cooking fat will solve this issue and is much more healthy that then toxic chemicals present in non-stick pans. Count yourself lucky that it was stolen, you shouldn’t use them under any circumstances.
Related to french toast however, making it in a waffle iron is a damn good time.
yeah, but you’re not constantly bashing them with a spatula or other cooking tool during use so there is much less chance of damaging the coating, which is the main issue with nonstick pans (that and being overheated).
We cook French toast in our stainless pan all the time. Just make sure the pan is blistering hot before you put anything in (as you should always do with stainless) and at worst you’ll need a little elbow grease to clean the pan afterwards. And if it all goes pear-shaped, bar keepers friend.
Please don’t use bar keepers friend on stainless steel pans, it will just deteriorate the surface and make things stick worse next time. Just put some water in the pan and set it back on heat to simmer, most of the cooked on stuff will just flake away as the water boils. Following up with a rinse with cool water and a scrub (made for gentle work on non-stick surfaces) should take care of the rest. A little discoloration will not ruin the pan. Stainless pans work better when seasoned just like cast iron.
I don’t know, I’ve been using bar keepers friend on my stainless for 13 years now (when needed) and they are fine? The pans look amazing after and they’re used every day in the home.
I don’t find any deterioration and love that I’m a scotchbrite and bar keepers friend away from new looking pans whenever I want. I’ll take a decade plus and going strong over Teflon for 6 months ten times out of ten.
Stainless steel pans are fine, cast iron is easier to use, but you can do what you need to do wit SS. Learning to cook without Teflon is important. PFAS is poison that cannot be broken down and persists in the environment forever.
Tips:
Heat the pan and your cooking fat up before putting food in. It should be hotter than cooking temp, but not burning your cooking fat (no smoke)
Butter tastes better but oil is easier to work with. Use oil if you are not used to cooking in this pan. Use butter on your plate for taste.
Let the pan temp recover for 30s or so before putting additional pieces into the pan.
Don’t try to move things right away. Don’t touch it until it is ready to flip. Lots of foods will “release” when they have browned a little
Don’t be afraid to add some more cooking fat between batches.
Uhh, how do you intend to mix the funyuns in? Grinding them up, or uh…Okay I’m gonna be real I don’t eat meatloaf so in my mind I have this image of a chunk of meat looking like bread but I know that’s wrong, so I don’t know what else to ask about this.
Is onion meatloaf a dish? That seems like that might be more appealing if you like the two.
Most meatloaf (at least the one’s I’ve made) has onions and breadcrumbs in it, using the funyuns might cover both ingredients. Though I think the funyun flavor would be more like adding onion powder and not actually onions. And the breadcrumbs are meant to help hold the meat together, I’m not sure the funyun dust would do the same.
I feel like it would do a decent job of helping hold together, but I’m betting the flavor wouldn’t be that noticeable in the end product unless you used a lot of funyuns.
It’s just ground beef so ground up funyuns into a dust would mix fine and probably not even noticeable after cooking. I bet it would work but also not really for much outside add a large amount of sodium. I normally use onion powder in mine so I really can’t see there being a huge difference.
I have a feeling you’d have to use a lot of funyuns to even be able to taste the flavor in the meat loaf. This does make me wonder how some other things would be using funyuns instead of breadcrumbs. Topping on a baked mac and cheese, for example.
Ok, so basic meatloaf: onions, peppers, garlic sautéed and cooled add to ground beef can be “stretched” (feeding a lot for as little as possible) with eggs & breadcrumbs season with salt, pepper, ketchup place in a loaf pan (best with some parchment/baking paper lining can be topped or wrapped with bacon & more ketchup for a glaze bake, cool/let set, slice, serve with mashed taters, gravy, peas & carrots and you have a very typical dinner circa 1950.
Now funyuns? I’d probably just grind them up and add to the meat to mix, with some mixed in with the ketchup glaze. alternatively I would have 1 or 2 rings on top as a garnish.
The only drawback I can imagine is if the funyuns rehydrate, which would keep them from acting as a binding agent. This is an imagined drawback. I think I’ll try it some time.
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