Comment on Gas stoves increase nitrogen dioxide exposure above WHO standards – study

• halcyoncmdr@lemmy.world ⁨6⁩ ⁨months⁩ ago

  Deglazing isn’t exactly uncommon when actually cooking. Sear a protein, deglaze the pan and make a simple sauce to go with it using all that otherwise wasted flavor.

  Not everyone just makes simple shit from a box like hamburger helper.

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  • Annoyed_Crabby@monyet.cc ⁨6⁩ ⁨months⁩ ago

    Thanks for explaining how deglazing can be done with induction cooker.

    Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.

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    • halcyoncmdr@lemmy.world ⁨6⁩ ⁨months⁩ ago

      Also not everyone is doing western dishes everyday. The world is kinda big if you haven’t realise and there’s shit tons of cuisine that doesn’t do deglazing.

      You’re right. Cooking with a wok is famous for working best on electric and induction cooktops.

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      • Annoyed_Crabby@monyet.cc ⁨6⁩ ⁨months⁩ ago

        You’re in luck! As a chinese my cuisine works well with induction cooktop too!

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      • chemicalprophet@lemm.ee ⁨6⁩ ⁨months⁩ ago

        Y’all are kind of strawmanning me because we were specifically speaking of a portable induction burner. To do any of the things we’ve been speaking about you need a good exhaust fan which are paired with ranges which are not portable induction cooktops. In order to do any real cooking from any culture you’ll need the full range setup. That is what I was arguing with my snarky comment.

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