Post by gracoman on Aug 10, 2019 9:43:59 GMT -5
So this time I read the Beyond Sausage cooking directions written on the back of the package. They say we should pan fry these Italian sausages over medium high to high heat in a non stick pan. Now anybody who knows a thing ore two about non stick pans should be aware one should never cook over anything higher than medium heat. Traditional non stick surfaces cannot take temps like that. They will release toxic gasses (just watch your favorite pet bird drop dead) and the pans will be ruined. I, for one, don't want to buy a new non stick pan every time I use one of mine. I don't own a pet bird but if the gas released is going to actually kill them what is it doing to me?
I only bought one ceramic coated pan and it was a piece of junk. I threw it out in 2 days and never bothered to check on what higher temps might do to it. I know they don't kill birds but always assumed high temps would ruin them just as they do traditional non stick pans but I don't know that.
I use non stick pans a lot. They do not require added oil. Here are two new non stick pans I just bought. A 10" Analon and a 12" Le Creuset.
The Analon
Analon bottom. It is a heavy, high quality pan
The Le Creuset
I don't plan on ruining either of these French styled awesome pans anytime soon so they will never see heats higher than medium and I will never place them on a burner larger than the base.
The amount of fat released from 2 Beyond Sausage links fried over medium heat in my 10" Analon non stick is ridiculous
I made my world famous tomato sauce with added mushrooms and artichoke hearts. I added the sausage, pre-sliced into bite sized pieces, just before serving. I didn't want them cooking in the sauce because I didn't trust whatever flavors might be released. This is just the opposite of what I would do with real Italian sausages. Sometimes I fry those and throw them in the sauce to further flavor the gravy.
No plated pics again. We all know what a plate of dressed pasta looks like. So how did I like it? I can describe my feelings about that with one 4 letter word.
No not that one. Get yer mind out of the gutter
NOPE
I only bought one ceramic coated pan and it was a piece of junk. I threw it out in 2 days and never bothered to check on what higher temps might do to it. I know they don't kill birds but always assumed high temps would ruin them just as they do traditional non stick pans but I don't know that.
I use non stick pans a lot. They do not require added oil. Here are two new non stick pans I just bought. A 10" Analon and a 12" Le Creuset.
The Analon
Analon bottom. It is a heavy, high quality pan
The Le Creuset
I don't plan on ruining either of these French styled awesome pans anytime soon so they will never see heats higher than medium and I will never place them on a burner larger than the base.
The amount of fat released from 2 Beyond Sausage links fried over medium heat in my 10" Analon non stick is ridiculous
I made my world famous tomato sauce with added mushrooms and artichoke hearts. I added the sausage, pre-sliced into bite sized pieces, just before serving. I didn't want them cooking in the sauce because I didn't trust whatever flavors might be released. This is just the opposite of what I would do with real Italian sausages. Sometimes I fry those and throw them in the sauce to further flavor the gravy.
No plated pics again. We all know what a plate of dressed pasta looks like. So how did I like it? I can describe my feelings about that with one 4 letter word.
No not that one. Get yer mind out of the gutter
NOPE
) on space travel and it didn't take long for both of us to realize that 'real' meat protein would be a serious problem for extended lengths of time. Soo, we posed "artificial" meat as an alternative. Of course, we did not have a definitive answer on how to get it, but it was out there.