Not as written, but one typical issue (resolved by following this advice) is that the center of your pan may heat up much more quickly than the rest, which can cause real problems. Common with steel-based cookware (low conductivity, high density) and cheap burners.
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Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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Indeed, like many “facts” in the cooking universe
Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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'the heat is in the oil' rules out any reasonable interpretation at least
Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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Sure, but it makes me wonder what real phenomena is being falsely explained this way. There’s probably something that made this explanation stick (in just the way you hope your food doesn’t, ba dum)
Hvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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Čini se da učitavanje traje već neko vrijeme.
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