Ah yeah slow heat for longer trick. Like if I cook a steak in the oven for an hour at 250 then throw it on the grill people think I’ve become some master chef.
Once I figured out that cooking is mostly optimizing water while hitting the desired through-doneness and char points, my food markedly improved. Everything about low and slow makes a lot more sense then!
whhaaat? i cook a steak for 1/2 hour in the oven on 200, and sear it in a pan (don't have a grill, am jelly) and sometimes risk over-cooking it?
with pancakes, while you don't want it tooo too hot, you do want a hot pan to sizzle fry some crispy edges on there. i like a little "crack" of the crust, not a steamy on the outside cake.