/ck/ - Food & Cooking

>>19150328
>>19150055
seconding this, try to press it down into the pan with a spatula
if you're a westerner i think they sell actual weights for cooking but i can't fucking get them in bulgaria unless i want to order from amazon and pay out the ass for delivery
personally i use spatula + my onyx mortar if i want to keep the pressure constant without having to be pressing on it constantly. but my mortar weighs like 3 kilos while these weights look much lighter than that so idk
and as others have said, the pan you're using really isn't the best for the job. but i think you'll get improvements if you just press the meat down. i've had problems with only edges getting color in my stainless steel pan too, before i started pressing