/ck/ - Food & Cooking

>>11911342
>simply less airflow over the sides and more spatter and evaporation collects on the sides and runs back down
This is exactly it, but it's not going to affect bacon as much as it will other food because bacon only renders fat, not water. Some things can make a lot of "water" in the bottom of a pan as they cook - mushrooms and chicken are notorious for this, so if you wanted crispy mushrooms or a pan-fried breast, it would be a bit helpful to use a shallower pan. Also, a shallower pan will help with reducing sauces, letting more steam escape, while a deeper pan will hold in more moisture to heat and combine a sauce or soup without reducing as much.

The difference between them is nearly negligible if you know how and when to use a lid and not to overcrowd the pan, also.

>>11819975
Bait thread aside, what is the OP pic?
I can't find anything on Google reverse search, not even something similar even with tags.
Lemon? Or is it custard? I want to know what the OP pic is so I can recreate it because I need to eat it, whatever it is.
Help me out bros.

>>11419557
>>11419681
That kind of cooking is from people having rations during WWII. People did what they could with what they had, and all this new canned/frozen/otherwise preserved shit came out and was most people's only option for food, so the companies making these products would publish recipes to make their sub-par products look "futuristic," separating them from 'real' food, thusly making them more appetizing when not compared to fresh meat and veg.
If you don't understand what you're talking about, you'd do better to not talk.