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Can we talk about how everyone on cooking shows says the smoke alarm is just part of the process?
I was watching a chopped episode last week and a contestant said the beeping alarm was normal when you sear a steak right. My wife looked at me and said see, it happens to real chefs too. But here is the thing, I set mine off twice in the same month trying to get a crust on a ribeye in my little kitchen in Boise. First time I had the pan at maybe 500 degrees and the butter turned black in about 20 seconds. Second time I opened the window but forgot the fan and the whole downstairs smelled like burnt oil for two days. So is the alarm actually telling me my heat is too high, or is that just what searing is supposed to do? Would love to hear if anyone else just leans into it and keeps cooking.
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