I've been poking around in McGee, Russ Parsons, and Robert Wolke, but no luck. It does sound like something Alton would have gone on about, but I can't find that either. All that I came across was this quote in the saute section of The Pro Chef 7th ed.: "Preheat the pan and add the cooking fat. Heating the pan before adding the oil is referred to as conditioning the pan."
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Emily
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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist |