Yes I am in Auckland, NZ

Awesome, thank you!

Thanks, Dan! So glad you enjoyed the Moreton Bay bug pasta - it’s definitely a keeper! Appreciate you giving it a go, and I’m stoked to hear it’s made it to your favourites list. Cheers, Simon

Hi Robert. That’s a great question! After you've got the 'mercury ball effect' going and added your butter or oil, you can lower the heat if necessary. The key is to start with high heat to get that non-stick surface, but once your food is in the pan, adjusting the heat down is fine to maintain the right cooking temperature. Just be sure to monitor it so nothing burns. Thanks for asking!

@@simongault5804 i did just as described. I used coconut oil as it has high smoking temp and thing sticks to it straight away. I am not sure my 'stainless steel' pan is real stainless steel after all ...

Hi Speed, It sounds like you’ve been through quite the process trying to get that technique right! There are a few things that might be causing the issue: Once you achieve the beading of the water droplet, try turning the heat down. A common mistake is heating the pan on high and not lowering the temperature once the beading effect occurs. If you leave it on high, the pan will continue to heat up and become too hot. It’s best to gradually heat the pan over medium heat, allowing better control of the temperature and preventing overheating. Oil Type: Peanut oil has a relatively high smoke point, but if the pan is already too hot, even peanut oil will start to smoke and burn. When the water beads up, it might indicate that the pan is too hot for frying eggs, especially with oil added immediately after. Pan Material: The exact material of your pan could also be a factor. Stainless steel, for instance, heats very quickly and retains heat, which can make temperature control tricky, especially on an induction stove. If your pan doesn’t have a good non-stick surface or hasn’t been properly seasoned (in the case of cast iron), the eggs might stick and burn faster. Heat Control: Induction stoves can be quite powerful, and they tend to heat up pans much faster than conventional gas or electric stoves. You might need to preheat at a lower temperature or lower the heat even before adding the oil to prevent it from getting too hot. I’ll do a more in-depth video to help out further, as this one is a bit on the short side to get all the relevant information across. In the meantime, try starting with a slightly cooler pan and adding the oil before it gets too hot. You could also experiment with a different oil, like olive or vegetable oil, which have lower smoke points and may behave differently. Hope this helps! Cheers, Simon

I live in California, I know my tortillas.

@@harleyjo4875 Hi Harley, Thanks for watching and sharing your thoughts. I can assure you the tortillas were fully cooked-sometimes the lighting or camera angle can make them look different on video. I’m always open to feedback, though, and appreciate you taking the time to comment. It’s great to connect with fellow tortilla lovers! Cheers, Simon

Thank you! I'm glad you think so! It was delicious to make, and even better to eat. I hope you give it a try!

Hi Nick, I added the weight.

That’s fantastic! I’m really pleased to hear the instructions helped, and you cooked two perfect steaks on your first try. Well done, and thanks for sharing! Cheers, Simon

Coming soon!

You should first heat the pan and then add the water to test the temperature. The idea is to get the pan up to the right heat before you add any ingredients. If you add the water first, it will just evaporate slowly, and you won’t be able to gauge when the pan is at the perfect temperature. Instead, heat the pan dry for a couple of minutes, then add a small drop of water (like a 1/4 teaspoon). If the water forms a ball and "dances" across the surface, the pan is ready. This method ensures you're at the correct temperature for cooking without sticking.

@@simongault5804 Thanks so much for the response! I had steak and eggs for dinner, cooked back to back in the same pan. I pre-heated the pan as advised (with dancing water!) and the steak didn't stick, but the eggs did. I guess maybe the pan got too hot while I was cooking the steak? Any advice? Do I need to let the pan cool before putting the eggs in?

Thanks for the feedback! Glad to hear the steak turned out well with the dancing water trick! As for the eggs, you're right-it's likely the pan got too hot while cooking the steak. Eggs are a bit more delicate and need a lower temperature to avoid sticking. I’d recommend letting the pan cool slightly before adding the eggs or lowering the heat once the steak is done. You can also add a bit more butter or oil before cooking the eggs to help prevent sticking. Hope this helps, and happy cooking!

@@simongault5804 Thank you! I've cooked eggs twice now and it works! :D I'm still getting the hang of it, but at least I'm on the right track now and have a general idea of what to do. I only started cooking this year and with a stainless steel pan a few days ago. Looking forward to mastering it. I really appreciate your help. Thanks, Chef!

Hey Drew, great to hear from you, mate! You must have nailed that omelette if you’re still talking to me! 😄 Those were the days, weren’t they? Nothing like an omelette to test a chef’s skills-seasoning, cooking, presentation, the whole lot. I’m glad to see you’ve survived my kitchen and come out the other side with fond memories. Hope you’re still flipping those omelettes to perfection! Cheers, Simon

Hope you enjoy!

Thank you Steven 😋

Thank you so much for the kind words and for subscribing! I'm thrilled to hear you enjoyed the content. Stay tuned for more exciting videos, and feel free to share your thoughts or suggestions anytime. Welcome to the community! 😊 Live, Love, Eat Simon

I'm thrilled to hear you enjoyed the Fabulous Mexican Feast content. Feel free to share your thoughts or suggestions anytime.

Hazel is growing up so fast. It’s amazing to see her skills in the kitchen develop. I'm so proud of her. Stay tuned for more fun cooking adventures with her! 😊

Haha, you bet! I am not immune to the occasional kitchen disaster. Let me tell you, that night was something else! I was halfway through filming a Christmas ham glaze when I decided to call it a night. Around 1 am, I woke up in a panic, remembering I had turned off the fridge to reduce background noise. So, I rushed back to the Deli kitchen to turn it back on. Since I was already there, I figured I might as well finish recording the video. Fast forward to 4am, and I was ready to blitz the glaze in a blender, only to realise my blender was at home. All I had was a NutriBullet. I knew I was pushing my luck with a hot glaze, but I was determined to get it done. And, well, you saw the result - ham glaze from one end of the kitchen to the other and even on the ceiling! 😂 An hour later, I decided there was no point in going home, so I just started work, very tired and very early. Glad to know you appreciate the realness - keeping it real, one glaze explosion at a time! Thanks for watching and sharing a laugh. 😄🔥

To prevent that you need to first add the oil and then add the butter.

@@lewisevander thanks 👍

Hi there! Thanks for your comment. If your butter is turning black, it’s likely that the pan is too hot when you add it. Here are a few tips to help prevent this: Preheat the Pan Correctly: Use the 'mercury ball effect' to test if your pan is at the right temperature. Add a droplet of water to the pan. If it forms a ball and dances on the surface, the pan is ready for the butter. Lower the Heat: Ensure the pan isn't too hot before adding the butter. Stainless steel pans retain heat well, so it's better to err on the side of a lower temperature. Add Oil First: If you prefer using regular butter, try adding a small amount of oil (like olive oil) to the pan first. This helps raise the smoke point of the butter and prevents it from burning. Another Option You May Prefer: Use clarified butter or ghee. These have a higher smoke point than regular butter and are less likely to burn. Hope this helps!

@@simongault5804 thank you so much man you really try and respond to each comment!

Hi Renee, Thank you so much for your interest in my Crème Brûlée recipe! I typically do not use a bigger ramekin as it would make for a very big dessert unless, of course, the brûlée is for two. In an attempt to assist with your question, I would estimate the following: For a 12 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 100-120 minutes For a 10 oz ramekin: Temperature: 110°C (230°F) Baking Time: Around 90-110 minutes Just like with the smaller ramekins, you'll want to check for doneness by making sure the custard is set at the edges but still slightly wobbly in the centre. Remember, it will firm up as it cools. Happy baking! Simon

Thanks so much for your kind words and support, mate! 😊 I really appreciate it. I’ll definitely work on making some longer videos. In the meantime, you might enjoy the full-length video of My Mexican Feast. Check it out here: My Mexican Feast. Looking forward to catching up in Sydney soon! Cheers! kzbin.info/www/bejne/pZWzq4F6otGBe9ksi=0DTW2uD_8AnhxE9I

Thank you so much! I'm thrilled to hear that you enjoyed the video. I spent three amazing months in Mexico and absolutely fell in love with the food and culture. It means a lot to me to hear from someone in Mexico that I did the cuisine justice. Gracias y saludos desde Nueva Zelanda!

The Leidenfrost effect, I demonstrated through the 'water drop test,' occurs when a liquid comes into contact with a surface much hotter than its boiling point. For water, this effect typically happens at around 193°C (379°F). At this temperature, the bottom layer of the water droplet vaporises instantly, creating an insulating layer of vapour. This vapour layer prevents the remaining liquid from boiling rapidly, causing the droplets to dance and skid across the surface. If the surface temperature is even higher, the Leidenfrost effect becomes more pronounced, with droplets moving more rapidly and sometimes even levitating. Hope that helps. Was a little unsure what you meant by "What's too hot". Cheers, Simon

Hey Niki! 40 years with the same cast iron pan-now that's impressive! I understand the struggle with the weight; it’s like lifting weights before breakfast! 😄 I'm glad to hear you're giving my frypans a try. They’re designed to give you all the benefits without the biceps workout. Happy cooking, and enjoy your new pans! Cheers, Simon 😊

Glad you like it!

Glad you enjoyed it and appreciate you taking the time to comment. Cheers, Simon

@FinnishTomato Thank you so much for the wonderful feedback! I'm thrilled to hear that the fish curry was a hit with your family. Using 6 cloves of garlic and 800g of frozen bassa fish sounds like a fantastic twist. I'm glad the recipe worked well with your adjustments. It’s always great to know when a meal leaves people craving more! Keep enjoying those Indian spices, and stay tuned for more delicious recipes. Thanks again for trying it out and for your kind words, FinnishTomato! Cheers, Simon

Haha, size doesn’t matter when it comes to brisket, it's all about the love and technique you put into it! 😄🔥 I’m sure your brisket will turn out to be a flavour bomb! Get ready for a delicious feast and let those taste buds do the happy dance! 🍖🤤 Thanks for the comment and happy cooking! 🙌 Simon

Hi Smiley Thanks for your comment! Stainless steel pans can indeed be a bit tricky. If your food is still sticking, ensure the pan is properly heated before adding oil and ingredients. The Leidenfrost effect, which I demonstrated with the water, should help. Often, people say the water test doesn't work, but science proves it does. If it's still an issue, it might be the pan’s quality or condition. With high-quality stainless steel, you should see good results. Hope this helps! 😊 Best of luck, Simon

Great question! If you need to reduce the heat after the water beads, try this: after achieving the Leidenfrost effect, add your oil and wait a few seconds for it to heat up. Then, add your ingredients and immediately reduce the heat to your desired cooking temperature. This way, the pan maintains its non-stick properties from the initial heating, but you avoid burning your food. Also, ensure you're using enough oil and that the food surface is dry (not moist) before adding it to the pan to prevent sticking. Hope this helps! Cheers, Simon

Thanks for the question! If your pan is getting too hot, causing oil to smoke and food to burn, here's a method to try: Heat the Pan: Achieve the Leidenfrost effect with the water droplet. Cool Down Slightly: Once you see the water ball, reduce the heat slightly and let the pan cool for a moment before adding oil. Add Oil: Add your oil and let it heat up, but not to the smoking point. Add Food: Add your food quickly and then reduce the heat to the desired cooking temperature. This should help maintain non-stick properties without overheating. Hope this helps! Cheers, Simon

​@@simongault5804 This is the question I came looking for an answer to as well. I would love a video that explains this part more, eg dropping the temp once the non stick is achieved. It's been hit and miss for me.

@@SelinaFenechArtistAndAuthor Hi Selina, The key is to adjust the heat once you've achieved that initial sear or non-stick effect. Generally, you’ll want to lower the heat slightly to maintain the cooking process without burning or overcooking the food. This gives you better control and ensures even results. I’m planning to make a video that dives deeper into this topic, explaining when and how to adjust the temperature for consistent results. I’ll get to it as soon as I can (I’m busy judging cooking competitions this week). Thanks for the suggestion! Cheers, Simon