FRYING, SAUTEING, BROWNING TIPS
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Loading ...December 17, 2009
* In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food will not stick to the pan.
* When sauteing with garlic, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients.
* Never pierce meats when browning because the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
* When frying several pieces of food at a time, never let the pieces touch each other as they cook, or they will stew instead of saute.
* Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
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