1. How Saute
To ruin with sloping sides to success pan or skillet is important so that the heat is evenly distributed over the surface and the food is cooked without burning. Ensure a form to use large enough to food is to keep them in a single layer without crowding. If it is too large, the released meat juice food burn at the edges, and if it is too small, the food in the fog juice instead of jumping.
1. Add enough oil or butter (or a combination) in the pan to lightly coat the bottom. Heat a skillet over medium heat until hot. It is important to let the pan or hot food from absorbing too much oil, braise floor to the ground and begin in their own juice.
2. Add the ingredients and cook until lightly browned, stirring or shaking. Roll the ingredients in the pot is a technique used by chefs. It is not hard to do, and is convenient for the cook of the house. Hold the handle of the cup with both hands and move the pan back and forth. Lift to pull back, to distribute fry veggies and.
Advice
• crushed and chopped vegetables are simply discarded or moved. Cut vegetables are a little harder; Spatula works well for them.
• Do not overload the tray. Vapor releases energy when and if there are many people who do not get enough steam to cook in the pan and place, rather than steamed foods have escaped the left.
• The fats such as butter, oil or bacon grease used for food packaging and keep it from sticking to the pan, brown aid, and add flavor.
• Potatoes should be partially cooked or blanched before jumping.
• Vegetables that radiate much water as zucchini and mushrooms fire better prepared to quickly evaporates the liquid is not necessary.
• Food is first covered in flour or breadcrumbs mixture to give a crunchy layer.
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