Learn to jump and eacute;

1. How Saute

To take advantage of success, a frying pan or skillet with sloping sides is essential so that the heat is evenly distributed over the surface and cook food without burning. Be sure to use a form that is large enough to handle the food is to keep in a single layer without crowding. If it is too large, juices of food are released to run on the edges and burn, and if it is too small, the food is steam in its own juices instead of blowing up.

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 hot, or the food from absorbing too much oil, the bar down, and begin to stew in their juices.

2. Add the ingredients and cook until lightly browned, stirring or shaking. Lying ingredients in the pan 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 pan with both hands and move the pan back and forth. Lift the pull back to distribute fry vegetables and.

Advice

• chopped and chopped vegetables be easily discarded or stirred. Sliced vegetables are a little harder; Spatula works well for them.

• Do not overload the tray. Releases of steaming food, if and when it is full, the steam can escape is not enough room in the pan and cook, instead of steamed food left.

• are fats like butter, oil or bacon grease used to food packaging and keep it from sticking to the pan, brown the aid, and add flavor.

• Potatoes should be blanched or cooked before jumping partially.

• Vegetables that radiate much water as zucchini and mushrooms are best skipped heat to high heat quickly evaporate the liquid.

• foods are first coated in flour or bread crumbs mixture to give a crispy layer.