I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning
I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is th
Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modes
Is lamb chops cooked in frying pan considered hot (Yang) or cold (Yin) by Chinese culinary standards.
I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would ge
When I buy a brand-new Frying pan, the instructions usually say to "season" or oil the Pan. I just purchased one and it also says to "season" after every 10 dis
I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the c
I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as
Is there a culinary term describing "frying in about 4mm of water" in a frying pan without oil (with this technique, if water evaporates you just keep adding mo
So today I went to a flea market and found a copper pan with a stainless steel lining. I cleaned it thoroughly and the first thing I wanted to try is to carame
I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some mor
Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or les
I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at
I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I
Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them. I was told
I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the p
I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before c
I'm a student and prefer to cook my own food rather than eating in the cantine. Due to time constraints, I cook only once a week, making different dishes of big