Some context: I'm not a cook, hardly even a good amateur, this considered: I would like to know if it is possible to, with everyday cooking accessories, make s
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors eve
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I
On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same reci
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not us
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold toget
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few
I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the
When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
I struggle to get crispy skin when pan frying fillets. What's the secret?
On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pa
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and
I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legum
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the r
I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jal
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff. When
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture whe