Monday, July 28, 2008

COOKING TIPS FOR SAUTEING, FRYING AND BROWNING

Tips when sauteing, browning and frying:

  1. **Pan always dry and make sure oil should be hot before frying, sauteing or browning
  2. **when sauteing garlic and ginger add in the hot oil until brown and stir until the flavor comes out.
  3. **Browning meat just turning upside down with tong and never pierce meat to avoid the juices escape from the meat and will become tough and dry. Not delicious then to eat
  4. **When frying, heat the oil very hot then set the pieces of food at a time apart each other to avoid sticking together
  5. **Brown red meats quickly, over high heat uncovered. if chicken or any poultry which is tender than other meat, brown it slowly with medium fire may covered or uncovered
  6. **fried foods should always be serve hot , keep in 250 degrees F. oven

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