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Frying and Sauteeing Foods
Frying food is cooking in hot fat or oil until it is browned on all sides and cooked through. Frying is usually done in a shallow skillet. Sauteing is a dry heat cooking method. The pan is very hot with just a small amount of oil or fat, and the food cooks or browns quickly.
486 Questions
What do shrooms do to your brain while you're frying?
The active compounds in magic mushrooms (and their metabolites, as psilocybin is metabolized into psilocin, which is also present in the mushrooms) bind to a specific serotonin receptor in the brain, the 5-HT2A receptor. Activation of this receptor leads to the psychedelic effects through poorly understood mechanisms. Contrary to fairly widespread belief, these compounds have not been shown to be neurotoxic or cause damage to the brain.
The bushmen in colonial times ate unleavened bread or it was cooked on hot coals or in a frying pan?
damper
Of what material is this saute pan with lid made?
Since I can't see the saute lid and pan, I can only assume it is a standard pan. Saute pans are generally stainless steel. Lids are generally stainless as well, although some incorporate glass to make the product see through.
Where is southern fried stings filmed?
In and around Spartanburg County SC. Mostly the town of Woodruff.
Do you have to thaw the turkey before deep frying it if not how long would you deep fry it?
You have to thaw the turkey. If you didn't, the outside would be burned black before the center was cooked.
Is frying an egg a chemical change?
Yes, and it's irreversible change too.
In detail, it's called denaturing, because you're permanently changing the proteins inside the egg, making the whole thing appear and behave differently.
Why do we saute onions and peppers before we put them in Chiles and sauces?
Two reasons, texture and flavor. Onions have a fibrous cellular structure that is enhanced by the amount of liquid engorging the cells. They also contain a fair amount of sulfur (the reason they make you cry when you cut them, because the sulfur mixes with the tears in your eyes to create sulfuric acid) that needs to be compensated for. When you cook onions it "softens" them and also helps to change some of the natural sugars, to bring out the sweetness. If you cook them long enough they even brown as the sugars caramelize. It's actually possible to change the texture, but not the flavor, by desiccating the onions. You pour salt on them to "sweat" them, drawing the moisture directly from the cells. This will intensify their flavor, but not their sweetness, so it's not the preferred method. Fry them with confidence! For peppers, it's almost the same. However, peppers (a member of the nightshade family of plants) contain capsicum, which contains capsaicin. Capsaicin is a bitter compound that is an irritant... it BURNS. In order to counteract that bitter burn you need sugar. As mentioned before, with onions, you can do that by frying the peppers until the sugars change complexity and intensify. Make sense? Don't be afraid to use a little fat, sparingly, to fry your onions and peppers and you'll get a better result, every time. Sometimes, the scant extra calories make ALL the difference in your dishes.
A sauté chef is an assistant chef that usually sautŽs anything that needs to be cooked. They may also be responsible for preparing sauces.
Do saute pans come in different sizes?
Yes. Saute pans come in a range of sizes and brands. You can visit your local cooking store or numerous websites to get an idea of which size is best for your current cooking project.
Is olive oil used for frying cutlets in Italy?
Of course, olive oil is used to fry almost all traditional Italian foods requiring frying, though butter is preferred in parts of northern Italy.
If you saute spinach before you cook it will it still have nutritional value?
Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins, minerals and water.
For spinach specifically, sauteing before cooking further may lessen the nutritional value but would not totally deplete the value. Here is one tip for getting the most nutrients from spinach: Iron and calcium in plant foods are not highly absorbed by the body. Spinach contains a chemical called oxalic acid, which binds with iron and calcium and reduces the absorption of these minerals. To improve iron absorption, spinach should be eaten with vitamin C-rich foods such as orange juice, tomatoes, or citrus fruit.
This does not always hold for all vegetables, however. For guidelines on cooking techniques to preserve the most nutrients in most vegetables and greens, consider these rules of thumb:
- The less time spent cooking, the more nutrients are preserved.
- Avoid boiling, but if boiling is the only option, be sure to use the minimum amount of water and put the vegetables in the water only after it is briskly boiling.
- Soaking in the pan of water before the boiling point is reached (or even soaking during pre-cooking cleaning processes) will allow some losses of nutrients into the water. After boiling, reserve the cooking liquids where many of the nutrients have leached, for use in other ways, such as in stocks or soups and gravies.
- Most studies indicate that steaming vegetables is the best cooking method to preserve nutrients, and second best is to stir fry.
- Generally, fresh greens like spinach, contain the most nutrients when eaten raw.
- The longer the time period between harvest and use, the more likely nutritional value has decreased even before cooking. Always use the freshest vegetables available; choosing those 'in season' can help assure freshness.
- Cooking can deplete the available nutritional content, especially when prepared in certain ways. Boiling, for example, can leave behind many nutrients in the cooking liquid (see above). If you must boil vegetables, reserve the cooking liquids for use later (refrigerate for short term or freeze for longer term storage). Freezing the left over liquids in ice cube trays and then storing in zipper bags in the freezer can provide convenient small amounts of valuable vitamin-rich liquids to use to substitute in other recipes as needed.
- Quick cooking, like in stir fry or steaming, will deplete less than boiling, braising or other longer methods of cooking. Some believe that the quick cooking at high heat, like stir fry, of some vegetables (not including tender greens like spinach) will seal in juices to prevent them from leaching along with their vitamins and other nutrients as they cook. However, if you stir fry and then later continue to cook for long periods, especially by boiling or braising after the quick fry, there will still be a loss of nutrients.
- With some vegetables, you can blanche first for a few seconds in boiling salted water and then remove from the boiling water and immediately plunge in ice water and that will 'set' some of the nutrients. This works especially well for broccoli (and will allow it to maintain its bright green color like you see in Asian cooking). You can then reheat quickly in a stir fry to provide crisp cooked pieces that retain more nutrients.
- Specifically with broccoli and foods in the grouping with broccoli (cabbage, bok choy, Brussels sprouts, cauliflower, etc.) which are rich in cancer-preventing nutrients, there is evidence in very recent preliminary studies to suggest that the availability of the cancer-preventing qualities is enhanced by cooking rather than the reverse that has been the previous conventional thinking. More studies are continuing on this finding.
Who sings i smell bacon frying in the kitchen?
its called Bacon Frying and its on Lance Millers album Back in the new school
Bacon frying in the kitchen so i know everything's okay lyrics?
"Bacon Frying" is by Lance Miller. Great song!
Fan frying is a term used for cooking in a convection oven. The food is cooked by heated air instead of direct heat.
Frying an egg physical or chemical?
It is a chemical change because it is irreversible and the change happens on a molecular level.
Shallow frying absorb more fat than deep frying Why?
Cooler fat will absorb into fried foods more than fat kept at a good, steady 375 degrees. A deeper container of hot grease will retain it's temperature even with the introduction of cooler food items- just like a cast iron pot will stay hotter when cooler products are added than a thin aluminum pot of similar dimensions. There's more mass.
What does the term flash point mean in relation to deep frying mediums?
the oil in the deepfryer is about to ignite or explode
You got 2 spelling errors " President" "fired" and he can get fired well kind of he can get impeached which means the congress votes on it and if 2/3 of the congress wants him out then he is impeached
Which properties of metals do you utilize to make a copper bottomed frying pan?
Copper, as with most metals, has a very high thermal conductivity due to free electrons in the metallic bond structure, and also is very malleable due to the bond type. Metals also have high melting points, which makes them suitable for use in pans.
When were fried shrimp invented?
A long time ago, certainly. Unfortunately, the exact origin is lost to history.
