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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 is the calorie content of fried cabbage?
In one cup of fried cabbage, there are about 104.55 calories. 68.81 calories are from the fat used in cooking it.
it could be that u are a coffee drinker or a smoker and never had a chance to have a smoke or coffee so it causes head aces and rushes almost like with drwals. and maybe it could be that you are stressed and your mind is tired but your body isn't so there fighting each other, in which causes the head rushes. maybe see a doctor about this just to be sure...
It could be orthostatic hypotension. Read about it at wikipedia:
http://en.wikipedia.org/wiki/Orthostatic_hypotension
Where is the world's largest non-stick frying pan?
Reputedly, the world's largest non-stick frying pan is ten feet in diameter, and kept in Pittsfield, Maine; primarily for use in an annual egg-frying festival.
Why is it better to use coconut oil for frying than water?
Coconut oil is not very volatile. It has the same boiling point with water. But water vaporizes quicker than cooking oil.
well you take a sh*t and you put it on toilet paper and then you put it in a pan and then once your done don't eat it give it to your dog!
The term "fried hair" usually refers to hair that has been overprocessed with the use of heated styling tools, hair dye, hair bleach, or other chemical hair treatments. It basically means severely damaged hair.
What actors and actresses appeared in Qui ne saute pas - 2012?
The cast of Qui ne saute pas - 2012 includes: Idir Chender Jonas Dinal Alice Pehlivanyan
What is the Difference between a brown chicken saute and a white chicken saute?
ones brown ones white
Is there a way of preventing mushrooms shrinking before frying them?
Mushrooms shrink as they get older, so use them as fresh as can or at least within a few days of buying or picking them.
What kind of oil shorting used in frying Fish by Burger King?
vegetable oil. similar to what you'd find in Crisco.
What is the Difference between braise and saute?
Braising is slow-cooking a meat over low heat with moisture--typically in the oven or a crock pot over a matter of hours.
Sauteing is essentially cooking in an open pan on higher heat with oil or butter for a shorter time. Meats and other foods that are sauteed are usually cut into smaller pieces that cook faster and are more manageable in an oven-top pan.
Why do sausages burst when frying?
The skin on the sausage is pretty much sealing the moisture of the sausage inside.
When you heat it in a fryingpan, then sooner or later the moisture inside the sausage will go beyond boiling point and give off steam.
With no means of escape, the pressure inside sausage will build up until it burst.
How to make chicken cutlets without frying them?
== == * 4 boneless skinless chicken breast halves * salt and pepper to taste * 1 teaspoon dried tarragon* 1 tablespoon fresh lemon juice * 1/4 cup butter
# Preheat the oven to 400 degrees F (200 degrees C). # Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside. # Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid. # Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.
Is frying a chicken physical or chemical change?
Physical changes can be undone. It is not possible to unfry a chicken. The heat casues chemical changes in the meat and in any coating.
Is frying chicken phyical or chemical?
Frying chicken involves both physical and chemical changes. The physical change occurs as the chicken cooks and changes color and texture due to the application of heat. The chemical change happens as the proteins and sugars in the chicken undergo reactions that result in browning and flavor development.
For this technique of frying, the heat is super high and the foods are stir-fried in a flash.
You can use them in the same turn, just not in that particular chain. They don't give much of an advantage, which is why they aren't popular, but they still can have some use.
If you try to activate something, and the opponent uses Solemn Judgment, then you could use Goblin out of the Frying Pan. The opponent still has the Solemn, but your original effect is not negated, and will resolve correctly.
In your own turn, Malfunction is probably best against the opponent's Quickplay spell cards used in your turn - since they are returned to the owner's hand, they can't be used until that player's next turn.
Who is the actor in the Glade commercial that is frying fish in the beginning?
The actress is named Dori Kelley. She was also seen in a series of commercials for eloan.com. According to IMDB, her only actual screen credit is for a low budget horror movie from 1991 called "Winterbeast". I think her career is mostly just commercials.
What Oil should be used for frying?
Olive oil lends a good flavor to many foods; it is often used when frying onions, but it does not withstand high heat (that's okay for onions, since they won't tolerate high heat, either). Peanut oil is better for browning meats or for stir-frying, as it has good flavor and handles higher temperatures. Canola, soybean and safflower oils all handle higher temperatures well, but have less desirable flavors. The flavor of the oil may not be an issue if you only need a small amount.
Animal fats, in general, have a low smoke point, so they aren't suitable for most frying. Clarified butter has a high smoke point and can be used in place of most vegetable oils, but is higher in saturated fat.
If you reuse your oil, bear in mind that it will have a lower smoke point after its first use.
