Frying and Sauteeing Foods

boiling water will cook it evenly but if you put it straight on with pressured heat it will cook faster. why? heat when pressured becomes extremely hot causing things to cook faster.

As the pressure rises, the temperature of the water and steam inside the sealed pot (the pressure cooker) also rises above the normal 100ºC (212ºF) boiling point temperature.

No, it is not safe chicken every day due to fat for the human body Eating chicken every day is not bad, but you need to be cautious while choosing the right one and cooking it right too. Chicken may cause food poisoning because of salmonella, a bacterium found in poultry chicken that can cause food-borne illnesses.

Heat a little oil or melt fat (butter is good) in a medium-hot pan. Tap the required number of slices of bread (thickly sliced if possible) over the sink to shake off loose crumbs and cook in pan, turning once, until golden-brown on each side. Put on a paper towel to drain excess fat until required.

Fried bread is a classic companion to fried eggs, bacon and sausages. Mushrooms, baked beans and cheese are also popular toppings.

Absolutely! You might, however, need to add some spices to give it that extra taste. Just a note though - coat your onion rings with flour and then coat with the pancake batter. It makes the pancake batter adhere better to the onion rings.

no. a utensil is an implement, container, or other article, especially for household use. A pan is non of those things

You can shallow fry chicken as long as the chicken is halfway submerged when frying. Look up shallow fried chicken recipes

Frying pans are best used for foods that need fast cooking at a high heat, either dry or with oil. As the name suggests, frying pans are designed for "pan frying," which means that food is cooked in a shallow (up to one inch) of very hot melted fat or oil. Tender cuts of meat such as steak and burgers can be successfully fried, as well as eggs, fish, chicken pieces and many types of sturdy vegetables such as onions, potatoes, squash, okra and so on. Frying pans can and are used for other types of cooking, both on the stove top and in the oven. Cornbread is one example of food that is often baked in a frying pan.

Deep frying

Oil is used to season cast iron cookware, not clean it. Seasoning is performed with any type of cooking oil or fat (shortening, lard, etc.) Just coat the cookware entirely and place in a 350F oven for at least an hour. Repeat as needed to build up the seasoned layer.

Cleaning should be done by rinsing immediately with hot water. If stubborn stuck-on food becomes a problem, use coarse salt and a non-metal scrub brush.

To remove rust use the cut end of a raw potato as a scrubber with Comet or Ajax type scouring powder. Then re-season the cookware properly before using it.

Mild dish-washing liquid is okay for occasional use.

Always dry thoroughly before storing.

If the cookware has not been fully seasoned, a thin coat of oil after washing is sometimes used to protect the surface before storing. The entire cookware must be covered with a towel to prevent dust sticking in the oil. (It's much easier to just fully season it.)

Because the heat from the pan turns the water instantly into steam. The steam expands rapidly, taking minute droplets of the hot oil with it. The resultant mix clings to a persons skin - causing massive burns. The recognised solution - cover the pan with a damp (NOT wet) cloth. This starves the fire of oxygen, and acts as a coolant - lowering the oil's temperature below the flash point.

It's going to have a definite effect on the flavor--club soda doesn't have the sweetness or the lemon-lime flavoring that 7-Up has. If you don't mind citrusy, sugary tempura batter, though, it should work.

A Omelet

2 days at the most

Kettle cooked chips are cooked in a special way (in kettles?) that make them crunchier .

convection oven

wok

put a lid over it or douse it with baking soda, preferably both, baking soda first, or use a fire ex.

The reason it's necessary for serious baking is that often an oven thermostat doesn't represent the exact oven temperature, and often different spots in the oven can vary 5-10 degrees. This can impact (actually ruin, in some cases) the chance for success, depending on the delicate nature of the project. Baking is really just a big exercise in chemistry: measurement, chemical reactions, catalysts, etc... so the precise heat can be a make-or-break issue.

Grilling is healthier because u do not put it in fattening oil or baked comes with the extra skin which is also unhealthy so grilling is healthier because no oil no extra skin and just burnt on a grill hence grilling.

Years ago, I read the longest you could leave RAW chicken out after getting out of the grocery store refrigerator was 4 hours. Theoretically, you should be able to leave cooked chicken out longer than raw, and I have to admit to having left it out by accident longer than that and taking a chance and still eating it, without any adverse consequences.

How long the fried chicken can last in the open will ultimately depend on whether it was cooled after cooking, how it is stored (i.e. in a picnic basket next to cool ingredients is better than left out on a counter), the temperature, and the like. The hotter it is, the sooner it will go bad.

No. That would defeat the purpose of 'frying'. You would end up with boiled chicken instead of fried chicken.

Yes, Lay's chips are salted. However, you can find chips with less or no salt.