Frying and Sauteeing Foods

DO NOT throw water on the pan. Quickly get a lid onto the pan; that should extinguish the flames. Turn the burner off and wait for the pan to cool.

Oklahoma is the state that shaped like a pan.

Sunchips are fried by using solar energy, hence the name "sunchips." Check the Frito-Lay website for more information.

There is a great product called "Dawn Dish Scrub" it's in a small blue spray bottle at most stores that sell dish detergent. All you do is spray it and let it sit for a minute and the gunk wipes off. I've even used it on oil/grease stained pots and it works.You can also use hot soapy water and a scourer.

Air fryer, is a kitchen gadget that every healthy chef should have.

Essentially, this is a small convection oven. The working principle of an air fryer is to circulate hot air up to 400 degrees around the food, turning it into crispy food without all the fats that are usually required.

You can not totally eliminate it but it will bleed less when cooked on a lower temp

it means that you need to completely cover it..for example, if it says to coat something with olive oil, you will pour olive oil all over it so that its completley covered with oil

Okra is a flowering plant. Its green pods are commonly eaten fried or pickled. Okra is a low calorie food that is high in fiber and vitamin C.

When frying any meat, you should dip it in flour first because flour sticks to the meat.

Then in egg whites and milk because that will soak into the flour. Then into whatever coating you are frying with because it will stick to the egg and milk. This goes for anything fried including fish and pork.

Raw chicken is very perishable and teeming with bacteria. It should not remain unrefrigerated longer than the short trip from the store to home and for the time it takes to prep it for cooking. Ideally, thawing should be done in the refrigerator. Quick-thaw methods like microwave or water bath can be used, but cooking should be done as soon as it is thawed.

* Cut your chicken into the right size pieces. * Roll the pieces in a mixture of flour with a little salt and pepper. * Or dip them in batter made with 1 cup flour, salt, pepper and 1 cup milk and water. * Cook chicken pieces in deep hot oil for at least ten minutes each side or until golden brown. * Dry on paper towel before serving.
buy it at KFC

Yes, Conduction is illustrated by the heat being transferred from the hot pan into the egg which then causes the egg to heat and transform.

There are about 70 Calories in 1/2 a cup of sautéed spinach.

getting out of a trouble and getting into another one.

Noodles shallow fried in a pan.

There are about 160 calories in 1 cup of sauteed spinach.

This is a more complicated question than you might expect.

There are three basic way heat moves, convection, radiation, and conduction. Convection moves heat around by the rising and falling (currents) of some medium like air or water. The currents form, because heated material (in general) is less dense than cooler material. Therefore, convection *never* happens in the absence of gravity.

Radiation is always in the form of light, specifically infrared. The warmth you feel when sunlight touches your skin is this kind heat.

Lastly, there's conduction where heat moves from one thing to another by contact.

Frying pan cooking (dry) primarily uses conduction, but radiation and convection do play roles. Frying pan cooking (with oil) primarily uses convection, but conduction is involved if the food sticks to the bottom.

Yes, meaning that an occasional french fry or piece of chicken won't kill them. However, it isn't healthy for humans, let alone our pets, to eat fried foods frequently, so keep it to a minimum, if at all.

The trick to frying bacon or any pork is to only add a very little oil to the pan. A medium heat is best and in order to make it soft, a slow to medium temperature is required to soften the meat.

Frying it on a high heat will just make it tough.

Fry on a slow to medium heat, turning occassionally and cooking time will depend on the thickness of the bacon

Running the bacon under a little water (shake off excess water) is supposed to preven it from curling up

used to fry things

There is sauteing where only a very thin film of fat is used in the pan. Then there's pan frying where enough fat is used so that it comes up halfway on the food being fried. Then there is deep frying where the food is submerged in fat.

Take it to a recycling center and ask someone who works there into which container they would prefer you place it.

* There is quite a debate about this. Some people say that Coconut oil is the best but is is high in saturated fat, which some people claim is better. The thing about unsaturated fatty oils is that there are hydrogen bonds missing and during the cooking process it becomes unhealthy. But unsaturated fats are not as hard on your cholesterol and other health issues. I recommend either olive or peanut oil

In other words, in an effort to get ourselves out of a negative situation, we often put ourselves in a worst situation. This is one reason why we need to use good critical thinking skills before we make a final decision.