Frying, sauteing & browning tips

I practically cook everyday for our family of four: me, hubby and the 2 wonderful kids. Even after several years of cooking, I still count on tips I can make use of to do my job with more ease and convenience. Sometimes, it is not enough that we know how to do it. It would still be best if we know the “right way” to do it. Right??? And the net has a lot of cooking tips to offer to us cooking moms and dads.

The following contain tips on frying, sauteing and browning that I got from PhilippineCountry.com’s cooking tips. You may check it out and let’s make our cooking fun, great and easy.

• In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
• When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
• Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
• When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
• Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
• Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

Happy cooking!!!