If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose much of the nutrients.
When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
Cream A: The fat that gathers on the top of boiled milk. Cream B: The cream available in packets: http://www.amul.com/products/amul-freshcream-info.php Can vegetables be actually "fried" in these ...
I boiled carrot and beans pieces till they were soft, fried onions and green chillies in a pan, added 1kg of the carrot and beans to the pan, few pinches of salt and some powdered spices. Fried this ...
I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legumes, grains, and/or fungus (ex. tofu, ...
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast. My talented cooking friends frequently remind ...