I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a ...
I like fried mushrooms with my steak. What techniques should I use when cooking them? What sort of fat (if required) should I use? What heat is suggested?
I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried. I made the meatballs with about 500g of mince, a chopped onion, some herbs ...
I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home.
I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). Sometimes the spatula I'm using ...
I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle designed to cover the pan without creating a ...
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?