New answers tagged frying-pan
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Your method will work, my main feedback would be that chicken breast can get very dry, so avoid that by marinading the chicken, and not overcooking it. Not overcooking it is tough, with butterflied breast meat an extra 30 seconds can make the difference between tasty and moist and dry and horrible. Remember that the center is going to keep cooking after you ...
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Yes, this technique will give you approximately the same results as Nando's. You want to use an oil with a relatively high burning point like sunflower, rapeseed or groundnut - olive oil may burn.
Another point to remember is that Nando's chicken breasts all have the skin on: this adds flavour and helps keep the meat moist. For the best results, both in ...
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If you are specifically frying them in a pan, I would turn the heat way down, and use a bit more oil. This cooks like it slowly, so the bacon doesn't curl. It does however take like, a good 30 mins to cook a strip of bacon. But you get nice orange color bacon that is ultra crispy.
Cutting the strip in half makes it curl less too.
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I just make incisions on the fatty rind before frying. I do however use a press to smooth the creases out of my morning newspaper...
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If you only need a small amount of bacon, microwaved bacon tends to be very, very flat. Of course, it doesn't scale well to quantities for more than one or two people, in which case the oven method already mentioned is extremely effective.
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This is very old practical way to get flat bacon - take your cold water bottle from the fridge, pour into a dish or pan, and let the strips of bacon lay in the coolness. In just a few minutes, the cool water will work its magic. Then cook. It will come out flat every single time. This is an old trick from my great grandmother.
Don't dirty up a bunch of ...
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I think non-stick pans are good for one-off use, quick recipes that don't require a lot of even heat (because they'll have movement). Frying a breaded fish seems reasonable for a non-stick. But if you're reusing the oil between heats, then that's a bad idea. Consider fudging with your dredge techniques to get a better cling when you do your fish and chips. A ...
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A very simple solution.
Put your oil (a little) in the pan, turn the pan a little to distribute as much as possible, then move the pan under the faucet of running water. The water provides a fine distribution.
It is also made with butter. When you make the crepes, use a little butter every two or three crepes and passes the pan again under running water, ...
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@Rumtscho has some good points, especially around using non-non-stick pans. A cast iron frying pan would work better for that. However, if you don't have one my suggestion for pan-frying something like breaded fish would be to pull the fish through the oil puddle with your fingers or tongs as you put it in and then let the fish sit on the non-oily part of ...
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There is no really good solution for this, as non-stick pans are by nature slick, and oils bead on them.
My preferred solution is to use the right tool/technique for the job. Breaded items are normally meant to be fried in a puddle of oil at least half as high as the item (so it will have been submerged after flipping). If you insist on frying them in less ...
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