New answers tagged frying
The best remedy that worked out in my case for not sticking fish on the frying pan while frying is....just put curry leaves stem by stem in the oil when the oil is hot enough.don't remove leaves from stem so that it acts as a comfortable bed for the fish.put fish on this leaf bed and gently turn both sides...make sure when turning, the leaves get stuck on ...
The remedy which worked out in my case for the problem of fish sticking to the frying pan is.... When the oil is hot enough, put curry leaves as stem by stem and then put the fish above this...just as a bed for the fish to lie comfortably...don't remove leaves from stem...put 3 or 4 stems with leaves according to the quantity of oil as well as the number of ...
Onion does contain sugars when raw, but they are pretty much indigestible and tasteless. Cellulose (vegetable fiber), for example, is a complex carbohydrate which only ruminants can digest with the aid of bacteria in their stomach. With caramelization, complex sugars in onion split into simpler ones, which are the ones we can taste, by the action of heat. ...
The answer is: An onion contains sugar whether you "caramelize" it or not. "Caramelizing" an onion (or anything else) helps to emphasize the natural sweetness of the onion. You're basically cooking off the water in the onion and concentrating the sugars.
Onions are very sugary. People eat so much sugar these days however, that they don't notice. When someone does something like the atkin's diet or similar, they begin to taste how sweet all those veg really are.
Yes, onions contain sugar, just like most fruit and vegetables. It is not simply a common phrase, it is true caramelization. They have 4.24 g of sugar per 100 g in total (wet weight). For dry weight 40% is sugar. See the USDA nutrient database for more details.
I assume you are boiling your potatoes pre-cut? (7 minutes is a really, really short amount of time for your potatoes to be almost falling apart!) If so, try boiling them in larger chunks and cutting them after the fact. I believe they should still be quite firm by the time they hit the pan.
I boil potatoes whole (the potato out of the bag scrubbed) for 10 minutes. Then I put them in a colander for 15 minutes. I then hold them under cool water and the skins come right off. I then cut them up into squares. Next fry some bacon in the pan you will be cooking the potatoes in. Set aside. Add some butter (1/4 stick) then add potatoes when the butter ...
A wire spaghetti strainer and a tin can placed just above the kitchen drain. Gets all the grease and just throw it back in the pan.
The cookware maker Calaphalon recommends preheating the pan before adding oil and to not use a high heat setting to preheat faster. For more info see http://www.calphalon.com/Pages/Content/Use-And-Care/Cookware.aspx.
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