New answers tagged frying
Reheating fried food is extremely challenging. The least bad method is probably baking in a slow oven, about 250-300 F. You want to reheat only enough to get the food warm enough to enjoy, but not so piping hot that it would trigger additional browning. At these low temperatures, you should not get too much additional browning, although you will never ...
My mother-in-law told me to cover the bacon when you cook it; we use the oven method. I'm covering the top of the bacon with a piece of foil and will see how that works.
A good quality nonstick saucier pan is a good choice to brown onions without oil. Start with a very fresh onion that has lots of it's own juice. Older dryer onions are not a good choice for this method. Preheat the pan on medium. Let the onions sit untouched for a couple minutes on medium heat so that they may sear. Stir and let them sit again for a couple ...
Technically, either would work. Almond oil has a higher smoke point (495° F, vs. 350° for olive oil), but the flavor of olive oil would probably be a better fit with those spices. However, for ground beef (unless it's extra-lean, which I wouldn't use for this), it should have enough fat on its own. If it looks like it's drying out while cooking, add a ...
Top 50 recent answers are included