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Cooking with oil is a step by step process since you have to take care of few things so that the balance in food is retained. Being an Indian, where we use different kinds of oil in our daily foods, let me tell you few things which you need to remember while handling oils: Firstly, put the pan on fire and let it dry completely in case it was just washed so ...


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You might check out this thread which spends some time addressing the oil-then-heat vs. heat-then-oil dilemma: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? Also, for the sautéing of vegetables, the oil should be hot before you add the vegetables to sear them and to induce the Maillard browning reaction. Heating the ...


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In addition to the fact that some oils get quite a bit hotter than other, (so that hot with one oil isn't the same as hot with another), there is an in-between here that some cooks rank as a default option whenever inexperience prevails, namely warm oil. Regardless of which oil one is using, this can be achieved by applying an initial lower temperature to ...



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