Timeline for Why should you add ingredients one by one in a pan fry (for fajitas)?
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
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| Feb 3 at 2:33 | history | became hot network question | |||
| Feb 2 at 20:01 | comment | added | murphysource | If you are looking to take your fajitas to the next level, I suggest pan frying the chicken in adobo sauce instead of relying on dry spices. You are correct that caramelization is the key. Crowding or too much liquid will prevent the Maillard reaction. | |
| Feb 2 at 19:12 | answer | added | dbmag9 | timeline score: 8 | |
| Feb 2 at 18:32 | history | asked | Julius Hamilton | CC BY-SA 4.0 |