Roasting is one of the basics in the kitchen.
Unfortunately, many hobby cooks make a small mistake that has a big impact - and is easy to fix.
Meat, vegetables, eggs * and Co. - all of this ends up in the pan from time to time and turns into a tasty dish.
If you don't make a critical mistake that drives many novice cooks insane.
Roast properly: do not put meat in a cold pan unless ...
There are many reasons to put meat in the cold pan: You are hungry, you are not patient, or you think that the pan will get hot quickly anyway.
However, you should resist the temptation and get rid of this bad habit as quickly as possible.
Only meat that is placed in a well-preheated pan develops wonderful roast aromas and cooks as evenly as it should.
Bacon
, or breakfast
bacon
, is
an exception
.
This should always be placed
in the cold pan
and then heated up with it.
The fat is melted slowly and gently, it does not splash so violently and the thin slices do not burn as quickly.
Also interesting:
everything is burning?
Here's what you can do now to save the coating on your pan
Preheating the pan properly: you should pay attention to this
Depending on the
type of pan
you are frying with, you have to plan different amounts of time for preheating.
A conventional pan made of aluminum or thin iron heats up very quickly.
You should not preheat too long here, otherwise the food you are cooking could burn directly or the bottom of the pan could bulge.
In contrast, you should
slowly preheat
a
heavy cast iron pan
(promotional link) on the stove while you are still cutting the vegetables or meat.
This material takes a long time to heat up properly, but keeps the heat much longer and more evenly afterwards.
This investment is worthwhile, especially if you like to sear meat or other ingredients.
Read more:
With this simple tip, no fat splashes out of the pan when frying
+
Schnitzel has to be fried in the pan at a good, but not too hot, temperature.
© dpa / picture alliance / Angelika Warmuth
Roast properly: Do not always use full heat
While
searing
meat is
often desirable
for meat dishes such as steak, goulash and the like,
not all foods can withstand such high temperatures.
While bacon should start in a cold pan as described above, vegetables, fish and egg dishes like
medium to low temperatures
in order to cook or set gently.
Either heat the pan vigorously and regulate the temperature down in good time before you put the food in the pan.
Or heat the pan gently and slowly at the lower temperature.
It's entirely up to you.
Simple trick:
fry in oil, you can test the perfect cooking temperature with a wooden spoon.
Press the end of the handle into the oil on the bottom of the pan.
If small bubbles form, the fat is hot enough and you can start working.
(ante)
* Merkur.de is part of the nationwide Ippen-Digital editors network.
Also read:
From now on, roast meat “backwards” - it will always be juicy and tender
Find out more
: Fry "fried eggs" differently: an ingenious egg trick inspires the Internet.
Take a quick look in your refrigerator: these foods need to go out
Take a quick look in your refrigerator: these foods need to go out
List of rubric lists: © Karl-Josef Hildenbrand
