Every housewife faced with the same problem - the food sticks to the pan during cooking.
The solution seems to be simple - buy an expensive and high-quality non-stick frying pan. But even she could not help in some cases.
Therefore, I suggest you a few tips, or as they say now - life hacking, to help avoid trouble in the kitchen.
What is the reason
For some reason all the food stick to the pan?
No, it's not a lack of cooking talent or skill, and in chemistry.
During the heating or cooking food molecules on the surface of the food react with molecules of the pan - it is because of the food and sticks.
There are some tips to help you choose the pan to taste:
· If you do not want to suffer with hot fish or vegetable, take a frying pan with non-stick coating. But be sure to lubricate it with oil - at least a little bit to the period of service was long pan.
· To cast iron pan with their recesses often stick different products, if you do not know how to prepare for roasting pan.
Iron is necessary to thoroughly warm up, and then liberally oiled - so that it fell into all recesses and depressions on the surface of the pan.
· Steel pans are suitable only pro - sticks to the surface, almost all.
The fact that the steel pan is necessary to warm up evenly and set the ideal temperature - only then liberally coat it with oil and start cooking. Otherwise stuck food can not be avoided.
What to do?
· The universal way to avoid food stuck in the pan - it is to cook it in butter.
Nothing new, you say.
But the oil to properly warm up - so it is almost steaming, but not boiling. In this case it will be spread and protect the surface of the pan and food.
· Do not forget that all products in the pan assume the temperature of the part and the oil becomes so hot (hence worse cover pan).
It is therefore necessary to give preference to the pan with a thick bottom - it is better to keep the temperature.
· Do not fill the pan to the brim with food - better to fry foods in small portions. Then they will turn out beautiful, and the likelihood of sticking them to the pan (and each other) is significantly reduced.
• Before cooking, remove excess moisture from the food - it can be done using a conventional paper towel.
· When cooking vegetables and meat regularly stir them or shake the pan so that the oil is evenly distributed on the pan and the products did not have time to stick.
Better yet, use a pan -gril.
• If stuck pancakes - Liberally lubricate the pan with oil and preheat it well; if stuck burgers - add a little water.
· If none of the above does not work, use the win-win option: Shots bottom of the pan with parchment. Simply cut out the circle with a diameter the size of the pan, they pave the bottom and proceed with the normal frying in hot oil. Products no longer cleave, checked.
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