Frying Pans—choose the Right One for Coking

Frying pans have been part of the cooking ritual for hundreds of years but are as still as popular today as they were, with an estimated 5 million being bought each year in the UK alone. They are one of the most frequently used pieces of cookware and are used for a variety of cooking purposes. They are great for cleanly browning food or for frying and scorching too. They are used in the cooking of fundamental dishes for breakfast, lunch or dinner. Furthermore, there is an increasing reliance on versatile, non-stick and one pan cooking. Hence, it is no surprise that frying pans are increasingly becoming the favoured piece of cookware in a kitchen and there is normally one or more in every kitchen.
Frying pans are present in almost all civilizations and they are well thought-out part of the very basic cooking convention of cookery. Comparable to the frying pans we use today, the old ones had the same broad body with a long handle. The handle was used so as the chef could cook without burning their hands in the fire. These were normally made of cast iron.
However, nowadays there is a whole plethora of frying pans on the market, from your cheap and cheerful to your more expensive. When purchasing a new frying your decision will have a certain budget in mind, but over and above this some key questions must be: How heavy do you want it to be, how often will you be using it, how versatile do you want it to be, it’s durability, do you want it to be non-stick or not and it’s general look and feel.
For example, if you like the traditional cast iron look, are you prepared for the weight of the product as they can be very heavy. If you perform a lot of one pan cooking, from your fry up to a whole variety of sauces and stews, then how deep do you want the product to be? Are you prepared to season a pan?
Whatever the case, you need to be sure that the Frying pan performs well and transmits heat evenly across the pan, avoiding any hot spots which can cause burning. Plus, most frying pans should not be put in the dishwasher, so it will need to be cleaned easily. Look for products with at least a 4mm base, has a good length of guarantee (at least 10 years) and where applicable, has the stainless steel mark.
There is no real market leader in the frying pan market, but some of the leading brands include Le Creuset, Lodge and Chassuer for cast iron, Stellar, Judge and Swift for stainless steel, many of which come with non-stick coating, Tefal with their thermo-spot technology, and Le Creuset have launched an excellent toughened, non-stick, hard anodized aluminium range. Frying pans will no doubt be continued to use for many years to come. If you are looking to make a purchase, make sure that you choose one that you will love to cook with.
The very calculated was anticipated in such a way for the sheer realistic reason of shielding the cook’s hand that would have been too uncovered over the fire. It may seem one of the easiest types of cooking; frying may also necessitate skill for the creation of certain delicate dishes. The quality of the food very much depends on the features of the frying pans that how well do it carries out heat? Then, how much oil should there be supplementary in the frying pan? The oil layer in the Frying pan is the contact surroundings involving the pan and the food.
When it gets to the right temperature, the oil will ensure and even and swift cooking processes not to preserve that it considerably increase flavor and color. If you are using frying pans for cooking fish and chicken, you will need to add oil so as to almost cover the entire pan. On the other hand, in spite of their attractiveness, there are voices that claim frying pans make the unhealthiest type of food. Burned fat, yet if it be of a vegetable derivation is considered to be tremendously dangerous for health, and should therefore be avoided as much as possible.
There are several manufacturers of frying pans available online. Finding more information as well as quality pans is not a big task. You are to search over the internet and all the solutions will be in front of you. You are to read detailed information carefully. Years ago, people bought contemptible pans and expected to throw them away and buy another set. Now the time as well as thinking has changed. People buy pans for long use.

Blueshoots.com is a place of all types of Frying Pan at affordable prices from the leading cookware brands. Here you can find an excellent selection of Frying Pan in steel, aluminium, non-stick and other varieties according your needs.

Tags : all clad stainless steel 10 piece cookware set simply calphalon nonstick 10 piece set circulon 2 10 piece cookware set

perfect Prawns - Tips For Frying Prawns and Two Recipes

Prawns or shrimps are ideal for frying because they have such a short cooking time. You can whether pan fry them or deep fry them and both methods are fast.

It is best to use a non-stick wok if you are pan frying. A wok has high sides, which means you can toss the ingredients without spilling them over the sides, as is the case with most frying pans and skillets. Since fish and seafood is often pan fried for Asian-style dishes, woks are very handy to have. You can use any kind of oil for frying because the cooking process is so fast. This also means you will not need much oil, especially if you are using a nonstick pan.

Pan Fried Chicken

Some recipes will call for the fish to be cooked first, some might call for cooked seafood and others will tell you to add the fish right at the end because once it is pink it is done and this type of seafood cooks in less than a minute, whether you fry, boil, grill or broil it. The following pair of recipes gives you a good idea how easy it is to fry this yummy fish.

Recipe for Malaysian Pan Fried Prawns

The following formula takes about one miniature to make, so it is ideal if you want to make a quick lunch for one. Duplicate the formula or triple it if you want. Serve this in a baked potato, on toast or with rice or noodles.

You will find that the wok gets very dry and the shrimp might appear to be burnt but this is normal and any charring on the fish will taste good and add to the comprehensive flavor. You can use fresh water prawns or just jumbo sized ones for this recipe.

What you will need:

6 big prawns 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 finely chopped clove garlic 1 teaspoon rice wine 1 teaspoon cooking oil 1 teaspoon chopped scallions

How to make it:

Heat the cooking oil in a wok, and then add the garlic. Saute it until golden brown, and then add the wine, sugar, soy sauce, and prawns. Press each prawn down on both sides as you cook them and keep the ingredients intelligent in the wok. Add the chopped scallions and serve hot.

Recipe for Deep Fried Prawns

This deep fried formula is quick and easy to make and you can serve the tasty fish with a dipping sauce. Sweet and sour sauce is good with this one, or perhaps you would prefer something creamy like lemon mayonnaise or garlic mayonnaise.

What you will need:

8 medium sized prawns 1 teaspoon baking powder 1/2 cup all purpose flour Soy sauce Salt Water, as needed Oil, for deep frying

How to make it:

Combine the flour and baking powder with adequate water to make a runny batter. Season the fish with salt and soy sauce and stir them into the batter. Deep fry them in the oil until golden brown, then serve immediately.

perfect Prawns - Tips For Frying Prawns and Two Recipes

calphalon commercial hard anodized 9 piece calphalon unison nonstick 8 omelette pan

The Wonderful Wok: Stir Frying Basics

Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors. A few basics are all you need to get cooking!





Purchase your wok. You don't need to spend hundreds of dollars on state-of-the-art cookware. A standard, stainless-steel wok, purchased for less than $50, will serve its purpose well. The heavier the wok, the better it will retain heat. This is important because you must cook at a high temperature to avoid stewing or steaming your ingredients.





Season your wok. Before you use your wok for the first time, you must season it. Seasoning the wok is a way to "break it in" to ensure even heat-distribution during stir-frying, and helps lock in the flavors of the food as its cooking. When you remove your wok from its packaging, you may notice a greasy film on the surface. Wipe this film away, and wash your wok in warm, soapy water. To season your wok, put it on the stove over medium-high heat for a few minutes. Add a drop or two of oil, and swirl it around to coat the surface evenly. Remove from the stovetop to let cool for a bit, and then use a paper towel to wipe out the oily residue. You may want to season your wok once more before you begin cooking with it.





Gather your utensils. Professional chefs use a mesh ladle to toss meat and vegetables around in the wok, but if you don't have one of these, a wooden spoon will do just fine. Place several large, clean bowls and plates on the counter next to your wok so you can set your cooked items aside as you prepare them in batches. Other items you'll need: a chef's knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables.





Cut and dry food prep. The most time-consuming part of stir-frying is preparing the ingredients. You'll want everything portioned out and cleaned, chopped, sliced and diced in advance. The actual stir-frying is fast and furious (you've probably heard those pans rattling like mad while waiting for your Chinese takeout!) so meat, vegetables, noodles, spices and oils should be ready and within reaching distance so you can grab and get on with it. Chop everything into bite-sized chunks to ensure quick and thorough cooking. Make sure there's no extra water or other liquid in your wok while stir-frying meat and vegetables. As mentioned earlier, liquid in the wok will cause your meal to stew instead of lightly fry.





Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heat the wok, drizzle in enough oil to coat the surface, and add enough small cuts of beef, pork or chicken to just cover the bottom. Fry on medium-high heat, tossing the entire time. When your first batch of meat is thoroughly cooked, remove from the wok and drain on paper towels. Fry the second batch in a little more oil, and then set aside. Oil the pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fry the vegetables, adding the thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms at the end. When the vegetables are done, return the meat to the pot with the vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.





Learn the flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.





Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).





There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you're the creative chef, feel free to experiment. If you're a "by the book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you with the exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoy the foods you love in the comfort of home.

For More Free Resources visit



www.dishadvice.com

Recommend : kitchenaid 12 piece cookware set le creuset enameled cast iron 9 skillet

Cooking Tips - Pan Frying Chicken

If you are new to cooking chicken or to the pan frying method, you may feel hesitant to try development a pan fried supper without assistance. Maybe you have already given it a try but it didn't turn out how you expected. There are a few coarse mistakes that pan frying novices make, but these are assuredly remedied with a few straightforward cooking tips. Knowing these hints to pan frying will help you cook great tasting chicken every time.

Tip #1: Don't turn the stove on high. When pan frying chicken, many habitancy burn the surface breading while the inside remains undercooked. If you've had this problem in the past, the temperature on your stove is too high. Try pouring your oil into the pan and starting with a medium heat. The oil should be heated and should shimmer, but should not smoke. A medium heat nearby 350 degrees F will allow the chicken to cook longer, heating the inside wholly while achieving a golden brown crust.

Pan Fried Chicken

Tip #2: Pound the chicken to an even thickness before frying. Another coarse problem is uneven cooking throughout the chicken. With chicken breasts, part of the cut is ordinarily thicker than the other, which causes one end to cook faster and Maybe overcook and come to be dry. To avoid this, pound the thicker part of the chicken so that the thickness is even with the thinner part of the cut. This will ensure that the chicken cooks evenly and remains juicy throughout.

Tip #3: Keep the chicken dry before breading. When you are ready to batter and bread the chicken, first dab your chicken with a paper towel. Removing the excess moisture allows your batter (usually egg) to cleave to the chicken better. When you are ready to bread the chicken, let the excess batter drain from the chicken. Too much egg could cause the breading to fall off in the pan, so allow the egg to just thinly coat the chicken before dipping it in the breading.

Tip #4: Turn the chicken as tiny as possible. Each time you turn your chicken from one side to the other, you risk disturbing the breading. This could cause the breading on your nicely coated chicken to fall off in the pan. Turning also increases the time it takes for the chicken to cook completely. Turn your chicken at most two times when pan frying to avoid these coarse problems. If you find yourself turning the chicken more than a couple of times to keep it from burning, your stove temperature is likely too hot. Check the temperature of your oil with a thermometer and adjust it to 350 degrees F if necessary.

Tip #5: Keep space between your chicken. Whenever pan frying chicken, all the time keep at least an inch of space between the pieces in the pan. If the chicken is crowded, the oil will take longer to heat and may succeed in soggy, undercooked chicken. The breading on the chicken could also stick together if pieces are touching. Spread your chicken throughout the pan so that oil can heat and cook your chicken from all directions.

For More Information

To learn more about pan frying and other cooking techniques and recipes to try, please visit the fun innovative cooking website Cd Kitchen today.

Cooking Tips - Pan Frying Chicken

le creuset oval french oven all clad copper core 12 fry pan calphalon commercial hard anodized 9 piece

What Exactly is an Electric Frying Pan?

An electric frying pan is exactly as the name suggests - a type of frying pan, which is powered by electricity. You might be surprised to find out that the electric frying pan, or electric skillet as it is also known as, has been around since the 1890s! The frying pan was heated by an element on the pan base. Electricity at that time was very expensive however, which made the these pans a luxury item.

As electricity became more widely available, the electric frying pan still did not really become a popular kitchen appliance because it was easier to cook with a conventional frying pan on the stove than locate your electric frying pan at the back of the cupboard and find somewhere to plug it in.

Pan Fried Chicken

A company called Sunbeam produced an automatic frying pan in 1953 and this cast aluminum, square shaped pan had a built-in element to heat the pan. There were heat controls on the handles. A stainless steel version was launched in 1954. The pans enjoyed some popularity in the 1970s because it could cook everything from roasts to stews and casseroles, as well as basic fried foods.

Modern Electric Frying Pans

Today we have nonstick pans and electric skillets, which are round or square. You can also get electric woks. These pans range from twelve to eighteen inches in diameter.

Electric pans are a timesaver and they do not fill your kitchen with smoke. They are easy to use. You just have to plug it in and turn the heat up or down. Most models have a low, medium, and high setting but some of the newer ones also have a "keep warm" setting.

As well as being really easy to cook with, electric pans are simple to clean. Because most of the newer ones are made of nonstick stainless steel, you can just use paper towels and a de-greaser to remove any stuck-on food. The fact that the pan is nonstick means that you do not have to use fat or oil to cook with, so soapy water is all you need to clean the pan. Obviously, you cannot wash the electrical parts like the heating element, but it is easy to clean the inside of the electric skillet.

What Can You Cook in It?

Because electric frying pans do not have the same hot spots as pans on the stove, they are especially good for making foods like pancakes. As well as pancakes, hamburgers and eggs, you can use electric frying pans to cook lots of other recipes.

You can braise meat in them. To do this, add three tablespoons of oil to the pan and turn the temperature setting to high. Brown your meat all over, then fill the pan halfway with water, and cover it. Turn the heat down and cook the meat for a couple of hours or until it is tender and juicy.

You might like to use your pan for frying fish. You will need to add oil and lower the fish into the oil with a big, specially shaped wooden spoon. Cook the fish until it is golden brown and done through.

You can make chili, stews, and soup recipes in an electric skillet too. All you need is some stock in the pan, and the right ingredients. Start the cooking process at a high temperature, and then turn it down to medium when the recipe begins to boil. Simmer these dishes for at least half an hour before serving them.

What Exactly is an Electric Frying Pan?

A recipe search by ingredient is a great idea, whether you are looking for electric frying pan or electric skillet recipes, or whether you want to find some special ideas for making Thanksgiving recipes.

RecipeDirectory.org Where the Web Searches for Recipe Sites

Related : all clad stainless 7 piece cookware set cuisinart chef's classic stainless steel 10 piece circulon infinite circulon 10 piece cookware set

Induction Frying Pans - Induction Fry Pans Come in All Shapes, Sizes and Prices

What is an Induction Frying Pan? An Induction frying pan, also know as a magnetic fry pan are used on induction cooktops or any cooktop for that matter. Induction Cooktops do not heat up like conventional electric or gas cooktops.

Induction cooktops use what is called an induction hob instead of the traditional burners to cook the food. When turned on these induction hobs produce a magnetic field which reacts with magnetized cookware when placed on the hob. The pan immediately becomes hot in a second or two.

Pan Fried Chicken

If the cookware is not magnetic then it will not work at all. A simple way to see if the frying pan you own is induction-ready is to place a magnet on the bottom of it. If the magnet sticks to the bottom then you can use it on any induction cooktop.

Magnetic cookware is slowly going mainstream and prices can vary greatly from brand to brand. An induction frying pan can cost anywhere from to 0 each depending on the brand name.

Usually the higher priced fry is made better but is it worth the extra money? Some say yes, but let me tell you that the Chinese are producing some nice inexpensive induction fry pans and they are very cheap.

Chefs are finicky, some prefer to use only fry pans manufactured in countries such as France, Belgium or Germany while others could care less about the brand name and country it was made in. They are more concerned about getting good quality at a good price.

The best way to test the cheaper Chinese imports is to order one frying pan and check it out for yourself. When it arrives take a careful look at it and see if it is acceptable to you. Maybe boil some water in it to test it out. If you are happy with the pan then go ahead and order more pans from the same line.

If the pan does not meet your standards simply return it for a refund. Of course you may have to pay return shipping but if you choose a small pot or pan for the test then return shipping will be very inexpensive.

Induction Frying Pans - Induction Fry Pans Come in All Shapes, Sizes and Prices

I am a retired gourmet chef and induction enthusiast. I put together the worlds largest induction comparison website. At Induction Mall users can easily browse major online retailers to compare prices and induction products. Turn hours of comparing cookware into a few minutes at [http://InductionMall.com]

Tags : all clad cop r chef 8 inch fry pan anolon advanced 10 piece cookware set

Nonstick Frying Pan - How to Get the Most For Your Money When Buying Your Favorite Frying Pan

When you buy that nonstick frying pan, it is important to know that price is not always the best indicator of value. In this article you can learn about three brands that are great values in their respective price range.

WearEver - A Name Almost Everyone Remembers

Pan Fried Chicken

WearEver has been around FOR ever and it's still hanging in there with ever improved products. The WearEver Freedom 12-inch nonstick frying pan is a very nice size and lives up to its WearEver name. Most people aren't particularly kind to their WearEver pans because they are lower priced.

But, you know what? After a year or so, you will be amazed at the great condition that pan is still in. The handle is sturdy and it's just heavy enough to feel good in your hand. A real low priced value for the money and probably why WearEver is still wearing well.

Cuisinart - The Chef's Classic

Cuisinart cookware is very impressive and it holds a special place in many kitchens. One of this company's claims to fame is its exceptional use of hard-anodized aluminum. This is a medium priced cookware that is even available in a variety of decorative colors.

The Cuisinart skillet's nonstick coating is a breeze to cook with. Great for eggs, sauteing vegetables or even a hamburger; it performs like a champ. This pan cleans up easy and both the inside and outside stands up very well over time. In the medium price range and with a limited lifetime warranty, the Cuisinart offers a lot for the money.

All Clad - A Top Drawer Nonstick Product

If you know anything about cookware, you've heard of All Clad. They have etched a reputation for the standard in beautiful, long lasting cookware. Perhaps All Clad was the first brand you ever splurged on to bring home a highly touted frying pan.

Their ability to perfectly laminate shiny stainless steel over aluminum produces a very high performance product; one that assure even heat over the cooking surface. Unless you are willing to shell out for copper, All Clad Stainless is near the top of the line.

So when choosing your nonstick frying pan, you definitely have a choice. To get the most for your money, I think you will do well to remember these three examples of value for the price.

Nonstick Frying Pan - How to Get the Most For Your Money When Buying Your Favorite Frying Pan

Sick Of Scrubbing Those Sticky Frying Pans?

Save time and money by getting a beautiful, new nonstick frying pan now.

Check out this website for more details: http://www.nonstickfryingpan.org/

Tags : all clad masterchef 2 7 piece cookware set

What is the Best Frying Pan?

When you're looking for a new frying pan, there are a few things that you're going to want to look into before you go out and purchase one. Sure, its funny because many people don't think about researching a frying pan before they purchase one. This is where they make their first mistake. What you're going to find out is that if you do your homework, you can get a great one.

First off, let me tell you a little story about what I did and how you can learn from my mistakes. First of all, I went out, purchased a frying pan set and brought it home. Low and behold, I thought I was getting into something that was going to work for me. Well, to make a long story short, I had found out that it didn't like the dishwasher too well. Now, I have flakes all over the place, just making it a mess!

Pan Fried Chicken

Now, when you look for a pan that's going to work for you, you're going to want to look into the following...

* Don't be cheap - You have to spend some money here. If you want something that's going to last, you want to spend a few extra bucks.

* Make sure it works in the dishwasher - I would advise that you get a pan that's going to work in the dishwasher. If ti doesn't work here, you're going to find that its going to flake away fairly fast. This isn't what you want!

* Read reviews online - A quick search for the brand, as well as the name are going to yield some great results. What you're going to want to do is make sure that you see what other people think of it. You'll be amazed at what you can find in terms of reviews.

I know, its a frying pan. Its not going to cost you an arm and a leg.

When you're looking to purchase one for your kitchen, be sure to check into these great brands...

Cuisinart Faberware Cook N Home

What is the Best Frying Pan?

Let me give you a low down on what I think is the best frying pan on the market today. Check out my top list!

Friends Link : breville sk500xl ikon cordless 1.7 liter stainless calphalon unison nonstick 8 omelette pan

Cleaning Your Cast Iron Frying Pan

It is the age old question. "Should I clean my cast iron pan?"

The fear people have is that once you clean a cast iron pan with soap and water food will stick since soap removes the oily sheen. This leads people to only use their cast iron to cook certain foods. They don't want the taste of other foods to stick in the pan.

Pan Fried Chicken

The simple truth is that if you have a well cured pan to start with cleaning it lightly with soap and water is perfectly fine. How do I know? I have used the same cast iron pan for over twenty years. It get cleaned in the sink every time I use it.

So the key to using cast iron is to have a good quality pan and to have it well cured. There are cheep cast iron pans that are no good at all. Look at the name "cast" iron. The casting process provides a rough pan. These are sometimes sold and bargain camping stores. They are complete junk since the cooking surface is rough like 100 grit sandpaper.

A good quality pan has been machined after the casting process and has a smooth cooking surface. This is the only type of pan to buy. It might cost you but will be well worth it.

To cure a new pan, heat it up on the stove just until it is too hot to touch, handle and all. This will open up the pores in the steel. Remove from heat and while wearing oven gloves wipe the whole pan with vegetable oil. Let cool and wipe any extra oil off with a dry paper towel. Don't make the pan super hot because the oil will burn. Just make it too hot to pick up by the handle.

I use my pan for all kinds of food from eggs too bacon to burritos. I clean the pan in the sink and to remove the flavor in the pan I warm it on the stove and rub the cooking surface with vegetable oil and about two tea spoons of salt.

The important thing to remember with cast iron cookware is to keep it well oiled and avoid leaving wet. Rust is a killer for a cast iron pan. Also, avoid using the dishwasher to clean the pan.

Cleaning Your Cast Iron Frying Pan

Simple cooking is best. You can create a complex looking meal with far less effort then your guests will think. For more great cooking tips and free recipes visit http://kitchen-helper.com.

My Links : lodge logic pre seasoned 15 inch cast iron skillet

How to Roast Meat in an Electric Frying Pan

As well as fried foods like pancakes, eggs and burgers, you can use an electric frying pan to make stews, chili, and even soup. One of the best uses of this handy kitchen appliance though is roasting meat. This is because an electric frying pan distributes heat evenly. An electric skillet is a brilliant backup if your stove stops working and it means you can cook more food because you get additional workspace and using the electric pan means you can cook something else in the oven at the same time.

Also, because you can adjust your electric skillet's temperature easily, these machines are very good for cooks who are experimenting with temperatures and cooking times for their recipes.

You might like to roast beef, pork, or lamb. Most meats roast nicely and if you are using an electric frying pan to make this meal, you will find the process to be relatively straightforward.

Tips for Juicy Roast Beef

If you want to roast meat for two people, you will need a medium sized electric frying pan. You will need a three to four pound roast, some chopped carrots and onions and some seasonings.

The first thing to do is add a few tablespoons of cooking oil to the electric frying pan. Set the temperature on the pan to 400 degrees F and let the oil warm up. Season your beef with salt, black pepper and any other herbs or spices you want to use. Carefully lower the meat into the electric frying pan and watch out, in case the oil spatters a bit. Brown the meat on every side.

It is important to ensure your beef is very moist while you are roasting it, because this means it will come out succulent and juicy when it is done. You can add a cup of water or beef broth to the pan if you want.

If you do this, you will need to cover the pan, else the liquid will evaporate, and the roast might burn. Turn the temperature down to medium and leave it to simmer slowly for half an hour.

Adding the Vegetables to the Pan

Take the lid off and arrange some chopped vegetables around the meat. You can use fruit if you prefer, or a combination of vegetables and fruit. This gives the roast an exotic flavor. Cook the meat with the vegetables or fruit for another hour, then take off the lid and see whether the vegetables are tender. Beef usually needs half an hour per pound, if you cook it in an electric skillet. Turn it halfway through the cooking time, to ensure it cooks evenly.

Stick a meat thermometer into the thickest part f the meat. If it reads 150 degrees F, it is done. If you do not have a meat thermometer, you can cut into the roast to see if it is cooked through. Let it rest for ten minutes before serving, to allow the juices to redistribute.

You can use a recipe search engine to find any kind of recipes you are interested in. This includes dinner recipes, easy recipes, electric skillet recipes and all the best traditional holiday recipes.

RecipeDirectory.org Where the Web Searches for Recipe Sites

Visit : all clad stainless 7 piece cookware set cuisinart chefs classic 10 piece cookware set anolon advanced 12 inch open round griddle

Deep Fat Frying - The Truth

Deep fat frying is a culinary delight that is often debased because of the many examples of appalling deep fry cooking that bring the fine art into disrepute; this article aims to clarify things for those many cooks who might be understandably concerned and who wish to ensure that they get things right.

You'll have heard that deep fat frying is a dry heat cooking method, this is because no water is involved. Deep fat frying is worth learning to do well. Deep fat frying cooks by sealing the outside of the food being cooked, then using the retained heat within the oil to cook the food through until it is ready for eating. Deep fried food, if cooked well should never be greasy. If it is there is a problem.

Using the right oil is important; never use unstable oils as nasty effects can arise. Always ensure that the oil is at the right temperature before you submerge food into the fat, typically most deep fat frying requires a temperature of 330 to 375 degrees F, [that's 160-190 Celsius]. If you have the wrong temperature the desired cooking effect will not be achieved and you're likely to end up with frizzled or soggy food, or worse a fire. Get it right and the food will be golden in color, crispy in texture on the outside and soft on the inside and beautifully tasty; and as a bonus as healthy as ever you would wish.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its just used with vegetables. Failure to do this will lead to food tasting all the same, fishy chips and 'chippy' fish!. It's important to do this not only because of the products that remain in the oil after you have used it spoiling flavors but also because the high temperatures attained during the deep fat frying process itself can lead to partial decomposition of the oil and the formation of toxic side products.

Another simple question that often arises relates to whether the frying pan should be aluminium, stainless steel or cast iron. Which is best? In my view there are benefits associated with each and there is no clear winner. However, this said, I would suggest that when selecting your pan ensure that it is: easy to clean and of a deep and of solid construction.

As a general guide, don't buy cheap! It isn't safe, nor will it be economical over the longer term as cheaper pans just don't last. As such a quality stainless steel pan or one made of cast iron are the long term winners albeit they tend to be more expensive.

So what cooking oils should be used? The general advice is that deep fat frying is only safe when stable oils are used. A stable oil is one with a high smoke point.

Personally as I live and cook in France for much of the year I use and much prefer olive oil. I believe this to be the best deep fat frying oil to use by the 'proverbial mile'. The choice is yours.

To conclude, here are 10 simple healthy tips for when you're deep fat frying next:

Take care when deep fat frying; accidents easily happen and without the right care your food will not turn out for the best;
When deep fat frying always ensure that the fat is 350-375 degrees F and that you have a burner that can retain the required temperature after the food has been added to the oil. Use a deep fry thermometer to make sure the temperature is right. If you don't have a thermometer you can use a half inch cube of white bread. The oil is ready for cooking when you drop this into the oil and it browns up in 60 seconds; If the oil is continuously smoking then it is far too hot at such a time its critical you turn off the source of heat immediately
Cooked food should be kept hot whilst the fat is draining off onto absorptive paper after deep frying; to keep food warm keep put it in the oven at 180-200 degrees F
Never leave a deep fat fry pan that's being used unattended. Keep a constant eye on the pan. Above all watch for over heating. Keep a lid close by to cover your pan should it catch fire;
When deep fat frying potatoes cook until they are just starting to crisp up, remove and drain on a rack..
When deep fat frying foods, inevitably particles from previous batches of food are left in the oil; these should be removed by straining as they will spoil the taste of the food cook thereafter; the oil should then be stored in a capped bottle; always discard your oil if it becomes dark in color;
When deep fat frying always dry the food before you put it into the hot oil.
Deep fried food needs to cook evenly so don't overcrowd the pan;
Never fill your pan too full of oil. There should be at least 2" of space from the top of the oil to the top of the pan as the oil will fizzle up when the food is first introduced. And
Do not allow water to come into contact with hot oil or there could be a violent and dangerous explosion.

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store where you'll find exceptional value outdoor cooking equipment, great recipes and a selection of articles helping you to cook outdoors.

If this article has stirred your interest in deep fat frying at the store you will find a wide range of aluminum, stainless steel and cast iron deep fat fryers all at exceptional prices in the run up to Christmas; go to the Outdoor Cooking Equipment Store.

Visit : all clad master chef 2 14 piece cookware set circulon infinite circulon 10 piece cookware set t fal 10 piece cookware

Cooking Tips - Pan Frying Chicken

If you are new to cooking chicken or to the pan frying method, you may feel hesitant to try making a pan fried dinner without assistance. Perhaps you have already given it a try but it didn't turn out how you expected. There are a few common mistakes that pan frying novices make, but these are easily remedied with a few simple cooking tips. Knowing these hints to pan frying will help you cook great tasting chicken every time.

Tip #1: Don't turn the stove on high. When pan frying chicken, many people burn the outside breading while the inside remains undercooked. If you've had this problem in the past, the temperature on your stove is too high. Try pouring your oil into the pan and starting with a medium heat. The oil should be heated and should shimmer, but should not smoke. A medium heat around 350 degrees F will allow the chicken to cook longer, heating the inside completely while achieving a golden brown crust.

Tip #2: Pound the chicken to an even thickness before frying. Another common problem is uneven cooking throughout the chicken. With chicken breasts, part of the cut is usually thicker than the other, which causes one end to cook faster and possibly overcook and become dry. To avoid this, pound the thicker part of the chicken so that the thickness is even with the thinner part of the cut. This will ensure that the chicken cooks evenly and remains juicy throughout.

Tip #3: Keep the chicken dry before breading. When you are ready to batter and bread the chicken, first dab your chicken with a paper towel. Removing the excess moisture allows your batter (usually egg) to adhere to the chicken better. When you are ready to bread the chicken, let the excess batter drain from the chicken. Too much egg could cause the breading to fall off in the pan, so allow the egg to just thinly coat the chicken before dipping it in the breading.

Tip #4: Turn the chicken as little as possible. Each time you turn your chicken from one side to the other, you risk disturbing the breading. This could cause the breading on your nicely coated chicken to fall off in the pan. Turning also increases the time it takes for the chicken to cook completely. Turn your chicken at most two times when pan frying to avoid these common problems. If you find yourself turning the chicken more than a couple of times to keep it from burning, your stove temperature is likely too hot. Check the temperature of your oil with a thermometer and adjust it to 350 degrees F if necessary.

Tip #5: Keep space between your chicken. Whenever pan frying chicken, always keep at least an inch of space between the pieces in the pan. If the chicken is crowded, the oil will take longer to heat and may result in soggy, undercooked chicken. The breading on the chicken could also stick together if pieces are touching. Spread your chicken throughout the pan so that oil can heat and cook your chicken from all directions.

For More Information

To learn more about pan frying and other cooking techniques and recipes to try, please visit the fun innovative cooking website CD Kitchen today.

Joseph Devine

Friends Link : cuisinart chef's classic stainless steel 10 piece calphalon tri ply stainless steel 13-piece

The Murder21 - Jad with a frying pan

EDIT: I listen VMC joined 115 + PC clan Toast Song Jad Paul Elstak - One day we kill em all Runescape is a trademark of Jagex LTD. I do not own, nor work for them

Tags : bulova women 96r122 calphalon one infused lodge logic 12 inch Fish Oil Shop Mouse pads DJ Equipment