Tuesday Tips- Hot Pan

on Tuesday, 29 July 2014. Posted in Tips And Tricks

Why do chefs preheat their pots?
Less sticking, better browning. If you start sautéing in a cold skillet, your vegetables will be mushy by they time you get any caramelization on the outside. 
You want to hear a sizzle when oil-coated vegetables hit the pan. That’s a sign that searing has begun. 

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