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Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.
pan frying Characterized by the use of minimal cooking oil or fat (as opposed to shallow frying or deep frying), typically using just enough oil to lubricate the pan. parbaking parboiling. Also called leaching. Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food ...
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the broccoli, soup and milk in the skillet.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
A stainless steel frying pan. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is typically 20 to 30 cm (8 to 12 in) in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle.
Cook beef and chili powder in 10" skillet over medium-high heat until beef is well browned, stirring often to separate meat. Pour off fat. Stir soup, water, tomatoes and beans in skillet and heat ...
To season cookware (e.g., to season a new pan, or to replace damaged seasoning on an old pan), the following is a typical process: First the cookware is thoroughly cleaned to remove old seasoning, manufacturing residues or a possible manufacturer-applied anti corrosion coating and to expose the bare metal.
One-pot meals are the ideal way to cook a quick weeknight dinner. Not only do you have fewer dishes to clean up afterwards, but cooking and preparation time is minimized. When everything is cooked ...