Rouxbe Cooking School: Welcome to Technique Tuesdays!

September 2, 2008: New Lesson on Dry Heat?Pan Frying.

Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust or they have problems with sticking and burning. In this lesson, you will learn the few key indicators and techniques that will enable you to pan-fry with success every time.

(The ‘Mercury Ball’ Water Test, taken from the Dry-Heat Lesson)

In this lesson you will be able to:

• describe why you need to properly heat a metal pan and the oil before cooking
• heat a metal pan to the correct temperature using the water test method
• describe when to add the oil to the pan and what indicators you need to wait for before adding the food
• understand why it is important to control the pan-frying temperature
• achieve a beautiful, golden crust on foods without them sticking or burning

Cooking School Challenge:

Each week we challenge you to pick one lesson in the Rouxbe Cooking School and one (or more) of the corresponding practice recipes. Make it one of your meals for the week. You have to eat, so why not learn a few new tricks each week while you’re at it.

Also, if you haven’t shared your thoughts on the School, we’d love to hear from you. Go here to the forum to share any feedback.

Happy Cooking!

The Rouxbe Cooking School Team