Frying, Sauteing, Browning

1. In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
4. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

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