Burning is a horror for many housewives. Usually, such a dish is even impossible to eat. Here are some chef’s tricks to keep food from burning.
The right oil
It is recommended to use refined oil for frying. It contains no protein substances, pigments and other impurities. At the same time, it is undesirable to use more than 8% oil from the total weight of the dish. If there is not much oil in the pan, overheating will occur and the ingredients will burn.
Crockery
Ovenware for frying must be clean and dry. It is important to maintain its condition outside of use: anneal cast iron empty, wash stainless steel thoroughly after each frying. Sticking on food is caused by chemical reactions that form between the food and the metal. Protein products bind to metal atoms, and therefore are more prone to sticking than others.
Damage
The heated oil is a high density liquid. It fills in any microscopic cracks and cavities in the dish. In a hot skillet, the oil heats up quickly, and the vaporized food will raise the food above the oily film, preventing it from burning. If the oil is not hot enough, food will stick to the pan.
Preparation of products
The surface of the food to be fried must be dry and at room temperature. Cold meat products stick easily to the surface of the pan. If there is water on the surface of the food, it can lower the temperature of the oil. This will again provoke sticking. You should blot the meat with a paper napkin before cooking, and make an incision on the fish so that all the moisture has come out.
Quantity calculation
If you put a lot of food in the pan, a large amount of liquid will come out. This will provoke sticking. When moisture gets into the oil, it heats up unevenly, which means that the food will be fried in different ways. It is best to cook food in small portions, reheating the pan and adding oil after each batch.