Try to turn the food so that all sides are quickly cooked and have a brown or grilled look on the outside. This can be done using a frying pan or by broiling the food for a short time in the oven. The reason for browning is to seal in juices and to make food more appealing by giving it color. Brown To brown is to quickly cook a food (usually meat) on the outside only. Food such as meat turns brown or crispy on the outside and cooks quickly. For example, you can broil food in a traditional oven or in a toaster oven, on the broil setting. Broil To broil is to cook food (usually meat and veggies) directly under a heat source. A rapid boil is when the bubbles appear very quickly. Close To boil is to heat a liquid (usually water) until many bubbles appear on the surface.
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