Controlling Heat and Cooking Time — Uygulama Modu

Test the Pan’s Heat

Sprinkle a few drops of water into the pan; if they immediately evaporate and dance, the pan is ready for sautéing.

2 min High The water drops immediately dance and evaporate.

Increase the Heat Gradually

Instead of turning the stove to high from the start, begin at medium and increase the heat as needed.

1 min Medium The outside of the food browns while the inside cooks evenly.

Check Doneness with a Thermometer

Use a thermometer to check an internal temperature of 74 °C / 165 °F for chicken, 71 °C / 160 °F for ground meat, and 63 °C / 145 °F for whole cuts of meat.

2 min The thermometer shows the target temperature. Do not touch boiling liquids or hot surfaces with bare hands.

Choose Whether to Cover the Pot

If you want to retain liquid, put the lid on; if you want to thicken it, leave the lid off.

1 min The liquid level or consistency changes in the direction you want.

Let the Meat Rest

Leave a thick steak uncut for at least 5–10 minutes and a whole chicken for 15–20 minutes.

10 min When the meat is cut, excessive juice does not pool in front of the knife.

Pakistani Brown Rice and Vegetable Pilaf

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