Pan-Cooking Techniques — Uygulama Modu

Heat the Pan

Heat an empty pan over medium-high heat for 1–2 minutes.

2 min Medium-high A few drops of water bead up and glide across the pan. Do not test the heat with your hand; use the water-droplet test.

Add the Oil

Once the pan is hot, spread a thin layer of oil over the surface.

1 min Medium-high The oil shimmers slightly and becomes fluid, but does not smoke. If the oil catches fire, never put it out with water; turn off the burner and cover the pan with a lid.

Add the Firm Ingredients

Spread long-cooking ingredients such as onions and carrots in a single layer in the pan.

3 min Medium-high The ingredients sizzle, and their edges begin to brown slightly.

Add the Quick-Cooking Ingredients

Add quick-cooking ingredients such as garlic and peppers during the last 1–2 minutes.

2 min Medium The garlic is golden, not burned.

Stir and Watch for Browning

Turn the ingredients occasionally rather than stirring constantly; browning requires time in contact with the pan.

3 min Medium-high The surfaces are golden brown, while the centers remain firm.

Check the Temperature of Chicken or Meat Sautés

When a sauté contains meat or chicken, check the thickest piece with a thermometer.

1 min Chicken reaches an internal temperature of at least 74 °C / 165 °F; ground meat reaches at least 71 °C / 160 °F. Wash the knife and cutting board used for raw meat or chicken before using them for vegetables.

Remove the Food from the Pan

When the sauté is done, remove the ingredients from the pan right away; do not leave them in the hot pan.

1 min The vegetables are firm, and the meat juices remain inside.

Pakistani Brown Rice and Vegetable Pilaf

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