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Stir-frying
Stir-frying People in China and South East Asia are stir-frying a lot and use for this a bowl-shaped thin steel [...]
Pan-frying versus sauteing and searing,
Pan-frying versus Sauteing and Searing Pan-frying, sauteing and searing all happen in a pan or skillet, usually 3-6 times as [...]
Deep-frying
Deep-frying Deep-frying is cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. Oil itself is [...]
Dry-frying
Dry-frying Dry-frying uses infrared radiation and hot air. It comprises the use of an oven, grill or an air fryer. [...]
Latest posts
Noilly Prat sauce for fish
Noilly Prat sauce is a sauce used in french cuisine mostly to accompany grilled and roasted fish, but there are also versions that go great with fowl. This vermouth from the area of Marseille [...]
the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many ways to shine. For this reason there is no recipe attached. While many people find mackerel too [...]
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly uses fish or chicken, that is briefly fried on the [...]
