Hello my dear readers,
Here we are, with my seventh tip in the kitchen:
Don’t overcrowd your pans.
When you are pan-frying, pan-searing, or sauteing meats and vegetables, it’s important to not overcrowd the pan. When using any of these cooking methods, one of the biggest keys to flavor and texture is the browning that occurs on the surface of the food when it comes into contact with the high heat, aided by the oil or fat. If you put too many vegetables or proteins in a pan, they’ll just steam instead of brown, which is never good.
If you need to cook large amounts but you want a nice even browning or searing and the flavor that comes with it, then it is usually best to cook your food in batches. And always remember that heat is your friend. Even if the temperature is initially optimal, if you overcrowd the pan, you may cause the temperature of the oil to dip too low, thus retarding browning and crisping and if your oil temperature is too low, the food will instead absorb the oil, resulting in an oily food, and who likes oily food?