Basic pan skills
Pan size, heat and ingredient thickness determine the result. Start with heat control, then onions, mince and chicken.
Methods
- How to fry onions until soft
Soft, translucent onions with even heat and no burnt edges.
- How to brown minced meat
Dry, browned minced meat without grey simmering liquid — enough heat and space in the pan.
- How to cook chicken breast in a pan
Juicy chicken breast with a brown crust — cooked to 74 °C / 165 °F inside.
- How to fry bacon
Crisp or soft bacon without burnt strips — start in a cold pan and manage the fat.
- How to read and control pan heat
Judge heat by shimmering oil, gentle butter foam, or smoking fat. Too hot: food darkens be
- How to deglaze a pan
After browning, pour off excess fat, add a splash of stock, wine or water, scrape browned