Do you dream of knowing how to cook and treat your guests? The solution is surely in the pan. This method of preparation will allow you to succeed in all your dishes. Simply and deliciously. Just follow the advice of our chefs on www.ma-cuisine-ma-sante.fr, for the daily meal as well as for exceptional events.
A pan is simply the cooking of a group of foods together in a hollow container, such as a pan or wok. In short, nothing could be easier! Especially since “all vegetables can be fried”, assures Anne, author of the blog Papilles et pupilles. The opportunity to enjoy all the benefits of these products while retaining all their virtues. “For root vegetables or potatoes, you just need to pre-cook them a little beforehand and then stay in the pan-fried idea with a short cooking time. “
Meat, fish and seafood also adapt very well to this type of preparation. “A pan-fried squid with chorizo, for example, it’s delicious,” she says.
How to never miss your pan?
Even if preparing a pan is generally within everyone’s reach, a few tips and advice are in order to get the best result. “Cooking times vary greatly depending on the ingredients,” emphasizes Anne. “We won’t cook a carrot or a pea at the same time. But to stay in the idea of a pan you need a fairly short cooking (about 15 minutes). The solution therefore lies in the fact of “pre-cooking with steam or water foods requiring long cooking,” advises Anne. Then throw them together in the already hot pan because the very principle of the pan is to sear the food.
At the end of the meal, if you have not eaten everything, you can keep what remains for the next day by heating gently so as not to re-cook the food.
What about the fruits?
As with vegetables, many fruits can be pan-fried. Quite simply “put a little butter in your bowl and sauté your fruit!” Anne advises. A little tip so as not to miss your test: “watch the cooking so that it does not stick and check that your pan is hot enough for the juice to evaporate”.
Which fruit to choose? “Right now there are apricots and nectarines that are working well,” says Anne. “In the winter period, try pineapple. This is delicious. And if you are very greedy, add a little sugar for the caramelization. “
Note: you can make your casseroles with both fresh and frozen products. It suffices to respect the cooking times indicated on the packaging.
RECIPE OF THE WEEK
Breakfast
– Green tea with mint
– Oat bran toast
– Apple and oleaginous fruit omelet from Laurence Benedetti
Lunch
– Melon-cucumber carpaccio by Laurence Benedetti
– Pan-fried Mexican style from Laurence Benedetti
– Pollock fillet a la plancha
– Strawberry tart with almond cream by Laurence Benedetti
To taste
– Green almond smoothie by Laurence Benedetti
Having dinner
– Tomato and cream cheese toast from Laurence Benedetti
– Pan-fried quinoa with garlic, parsley and mushroom from Laurence Benedetti
– Fig salad
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