Workers of the culinary sphere do not tire of repeating that before cooking the products the frying pan should be well heated, bring water to a boil, and heat the oven. Since we cook every day, the fulfillment of these actions has already been worked out automatically: taking out the paste from the package, we put the pan on fire without hesitation and wait for the water to boil, and before we put the steak on the pan, drip water on it, it is up to the desired temperature.
How paradoxical it does not sound, but sometimes this habit of preheating kitchen utensils can become a hindrance to cooking. On some foods, the high temperature at the beginning of cooking has exactly the opposite effect and irretrievably damages their taste. The guarantee that a dish with the use of such ingredients will turn out delicious - cold dishes. Here are 6 products and dishes for which a cold frying pan or saucepan is a must for cooking.
- Bacon -
Slices of bacon, in which fatty interlayers are always abundant, are not perceived as a product that can be incompatible with a hot frying pan. But in fact this is far from the case. It is the hot pan that does not allow the slices to be fried evenly and promotes the burning of the pieces. To get crispy slices, you should start cooking on a cold or slightly warm frying pan. During the time when the temperature will rise, the fat will start to be heated, and the bacon will be fried not in an empty pan, but in its own fat. As a result, you will get crispy, evenly roasted slices.
- Garlic confit -
The cooking technique confit implies that the product will slowly languish in fat at a sufficiently low temperature. Garlic confit is no exception, and the main ingredient of the dish, garlic, is laid out in the still not heated pan simultaneously with the oil. Prepare the garlic on the slowest fire, otherwise it can burn out.
- Duck breast with skin -
Under the skin of a duck, a layer of fat hides. To get a golden, crispy crust, the breasts are laid on a cold frying pan skinned down and exposed to a small fire. Fat will gradually be heated, and the breast will be covered with a crispy ruddy crust.
- Seeds and spices -
Because of their very modest size, all sorts of seeds and spices and high temperatures are incompatible things. Lay them on a hot pan, you just burn them. Therefore, their frying begins only in a cold frying pan. After preparation, seeds and spices should be removed immediately from a hot pan, otherwise they will be overcooked.
- Eggs -
When cooking eggs, both cold and hot water are allowed. However, eggs are very sensitive to strong heat, so if they are put into hot water, they are pre-extracted from the refrigerator in order to reach room temperature, pierce the egg with a needle and salivate just in case the shell does break. Cooking eggs in cold water eliminates all these troubles. Dropping eggs in cold water and putting out a small fire, we reduce the risk that the shell will crack.
- Dark butter -
Before you start cooking, in some cases, you must first prepare the butter itself. The essence of cooking is that the oil changes color and darkens. But it was evenly darkened, but not burnt. You can achieve the desired effect only if you put the oil on a cold frying pan, placed on an average fire.
