Frying and roasting
Frying means heating food up to temperatures above 180°C. The surface dries out and the water content inside decreases gradually towards the core. This adds flavour and colour to the frying side.
Demeyere is convinced that frying is done best in a frying pan without a non stick layer. With the correct frying pan and using our tips below, you will obtain quality results:
- Heat cooking oil or butter at high setting.
- Before the butter turns brown or the oil begins to smoke, readjust the heat by 30% to 50%, depending on the size and type of cooker.
- Wait for about 10 seconds and only then, put the food in the pan.
- When the pores have been seared (after +/- 1.5 min), the food will become loose and you can turn it.