Cooking Class: Pan-Frying

Quick Tip: Pan-Frying

Cooking Class: Pan-Frying

Follow food editor Ann Taylor Pittman as she demonstrates the best ways to execute perfectly pan-fried dishes.

Having more than you need makes it easier to coat the food. Plus it's hard an messy to add more once you've started.

Quick Tip: Three-Step Breading Procedure

Using one hand at a time will keep a sticky mess off your hands.

Quick Tip: Coatings for Pan-Frying

Quick Tip: Coatings for Pan-Frying

Ann Taylor Pittman shows a variation of coatings for your dish, and how to make them in your own kitchen.

Quick Tip: Equipment and Oils for Pan-Frying

Quick Tip: Equipment and Oils for Pan-Frying

Using the right oils in the right pans helps endure a perfect pan-fried dish.

More Ways To Get Cooking Light

Advertisement

 

JavaScript must be enabled to use this Calendar module.

MOST POPULAR
1
Our Best Easter Desserts

Find the perfect ending to your Easter feast with these light and fresh springtime desserts.

Black and White Angel Food Cake Recipe