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Easy Weeknight Meal Recipes
Spring is busier than ever and you still need time to enjoy the weather. Try a quick weeknight meal.
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Pot or Pan Scraper
Often considered to be a spatula without a handle, the Pot or Pan Scraper is made to assist with the cleaning of contents remaining in pots, pans, bowls, dishes, plates, and other kitchen ware. A typical Pot or Pan Scraper will be designed with a form that fits easily within the hand so pressure can be adequately applied to remove contents that stick to pots and pans. The Scraper will most often be made of a hard plastic with a beveled and rounded edge so it fits nicely around the curved edges of different sized pieces of kitchenware.
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Pot or Pan Scraper Glossary Term - Related Content
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Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' method because fat does not contain water.
Proper pan preparation will result in easy removal of the finish baked goods. There are several preparation methods that work well. Read the recipe carefully to identify the proper method to use.
Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High heat is used to sear the turkey pieces in order to brown the surface and seal in the natural juices.
Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, high heat is used to sear the meat, creating a flavorful browned crust.
Pot Roasts
Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.
