Learning2Cook45
Assistant Cook
I am wondering what kind of cooking heat you use when cooking diff types of things.
For example:
- When cooking onions/garlic
- When cooking meat
- When sauteeing veggies
Any general rules of thumb for cooking heat?
For example:
- When cooking onions/garlic
- When cooking meat
- When sauteeing veggies
Any general rules of thumb for cooking heat?