Recent content by Learning2Cook45

In general, I've had a hard time determining when I'm truly simmering something. I know it's a gentle boil, where you'll see small bubbles at the surface. For example, when I was making stew, I saw a couple of small bubbles at the surface. Does that mean it was simmering? Do the bubbles have to...

Do you heat the pan first and then add in the oil or add in the oil to the pan first and heat them together?

Looking for some suggestions for some of your favorite go to meals that are quick and easy. I pretty much like everything.

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?

How do you know the amount of liquid to add to a stew so that you have a good consistency?

What is the order in which you should cook things (chicken, veggies, eggs, etc.) and what determines that order? I have seen videos on youtube and everyone seems to do it differently.

Is it true that it's healther to bake in general vs Sauteeing/cooking on a skillet? For example, is baked chicken breast healthier than sauteed chicken breast?

When I cooked it in the foil, I also noticed that the skin stuck to the foil. Does this happen to you? If so, how do you fix it?

Thanks! those are great tips! Do you have some combo of vegetables that you like to roast together?

thanks, yeah I was surprised when it didn't seem fully cooked. There were parts of the salmon that were very red. When you bake stuff, do you put it in the top or bottom rack?

I usually cook Salmon at 450 for 15 min or so, but this time around I wrapped the salmon in foil and a good portion of it seemed undercooked when I took it out. Is this normal that it would take longer to cook if it's wrapped in the foil? I actually really liked cooking it wrapped in foil...

How do I know what vegetables I can roast together? And also at what temperatures?

Andy, if you are cooking something where you've tossed it in a fair amount of oil already (like roasted veggies), do you need non-stick spray or would it be redundant at that point. I'm just wondering if you put it on as a default or it depends on what you are making.

"I like ATK's method of using some foil laid in one direction in the pan, then again in the other direction, and I spray those." can you explain what you mean foil laid in one direction then in another direction? I don't get what you mean by that. Is that different than just putting foil in the...

Wow thanks for sharing! I've noticed that certain foods stick more than others. Have you noticed a pattern based on the types of food that might stick the most (like meat, veggies, etc.)? Has non-stick spray worked for you?