ProCuisine
Assistant Cook
On most cooking videos, chefs always mention you should fry meat or fish for 3 minutes on each side.
How do I practically measure how long 3 minutes is?
What if I don't want to use any type of timing device but I just want to base those 3 minutes off of experience?
I don't want to keep flipping over the food periodically to check its color/texture/readiness because that seems inefficient.
Any tips on how to measure those 3 minutes.. or better said: how to know it's time to flip the food over?
Thanks.
How do I practically measure how long 3 minutes is?
What if I don't want to use any type of timing device but I just want to base those 3 minutes off of experience?
I don't want to keep flipping over the food periodically to check its color/texture/readiness because that seems inefficient.
Any tips on how to measure those 3 minutes.. or better said: how to know it's time to flip the food over?
Thanks.