babaliaris
Cook
I have a couple of questions.
I'm making some Asian foods lately (most of them involve fried vegetables) and everybody on YouTube is frying the dry onions first.
1) By making that, I noticed that the onions are actually cooking faster for example than the carrots and I'm ending up burning them every time. So I can't understand why should I put them first in the pan.
2) I've seen professionals on YouTube cooking them all together but on the stove (gas) while I'm cooking on an electrical stove, I believe this has a difference so I decided to cook each vegetable separately.
3) It feels like the taste of the vegetables is ruined, I believe because I cook them for too long. By the way, I'm frying them until they change color, even the carrots until they become brown.
A friend of mine (he works in an Asian restaurant), told me that vegetables should not be cooked for too long, just put them all together in
the pan for like 30-60 seconds. But he cooks on a gas stove...
Thank you for your time!
I'm making some Asian foods lately (most of them involve fried vegetables) and everybody on YouTube is frying the dry onions first.
1) By making that, I noticed that the onions are actually cooking faster for example than the carrots and I'm ending up burning them every time. So I can't understand why should I put them first in the pan.
2) I've seen professionals on YouTube cooking them all together but on the stove (gas) while I'm cooking on an electrical stove, I believe this has a difference so I decided to cook each vegetable separately.
3) It feels like the taste of the vegetables is ruined, I believe because I cook them for too long. By the way, I'm frying them until they change color, even the carrots until they become brown.
A friend of mine (he works in an Asian restaurant), told me that vegetables should not be cooked for too long, just put them all together in
the pan for like 30-60 seconds. But he cooks on a gas stove...
Thank you for your time!