oh! I'm a WIZ at everything now! One of my beta kids came to town and my SO and I cooked dinner (real dinner) and as payment he taught me now to drain rice and my Sister-in-Law (who just flew out 15 minutes ago) figured out what I was doing wrong with the pirogies.
When you say "stir fry" do you mean adding everything to the pan and then waiting for the two circles before turning it off? If so, there is a trick - but you need to know a little about the food you are cooking with and some real life experience helps too.
First you add the meats. The rest of the stuff you add depends on what it is and how it's chopped. For example, diced onions cook MUCH faster than sliced ones, so you can put the sliced onions in at the same time you put the meat in for good cooking. Always add mushrooms towards the end of cooking and garlic sometime in the middle.
this can be a bit of trial and error (sometimes I had to wait for the large chunks of meat to cook to one circle before I could add the rest of the ingredients at all) so I recommend using practice for it.
Tonja's Tip: Just because it's pulsing does not mean you HAVE to add it NOW. It means you can't add anything else BEFORE you add that ingredient. Once you get comfortable with that tip, it will be quite easy to gain control of the cooking process.
Tonja's Tip #2: As a *general* rule - add things in this order:
-- Meat (solid chunks take longer to cook than ground)
-- Sliced Onions/bell peppers/carrots etc
-- Diced Onions/bell peppers
and remember - it's ok to let some cooking time expire before adding the next ingredient to prevent over cooking
**don't forget to flip three times in a row for that extra 100 bonus points!**
Next weeks tip: Deep frying! (just kidding - unless someone really does have a question about deep frying)
Edited by: MISSWASHUU at: 2/5/2008 (10:20)
A hawk selects its prey as carefully as a falcon. Stalks it with the same unerring conviction. And fails as frequently - which is never.
I choose, I commit, I pursue, I adhere, I attain. And that, is an absolute.
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