03-15-2023, 05:44 PM
For first time cooking in a new pan, it's highly recommended that you just straight up deepfry something, and I can see why.
Thing is, I ain't much of the deepfrying type. Like, if I'm making fried chicken, then hell yeah, I'm all about it.
But I don't really tend to make fried food all that much. I just don't see it being very healthy.
So I opted for caramelizing onions and peppers for the first time around. I used the smallest pan (8 inch and perfect for one person) and I made sure to get the food all up the sides.
It worked incredibly well.
You could also just deepfry taters, but I didn't have any on hand. Will probably do that soon.
Thing is, I ain't much of the deepfrying type. Like, if I'm making fried chicken, then hell yeah, I'm all about it.
But I don't really tend to make fried food all that much. I just don't see it being very healthy.
So I opted for caramelizing onions and peppers for the first time around. I used the smallest pan (8 inch and perfect for one person) and I made sure to get the food all up the sides.
It worked incredibly well.
You could also just deepfry taters, but I didn't have any on hand. Will probably do that soon.
