Saute potatoes in ridged pan
Q: My son has given me a ridged frying pan, saying it's the new way to cook healthily. So far everything I've made has been a disaster. Where am I going wrong?
A: The secret is to oil the food, not the pan. Place it over a medium-high heat and leave for 2-3 minutes before you start cooking. When you feel a strong heat rising, place prepared Mediterranean vegetables, fish, or meat – it’s also a great way to make toast – crossways on the ridges. Resist the urge to fiddle so the food can form a crust. Leave vegetables and fish for 3-5 minutes, depending on thickness, before using a metal spatula or fish slice to turn. Chicken, steaks, chops and kebabs need about 4 minutes. Turn again, adjusting the angle, for a cross-hatch pattern.
This Q&A was first published in the June 2008 edition of Saga Magazine