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Cooking Class: Pan-Frying

Cooking Class: Pan-Frying

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Learn to cook covetously crispy, crunchy entrées and sides.

Pan-fried foods embody appealing qualities―crisp coatings, browned surfaces, and tender interiors. Think of the satisfying texture and taste of breaded chicken cutlets or browned potato latkes. This technique involves less oil than deep-frying, so it’s less messy and more spatter-proof. It’s easy to master once you learn a few tips.

Pan-frying, defined

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This method entails cooking food in an uncovered pan in a moderate amount of fat. It’s similar to sautéing but requires more fat and often lower temperatures.


Use a skillet or sauté pan―wide, with sloped or straight sides. Choose a heavy-bottomed pan for evenly distributed heat with no hot spots. We prefer nonstick skillets to help ensure the coatings stay on the food, not stuck in the pan. These pans also allow you to use less oil than traditional pan-fried recipes.


Many pan-fried dishes benefit from a coating of flour, breadcrumbs, cracker meal, or cornmeal. These coatings help both to create the desired crisp crust and insulate the food to prevent it from overcooking. Place each of the coating ingredients in a separate shallow dish, such as a pie plate, so there’s enough room for the food to lie flat.

Most of our breaded recipes use a three-step approach: The food is first dusted in flour to help all the other coatings cling, then dipped into an egg wash to help the main coating adhere, and finally dredged in the main/heavier coating of panko or breadcrumbs, for example. You’ll find it helpful to designate one hand as the dry hand (for handling the food as it goes into the dry ingredients) and the other as the wet hand (for dipping food into the egg wash). If you use the same hand or both hands for every step, you’ll end up with a mess of flour-egg-breadcrumbs stuck to your skin. Don’t let the food sit too long after it’s breaded or it may become gummy.

Best bets for pan-frying

Fish fillets; thin, tender cuts such as pork chops or boneless, skinless chicken breast halves; and sturdy vegetables such as potatoes, green tomato slices, and onions are good choices. Juicy foods such as ripe tomatoes will be rendered mushy, and tougher cuts like brisket or pork shoulder won’t cook long enough to become tender.

Breading amounts

As you prepare these recipes, you’ll notice we call for more breading ingredients than will actually stick to the food. (You’ll discard whatever is left over.) Having more than you need makes it easier to coat the food. Plus, it’s hard―and messy―to add additional breadcrumbs or flour once you’ve started the process.

Although it has become our standard recipe style to call for flour as exact weight measurements, these recipes are an exception. For a cake recipe, using a little more or less flour than specified can mean a dry, tough result or a cake that doesn’t rise. For breading, though, the exact amount matters less.

Fats for frying

Choose oil with a neutral flavor―such as canola oil, regular olive oil, or peanut oil―that can withstand moderately high heat. Flavorful oils such as extra-virgin olive oil or dark sesame oil may burn or create harsh flavors in the food. Butter may also burn at high temperatures but can work over medium-high heat for shorter cook times, or over medium heat for longer periods. To prevent food from sticking, heat the pan first and then add the oil or butter.


For the crunchiest texture, it helps to start many foods on medium-high heat to initiate browning, then reduce the heat to allow it to finish cooking more slowly. Other recipes will be successful using medium-high or medium heat for the entire cook time; follow the recipe’s specific instructions.

Allow some breathing room

Take care not to overcrowd the pan, as doing so lowers the temperature and may cause food to stick. It may also hinder evaporation as the food cooks, creating steam in the bottom of the pan and ultimately a soggy crust.

Do not disturb

Be aware that the side you put down in the pan first will look the best, so place the food in the pan presentation side down. For chicken breasts, this means the rounded side; for fish fillets, it’s the rounded rib side (not the skin side). To make sure the coatings stay on the food, turn it only once as it cooks. Disturbing it too soon may cause the breading to fall off or stick to the pan.

Serve immediately

Pan-fried offerings are best just after they’re cooked, when they are hot and crunchy.

The bottom line

The three most important elements to remember about pan-frying:

1. Do not overcrowd the pan.

2 Cook the food shortly after applying the coatings.

3 Turn the food only once as it cooks.

Virtual Cooking Class: Advanced Dumpling Skills – Pan Fried Pork Soup Dumplings

Join our dumpling expert and Masterchef alumna Mai Nguyen, owner of Gourmai Dumplings, for her virtual cooking class on how to make Sheng Jian Bao pan fried pork soup dumplings (not to be confused with Shanghai soup dumplings). During your online cooking class Mai will take you through making the wrappers and the filling then stuffing, folding, pan frying and serving your dumplings, sprinkled with green onions and sesame seeds, together with a dipping sauce. Sheng Jian Bao wrappers are made with a yeast dough, so to allow for rising time we’ll take a 30 minute break once our dough is made, then come back to make and cook our dumplings.

Ingredients for Sheng Jian Bao (Pan Fried Soup Dumplings):Bao Dough (all purpose flour, active dry yeast, sugar), Pork Filling (ground pork, ginger, garlic, green onions, soy sauce, rice wine (optional), sesame oil, water or chicken/veg stock).

* We’ll be discussing potential substitutions for ingredients during your class.

Class Fee: $27.50 plus GST (pricing is per device and allows multiple participants to attend using a single device). Your Fee Includes: A 2 hour cooking class plus a recipe pack including info on equipment needed. Our recipes are distributed manually. If you sign up within 24 hours of your class time, you may not receive the recipe in advance. We will attach it in Zoom Chat at the start of your class. Please use the ingredient list above to shop for your class.

Software Requirement: We are using Zoom for our virtual classes. If you aren’t already using Zoom you can download their free app for Windows, Mac, Android or Apple iOS here. Upon purchase, your meeting ID and password will be included in your Event Confirmation email – please be sure to save this information as you will need it to join your class.

If you don’t receive your recipes, or if you are experiencing any technical issues on the day of the class, please email [email protected]

  • April 3, 2021
    3:30 pm - 4:00 pm
    Mountain Time (MT)
  • April 3, 2021
    4:30 pm - 6:00 pm
    Mountain Time (MT)

Venue: This is an Online Class on Zoom


We use Zoom for our online classes. If you aren’t already using Zoom you can download their free app for Windows, Mac, Android or Apple iOS here.

Once downloaded Zoom will help you set up your free account then you’re ready to join us. Zoom will prompt you and ask for permission to use your devices camera and audio, please accept the requests. Once logged in click “Join” from the home page and enter your Meeting ID, which will be sent to you by email with your recipes.

Located on the MacEwan University Campus
11050 104 Avenue NW Edmonton AB T5K 2Y9

Basic Training 101

Tuesdays, August 24th through September 28th ● 6:30 – 9:00 pm
Hands-On Class ● Lelia Gentle – DreamCatcher Farm ● $575.00.

A six-week series of HANDS-ON training guaranteed to have you cooking like a pro in no time! This class is designed for all students, from the beginning cook to the cook who wants to fine-tune his or her skills, and understand the “whys” of cooking! During this course, you will learn proper knife skills, stocks, soups, and basic sauce making, and techniques such as sautéing, roasting, braising, slow roasting, pan-frying, and deep-frying. You will learn how to break down a whole chicken into individual pieces, and how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables, and starches. After this course, you will feel much more confident in the kitchen, and motivated to try out new dishes and create your own recipes! Feel free to bring your cook’s knife if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

How to Fry

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Fried food may sound like fare only fit for a diner or greasy spoon, but you can perfect the technique at home with a couple of kitchen tools. It's important to take a few steps to stay safe, as hot oil can easily burn you. Choose deep-frying for things like wet-battered fish or tempura vegetables, as it will be easier to keep the coating on, or shallow-frying for coating-battered foods, such as fried chicken or chicken fried steak. Shallow-frying is different from pan-frying. With shallow-frying, you use enough oil to come up the side of the food, not just enough oil to coat the bottom of the pan.

Online Dumpling Classes on Zoom

Hi everyone! With May just around the corner, I have been getting many more emails from companies asking about private dumpling-making classes to celebrate AAPI Heritage Month. I have taught this class for 11 years both in-person and online, and have an easy setup and process that gives groups the best possible experience for virtual team-building and celebrations. I have done this for smaller groups all the way up to 80 in a class. Contact me for more information or to book a class!

***Vegan and gluten-free dumpling options are available. Everyone makes the same dough from scratch, but I also give many different filling options that range from traditional to creative. This way, groups that have different dietary needs can still make dumplings together. ***

Did you know you can easily make dumplings with what's in your kitchen right now?

In this online dumpling-making class, you'll learn how to make crispy and delicious potstickers, with no need to hunt for specialty ingredients.

Using everyday kitchen ingredients, we'll make wrappers from scratch, then whip up a variety of fillings using both meat and vegetarian ingredients. You'll learn easy ways to fold your dumplings, and an almost fool-proof way of pan-frying your potstickers to perfection.

There is a wide variety of dumpling fillings you can make with the ingredients you already have, so don't be afraid to be creative! We'll also leave room at the end of the class to answer questions and discuss what kind of dumplings you can make with your assortment of kitchen ingredients.

If you'd like to follow along with the class, have on hand some all-purpose flour, a rolling pin or empty wine bottle, high-heat cooking oil, and anything edible you'd like to stuff into a dumpling.

7 Best + Free Cooking Courses & Classes [2021 JUNE] [UPDATED]

1. Gordon Ramsay Teaches Cooking (Masterclass)

Masterclass offers comprehensive tutorials on various subjects, Cooking classes being one of them. The instructor of this course, Gordon Ramsay, is a renowned seven-star Michelin Star Chef who has years of experience in culinary arts. Gordon virtually takes you to his home kitchen to make you learn Cooking skills. From setting up your kitchen to choosing fresh ingredients and cook memorable dishes, Gordon teaches you all. The course is perfectly designed for beginners to take their cooking skills to the next level.

– The course consists of 20 on-demand video lessons and a downloadable cookbook that can be accessed anytime on any device.

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Duration: Self-paced

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Review: I’ve learned to get out of my comfort zone in cooking. To be a little more ambitious, and strive for personal growth. – Jonathan A.

2. Top Cooking Courses (Udemy)

Just like the other best-in-class courses, Udemy offers comprehensive courses on Cooking too. It has several courses available that fit people from any cooking skill level. The instructors of these courses are renowned chefs and food bloggers with impeccable cooking skills and knowledge. Some of the notable courses in this list are Essential Cooking Skills, Herbalism: Medicinal Kitchen Herbs/Spices, Interactive Thai Cooking Class, Wild Foods: Identity, Harvest and Prepare Edible Plants, Healthy Cooking Fundamentals, Absolute Beginners Cooking Course, among many others.

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3. Best Free Cooking Courses (SkillShare)

The free cooking courses by SkillShare are perfect for making you a pro chef. The courses are beginner-friendly, and you don’t need to have prior cooking skills. However, a proper kitchen set up, and utensils are required to join any of these courses. The instructors of these courses are experienced chefs and course creators. Think Like a Chef: A Beginner’s Guide to Cooking, Easy & Versatile Baking, Italian Chef Secrets, Cornerstones of Cooking, etcetera, are some of the notable courses top the list.

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4. Science & Cooking: From Haute Cuisine to Soft Matter Science by Harvard University (edX)

Foodies and science enthusiasts will get a joyride when they check this Harvard course that takes Science and binds it with cooking. Along with the world’s top chef, Harvard researchers have come under one roof to explore food under the microscope, i.e., learn the concepts of chemistry and physics through daily cooking. With various cooking techniques and processes, learners will study how food particles change their behavior under different environmental conditions. Intriguing right? Well, you have to enroll in the course to get the real thrills!

– Learn the science involved in the everyday cooking processes and haute cuisine techniques.

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– Add a verified and sharable Harvard certificate by paying an additional fee.

Duration: 16 Weeks

Rating: 4.5 out of 5

Review: I really enjoyed the course and have a new appreciation for food and cooking. I now make better scrambled eggs and French fries, a great molten chocolate cake and flan, and I love my new way of preparing salmon, using the Maillard reaction!

5. General Cooking Courses (ROUXBE)

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– Learn to cook and eat healthy plant-based foods, and be on a regular plant-strong diet.

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Duration: Self-paced

Rating: 4.5 out of 5

6. Best Cooking Classes (Tastemade)

The Cooking classes available with Tastemade are perfect for teaching you the nitty-gritty of Cooking. The classes cover a wide range of topics. Experienced Chefs and course creators are the instructors of these courses who have shared their wealth of cooking knowledge through these courses. Whether you are a beginner or expert cook, you will get to learn a lot from these courses. Gluten-Free Baking, Introduction to Indian Cooking, Mexican Cooking, Simple & Accessible Dishes, etcetera, are some of the notable courses available here.

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Duration: Self-paced

Rating: 4.5 out of 5

7. Cooking Class (Instructables)

This cooking class offered by Instructables is a comprehensive beginner-level cooking tutorial created for newbies. If you are recently developing cooking interest and need a guide to take you through a step-by-step process, then this is the course for you. The instructor of this course, Jessy Ratfink, is a passionate cook, who has shared her years of cooking experience in this course. Jessy teaches you all from safe utensils handling to properly cutting-chopping veggies and cooking different meals.

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– Learn knife skills like cleaning knives, sharpening knives, basic knife cuts, and maintaining cutting safety.

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– Learn the basic two techniques used for many recipes, pan-frying, and sauteing, along with searing and browning.

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– Learn the fuss-free way to bake, broil, and roast a variety of vegetables, fishes, and meats.

Duration: Self-paced

Rating: 4.6 out of 5

8. America’s Test Kitchen (Online Cooking School)

America’s Test Kitchen is one of a kind cooking course offered by Online Cooking School. With over 230 online cooking classes, you can take your cooking skills to the next level. The creators of these courses are expert chefs who develop delicious recipes in the popular cooking television shows hosted by Online Cooking School. Some of the notable courses worth to take a look at are, Weeknight Meals, Thai Takeout Dinners, Essential Eggs, Feeding A Crowd, Sauces 101, and lots more. With these beginner-friendly courses, learn from necessary cooking skills to advanced recipes at your own pace.

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Duration: Self-paced

Rating: 4.5 out of 5

So, these were the best 7 Cooking Courses, Classes, Tutorials, Training, and Certification programs available online. Cheers to your success, Team Digital Defynd!

Ways to Cook Sausage

You can prepare sausage in three primary ways: grilling it, pan-frying it or broiling it.

  • Grilling sausage: To grill sausage, preheat your grill to medium. Cook pork sausage for 15 to 20 minutes or until golden brown. Poultry sausage takes slightly longer, so leave it on for 25 to 30 minutes. If the sausage sticks when you try to flip it, leave it a little longer. It will release when it’s ready to flip.
  • Pan-frying sausage: To pan-fry sausage, start by heating the pan to medium. Place a small amount of water in the bottom to keep the sausage from sticking. Cover the pan and cook for 10 to 12 minutes, turning it frequently. Remove cover and allow it to brown for an additional five to 10 minutes.
  • Broiling sausage: Broiling is the least labor-intensive method for cooking a sausage. Place the product on a baking pan. Broil until golden brown for approximately 13 to 15 minutes per side.

Valentine’s Day Cooking Classes and Dinner Ideas with Chef Amy

In our kitchen this morning, Chef Amy Amy von Eiff, Owner & Executive Chef at A Cut Above Catering, shares different ways to celebrate this romantic holiday– including making a Steak & Cranberry Chimichurri Crostini and a Dessert Charcuterie Board!

Be My Valentine – Couples Romantic Date Night

Saturday, February 13th – 6:00 pm
Cooking Class – Gourmet Dinner – Dancing – Photo Booth

Creative Valentine’s Ideas: Dessert Charticurie Boards

SINGLES MINGLE – Valentine’s Solo Cooking Class

Sunday, February 14th 2:00 pm
Cooking Class plus Gourmet Dinner

Corporate Website: A Cut Above Catering | Classes | Events

Steak & Cranberry Chimichurri Crostini


  • 16 oz. Flank Steak
  • Olive Oil
  • Salt & Pepper
  • 1/3 cup Minced Parsley
  • 1/3 cup Minced Cilantro
  • 1 Jalapeno Pepper, seeds removed (optional) and minced
  • 3 Garlic Cloves, minced
  • 1 Shallot, minced
  • 1/4 cup Fresh Cranberries, sliced small
  • 1 Lime, juiced
  • 1/3 cup Red Wine Vinegar
  • 2/3 cup Olive Oil
  • 1 Large Avocado
  • 4 Low Carb Tortillas (substitute low carb mission tortillas)
  • Avocado oil for pan frying (optional)

1. In a bowl, combine the parsley, cilantro, garlic, jalapeno, shallots, and cranberries. Add in the juice of half a lime, the red wine vinegar, and the olive oil. Season with salt and pepper and set aside, loosely covered.

2. Allow your steaks to come to room temperature before cooking (minimum of 30 minutes). Lightly season with olive oil and salt/pepper on each side. Grill or cook the steaks on a cast iron pan to your preferred doneness (FDA recommends steak be cooked to a minimum of 145 F. ). Set aside and allow the steaks to rest at least 10 minutes before slicing. Tip- lightly tent foil over the steak to keep it warm.

3. In a bowl, mash the avocado, add the other half of the lime juice, and season with salt, and set it aside.

4. To make the low carb tortilla crostini, use a cookie cutter to make rounds (6 rounds per tortilla with a 2″ cookie cutter) or use a pizza wheel to cut squares or triangles. I prefer to shallow pan fry my tortillas in a little bit of avocado oil until crispy, or you can bake them at 400 F on a parchment covered baking sheet for 7-8 minutes.

5. To assemble, spread a small amount of avocado mash over the crostini, slice the steak into bite sized pieces and add a slice over the avocado. Once all the crostini are assembled, place on a plate or platter, and finish them off with a drizzle of Cranberry Chimichurri over the top.

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Watch the video: Προετοιμασία πανσέτας για sous vide. (May 2022).