I can make the best French toast.
I don't want to get burned when I'm cooking. To avoid getting hit when pan-frying, I stand far away and use chopsticks that are almost two feet long. I learned it from my mom, who does the same thing.
My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
Foie gras is a breeze to cook, something that can't go wrong.
Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there to it?
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
My fried chicken is very simple. I pan-fry it in a skillet.
I always pan-fry sprouts - it retains texture and enhances flavour.
