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To get the fresh flavor and crisp-tender texture you love in stir-fry recipes, cut your veggies uniformly so they will cook evenly. Spray your large skillet or wok with PAM Professional™ and cook over high heat. |
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For crispy oven-fried breading, make "double roasted" panko bread crumbs. Spread bread crumbs evenly on a baking sheet and spray with PAM Professional™. Bake 5 to 7 minutes at 350º F or until golden. Coat chicken, pork chops, or fish in egg wash and roasted bread crumbs, and bake in a 350° F to 450° F oven until cooked through. |
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Woks are designed to keep small batches of food moving over a hot surface. Avoid overcrowding your wok—overcrowding will prevent food from browning and cooking evenly. |
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The best stir-fry recipes are simple and derive much of their delicious taste from fresh ingredients. Let the natural flavors of the food come through by stir-frying with PAM Professional™. |
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When sautéing tender cuts of meat, use PAM Professional™ and turn meat only once during browning to achieve a desirable crust. |
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Searing fish and seafood can add beautiful color and an appealing contrast in texture. Use PAM Professional™ and sear over high heat to add these desirable characteristics to your next meal. |
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Braising is perfect for cooking tougher cuts of meat such as chuck or shoulder steaks and roasts. Lightly spray meat and Dutch oven with PAM Professional™. Preheat pan and sear meat on all sides over high heat. Add liquid, reduce heat, and cover. Cook slowly until meat is fork tender. |
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Want a golden-brown roasted turkey? Spray the turkey evenly with PAM Professional™ just before roasting. You'll get great color and delicious, crackling crisp skin. |
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Tender cuts of meat—such as rib roasts and tenderloins—should be cooked with no added moisture. Spray your roasting rack with PAM Professional™ and then set the rack in a shallow roasting pan. Placing meat on a rack promotes even cooking and great flavor development. |
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You can roast more than a roast! Spray PAM Professional™ on fresh vegetables, and then season with herbs and spices. Spread evenly on a rimmed baking sheet and bake until fork tender. |
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Make an easy, delicious pan sauce after sautéing meats in a pan sprayed with PAM Professional™.
- Remove meat and keep warm.
- Leave only about 1 tablespoon of fat in skillet.
- Add 1 minced shallot; cook and stir over medium heat until soft.
- Increase heat to high, and add about 1-1/3 cups of wine, juice, and/or reduced sodium broth.
- Bring to a boil while scraping up browned bits from bottom of skillet with wooden spoon.
- Cook until liquid is reduced by half.
- Add back any drippings from resting meat.
- Whisk in a tablespoon of butter to thicken, if desired.
- Season to taste and serve.
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A trick to great stir-fries is starting with a hot skillet or wok sprayed with PAM Professional™. Food will brown evenly and cook quickly when the skillet or wok is properly preheated. To test the pan, sprinkle a few drops of water into it. If the drops sizzle and evaporate immediately, the pan is ready. |
