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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Quickly cooks ingredients in a hot pan with constant stirring to preserve texture and nutrients.
Origin: French (18th century) — Europe
See full technique reference →Involves rapidly cooking ingredients in a hot pan with constant stirring to preserve texture and nutrients, typically at high temperatures (around 180°C/356°F) for short periods (1-3 minutes).
Szechuan Flash-Fried Beef (China): Creates wok hei (breath of wok) flavor
Saltimbocca alla Romana (Italy): Quick cooking preserves prosciutto texture
Thai Basil Chicken (Thailand): Seals in juices while crisping edges
Primary Reaction
Maillard Reaction
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.