Pan Crowding
A cooking error that occurs when too much food is placed in a pan at once, preventing moisture from escaping.
Crowding traps steam between ingredients, converting the cooking environment from dry heat to moist heat.
Instead of searing or browning, the food begins to steam or boil, resulting in pale color and weaker flavor development.
Professional kitchens maintain space between ingredients to allow steam to escape and maintain high surface temperatures.
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