How to fry

Fish
As fish has a soft and fragile flesh it should be handled gently. Fish should be cooked until the flesh has set and the colour has changed to opaque, no longer than that, otherwise it will turn stiff and dry. A suggested way to cook fish is poaching, which must be done very carefully to avoid it from burning. For this purpose, we recommend Hard Face and Hot Pan -pans. A sautépan is a good choice as well. If you prefer a slightly different taste and structure for the fish, try frying on a Brasserie grill pan.

Beef
Butter and oil makes a good mixture for frying. One will have the tastiest result, if the frying is started after the butter has properly melted and the foam has dissapeared. In addition, we advice you to fry one fillét at time - in order to guarantee a good frying temperature.

Poultry
The best way to prepare poultry is to fry it quickly, then to wrap it into foil and ovencook it. Poultry is at its best, when the fluids that come out of it are clear.