So I cooked a casserole today. The flavors were nice, but the veges (potatos, kumura, pumpkin) were not cooked properly in time. The chicken was fine. I cut the chicken into pieces about half the size of the palm of your hand.
I was under the impression that casseroles typically didn't require placing ingredients into the dish at different times. That is, chuck all your ingred. in right at the beginning!
What did I do wrong?
Also, what do you call stir-fries, sauteing, and casseroles...They aren't really cooking methods are they, unlike roasting, grilling, broiling, dry heat methods, etc?
Finally, what are fry pans and woks typically used for and are they interchangeable? I mean, what do you use these for other than stir fries?
Thank you, experts
I was under the impression that casseroles typically didn't require placing ingredients into the dish at different times. That is, chuck all your ingred. in right at the beginning!
What did I do wrong?
Also, what do you call stir-fries, sauteing, and casseroles...They aren't really cooking methods are they, unlike roasting, grilling, broiling, dry heat methods, etc?
Finally, what are fry pans and woks typically used for and are they interchangeable? I mean, what do you use these for other than stir fries?
Thank you, experts