Cooking techniques

Cooking is not only an art, it is also a technique; even if you have the best ingredients, you can ruin a meal by the wrong techniques.

I cook vitro-ceramic and can choose the heat between 0 and 9; if I fry I heat the pan on 7 for a while before I add my oil, this way I need less oil. Afterwards I add the vegetables, close the  lid and put the heat on 4.  

 When I am making rice burgers, I do not close the lid immediately as the moist have to escape first,  otherwise the burger will fall into pieces.  I bake the burgers a few minutes on one side (heat on 7), turn them over, bake again a few minutes on the other side, put the lid on, and bake another 10 minutes on heat 4, so that the ingredients like the miso are not raw anymore.
Never eat miso raw, whatever your cookbook says.

I use only stainless steel 18/10, but you also can use cast iron for your cookingware.