Why pies don't always turn out soft and golden brown: many housewives use unsuitable cookware when cooking
Many gourmets enjoy pies only if the dish turns out fluffy.
However, it is not always possible to achieve the ideal result. It often happens that the dish does not acquire tenderness and “airiness”.
In addition, the pies often do not get a nice golden brown color.
It's all about the cookware that amateur cooks use to fry the dish.
It would seem that a frying pan is the only option. But in reality, this is not entirely true.
It makes sense to “experiment” by abandoning the usual utensils and paying attention to a non-standard version of preparing a popular culinary product.
What to use instead of a frying pan
Many experienced housewives have long come to the following conclusion: it is better to fry pies not in a frying pan, but in a saucepan.
Moreover, it is advisable to use a container with a thick bottom.
Don't forget about the lid: it should be used to cover the pan in which the pies are being cooked.
The result should be an excellent dish: soft, fluffy, ruddy, shiny and, most importantly, incredibly appetizing.
