Experienced cooks never ignore one rule when they are going to prepare a frying.
Vegetable preparation for soup causes a lot of controversy among housewives.
Many people are sure that you should throw the onion into the pan first. Others think that you should fry the carrots first.
Only professionals who have prepared dozens of roasts can put an end to this dispute.
When adding vegetables to a frying pan, cooks try to cook them so that they don’t burn, but at the same time don’t remain hard.
Chefs advise frying carrots first. They explain this by the fact that the orange vegetable is tougher than onions.
During the sautéing process, the carotene from the carrots passes into the fat, coloring it. Only after this is the onion added, which reaches the desired state together with the carrots.
Some amateur cooks advise adding the onion first because the carrots fit more tightly. If you add the orange vegetable first, the onion won't cook properly, they say.
