MOST OF THE TIME, it's not about the recipe or the pinch or gram or kilo that you stir into the cooking that makes or breaks it. It's how much heat you use, and in which order you put in the ingredients. Genereally, if it's something that starts with sautéeing, I use medium heat first, gradually setting it to high as i mix in the rest of the ingredients, and then gradually lowering the flame when it's almost done.Use your flame wisely. :-)
