Pan , stir and quick frying much of my food

[Taffyboyslim]

I either pan or stir fry food in butter or do one pot stews , soups , chilli's or chunky soups

I don't enjoy the faffing about of using an oven

I have considered a slow cooker or an air fryer

But for now it's breast or strips of chicken , pork , beef , cod , salmon etc fried in butter in a pan and fried cabbage , mushrooms etc

As long as I am not drowning everything in butter and avoiding sunflower am I OK with this as my main way of cooking ?

Thanks

 

[rebrascora]

I do most of my food in the microwave and frying pan, plus my slow cooker. I rarely put the oven on. It takes too much time and I can rustle up plenty of interesting food on the hob. Maybe once or twice a month the oven goes on.

 

[Taffyboyslim]

I do most of my food in the microwave and frying pan, plus my slow cooker. I rarely put the oven on. It takes too much time and I can rustle up plenty of interesting food on the hob. Maybe once or twice a month the oven goes on.

Air fryer ?

Again too much hassle

 

[Docb]

If you are doing it wrong @Taffyboyslim then so am I!

The piece of kit I use a lot is my pressure cooker with its doodad that fits on top and turns it into a mini oven/air frier. Can cook almost anything in that.

 

[rebrascora]

Air fryer ?

Again too much hassle

I don't have one. Just something else to take up bench space.

 

[zuludog]

I rarely use my oven or grill, most of my cooking is done on the hob with pans, frying pans, or a wok, and the slow cooker for stews
And sometimes the microwave to heat leftovers or the very occasional ready meal
Recently I bought a chef's pan, which is a sort of a cross between an ordinary saucepan and a frying pan, with a lid

So yes, the same sort of meals as @Taffyboyslim, but I find I'm eating less meat, certainly cheap or processed or bacon, and more veg and beans/lentils/pulses, and fish

Besides cooking I make a lot of salads - I live on my own so if I buy salads it lasts for a few meals, usually canned sardines, sild, and similar, or chick peas
As I've mentioned before, I often turn tired salad into a veg stew in the slow cooker

Latest idea is that fat & cholesterol are not the baddies we were told for years, so I've stopped buying seed oils such as sunflower & rape, corn oil, and soft/low fat margarine, and the only fats I use are butter and olive oil, but not vast amounts of either

My diet is now low carb Mediterranean or similar, with lots of veg; or plain fish or chicken with cabbage, that sort of thing

 

[zuludog]

Oh, one more thing - as I'm eating more veg I treated myself to a couple of Japanese cook's knives, a gyuto and a petty, Search for Japanese Cook's Knives on t'Net
Japanese steel is harder than Western so Japanese knives can be made thinner and lighter
But I chose the shaped Western handles as I don't like the plain, straight Japanese style or the all steel handles such as Global

I also got a new ceramic sharpening 'steel' which is very good

 

[helli]

I am the one who bucks the trend. I use my oven a couple of times a week. Usually, when roasting vegetables. I love a big pan of slightly charred veggies. It may take longer than stir frying but doesn’t require much more effort to peel and chop. Aubergine requires little more than chucking in the oven until it “collapses”. Butternut squash just needs halving, scraping out the seeds and then roasting. Onions can be peeled and quartered. Pepper’s don’t even need peeling. Beetroot are best wrapped in foil and then placed in the oven. They need peeling afterwards but the skins “wipe off”.
Some of my favourite oven meals are
- whatever veg I have chucked in the oven and served with feta crumbled on top.
- butternut squash, red pepper, onion and halloumi
- onions, fennel, cherry tomatoes and haddock
- beetroot dip made with roasted beets, yoghurt, za’atar, chilli and a drizzle of honey
- can’t beat a few roast (or jacket) spuds when the oven’s on

And that’s without going into my weekly baking session as well as the occasional pie or homemade pizza (yes, I know it is not low carb).
Today’s baking is a batch of ricciarelli biscuits … well it is nearly Christmas.

 

[Taffyboyslim]

I am the one who bucks the trend. I use my oven a couple of times a week. Usually, when roasting vegetables. I love a big pan of slightly charred veggies. It may take longer than stir frying but doesn’t require much more effort to peel and chop. Aubergine requires little more than chucking in the oven until it “collapses”. Butternut squash just needs halving, scraping out the seeds and then roasting. Onions can be peeled and quartered. Pepper’s don’t even need peeling. Beetroot are best wrapped in foil and then placed in the oven. They need peeling afterwards but the skins “wipe off”.
Some of my favourite oven meals are
- whatever veg I have chucked in the oven and served with feta crumbled on top.
- butternut squash, red pepper, onion and halloumi
- onions, fennel, cherry tomatoes and haddock
- beetroot dip made with roasted beets, yoghurt, za’atar, chilli and a drizzle of honey
- can’t beat a few roast (or jacket) spuds when the oven’s on

And that’s without going into my weekly baking session as well as the occasional pie or homemade pizza (yes, I know it is not low carb).
Today’s baking is a batch of ricciarelli biscuits … well it is nearly Christmas.

Wow that's great !

 

[zuludog]

I am the one who bucks the trend. I use my oven a couple of times a week. Usually, when roasting vegetables. I love a big pan of slightly charred veggies. It may take longer than stir frying but doesn’t require much more effort to peel and chop. Aubergine requires little more than chucking in the oven until it “collapses”. Butternut squash just needs halving, scraping out the seeds and then roasting. Onions can be peeled and quartered. Pepper’s don’t even need peeling. Beetroot are best wrapped in foil and then placed in the oven. They need peeling afterwards but the skins “wipe off”.
Some of my favourite oven meals are
- whatever veg I have chucked in the oven and served with feta crumbled on top.
- butternut squash, red pepper, onion and halloumi
- onions, fennel, cherry tomatoes and haddock
- beetroot dip made with roasted beets, yoghurt, za’atar, chilli and a drizzle of honey
- can’t beat a few roast (or jacket) spuds when the oven’s on

And that’s without going into my weekly baking session as well as the occasional pie or homemade pizza (yes, I know it is not low carb).
Today’s baking is a batch of ricciarelli biscuits … well it is nearly Christmas.

That's interesting - I've done roasted veg a few times, perhaps I'll make more of an effort in future
And besides your post I'm sure there will be lots of YouTube videos about this

Do you know about LIDL's bargain box?
They sell a box of short life or surplus fruit & veg for £1-50 and it's very good value with a good selection
So that would give enough veg for roasting, I've bought this a few times

I think ALDI do something similar but I haven't used it myself