I think I am a reasonably competent amateur home cook: I am willing to (and do) try lots of new recipes for all sorts of things and don't have too many disasters. BUT I can never get it right when a recipe calls for browning things in a frying pan, like fishcakes or crumbed chicken pieces, for example. My results are always that they either start to catch and burn before seeming to go that lovely golden colour, or they just stay pale so long they start to fall apart. It's such a common technique that surely it must be simple! Why can't I do it? Is it to do with....
the temperature of the oil when I put the things in?
the temperature of the continued cooking?
the depth of oil?
the type of pan - is non-stick not good for this?
or something else?
any help gratefully received as I have mulled over this for years!