Fry canned mushrooms
I'm just making pork chops and frying canned mushrooms in a small pot.
Since they draw so much water and therefore I did not want to cover the lid (would like to fry light brown) and my splash guard works firstly for the sliced and secondly too big, today I have for the first time put a piece of kitchen paper over the pot and a handle wound. I have observed:
The steam goes off wonderfully, stir is great, just lift the loose side and there are no mushrooms from the pot, which I always like to try, the little rascals. Am thrilled. I looked, I have not found anything yet. This is not the egg of Columbus, but for me it is new and works great. I have one less problem with that.
