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copyright
©1999-2000
DigsMagazine.com.
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technically
speaking,
a short
guide to basic
cooking
techniques
| 1 2
3 |
continued
from page 1
sauté
definition |
To cook in a small amount of hot oil (butter and olive oil are the most
commonly used fats) over direct heat.
equipment |
A shallow, wide pan (skillet or sauté pan), often with a non-stick
coating; stove. Spatula (plastic if using a non-stick pan).
advantages |
Small bits of food can be quickly cooked; keeps food moist and
flavorful; can crisp a coating.
most often used for | Chopped
vegetables, thin pieces of meat or seafood.
stir-fry
definition |
Chinese method of cooking, similar to sautéing. Small, bite-sized
pieces of food are stirred rapidly and quickly cooked over a very high
heat in a small amount of oil (generally vegetable or peanut).
equipment |
Wok, a large, deep, (traditionally) round-bottomed cooking vessel with a
domed cover (modern woks sometimes have flat bottoms); stove. Metal
spatula.
advantages |
Quickly cooks small bits of food; keeps food crisp, moist and flavorful.
most often used for | Chopped
vegetables, small pieces of meat or seafood, often mixed together.
water-based techniques
blanch/parboil
definition |
To drop food into boiling water and cook very briefly (not quite all the
way through).
equipment |
a large pot; stove. Strainer or slotted spoon.
advantages |
Keeps the color of foods, particularly vegetables, bright; partially
cooks food so that it won’t get overcooked when added to simmering
sauces.
most often used for | Vegetables
whose color you wish to retain; foods that will be cooked further with
other ingredients can be blanched to speed up cooking time.
braise
definition |
To cook food in hot oil first, such that the exterior has begun to
brown, before adding enough liquid to cover the food and cook it slowly
over low heat (up to several hours).
equipment |
A large heavy-bottomed pot; stove.
advantages |
Results in very moist, very flavorful foods; when cooked in liquid
flavored with spices and seasonings, allows the flavors to mix well and
intensify with cooking time. Can turn tough (cheaper) cuts of meat quite
tender.
most often used for | Meats
cooked with vegetables, as in stews, goulashes, and the like.
keep
reading, there's more!
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