Cooking TechniquesSimmering:
Heat liquids over low heat till bubbles form slowly and burst below
the surface.Boiling:
Heat liquids till bubbles form and rise in a steady pattern, breaking
on the surface.Poaching:
Cook food partially or completely submerged in simmering liquid.Steaming:
Cook food in the steam given off by boiling water. Place the food
in a perforated metal basket, a bamboo steamer, or a wire rack set
just above, but not touching, boiling water. Cover the pan and steam
till the food is done.Stir Frying:
Cook food quickly over high heat in a lightly oiled work skillet,
lifting and turning the food constantly.Deep Fat Frying:
Cook food in enough melted shortening or cooking oil to cover
the food. The fat should be hot enough (365 or 375 degrees)
so that the food cooks without absorbing excess grease. But
not so hot that the fat smokes or food burns.Baking:
Cook food in the indirect, dry heat of an oven. The food may be
covered, or uncovered.Broiling:
Cook food a measured distance from the direct, dry heat of the heat
source. A broiler also is used to brown or toast foods, and melt
cheese.
Preparation Techniques
Peeling Tomatoes:
Spear the tomato with a fork in the stem end, then plunge the tomato into
boiling water for 30 seconds, or just till the skin splits. Immediately dip
the tomato into cold water. Using a sharp paring knife, pull the skin off
the tomato. You can peel peaches and apricots the same way.Toasting Nuts, Seeds, and Coconut:
Spread the desired food into a thin layer on a shallow baking pan. Bake
in a 350 oven for 5-10 min. or till light golden brown. Stirring once or
twice.Clarifying Butter:
Melt the butter over low heat in a heavy saucepan without stirring. When
the butter is completely melted, you will see a clear oily layer atop a
milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer
in the saucepan. Discard the milky liquid. Clarified butter is very good for
stir frying or sautéing, because it doesn't burn as easily as regular butter.Caramelizing Sugar:
Place the sugar in a heavy saucepan. Heat over med-high heat, without
stirring till the sugar begins to melt. Shake pan occasionally. Reduce
heat to low; cook and stir frequently till the sugar is golden brown and
completely melted.Beating Egg Whites to Soft Peaks
Place the eggs in a glass or metal bowl. Do not use a plastic bowl. Beat
the egg whites with an electric mixer till they form peaks with tips that
curl over when he beaters are lifted.Beating Egg Whites to Stiff Peaks
Place egg whites in a glass or metal bowl. Do not use plastic. Beat the
egg whites with an electric mixer till they form tips that stand straight
when the beaters are lifted.Whipping Cream:
Using an electric mixer, beat the cream just till it mounds slightly and
soft peaks form when the beaters are lifted. For the best volume, chill
the utensils about 30 minutes in the fridge, or 10 in the freezer before
using. Avoid over beating the cream, or it will turn to butter :-)
