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Cooking Tips & Techniques |
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In order to provide more service to our visitors, we'd like to present this page of cooking tips and techniques. We know these cooking tips will be of use to you, from highly experienced cooks to beginners Thank you for visiting our site. Please remember us (bookmark this site) the next time you need cookware, dinnerware or cutlery of any kind. And once again, please enjoy the cooking tips. Acidulated Water – Preparation Dissolve 1 teaspoon sour salt in 2 quarts of water or Mix 1/2 cup white vinegar and 2 quarts of water. Avocado - Preventing Discoloration Sprinkling your avocado slices with lime juice will protect from discoloration and add flavor. Blanching Vegetables If you’re tired of your vegetables losing color, texture, and flavor before you serve them, blanching may be the solution. Prolonged exposure to heat deteriorates vegetables. Blanching lightly cooks only the outer layer of their flesh. To blanch vegetables plunge them into boiling salted water for a short period of time, and then immediately stop the cooking process by placing the vegetables into ice water until they cool. Green beans and other fibrous vegetables retain their crispiness and color. For other vegetables and fruits, such as tomatoes and peaches, a brief blanching loosens the skin while keeping the flesh firm, making them easier to peel. In all cases the color is set and the flavor is retained. Remember not to overload the pot as this will increase the cooking time. Blanch in batches if necessary. The vegetables can be used immediately in salads and other cold dishes, or they can be stored or frozen for later use. A quick sauté or stir fry is all that is needed to finish cooking the vegetables, and if they are being added to a dish such as a soup or stew, adding them during the last few minutes of cooking will insure colorful results. Braising Braising is a wet-heat method of cooking. Usually, meat or vegetables are first seared in hot fat. Then they are simmered in liquid in a pan with the lid tightly in place. To prevent burning, the meat could be placed on a bed of mirepoix (diced carrots, onions and celery), which will keep the food from direct contact with the pot and will add more flavor and moisture to the liquid. For braising, meat is usually cut into serving-size portions rather than just cubes (as in stew). Finally, the meat is cooked over low heat for a long time. Braising can be done on the stovetop or in an oven. The indirect transfer of heat in an oven will cook the food more evenly and is less likely to burn it. Relatively tough cuts of meat benefit from braising - because slow cooking breaks down the tough connective tissues. More tender foods like fish and shellfish may also be braised, but must be cooked for a shorter time at a lower temperature in less liquid. One benefit of braising is that the liquid absorbs flavors from the foods being braised and makes a terrific sauce. Brown braising - the meat is browned (it may first be dusted with seasoned flour) in a small amount of oil, fat or butter in a heavy pan or casserole dish. The browned meat is placed on top of vegetables, or with them, and a relatively small amount of liquid is added. The meat is covered and cooked slowly at a low temperature on the top of the stove or in the oven. At the end of cooking the braising vegetables are removed, and a sauce is made from the cooking liquid. (Sometimes the vegetables are used in the sauce.) Tips on braising: Use the appropriate meat cut - meat cuts with a certain amount of marbling and gelatinous connective tissue retain juiciness better than very lean cuts when cooked long and slowly. Browning meat - although browning is not essential it is desirable since it not only improves color but also develops flavor. Tightly cover - a tight-fitting lid holds in the steam that helps to soften the connective tissue, making the meat more tender. A sheet of buttered baking paper placed over the meat, under the lid, helps to prevent the surface from drying. To make a loose lid more tight-fitting, put a sheet of foil over the pan then cover with the lid. Temperature control - after initial browning at a low temperature, maintaining a sub-simmer is important. While prolonged simmering or cooking close to the boil is necessary to soften connective tissue and make soft meat tender, it also dries lean meat out. As meat is heated, muscles coagulate and proteins shrink, squeezing out water. Cooking meat in liquid does not stop this water loss. For braising, oven temperature may be between 265 and 320° F., seldom higher. Cooking time - overcooking can make braised meat dry and stringy. Cook and braise until just tender. Check for readiness at intervals. If the meat is ready but the cooking liquid has not reduced enough to give a good sauce consistency, remove the meat (keep it covered so the surface does not dry) while you complete the sauce. Then return the meat to the hot sauce. Beef steaks and cuts to braise - Shin steak, chuck steak, blade steak, thick skirt steak, flank steak, topside, silverside and thick flank steak, and oxtail are all less tender but tasty beef cuts good for braising. Offal - Kidneys, liver, heart and tripe are also suitable for braising. Lamb cuts to braise - Medium-tender and least tender lamb and mutton cuts, such as boned and cubed forequarter, round neck, shoulder and forequarter chops, leg chops and shank or knuckle suit moist heat cookery such as braising. Bread The process of adding a coating to foods, usually for frying or baking. The food is usually first dipped in flour, then a mixture of egg and water, and finally very fine bread crumbs, corn meal or cracker crumbs. It's a good idea to let the coated food refrigerate for at least 30 minutes before frying to ensure that the coating will stick. Generally, when a recipe says to "brown", it refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color. The purpose is to seal in the juices and add flavor. Brunoise - Knife Skill Brunoise is an extremely fine and exact dice. For this demonstration we can use a red bell pepper.
Butterfly A method of cutting meats so that it will lay flat and even. The meat is sliced in the center, without going all the way through, and opened to lay flat like the wings of a butterfly. In larger cuts, it is sliced in increments from middle to either side, and the flaps are opened like the pages of a book. Caramelize Sugar Sugar is caramelized when it is melted into a clear golden to dark brown syrup, reaching a temperature from 320 to 350° F. The example here is a medium amber. To start, add some water to dry sugar in a pot, stirring, until it reaches the consistency of wet sand. The acid from added lemon juice will help prevent recrystallization. Instead of using lemon juice, you could add acidity with vinegar, cream of tartar or corn syrup. Always start with a very clean pan and utensils. Any dirt or debris can cause crystals to form around it. Heat the pan over a medium flame. As the sugar melts, you can wash down the sides of a pan with a wet brush, which also prevents crystallization by removing any dried drops of syrup that might start crystals. As the caramel heats, it colors in amber shades from light to deep brown. Crepes Crepe batter should be allowed to rest for 1 to 24 hours before use. This allows the gluten to relax, and the flour to absorb the liquid therefore collapsing any air bubbles in the batter. If crepe batter is made in a blender it can be used immediately and does not need to rest. The basic recipe for crepes is 1/2 cup liquid to 1/2 cup flour to 1 egg. An expensive crepe pan is not necessary. Any good non-stick pan will work fine. Coat your pan with a thin coat of butter or oil first then heat over medium-high heat. Once the pan is heated, no additional fat should be needed but if your pan develops a dry spot, use an oil dampened paper cloth or a quick spray of cooking oil. It is best to use a ladle and to quickly coat the bottom of the pan with a thin coat of batter. The quicker the thinner the better! Tilting the pan is a good way to evenly distribute the batter. When the edges of the crepe are dry and begin to pull away from the pan, use your fingers to gently lift and flip the crepe. The second side should be done in seconds and be ready to be placed on wax paper to cool. Putting a sheet of wax paper between the crepes will keep them from sticking together and can be immediately placed in a plastic bag for storage in the refrigerator or freezer. Chiffonade In culinary terms it means finely cut strips or ribbons of leafy vegetables or herbs. To chiffonade a cabbage for coleslaw, cut a cleaned, washed head into quarters, remove the hard core, then thinly slice the quarters across the grain. Greens with large, loose leaves, such as chard, can be rolled up and sliced thinly. Smaller leaves, such as basil, can be stacked, then rolled and sliced across the vein. For leaves with a central woody stem, such as kaffir lime leaves, roll from tip to stem, slice parallel to the vein and discard the woody stem. Chop To chop means to cut foods into pieces. This is a larger cut than dice or mince and generally does not need to be uniform. To chop vegetables, first trim the stem and peel if necessary. Hold your chef's knife properly by grasping the handle with three fingers and putting your forefinger and thumb on opposite sides of the blade. With a rocking motion, keeping the tip of the knife on the chopping board, slice down through the vegetable at regular intervals, using the full length of the knife. Use your other hand to feed the vegetable toward the knife. To do this safely, curl your fingers in and use your fingertips to grasp and move the item. With a little practice, you'll be chopping quickly and safely. Clarify Butter First melt unsalted butter slowly in a pan. Simmer over low heat, without stirring, until the milk solids have separated and sink to the bottom. Other impurities will rise to the surface, while the butterfat in the middle layer becomes very clear. Remove the pan from the heat and skim off the foam with a spoon. Then carefully ladle the clarified butterfat into a separate container. Be careful to leave the solids behind. One pound of butter will yield approximately 12 ounces of clarified butter. While clarified butter doesn't have as much flavor as whole butter, it does have a higher smoke point making it useful for sauté because the milk solids, which scorch easily, have been removed. Also, without milk solids butter won't spoil as quickly. In the days before refrigeration, cooks in India perfected a special clarifying process that significantly prolongs freshness. This highly clarified butter is called ghee. Cut In Working a solid fat, such as butter, shortening or lard, into dry ingredients is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers. Most often, the fat should be chilled first and "cut in" just enough for small lumps about the size of a pea to form. Dash If a recipe calls for "a dash" of an ingredient, it is somewhat relative. However, the most accurate amount appears to be 1/16 teaspoon. Basically, you just add the ingredient "in a dash". For example, if it is a dry ingredient, such as a spice, just shake the box once, assuming there are small holes, and what comes out is it. It's the same with liquid ingredients that come out in drops. Remember, many of those types of ingredients are to taste, so a tiny bit more or less won't matter. Deglaze The process of removing browned bits of food from the bottom of the pan. It's done by heating a small amount of liquid in the pan (usually wine or stock), and stirring to loosen. This mixture is a great base for making a sauce. After a food has been sautéed or roasted, it is removed from the pan and the excess fat is spooned out. What remains are the fonds, or caramelized bits of juice, from the natural sugars in the meat or vegetables that have been cooked. They stick to the pan and form a glaze. These intensely flavorful, browned bits are deglazed by heating a bit of liquid, usually stock or wine, in the pan. The bits are scraped up to form a mixture that can be used as a sauce for the cooked food. Deep Fry To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point. Dice A dice is a cube, usually of a vegetable, that ranges form ¼” to ¾” square. Using your chef's knife, trim the vegetable so its sides are straight and at right angles. Next, determine the size dice you want--say, 1/4 inch--and, holding your knife vertically, slice the vegetables into panels. Then neatly stack the panels and slice through lengthwise in ¼” cuts, creating uniform matchsticks. Remember to keep your fingers tucked in, and out of the knife's path. Your hand serves as the guide as you cut. Finally, line up your sticks and cut across them again in ¼” cuts, creating perfect dice. Note that a dice is smaller and generally more precise than a chop and is larger than a mince. Grilling Grilling is a fast, dry method of cooking tender cuts with radiant heat directed from below or above the meat. Char-grilling or barbecuing, and fan-grilling are variations on this method. Beef and lamb cuts that are best for grilling are suitable for char-grilling, barbecue cookery and pan-grilling; most are also suitable for pan-frying. Some cuts need to be cut into smaller pieces for sautéing and stir-frying. Grilling techniques: Over-heat grilling - food is placed on a rack or grill bars over a gas, charcoal grill or barbecue. The grill rack must be preheated and the meat lightly brushed with oil before cooking. Under-heat grilling - food is placed under a gas or electric salamander or heated element. The salamander must be pre-heated for fast searing. Between-heat grilling - this method uses radiant heat, convection heat or a combination of both. The meat is placed between heated grill bars in a vertical toaster/grill, a convection or conveyor oven. Grilling tips: Trim meat if necessary - remove silverskin, connective tissue or fat. Dry meat browns better than wet meat - pat wet or marinated meat dry before grilling. Brush meat with oil or rub with infused oil; this adds flavor and prevents meat from sticking to grids. Season at the last minute - if adding salt, or salt/spice mixtures do this immediately before cooking. If salt is left on the meat surface it draws out the juices. Be careful not to burn spices. With dry herb/spice rubs used to impart flavor, brush off excess before grilling, and an option is to brush over the surface with oil before cooking to prevent burning dry rub ingredients. Marinating and basting - before cooking, beef or lamb steaks may be marinated in mixtures of oil with vinegar, wine or citrus juice, herbs and spices etc to help tenderize and add flavor. Drain meat of marinade and blot dry before pan-grilling. Searing and browning - always pre-heat your grill so the meat browns quickly. Because the heat is intense, care should be taken to avoid overcooking lean meats that can dry out. For best results with thinner beef or lamb steaks, sear them fast to develop color and flavor, then let them rest in a warm place for a few minutes before serving. Thick steaks or cuts can be seared quickly, then heat reduced to medium or low to complete cooking at a more gentle heat. Trellising - beef or lamb steaks can be marked in a lattice pattern (sometimes called quadrilage) by searing each side twice (turn it at right angles) on a ridged griddle pan or barbecue grid. Use tongs when turning the meat and grill the presentation side first as it gives a better appearance. Resting times - before serving, allow beef or lamb to rest in a warm place for a short time, depending on size. Larger cuts can rest longer than smaller, thinner ones. A 7oz. steak may rest for two to three minutes. Resting allows the muscle fibers to relax and more juices are retained in the meat. Beef steaks to grill, pan-grill, char-grill or barbeque - The tender fine-grained cuts of fillet, rib-eye, sirloin, T-bone, rump and seamed rump, are suitable for grilling, as is the less tender flank steak. These cuts are also good for pan-frying. Lamb steaks to grill, pan-grill, char-grill or barbeque - A lamb steak is a boneless cut; a chop has bone in. Cutlets, short loin and middle loin chops, eye of short loin, lamb fillet, rump chops and steaks, thick flank and topside steaks, lamb schnitzel and lamb topside or silverside steaks are all good to grill. These cuts are also good to pan-fry. To butterfly cut - when slicing a small boneless piece of meat take the knife almost through the meat to the cutting board on every second cut. This produces hinged slices (like butterfly wings) which can be opened out flat like a book, thus giving double-size pieces. A butterflied leg is a boned leg, opened out flat. Also see Pan-Grilling Julienne To julienne means to cut into narrow, fine sticks that can measure from 2 to 3 inches long and 1/8” square. A finer julienne measures 1/16 of an inch square. First, determine the length of your julienne and, using your chef's knife, cut the vegetable into pieces. Next, trim the vegetable so its sides are straight and at right angles. Then, holding your knife vertically, slice each piece into 1/8” panels. Finally, neatly stack the panels, or lay the panels out on the board, and cut them lengthwise to create uniform matchsticks. Remember to keep your fingers tucked in, and out of the knife's path. For a finer julienne, simply slice thinner panels and thinner matchsticks. A larger matchstick--roughly 1/4 inch across and 2 1/2 inches long--is called a baton. Knead Dough Kneading dough can be done in a mixer, with a dough hook, or by hand. After you have mixed wet and dry ingredients together, you will have a shaggy mass. Transfer this dough to a lightly floured surface. Now, push down and forward on the dough with the palms and heels of your hands. Fold the dough over onto itself and push down and forward again. Lift the dough, give it a quarter turn. Continue kneading and turning. If the dough sticks, just scrape it up, dust the counter with flour, and continue. A well-kneaded dough should be smooth and elastic. To test the dough made from mostly white bread flour, pick up the dough and stretch it back. Look at the surface. It should be smooth and even, not webby. There also should be some resistance from the gluten when you pull on the dough. The same test applies for whole-grain flours. They don't contain as much gluten, however, so they'll feel slightly less springy. Microwave Cooking Microwave cooking can be used for cooking meat or reheating it. They come in various sizes with different levels of power and choice of functions, e.g. defrost, browning, reheating. Combination convection and microwave ovens combine dry heat or steam with the addition of microwave energy. Microwave cooking is quick, convenient, safe and economical. The microwave is useful for quickly defrosting meat and for reheating prepared meat dishes. Mince To mince means to cut food into very small pieces.
This makes a grid within the onion that you can cut across to create very small pieces. The same technique can be used on garlic, shallots, tomatoes or any hard vegetable. Pan-Frying Pan-frying (shallow frying) is a fast cooking method for small, tender cuts in a pan containing a small quantity of hot fat, oil, butter or clarified butter. This may be done in a frying pan, sauté pan, bratt pan (commercial cooking pan; electrically heated with lid, similar to electric fry pan) or wok. The pan is not covered during frying. Sautéing and stir-frying are variations on this method. Beef cuts suitable for frying - the tender fine-grained beef cuts of fillet, rib-eye, sirloin, T-bone, rump and seamed rump are suitable for pan-frying. Lamb cuts suitable for frying - cutlets, short loin and middle loin chops, eye of short loin, lamb fillet, rump chops and steaks, thick flank and topside steaks, lamb schnitzel and lamb topside or silverside steaks are all good to pan-fry. Pan-frying tips: Even thickness - for even cooking, ensure meat is of even thickness. Some cuts (e.g. lamb cutlets, schnitzels) can be batted out or lightly pounded with a meat mallet to flatten slightly. First cover meat with plastic wrap to prevent mallet sticking to it. Dry meat surfaces - pat meat dry before frying. Wet meat will not brown well. Drain marinated meat well before frying then blot dry with paper towels. When pan-frying thin slices or strips of beef or lamb a protective coating keeps meat moist and aids browning. Coat with flour or flour/spice mixture immediately before cooking. Some other coatings are corn flour, pea flour, beaten egg or egg whites and breadcrumbs. Pan size - use a suitably wide pan so meat is not crowded during cooking. Too much meat added to a small pan reduces temperature and slows cooking. Temperature control - for frying, use clean, fresh fat or oil. Heat oil/fat to the correct temperature before putting meat in. It should "haze" or shimmer, not smoke. If oil is too cool, food can absorb it and meat will not brown quickly enough. During frying, adjust temperature to keep heat moderate-to-high so food sears quickly without burning. Drain before serving - to keep food crisp after frying, drain it well on absorbent paper. If holding food after frying, use dry heat and keep holding time to a minimum. Pan-Sear Then Oven Finish - Instead of completely cooking in the frying pan, steaks can be cooked by a two-step method. Initial browning (searing) is done in a pan, then cooking completed in the oven. The pan - use a frying pan, e.g. well seasoned cast-iron, an oiled hot-plate or heavy-based non-stick pan for searing. Pre-heat the pan well. Lightly oil the pan, or brush the meat with oil; season it if you wish. Ensure there is sufficient heat in the pan to get a good brown, seared surface. Brown the meat - sear steaks well on both sides to achieve attractive color. Transfer to an oven tray. Place in oven preheated to 355 to 375º F. to complete cooking. Turn half way through oven-finishing time. Time in the oven depends on the meat cut, its thickness and how much time you take to sear it. An example: a 7 oz beef steak, ½” – ¾” thick, after pan-searing takes about five to six minutes. Pan-Grilling Pan-grilling is another fast, dry heat method suitable for tender cuts, but the meat is cooked directly on the heated surface - usually a heavy cast-iron pan or ridged griddle pan, or on a metal hot-plate. The cooking surface may be lightly greased, but minimal fat or oil is used. This is not frying. Pan-grill then oven-finish - thick steaks can be seared on a ridged grill-pan then finished in the oven pre-heated to 355 to 375° F. The seared steaks, placed on a tray in the oven, must be turned half-way through the oven-cooking. This method is practical when preparing a set menu for large numbers. It ensures the meat is cooked to the same degree and achieves more consistency in cooking. Poaching and Simmering Poaching and simmering are very similar methods. Poaching - Poaching is a very gentle, moist heat method of cooking using a minimum amount of reduced liquid or stock that is kept at just below simmering point, approximately 195 to 200° F. Poaching liquid should show very little movement - a mere "murmur" or shimmer at the surface, with no sign of bubbles bursting. Poaching Methods Poaching can be done in a pan, on the stove, in a bratt pan or in a covered dish in the oven at 320 to 355° F. Poaching temperatures are lower than when simmering and poaching times are short. Tender cuts with lower amounts of connective tissue are best for poaching. Simmering - Simmering is a slow, gentle, moist method of cooking in liquid or stock, usually in a deeper pan than that used for poaching. Liquid is heated to just below boiling point, approximately 205 to 210° F. - higher than that used for poaching, with slightly more movement in the cooking liquid; tiny bubbles rising slowly to the surface and only occasionally bursting. This is much less movement than when boiling. Simmering can be done in a deep pan, stock pot on the stove, kettle, bratt pan or in a combination oven. Simmering is best for cuts with higher amounts of connective tissue which need long, slow cooking to tenderize them. But this method can also be used for more tender cuts, e.g. beef rump cooked medium-rare to medium degree of doneness. Tips for poaching and simmering:
Beef cuts (and offal) suitable for simmering - Shin, topside, thick flank, flank steak, brisket, chuck, blade, mince, tongue, beef heart, tripe. Lamb cuts (and offal) suitable for simmering - Lamb leg cuts, breast and flap, shoulder and neck chops, shank, lamb tongue, brains, heart, tripe. Roasting Roasting is a dry heat method that may use a small amount of fat or oil as a baste. The meat is cooked in an oven or on a rotating spit over a fire, gas flame or electric grill bars. Some meat cuts suit high temperature roasting while others are better roasted at low temperatures. Joints with fat cover - beef and lamb cuts with plenty of outer fat cover, fat seams or marbling are best roasted at low to moderate temperatures. This results in less shrinkage and better serving yields. Very lean or totally trimmed cuts are better rare-roasted at higher temperatures, or first seared then roasted. Roasting Techniques
Roasting tips for top results
Slow roasting cooking times in oven preheated to 320-340 ° F. Note weight of meat to calculate cooking time. The thickness of the meat cut affects the cooking time; thick, chunky pieces take longer than thin cuts of the same weight. Roasts with bone in cook more quickly than boned and rolled roasts
Beef cuts to roast - Fillet, rib-eye, standing rib, rolled rib, wing rib, sirloin, rump. All of these tender cuts except rolled rib (slow roast) can be roasted high and fast (400 ° F). Topside, bolar, chuck. These less tender cuts are more suitable for slow roasting (320° F) or pot-roasting. Lamb or mutton cuts to roast - Frenched rack, strip loin or backstrap, rump, thick flank, topside, silverside and rib-eye. These small, tender, well trimmed cuts suit high temperature, fast roasting. Leg cuts; rack (traditional), mid-loin, shoulder roast and shanks. These traditional cuts can be slow-roasted - oven temperature 320 ° F. Roasting temperature/time guide
When is the roast ready The perfect rare, juicy roast of beef. What is the chef's secret for success? The answer: knowing the correct degree of doneness. The degree of doneness of both large and small meat cuts is always measured at the very centre of the cut. The following methods will determine the degree of doneness: Use a meat thermometer. You can place the thermometer in a large cut of meat before roasting. Insert it into the thickest part, away from fat or bone. Take a medium-rare beef eye of strip loin for example: you can be sure it is done when the internal core temperature has reached approximately 140° F. Press meat with tongs. Lightly press the outside centre or thickest part of the meat. Rare meat gives under pressure, is soft and springy. Medium is slightly firmer. Well done is firm. You will learn to judge doneness by experience. When calculating temperature/timing ratios, remember to take thickness of the meat into consideration. Teach yourself to judge doneness by sight, smell and feel. A final test: If you are still unsure, as a last resort, test for color of meat juices. Pierce meat in the thickest part using a fine metal skewer. See above chart for color of meat juices. Sear then roast: Brush lean surfaces with oil. Brown meat all over in a hot, dry pan then transfer to moderate oven, 360° F., to complete cooking. Gently press the meat to expel juices. Underdone or rare meat - juices red. Medium-rare - juices pink. Medium - juices clear. Well done or overcooked - no juices visible. Remember that the internal temperature will continue to rise after the meat is removed from the oven or pan, and for a time during resting. This transference of heat can change the internal temperature of a small joint by 3 - 5 ° F. after 5 to 10 minutes. And in larger joints, the internal core temperature can rise from 5 - 18° F. after 15 to 20 minutes. Therefore, allowing for this "carry-over" cooking, roast meat to about 10° F below the desired degree of doneness. Sauté In French, sauté means "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred or shaken over heat. Water Sautéing - Carrots, potatoes, broccoli and other "meaty" vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it. Place a non-stick sauté pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to sauté in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan. Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender. Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to sauté in the oil. Sauté until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations. Sharpening Knives To keep your knives really sharp, you'll need to care for them on a regular basis. The techniques of sharpening and steeling your knife are quite simple. A sharpening stone has two sides: one rough, one fine. The stone needs, first, to be soaked in either water or mineral oil (never substitute one for the other). You will have either a waterstone or an oilstone. Place the stone on a damp cloth to stabilize it. Then, holding your knife at a 20-degree angle to the stone, draw the entire length of the knife blade over the stone. Use your free hand to exert pressure on the blade firmly and evenly from tip to hilt. Turn the blade over and repeat the process, over and over at a 20-degree angle, until the blade is very sharp. Always allow an equal number of passes for each side. After wiping the sharpened knife clean of any metal and oil, use the steel to finish the edge. Holding the steel with your fingers safely behind the guard, repeatedly slide the knife from hilt to tip down one side, then the other, over the steel. The knife will "sing" when this is done properly and quickly. Steeling alone does not sharpen a knife, but hones it. It actually realigns the molecules on the sharpened edge, straightening the edge. Between sharpenings with the stone, use the steel frequently to keep the blade in good condition. Sift Passing a dry ingredient through a sifter, or fine mesh screen, to loosen the particles, incorporate air, and lighten the resulting product. Also, used to combine several ingredients that are passed through at the same time. The same result may be accomplished by using a wire whisk to stir the ingredients in a bowl. If a recipe calls for pre-sifted ingredients, sift first and then measure. If it calls for a certain amount of the ingredient, sifted, measure first. Shucking Buying live oysters, clams and mussels then cleaning them at home assures freshness. Always use a heavy mitt, mesh glove, or side towel to protect hands when cleaning and/or oysters. Clean all mollusks, clams, oysters and mussels well by scrubbing them under running water to remove all dirt before shucking. Then check them carefully, only live clams and oysters will have tightly closed shells. Discard any that are open or feel unusually heavy. These are either dead or full of silt. Oysters - Protect your hand by wearing heavy-duty rubber gloves or enclose oyster in several thicknesses of a folded kitchen towel. Hold the shell in the palm of your hand with the left valve, the deeper side, down. Locate the beak (the hinged part of the oyster--the narrow end), and with a back-and-forth motion gently work the tip of the oyster knife between the shell halves. Once the knife has penetrated the shell (by 1/4 inch or so) make sure the oyster is firmly impaled on the blade by giving the shell a few shakes. It should remain firmly stuck on the end of the knife. Working very carefully, twist the knife back and forth to open the shell. Once the shell is opened, slide the knife across the top of the shell to cut the adductor muscle and run the knife under the body of the oyster. Discard the top shell. For clams, use the tip of the knife to release the meat from the top shell. Then run the knife under the clam meat to loosen. This clam can now be served "on the half shell." Mussels are rarely served raw, but the method for cleaning them is similar to that used for clams. Unlike clams and oysters, mussels have a dark, shaggy beard that is normally pulled away from the shell before cooking. Start with a sharp knife. Here we are using a chef's knife. To hold your chef's knife properly, grasp the handle with three fingers and put your forefinger and thumb on opposite sides of the blade. With a rocking motion, keeping the tip of the knife on the chopping board, slice down through the food at regular intervals. There should be no starting or stopping--try to achieve one continual motion. Use your other hand to feed the item toward the knife. To do this safely, curl your fingers in and use your fingertips to grasp and move the item. Skimming This is normally done by passing a flat spoon over the surface, just underneath the substance to discard. In the case of fat, if you have the time, chill the liquid first so that the fat congeals, making it very easy to remove. Steaming Steaming is a moist heat cooking process. The meat does not come into contact with the cooking liquid but instead is cooked by surrounding steam, sometimes under pressure. Steaming results in tender, well flavored, juicy meat with minimum weight loss or shrinkage. Steaming under pressure is fast and easy, saves on energy and provides accurate meat portioning and cost control. Various steaming methods: Atmosphere steaming - meat cooked directly or indirectly with steam in the following ways: Directly in a steamer. Steam is generated within the steaming chambers and is fed into the chambers from a separate boiler. Indirectly or in covered pan. Sealed containers of food are placed over or in a deep pan of boiling water. Perforated trays or vessels can be used but this method requires pans or containers with tight fitting lids to contain steam. High pressure steaming - using purpose-built steamers, which generate high pressure steam for ultra quick cooking. Mainly used for vegetables and processed meat products. Combination and steam oven cooking - high capacity steamer ovens can cook by steam, using moist heat or dry heat, or a combination of both. Vacuum cooking by steam (sous-vide) - used to cook food in vacuum-sealed plastic pouches, by combination of steam and convection oven, between 160 to 212°F. Low to moderate temperature steaming - modern equipment makes it possible to cook meat between 160 to 212° F. This method is ideal for steam blanching, preserving, steam cooking, cooking in vacuum (sous-vide), thawing, reconstituting and reheating meat dishes. Steam and smoke oven - the oven allows cold and hot smoking of cured meats and small goods, and provides a steam-cooking cycle. The unit operates with fan-forced smoke from burning wood sawdust, by gas or electric burner. Tips on steaming: Use a tight fitting lid or have steamer door securely closed to retain heat and moisture. If food is cooked in basins or moulds, grease these well and firmly cover with grease-proof kitchen paper, cloth or foil to prevent sticking, or moisture penetrating food. Steaming is practical for thawing and quickly reheating prepared foods. Beef cuts suitable for steaming - Tongues, veal brains, kidney, heart, beef cheek, papillae off, tripe. Lamb cuts suitable for steaming - Tongues, brains, kidney, heart, tripe. The more tender beef and lamb loin and leg cuts are also suitable for steaming and combination steaming. Stewing In stewing, meat cut into smaller pieces or cubes is cooked gently in liquid to completely cover it, and the vegetables are included. A stew can be simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews. When stewing lean meat, even though it is surrounded by liquid, it can become dry in texture if cooked at too high a temperature for too long. While prolonged simmering or cooking close to the boil is necessary to soften connective tissue and make tough meat tender, it also dries lean meat out. (As the meat is heated the muscles coagulate, proteins shrink and water is squeezed out. Cooking meat in liquid does not stop this water loss.) After initial browning, a low temperature or sub-simmer gives best results. Do not overcook lean meat stews. The meat for a stew is usually browned before the liquid is added. This develops color and flavor. Some meat stews are made without initial browning, relying on added ingredients for depth of color. In some stews only the vegetables get an initial browning, and then meat and liquids are added. For example, a meat curry is often made this way. White Stews - Known as blanquettes or fricassees, white stews are made with lamb or veal that is blanched, or lightly seared without coloring, and cooked in stock. To blanch - cover meat with cold water and bring to the boil, then drain and refresh under cold running water. The sauce is then made with the liquid and finished with a liaison of egg yolks and cream. Brown Stews - Brown stews are made with pieces of red meat that are first seared or browned. A browned mirepoix (and sometimes browned flour), plus liquids such as stock and wine are added, and the dish simmered gently until tender. Thickening Stews - The cooking liquid may be drained from the cooked meat at the end of cooking and thickened by reduction, but stews are more often thickened in one of the following ways: Coating pieces of meat with flour before searing. This contributes to thickening of liquid as the stew cooks. A roux is used, or beurre manie (uncooked flour and butter paste) added. Beef cuts for stewing - Chuck steak, blade steak, topside steak, silverside steak, shin steak, flank steak, thick skirt steak, Ox kidney, ox tail, ox heart, ox liver, ox heart, ox liver, Gravy beef, tripe, minced beef. Lamb cuts for stewing - Forequarter (boned, diced), round neck chops, shoulder chops, leg chops, shank (knuckle), minced lamb, kidneys, liver, heart. Water Bath Water Baths are used for custards, cheesecakes, and other recipe because it helps them bake much more evenly and prevents cracking. For best results place the bath pan in preheated oven then place baking pan in the middle of the bath pan. Fill bath pan halfway up the sides of the baking pan with hot water. Bake as prescribed for recipe. When using a springform or other multi-piece pan, wrap the bottom of the pan with heavy duty foil to prevent leaks. Whipping Cream For best results, make sure that the cream is very cold when it is whipped. Chilling the bowl and beaters or whip in advance also aids in achieving full volume. Placing the chilled whipping bowl in a larger bowl lined with ice also aids in achieving full volume. Begin by whipping the cold cream, by hand or with a machine, at a moderate speed. Soft peaks will mound when dropped from the whip. This is the correct time to add sugar or other flavoring ingredients. Medium peaks retain marks of the whip and will hold a soft peak that droops over slightly. Stiff peaks will form distinct mounds that hold their shape. Similar to egg whites, cream can be overbeaten. Overbeaten cream first develops a granular appearance. Eventually lumps will form and, if whipping continues, the cream will turn to butter. |
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