My Cooking Techniques

My Cooking tips and techniques

Understanding some basic cooking techniques is essential to preparing successful recipes. Mastering these techniques will make your cooking easier and more enjoyable, too.

1. Simmering Heat liquids over low heat till bubbles from slowly and burst below the surface.
2. Boiling Heat liquids till bubbles form and rise in a steady pattern, breaking on the surface.
3. Poaching Cook food partially or completely submerged in simmering liquid.
4. Steaming Cook food in the steam given off by boiling water. Place the food in a perforated metal basket, a bamboo steamer, or on a wire set just above, but not touching, boiling water. Cover the pan and steam till the food is done.
5. Stir-frying Cook food quickly over high heat in a lightly oiled wok or skillet, lifting and turning the food constantly.
6. Deep fat-frying Cook food in enough melted shortening or cooking oil to cover. The fat should be hot enough (365 or 375 degrees0 so that the food cooks without absorbing excess grease, but not so hot that the fat smokes or food burns.
7. Baking Cook food in the indirect, dry heat of an oven. The food may be covered or uncovered.
8. Broiling Cook food a measured distance from the direct, dry heat source. A broiler also is used to brown or toast foods or melt cheese.