How to Cook?

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Cooking Techniques - S

• Sauté

• Water Sautéing

• Stir Fry Preparation

• Stir Frying Techniques

• Scald

• Season

• Sweat

• Slice

Sauté

Basic Techniques Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. It is a simple technique that maximises flavour while minimising cooking time. Sautéing is most effective with fish and thin cuts of tender meat. Thicker pieces would burn before the inside was cooked, and so it is necessary to decrease the heat after the initial browning. Cooking time will depend on the size and thickness of the food and personal taste.

First, place a sauté pan on a high heat and add just enough oil to lightly coat the bottom of the pan. The oil allows even heating and prevents sticking while the high temperature browns the food, quickly sealing in the juices. A fat or oil that can withstand high heat, such as clarified butter or canola oil, is essential. When the oil is hot, place the food in the pan on its most attractive side. Do not overcrowd the pan because the temperature will drop and the food will not brown properly. After the first side has browned, turn it over and brown the other side. Do not turn the food more than once or twice because this will hinder flavour creation.

Water Sautéing

Carrots, potatoes, broccoli and other "meaty" vegetables can be water sautéed as a quick and flavourful 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 flavour 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 caramelised. The mild garlic and red pepper will enhance the flavour of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.

Stir Fry

Preparation is usually more time consuming in stir frying than in sautéing or pan-frying. In stir frying high heat is used to cook meat and vegetables quickly in a small amount of oil. The largest part of preparation is fine chopping aromatics such as garlic, green onion, ginger, or chilli, and cutting meat and vegetables into uniform pieces, usually thin slices, shreds, or a medium dice, for quick and uniform cooking. It is not necessary to have Asian cooking utensils, such as a seasoned wok, a long handled spatula, and a long handled scoop, but they will make the task easier. A wok is made to concentrate the heat in the centre of the pan, with the edges acting as a warm resting area. The long spatula and scoop are used to keep the food in motion, by stirring, lifting and tossing, to insure that each piece gets evenly exposed to the heat without scorching and to seal in the flavour. They also keep your hands away from the heat. Once you begin, the cooking occurs very rapidly, and so it is important to have everything ready and near the stove before you turn on the heat.

Stir Frying Techniques

Compared to your preparation, stir frying occurs in flash. Place the wok on a high heat, and when it is hot, add peanut, corn, or canola oil. After a few moments test the oil with a bit of the aromatics, ginger or garlic; if it sizzles the oil is ready. Then, add the aromatics. In less than a minute they will begin to release their flavour and aroma, and you can begin to add the vegetables and meat in the order of their cooking times; those that take the longest are added first. Stir, lift, and toss the ingredients until they are evenly cooked without scorching. Ingredients may be removed once they are cooked and returned before finishing. Then add the liquid ingredients and seasoning. For thinly sliced or shredded dishes, turn down the heat for a few minutes while the flavours combine, adjust the seasoning, and serve. For dishes with tougher or larger ingredients, place a lid over the wok and adjust the temperature to maintain a simmer so that the food steams until it has absorbed a portion or all of the liquid. Then return any ingredients that were removed, adjust the seasoning, stir quickly, and serve.

Scald

To heat milk almost to the boiling point -- just until tiny bubbles begin to form around the inside edge of a pan.

Season

To coat a pan or other metal cooking surface (not-non-stick) with oil and then heat it. This prevents sticking by sealing tiny pits in the metal. Soap and water can negate this effect. Seasoning also applies to meals- adding salt, pepper and other spices.

Slice

To slice food start with a sharp 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.

Sweat

When foods, usually vegetables, are cooked over low heat in a small amount of fat (usually butter), drawing out juices to remove rawness and develop flavour.

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