Page 146 - Keep the Beat Recipes: Deliciously Healthy Dinners
P. 146

cooking                                 Browning is usually done on the
                                                    stovetop, but also may be achieved in a
                                                    broiler.  Foods that are typically browned
            sauté, pan fry, or stir fry             include meats, casseroles, and anything
                                                    that needs quick melting and crisping
            To cook food quickly (for just a few    on top.
            minutes), in a small amount of fat (oil,
            butter, etc.), in a sauté pan or wok over   bake
            direct heat.  Foods that are commonly
            sautéed include meats, poultry, and     To cook food in an oven, thereby
            vegetables.                             surrounding it with dry heat.  To ensure
                                                    an accurate cooking temperature, it can
            boil                                    be helpful to use an oven thermometer.
                                                    Many ovens bake either hotter or cooler
            To heat a liquid until bubbles break the   than their gauges read.  Foods that
            surface (212 °F at sea level, lower at   are commonly baked include seafood,
            altitude).  Boiling is a common way to    meats, casseroles, vegetables, and
            cook foods such as pasta, sauces, and   baked goods (breads, cakes, pies, etc.).
            vegetables.
                                                    broil
            simmer
                                                    To cook food directly under or above a
            To cook food gently in liquid at a      very hot heat source (~500 °F).  Food
            temperature that is just below the      can be broiled in an oven, directly
            boiling point so that tiny bubbles just   under the gas or electric heat source,
            begin to break the surface.  Foods are   or on a barbecue grill (known as
            typically brought to boil over high heat,   “char-broiling”) directly over charcoal
            and then the heat is reduced to simmer   or gas heat.  Foods that are typically
            with a lid on the pan/pot to finish the   broiled include meats, poultry, and
            cooking.  Foods that are commonly       seafood.
            simmered are sauces, rice and some
            other grains, and dried beans.          grill
            brown                                   To cook directly over a heat source
                                                    on metal racks or rods or on a special
            To cook for a short period of time over   grill pan.  Meats, poultry, seafood,
            high heat at the beginning or end of    vegetables, and even some fruits grill
            cooking, often to enhance flavor and    beautifully.
            texture, and create a nice cooked look.



        132  deliciously healthy dinners
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