Cooking Tips I
There are different ways on how we cook our food. Here are a few.
- Baking. Poultry, fish and meat can be baked in covered cookware with a little additional liquid. The moisture that the liquid adds makes this method particularly good for fish or chicken breasts, which tend to be a little dry.
- Grilling or Broiling. Placing food on a rack and cooking with these methods lets the fat drip away from meat or poultry. It is also a tasty way to cook fish steaks or whole fish. For extra flavor, try marinating food before putting it over the coals or under the broiler. Skewered vegetables also taste great browned over an open flame.
- Poaching. To poach chicken or fish, immerse it in a pan of simmering liquid on top of the stove.
This method works especially well when you serve the food with a sauce made of pureed vegetables and herbs.
- Roasting. Always place a rack in the bottom of the roasting pan, so the meat or poultry doesn’t sit in its own fat drippings. And be sure to roast at a low temperature, about 350ºF, to avoid searing the meat or poultry and sealing in the fat. For basting, use fat-free liquids such as wine, tomato juice or lemon juice.
- Sautéing. Fish, poultry and vegetables dishes can be sautéed in an open skillet with little or no fat; the high temperature and motion keep food from sticking. Try sautéing with a tiny bit of polyunsaturated oil rubbed onto the pan with a paper towel. Better still, use nonstick vegetable spray or sauté in a small amount of broth or wine.
- Steaming. Cooking food in a basket over simmering water leaves the natural flavor, color and nutritional value of vegetables intact. Try adding herbs to the steaming water or using broth instead to add even more flavor to the finished dish.
- Stewing or Braising. This method uses a little more liquid than baking does. It can be done in a covered container on top of the stove or in the oven. If you are braising or stewing meat or poultry, begin a day ahead of time and refrigerate the dish overnight. The next day, when the chilled fat has congealed, you can remove it easily before reheating. Braising is also an excellent way to cook vegetables.
- Stir Frying. Done in a Chinese wok, this method relies on the same principle as sautéing. The high temperature and the constant movement of the food keep it from sticking and burning. Try stir-frying vegetables and diced poultry or seafood with a tiny bit of cottonseed or peanut oil.