COOKING METHODS
EXPLAINED
| DRY HEAT BAKE or ROAST |
|||
|---|---|---|---|
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| In an oven, uncovered | Breads, casseroles, tender meat, poultry, fish & some vegetables | Adds no fat | Slow |
| DRY HEAT | |||
| BROIL | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Under intense direct heat | Tender meat, poultry, fish & some vegetables |
Adds no fat | Fast |
| Can be done using an oven,toaster oven or countertop broiler | |||
| DRY HEAT | |||
| GRILL | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| On a grid over intense, direct heat | Tender meat, poultry, fish & some vegetables |
Adds no fat | Fast |
| Can be done on an outdoor grill or an indoor grilling appliance like the George Forman brands. |
|||
| DRY HEAT | |||
| PAN-BROIL | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Uncovered in a skillet without added fat | Hamburgers, steak | Adds no fat | Fast |
| Fat from the food is poured off as it collects |
|||
| MOIST HEAT BOIL |
|||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| In liquid heated to the boiling point. | Pasta | Adds no fat | Fast |
| Bubbles form rapidly & break on the surface. |
|||
| MOIST HEAT | |||
| STEAM | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| In steam that rises from boiling water. | Vegetables, fish & rice | Adds no fat | Fast |
| An electric steamer will help you retain more of the nutrients |
|||
| MOIST HEAT | |||
| SIMMER | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| In liquid just below the boiling point. Bubbles form slowly & rise gently to the surface. |
Hardy Vegetables | Adds no fat | Slow |
| Most stove tops have "simmer" setting | |||
| MOIST HEAT | |||
| POACH | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Similar to SIMMER but food should be covered so it can keep it's shape | Fish, eggs & fruit | Adds no fat | Slow |
| Most stove tops have"simmer" setting | |||
| MOIST HEAT | |||
| STEW | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Simmers for a long time. Food is usally cut in.small pieces |
Less tender meat, poultry & vegetables |
Adds no fat | Slow |
| Use a 5, 6 or 7 quart pot or an electric crock pot. |
|||
| MOIST HEAT | |||
| BRAISE | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Food is browned & then covered. | Less tender meat & poultry | Adds some fat | Slow |
| It simmers in a little liquid. | |||
| Most stove tops have" simmer" setting. | |||
| MOIST HEAT | |||
| MICROWAVE | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPPED |
| .Make sure to have a cover specially made for microwaves to ensure your food won't dry out |
A variety of foods | Adds no fat |
Fast |
| FRYING | |||
| STIR-FRY | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Use a skillet or wok. | Tender meat, poultry, fish & vegetables |
Adds some fat |
Fast |
| Apply a cooking spray or a small amount of oil. |
|||
| Food is cut in small pieces & stirred constantly |
|||
| FRYING | |||
| SAUTE | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Use a skillet. | Tender meat, poultry, fish & vegetables |
Adds some fat | Fast |
| Apply a cooking spray or a small amount of oil |
|||
| Use a medium heat setting while stirring or turning frequently | |||
| FRYING | |||
| PAN-FRY | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Use a skillet | Tender meat, poultry, fish & eggs |
Adds more fat | Fast |
| Use a small amount of oil | |||
| Use a low to medium heat setting | |||
| Usually,only turn the food over once | |||
| FRYING | |||
| DEEP-FRY | |||
| HOW TO COOK | WHICH FOODS TO USE | FAT | SPEED |
| Use an electric fryer or a deep skillet or a pot |
Poultry, fish, Vegetables | Adds more fat than when pan-frying |
Fast |
| You need to make sure to have enough oil to cover your food in the hot oil | |||
Copyright © 2012 - 2017 KosherWoman.com
All rights reserved
