Whether you use your cooker to create a snake or a banquet, it can carry out all the principal cooking techniques.
Roasting: Fast cooking in the oven: traditionally the best method for cooking large joints of meat. Roasting should produce particularly good crisp results, by browning and sealing in all the natural juices.
Grilling: Usually tender foods such as steaks and fish, cooked under direct heat. When grilling meat, the secret lies in quick sealing of the outside - so always preheat the grill before use.
Frying: Fast cooking by direct contact with heat. particularly suitable for cooking tender foods that do not require long, slow cooking. Usually a little fat is used which prevents the food from sticking to the pan.
Deep-fat frying: another fast process in which food is cooked by being immersed in hot fat. more delicate foods such as fish and poultry are often given a protective batter or egg-and-crumb coating to ensure that the outside do not burn before the insides are cooked through.
Baking: moderate cooking at lower temperatures in the oven - of anything from tougher cuts of meat, which require longer slower cooking, to delicate custards and, of course, cake and pastries.
Braising and pot-roasting: The slow cooking of mean and/or vegetables in a covered pot in the oven or on the hob. long steady cooking makes the most of tougher cuts of meat as well as bringing out full flavors of goods - particularly vegetables. The hob provides constant low temperatures, as does the invaluable purpose-built electric slow-cooker, which is also a remarkably economic means of cooking.
Boiling, poaching and steaming: Controllability is important for cooking foods at varying temperatures: be it a fast rolling boil for cooking vegetables and pasta; or gentle simmer for the poaching of delicate foods; such as eggs and fish which require a steady temperature just below that of boiling. In steaming, the food is cooked above rapidly boiling water, thereby reducing loss of nutrients and retaining the shape and color of foods.
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