COOKING TERMS AND METHODS
Reading edition
Note: See pages 12 through 18 to use thermostatic top burner for these methods.
BOIL
To cook in a liquid at a temperature of 212 degrees. Visually, bubbles should rise continually. Method: cover the pan and bring the contents to a boil over a high flame. Then turn to the simmer flame (first click on many burners) and continue boiling, covered until done.
BRAISE
To cook meat or poultry by searing in fat, then simmering in a covered pan in small amount of moisture. Method: generally, meats are seasoned and rolled in flour and browned in hot fat. Then add a small amount of liquid and cover the pan. Turn burner valve knob to simmer flame, so food simmers, not boils, until done.
DEEP FAT FRY
To cook in fat deep enough to completely cover the food being cooked. A saucepan or skillet may be used. Method: use a high flame to bring the fat to frying temperature (usually 375 degrees), then lower the flame until it just maintains the desired fat temperature.
HIGH BOIL
This term is used to describe a vigorous, rolling boil which cannot be stirred down. It cooks no faster than a gentle boil but is needed for cooking foods like macaroni or jellies and jams. Method: cover the pan and use a high flame to bring the contents to a boil quickly. Then uncover the pan and turn to a medium flame or enough heat to maintain a high boil. The food is cooked uncovered in this case to prevent boil-overs and/or to permit evaporation.
MELT
To liquify a solid food by heat. Method: heat over “keep warm” flame until liquified. Covering the pan will speed melting.
PAN BROIL
To cook uncovered on a hot surface, usually in a skillet, pouring off fat as it accumulates. Method: heat skillet on “high”. Do not add fat or water and do not cover. Turn to “simmer” and brown meat slowly on both sides, pouring off fat as it accumulates.
SAUTÉ OR PAN FRY
To cook uncovered in a hot skillet in a small amount of fat. Method: heat just enough fat or butter to keep the meat from sticking (one to four tablespoons) in a skillet over a low to medium flame, depending on the utensil material. Add the food to the hot fat and cook, turning occasionally, until brown as desired.
49
SIMMER
To cook in liquid, usually water, at a temperature below the boiling point. Small bubbles are formed and rise slowly, but the liquid is practically motionless. Method: cover the pan and bring the food to the boiling point over a high flame. Then turn to the “simmer” flame.
STEW
To cook foods slowly in a covered pan in enough water to cover the food. Method: this is the same as braising except that more liquid is used. The food should simmer, not boil.