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Cooking techniques
•
Stir fry vegetables before meat in a little oil
(or sprinkling of water) until vivid in colour
and crispness.
Suggested times for stir frying vegetables
Cooking time
Ingredient
3 minutes
Onion quartered,
broccoli flowerets,
carrots sliced, soaked Chinese
dried mushrooms
2 minutes
Snow peas, capsicum,
sliced zucchinis, sliced water
chestnuts, bamboo shoots
1 minute
Garlic, minced chilli,
minced ginger, minced shallots,
chopped bean sprouts
These brief cooking times will keep vegetables crisp.
•
Peanut oil is traditionally used for stir fry Asian
style dishes. However other oils such as vegetable,
canola and light olive may be used.
•
Do not over fill the frypan. If necessary cook in
batches and reheat at the end of stir frying. If using
this method remember to under cook slightly so
reheating will not spoil the finished dish.
•
Serve stir fried foods immediately to retain their
crisp texture.
12
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continued
Sautéing
Recommended temperature probe setting: 12-14.
Used for sautéing onions, garlic, spices, pastes, herbs,
vegetables, meat and seafood.
If using oil to sauté, use setting 14. If using
butter, use setting 12.
Shallow frying
Recommended temperature probe setting: 10-12.
Used to crispen and cook foods in a small amount of
oil. The foods may have already been cooked.
•
Use approximately 2-4 cups of oil, or sufficient oil
so that half the food is immersed.
•
Preheat the oil before adding food. When using oil
never cover with the lid during heating or cooking
as this will cause condensation to drip into the oil
and result in bubbling and splattering.
•
Do not move the frypan during heating or cooking.
•
Wipe moisture from foods to avoid splattering.
•
Cook a few pieces at a time to ensure crispness.
•
Drain cooked foods on kitchen paper to absorb
excess oil.
•
Never leave your frypan unattended or unsupervised
while shallow frying.
•
Allow oil to cool before removing from frypan.
•
Vegetable or canola oil is recommended for frying.
Note
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