Surface Cooking - Magic Chef CGS1740ADL Owner's Manual

SURFACE C OOKING
Bell- To cookfood over high heat in liquidin
which bubblesrise constantlyto the surface
and break.
Braise-To cook foodover lowheat in a small
amountof liquidin a coveredpan. (Foodmay
or may not bebrownedfirst in a small amount
of fat).
C|ramllize - To stir in skillet over low heat until
it melts and develops characteristic flavor
and golden-brown color.
Deep-fry- To cook food in hot fat deep enough
for food to float on it.
Fry - To cook food over high heat in a small
amount of fat. See also deep-fry, pan-fry,
saute.
Pan- To cook, covered, in very small amount
of liquid.
Pan-broil- To cook food, uncovered, over high
heat on ungreased or lightly greased hot
surface, pouring off accumulating fat.
Panfry- To cookfoodoverhighheatin a small
amountof fat.
Parboil- To boil until partially cooked, usually
before completing cooking by another
method.
Poach - To cook food over low heat in
simmering liquid.
Preesure-uok - To cook in steam under high
pressure,usinga special saucepan.
Saute-To brownquicklyin a small amountof
fat, with frequent turning. Used as a verb
meaningto fry in a small amountof fat.
Sear - To brown the surface of meat by the
short application of intense heat. Meat is
seared for the purpose of developing flavor
and improving appearance.
Scald- To heat liquid just to below the boiling
point.
Simmer- To cook food over low heat in a liquid
just below the boiling point in which bubbles
form slowly and collapse just below the
surface.
Steam-To cookfoodon a rack orin a colander
in a coveredpan over steaming hot water.
Stew - To cook food over low heat in a
simmering liquid.
Stir-fry- To cook sliced food quickly Chinese-
style in a skillet or wok.
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