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STIR-FRYING TECHNIQUES
This method of cooking is popular around the world and
can be easily accomplished outdoors on your Kenmore
gas grill. It's a quick and healthful way of preparing a
complete meal using meat, poultry or seafood in
infinite combinationswith
otherinteresting
ingredients
like vegetables, rice or noodles.
Preparing to Stir-fry
Although it is possible to stir fry in other dishes, a wok
is your best tool. Its high sides enable the cook to stir
food without spillage. Its construction allows you to
cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry into long thin strips and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Marl hate foods for extra flav or and tenderness. Marl nat-
ing times will vary for red meat, fish and or various
cuts. Less tender cuts of meat should be marinated
longer. Remember to alwayschill marinating food in
the refrigerator prior to cooking.
Stir-fry meats, poultry or fish first. Next, add hard
vegetables like carrots. Then continue with softer
vegetables like soowpeas a od peppers. To ensure even
cooking, continually stir and toss the food in the wok
using a wooden spoon or spatula.
Tips for Stir-frying
Place a wok on a Cooking Grid or Side Burner directly
over a HIGH heat. Add only a small amount of food at
a time to ensure fast cooking and also to allow the wok
to reheat between ingredients.
DEEP-FRYING TECHNIQUES
A wide variety of foods can be deep-fried outdoors on
your grill, from potatoes, to seafood and chicken.
Deep-frying uses a large portion of oil, preferably
saturated. The outdoor location is ideal for deep-frying
as smoke, grease and smells disperse in the open air
instead of collecting on the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your grill using a cooking pan or wok, over
direct heat.
Fill a cooking pan no more than half full of vegetable or
corn oil. Start with LOW heat, then raise the heat
gradually. Check the temperature of the oil carefully
with a frying thermometer or test with a cube of bread.
The cube of bread should brown in about 30 seconds
for most cooking needs. A temperature between 350
and 400 degrees is optimal for preparing the majority
of deep-fried foods.
Food Preparation
Foods being deep-fried taste better when coated with
either batter or breadcru mbs to add flavor and prevent
moisture from escaping.
Tips for Deep-frying
Wear a flame retardant
BBQ Mitt and slowly lower
foods into the hot oil using a wire scoop or stainless
steel tongs. Add only a small quantity of food to the
oil, allow it to cook, then repeat with another small
quantity. This ensures the oil doesn't drop in tempera-
ture. Once the food is cooked, remove it carefully and
drain onto a paper towel. Turn the heat off as soon as
you have finished deep-frying
and allow your pan to
cool. W hen the oil is cool, remove all remnants of fried
foods by straining it through a fine metal sieve, and
store it in a clean bottle for future use.
Vegetables are generally easy to cook on the grill. The
Cooking Rack makes it convenient because you can
still use the main cooking area while the vegetables
are suspended above the grids.
Pre-cook hard vegetables by briefly boiling or
microwaving them before cooking on the grill. Wrap
vegetables in a double thickness of foil to protect them
while cooking on the grill. Then, remove the foil if
desired, 10-15 minutes before the end of cooking,
brush vegetables with butter or oil and finish cooking.
The Cooking Rack can be used for purposes other
than just the obvious. Consider using the rack for
warming French bread, garlic bread, croissants or
even bagels.
A small whole fish wrapped in foil also cooks well on
the Cooking Rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a
sauce and portioned into small foil wraps cook well
this way, too.
A-6
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