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i IMPROVECOOKINGPERFORMANCE
I
SURFACE COOKING
should be heavy gauge and lined with
COOKING
UTENSILS
another metal.
1. Flatbottom utensils arethe bestandmost
G/ass ceramic's chief advantage is its
efficientin using theheatfromthecooktop
multiuses; i t can go fromfreezerto top of
(checkfor flatnessby rotatinga straight
rangeor ovento table.
edge ruler on the bottom of the pan,
checkingfor dips or uneveness as you
3. Thecorrectheatsetting for eachutensil i s
rotate).Uneven utensils causeslow uneven
very importantfor goodresults- check
cooking,
your
cookware
directions
for
recommended heatsettingfor eachpan.
4. Utensils should have tightly secured
,_
handlesmadeof a heatresistantmaterial-
they should befreeof roughedges,cracks,
wells, etc. that would makethem hard to
clean.
i. Mediumweightutensilsare best suitedfor
5. Tea pots may have a ledgeor rim around
cooking because they heat evenly and
the bottom. If this ledgeextends over the
quickly.Theyarealsolightweightandeasy
heating element,or grate it can overheat
to handle even when full. Saucepan and
and damage the porcelain top and heat
broiler information listed below,
elementor grate.
Aluminum is moderately priced, light-
weight,and a goodconductor of heat.The
METHODS
heavierthe gauge (thickness), t he more
durable. A luminum maystainfrommineral
Baste - Tomoisten foodwhileit cooks, s othat
in waterand in foods,
the surface doesn'tdry out and flavor is
added.Meltedfat, drippings, s auceandfruit
Stain/ess stee/ is exceptionally durable,
juiceare the liquidsgenerally used.
easyto clean,anddoesn't r eactwithfoods
or detergents. Because stainless steel
_
._
alQne isa relativelypoor conductor of heat,
it isusuallycombined withothermetalsto
providemoreevenheatdistribution.
Cast iron is heavyto handle,but durable
and inexpensive. C ast iron heatsslowly
and retainsheatwell. It tendsto rust and
alsoto discolor e ggsandfoodscontaining
Blanch- Tocooka fewminutes in boiling water
acidsuchas wineor vinegar,
either to help loosenthe skin from some
Copper is good looking,very expensive,
foods,or asastopinpreparing vegetables f or
and an excellentconductorof heat. It
freezing.
27
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