13 Cooking Techniques to Master

13 Cooking Techniques to Master. 1. Know a Boil: Bubbles should cover the entire surface; water should be evaporating. 2. Sauté Smart: Test if the oil is hot enough: Drop in a grain of rice. When it bubbles to the top, the oil is ready. 3. Simmer Down: Lower the heat; bubbles should form only intermittently for a simmer. 4. Even Pieces = An Even Roast: Space veggies (cut-up pieces should be about the same size) apart so that none overlap for more even caramelizing. 5. A Better Broil: Blot the meat dry (for real—it prevents steaming) and season well in advance—about 30 minutes before cooking. 6. Wait for the Sear: Cover the pan's bottom with a thin layer of oil, and watch for it to ripple, then add the meat. The pan needs to get hot—really hot—first. 7. Full Steam Ahead: Season veggies before you steam them. (Keep the non-cooked stalks in the freezer to add to soups.). 8. Poaching, Perfected: Add eggs when water is simmering, not boiling, and make sure there's room in the pan for the eggs to move. 9. Post-Blanch: Submerge your still-crisp vegetables in an ice bath; it stops the quick-cooking process and helps preserve color and texture. 10. Bake, Then Shift: Rotate the pan half way through to even out temperature inconsistencies in your oven and get evenly baked treats. 11. Great Grills: Brush or spray oil on the grill grates, not the veggies, and season liberally. 12. The Only Pan-Fry Choice: Skip olive oil; you need a cooking oil, like vegetable, which has a high smoke point. 13. Do the Deep-Fry: Inveset in a thermometer; it's inexpensive and helps you monitor the ups and downs of deep frying.
13 Cooking Techniques to Master. 1. Know a Boil: Bubbles should cover the entire surface; water should be evaporating. 2. Sauté Smart: Test if the oil is hot enough: Drop in a grain of rice. When it bubbles to the top, the oil is ready. 3. Simmer Down: Lower the heat; bubbles should form only intermittently for a simmer. 4. Even Pieces = An Even Roast: Space veggies (cut-up pieces should be about the same size) apart so that none overlap for more even caramelizing. 5. A Better Broil: Blot the meat dry (for real—it prevents steaming) and season well in advance—about 30 minutes before cooking. 6. Wait for the Sear: Cover the pan's bottom with a thin layer of oil, and watch for it to ripple, then add the meat. The pan needs to get hot—really hot—first. 7. Full Steam Ahead: Season veggies before you steam them. (Keep the non-cooked stalks in the freezer to add to soups.). 8. Poaching, Perfected: Add eggs when water is simmering, not boiling, and make sure there's room in the pan for the eggs to move. 9. Post-Blanch: Submerge your still-crisp vegetables in an ice bath; it stops the quick-cooking process and helps preserve color and texture. 10. Bake, Then Shift: Rotate the pan half way through to even out temperature inconsistencies in your oven and get evenly baked treats. 11. Great Grills: Brush or spray oil on the grill grates, not the veggies, and season liberally. 12. The Only Pan-Fry Choice: Skip olive oil; you need a cooking oil, like vegetable, which has a high smoke point. 13. Do the Deep-Fry: Inveset in a thermometer; it's inexpensive and helps you monitor the ups and downs of deep frying.

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