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Cyber-Kitchen Articles
Heat Basics
Cyber-Kitchen
Heat Basics
Boiling, braising, grilling and many other cooking terms often intimidate and confuse us. What's the difference between all of them, and which works best with what kind of meat? This month we're breaking down the basics to help you understand the importance of using these methods in the kitchen.
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Cooking Terms
Blanch To cook an item briefly in boiling water and then shock it in an ice water bath, before finishing or storing the item.
Boil A cooking method in which items are immersed in liquid at or above the boiling point.
Braise A cooking method in which the main item, usually meat is seared in fat, and then simmered in stock or another liquid in a covered vessel.
Broil A cooking method in which items are cooked by a radiant heat source placed above the food.
Cure To preserve a food by salting, smoking and or drying.
Deep Fry A cooking method in which foods are cooked by immersion in hot fat; deep fried foods are often coated with breadcrumbs or batter before being cooked.
Grill A cooking technique in which foods are cooked by a radiant heat source place below the food.
Pan Fry A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than sautéing or stir frying but less than deep-frying.
Poach A method in which items are cooked gently in simmering liquid. Also shallow poaching is the same concept using less liquid, then usually the liquid is used for the base of the sauce.
Roast A cooking method in which items are cooked in an oven or on a spit over a fire.
Sauté A cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. Also stir frying is similar using very high heat and usually done in a wok.
Sear To brown the surface of food in fat over high heat before finishing by another method in order to add flavor and moisten.
Smoking Any of several methods for preserving and flavoring foods by exposing them to smoke.
Steaming A cooking method in which items are cooked in a vapor bath created by boiling water or other liquids.
Stew A cooking method nearly identical to braising but generally involving smaller pieces of meat or vegetables; hence a shorter cooking time. |
Boiling can be used for cooking a number of foods, including eggs, pasta and vegetables. However, it's not a good idea to boil meat. Try a different cooking method that doesn't use water.
Meat isn't the only food you can braise. Next time you make potatoes for dinner, try braising them in chicken stock and butter. Here's a great recipe...
Deep-Frying is a great method to use with vegetables or meat, but use breading to get a nice, crunchy coating. If you don't have a deep fryer at home, you can use a large pot and fill it 1/3 full with oil. Just be careful not to burn yourself with this cooking technique!
Grilling is a great way to cook meats. It gives protein a charred flavor that you can't get anywhere else. If you love to grill outside, consider buying an indoor stovetop grill for the winter months.
Pan-frying is a technique that works great for chicken. Try coating chicken in dijon mustard and then breading it. You will be surprised how great it tastes, and it takes less time than the traditional egg wash/milk breading method.
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Recipe Corner
Now that you know what's what, try the recipes below to practice your cooking techniques. These recipes are easy and delicious, and incorporate many of the terms defined above.
Broccoli & Cauliflower Gratin
Makes 8 portions
Ingredients
1 lb Broccoli florets
1lb Cauliflower florets
1 tbsp Salt
1 can cheddar cheese sauce
2 oz shredded cheese
8 oz milk
Instructions
Bring sauce pot of water with salt to a boil then add broccoli and cauliflower and cook for approximately 3-5 minutes depending on desired doneness. Then drain off boiling water and place broccoli and cauliflower immediately into ice water to stop cooking process. Meanwhile, mix milk and cheddar cheese sauce then toss broccoli and cauliflower in the mix, place in baking dish and top with shredded cheese and place under broiler until golden brown and hot.
This dish covers boiling, blanching, and broiling.
Beef Pot Roast
Makes 8-10 portions
Ingredients
4 lbs beef shoulder
1 cup diced onion
3 cups diced carrots
1 cup diced celery
1 oz chopped garlic
3 lbs ¼ redskin potatoes
1 quart beef stock
Salt & Pepper to taste
1 oz cooking oil
Instructions
Start by heating large sauté pan, then season beef shoulder and sear on both sides until it turns a nice dark brown color. Then place beef in large baking pan, meanwhile sauté carrots, celery, onion, garlic, and potatoes in pan. Deglaze with beef broth. Then place all pan contents over beef and cover. Place in 325 degree oven for 2 ½ to 3 ½ hours or until fork tender.
Chicken Breast
Makes 2-4 portions
Ingredients
Grilled
2-4 Chicken breasts boneless and skinless
2 tbsp Nantucket Off-Shore Bayou Rub
1 tbsp cooking oil
salt, to taste
Pan Fried and Deep Fried
2-4 Chicken breasts boneless and skinless
2 tbsp Nantucket Off-Shore Bayou Rub
salt, to taste
1 cup flour
½ cup buttermilk
½ -4 cups cooking oil
Instructions
Grilled
First pre rub chicken breast with Bayou rub and salt and let marinate. Then preheat grill, and season grill with oil to keep chicken from sticking. Grill each side for 5-10 minutes or until internal temperature reaches above 160 degrees.
Pan-fried and Deep Fried
First preheat oil in sauté pan to about 350 degrees then bread chicken breast by lightly coating with flour then place in buttermilk then place in flour seasoned with Bayou spice and salt. Place in oil for 7-12 minutes or until golden brown and internal temperature reaches 160 degrees or above.
This dish covers grilling, pan frying, and deep frying
Salmon
Makes 2-4 portions
Ingredients
2-4 pieces of fresh salmon
2 cups water
1 cup white wine
1 lemon
1 tbsp Old Bay seasoning
1 tbsp chopped garlic
1 tsp dried dill
Instructions
Poached
Place water, wine and lemon juice along with seasoning is shallow pan and heat to a simmer. Then add salmon and continue to simmer until salmon reaches desired doneness; approximately 7-12 minutes.
Steamed
Place all ingredients besides salmon in a steamer pot and bring to a boil then reduce to a rolling simmer and place steamer insert inside with salmon in it. Place lid on top and cook salmon until desired doneness; approximately 12-15 minutes.
This dish covers poaching and steaming.
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