Dinners_Cookbook_508-compliant

cooking
sauté, pan fry, or stir fry
To cook food quickly (for just a few
minutes), in a small amount of fat (oil,
butter, etc.), in a sauté pan or wok over
direct heat. Foods that are commonly
sautéed include meats, poultry, and
vegetables.
boil
To heat a liquid until bubbles break the
surface (212 °F at sea level, lower at
altitude). Boiling is a common way to
cook foods such as pasta, sauces, and
vegetables.
simmer
To cook food gently in liquid at a
temperature that is just below the
boiling point so that tiny bubbles just
begin to break the surface. Foods are
typically brought to boil over high heat,
and then the heat is reduced to simmer
with a lid on the pan/pot to finish the
cooking. Foods that are commonly
simmered are sauces, rice and some
other grains, and dried beans.
brown
To cook for a short period of time over
high heat at the beginning or end of
cooking, often to enhance flavor and
texture, and create a nice cooked look.
Browning is usually done on the
stovetop, but also may be achieved in a
broiler. Foods that are typically browned
include meats, casseroles, and anything
that needs quick melting and crisping
on top.
bake
To cook food in an oven, thereby
surrounding it with dry heat. To ensure
an accurate cooking temperature, it can
be helpful to use an oven thermometer.
Many ovens bake either hotter or cooler
than their gauges read. Foods that
are commonly baked include seafood,
meats, casseroles, vegetables, and
baked goods (breads, cakes, pies, etc.).
broil
To cook food directly under or above a
very hot heat source (~500 °F). Food
can be broiled in an oven, directly
under the gas or electric heat source,
or on a barbecue grill (known as
“char-broiling”) directly over charcoal
or gas heat. Foods that are typically
broiled include meats, poultry, and
seafood.
grill
To cook directly over a heat source
on metal racks or rods or on a special
grill pan. Meats, poultry, seafood,
vegetables, and even some fruits grill
beautifully.
132 deliciously healthy dinners