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Frying, boiling and steaming
Even if you only have a small stove or cooker with a couple of hotplates, you can cook delicious food at home. You can fry meat, fish or eggs in a frying pan with oil or butter. You can also chop or slice vegetables and sauté or stir-fry them in a pan or a wok. Another way of cooking vegetables and grains like rice is by boiling or steaming them. You can peel vegetables like potatoes and carrots before cooking them, and even mash them after they’re cooked if you like. You can also boil other foods like spaghetti, eggs and certain meats, or steam fish and other seafood like crabs and mussels.
With a simple hotplate you can also make soups and stews. The ingredients for these often include diced meats and vegetables as well as a pinch of salt. You can also sprinkle in spices like pepper or paprika or add herbs like basil or parsley. You can even make sauces by melting butter in a saucepan and mixing in flour and milk before adding other ingredients like grated cheese and then stirring until your sauce is smooth.
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Blanching
Blanching vegetables involves cooking them quickly in generously salted water to draw out their vibrant flavors and colors. Shocking vegetables with an ice bath post-blanching immediately halts the cooking process. A French Nicoise salad is a prime opportunity for blanched greatness: pair snappy green beans and boiled eggs with oil-cured tuna, olives, boiled potatoes, and fresh tomatoes for a protein-packed salad, all nestled together and topped with a mustardy vinaigrette. Learn more about blanching in our complete guide here.
Stir, Beat, Blend
tip www.thinktasty.com
Stir, beat, blend, fold, whip, whisk… all of these terms can mean mixing two or more ingredients together, but they’re not interchangeable. Like any art or science, cooking has its own terminology. Sometimes I forget that my students aren’t familiar with the most basic terms, or I see that they’re not understanding an instruction correctly. …5 Dietitian-Approved Meals from P.F. ChangsYour browser indicates if youve visited this link
Which means it’s easy for the calorie … When you’re craving a classic, this stir-fried combo of beef and fiber-rich broccoli in a ginger-garlic sauce does the trick. This vegetarian stir-fry …
Braising
Braising is a combination-cooking method that starts with pan-searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender. Learn more about braising in our complete guide here.
To add a bright, tangy kick to your braise, after you’ve browned bone-in chicken thighs or breasts in a Dutch oven, deglaze with ½ cup red or white wine vinegar then add any vegetables and aromatics you’d like, such as garlic and shallots or tomato and chili paste, to make a pan sauce. Cook until tender, then add stock or broth and return chicken to the pot. Cover, then lower the heat or transfer to a 300°F oven, and cook for 40-45 minutes, checking for doneness periodically. Or if you're looking for a vegetable-centric side dish, try Chef Thomas Keller's recipe for braised artichokes.
Stirring Helps Food Cook Faster and Develop More Flavor
Though it might sound counterintuitive, constantly stirring food helps it cook through faster than it would if you stirred it only periodically. The movement brings new surfaces of the food into contact with the hot pan and releases steam—both of which expedite cooking. In fact, when I compared stirring thin slices of beef constantly to stirring an equal amount of meat only occasionally, I found that the food stirred constantly cooked about twice as fast (for more information, see “How We Proved That Stirring Speeds Cooking”). (Note: This testing was done over gas burners. Woks behave differently over electric coils and induction and glass‑top electric burners.)
How We Proved That Stirring Speeds Cooking
To prove that constant stirring makes food cook faster, we used an infrared camera to measure the temperature of two different batches of stir‑fried beef after about 1 minute of cooking: one that we stirred constantly and another that we stirred every 30 seconds. The color of the meat that we stirred constantly (bottom left) is noticeably brighter and more yellow, indicating that it got hotter than the meat that we stirred only periodically (bottom right), which is darker purple.
stir 2
(stûr)n. SlangPrison.
[Short for Romani stariben, stirapen : star, variant of astar, to seize, causative of ast, to remain, stop (probably akin to Prakrit atthaï, he sits, from earlier Middle Indic *āsthāti, he remains, from Sanskrit ātiṣṭhati , he stands by, remains on : ā-, near, to, at + tiṣṭati, sthā-, he stands; see sthā- in Indo-European roots) + Romani -ben, n. suff.]American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
