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COOKING TECHNIQUES
COOKING TECHNIQUES
•
Remove each batch when cooked and allow
frypan to reheat before stir frying the next
batch. By cooking in small batches the heat
of the frypan remains constant, ensuring
the meat doesn’t stew and toughen.
•
A small amount of oil can be mixed
through the meat strips before adding to
the frypan, along with any other flavouring
such as garlic, ginger and chilli. A little
sesame oil can also add flavour. Mixing the
oil with the meat in this way cuts down on
the quantity used.
•
Drain off thin marinades from meat strips
before stir frying to prevent stewing
and splatter.
•
Stir fry vegetables in a little oil (or
sprinkling of water) before meat is added
for vivid colour and crispness.
•
These brief cooking times will keep
vegetables crisp.
•
Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils such
as vegetable, canola and light olive may
be used.
•
Do not over fill the frypan. If necessary,
cook in batches and reheat at the end of
stir frying. If using this method remember
to under cook slightly so reheating will not
spoil the finished dish.
•
Serve stir fried foods immediately to retain
their crisp texture.
SAUTÉING
Recommended temperature control probe
setting 8 to HIGH SEAR. Use for sautéing
onions, garlic, spices, pastes, herbs, vegetables,
meat and seafood.
NOTE
If using oil to sauté, use setting High
Sear. If using butter, use setting 8.
PAN FRYING
Recommended temperature control probe
setting for searing meat HIGH SEAR. For
medium heat setting 6 to 8.
Use for cooking meats, fish, seafood, eggs,
chicken or sausages.
•
Preheat frypan on HIGH SEAR setting.
A small amount of oil can be added to the
heated frypan if desired.
•
Brushing whole meat cuts, for example,
steak, chicken breast, fish fillets, with a
small amount of oil before pan frying
will give a more even result and reduces
amount of oil required.
•
Allow time for meat to sear on both sides.
Then reduce to setting 6–8.
•
Delicate foods such as fish and eggs should
be panfried on medium heat setting 6–8.
Allow time for fish to be cooked on both
sides and eggs to set.
ROASTING VEGETABLES
•
Vegetables such as potatoes, pumpkin,
sweet potato, parsnips, etc. can be
added to the frypan with the meat
during cooking.
•
Cut vegetables into even sized pieces and
lightly brush with oil.
•
Add to the frypan 40–65 minutes
before serving.
•
For crisper vegetables, remove the meat,
drain juices and add vegetables. Increase
the heat for the last few minutes of cooking.
ROASTING TIMES
The following times will cook the meats to
‘Well Done’. These times can be reduced for
meats to be cooked to personal preference.
Suggested times for meat ‘Well Done’:
INGREDIENT
ROASTING TIME
Pork
30–40 minutes/500g
after searing
Veal
30–40 minutes/500g
after searing
Lamb/Beef
25–30 minutes/500g
after searing
Chicken
30–35 minutes/500g
after searing
