10
Cooking with Your Kambrook Breakfast Skillet
Continued...
HINT:
Partially freeze meat for
approx 30 minutes to make
slicing easier.
2. Preheat the skillet at setting 8 -10
before adding any ingredients;
allow the temperature light to
cycle ‘ON’ and ‘OFF’ several
times. This will allow the frypan to
reach an even high temperature.
3. In the meantime, coat meat in a
little oil.
HINT:
Peanut oil is traditionally
used for stir fry Asian style
dishes. However other oils such
as vegetable, canola and light
olive may be used.
4. Stir fry meat strips in small batches
(approx 200g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat. When
adding meat strips to the frypan,
the strips should sizzle. Stir fry
meat strips for 1 - 2 minutes until
browned; any longer will toughen
meat.
5. Add vegetables and seasoning,
stirring continuously. Vegetables
which take longer to cook, such
as carrots, should be cooked first,
adding the other ingredients later.
Cook until the vegetables are
crisp. Return the meat back into
the pan when the vegetables are
almost cooked to reheat.
6. Serve stir fried foods immediately
to retain their crisp texture.
HINT:
If cooking large batches,
remove each batch when
cooked and allow skillet to
reheat before stir frying the
next batch. By cooking in small
batches the heat of the skillet
remains constant, ensuring the
meat doesn’t stew and toughen.
Do not overfill the skillet.
If necessary, cook vegetables in
batches as well 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.
Recommended cuts for stir frying
Beef
Rump, sirloin, rib eye, fillet
Chicken
Breast fillets, tenderloins, thigh fillets
Lamb
Fillet, lamb leg steaks, round or
topside mini roasts, eye of loin
Pork
Lean pork strips prepared from
leg, butterfly or medallion steaks,
or fillet
Veal
Eye of loin, fillet, round, rump or
topside
Sealing
It is necessary to brown and seal
meat in many recipes. Meat retains
its juices and the flavours develop
after browning and sealing. This also
prevents it from sticking when baking
or roasting. Preferably use meat that is
at room temperature, as this reduces
the cooking time.
1. Preheat the skillet at setting 10.
2. Brown meat on all sides for
approx. 1 - 2 minutes.
3. Once both sides are sealed,
reduce heat to setting 5 - 7 to
cook through meat to desired
doneness.
