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SIMMERING, COOKING RICE
•
Simmering occurs below boiling point, at around 85˚C, when
bubbles are just rising occasionally to the surface of the
cooking liquid. It is the key to delicious soups and tender
stews because the flavors develop without overcooking the
food. You should also cook egg-based and flour thickened
sauces below boiling point.
•
Some tasks, including cooking rice by the absorption method,
may require a setting higher than the lowest setting to ensure
the food is cooked properly in the time recommended.
SEARING STEAK
To cook juicy flavoursome steaks:
Stand the meat at room temperature for about 20 minutes
1.
before cooking.
Heat up a heavy-based frying pan.
2.
Brush both sides of the steak with oil. Drizzle a small amount
3.
of oil into the hot pan and then lower the meat onto the hot
pan.
Turn the steak only once during cooking. The exact cooking
4.
time will depend on the thickness of the steak and how
cooked you want it. Times may vary from about 2 – 8
minutes per side. Press the steak to gauge how cooked it is –
the firmer it feels the more ‘well done’ it will be.
Leave the steak to rest on a warm plate for a few minutes to
5.
allow it to relax and become tender before serving.
FOR STIR-FRYING
Choose a compatible flat-based wok or a large frying pan.
1.
Have all the ingredients and equipment ready. Stir-frying
2.
should be quick. If cooking large quantities, cook the food in
several smaller batches.
Preheat the pan briefly and add two tablespoons of oil.
3.
