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To make a dish tender and juicy, there are different types of cooking on the heat. Get acquainted with the most popular ones, that will help you to make a delicious and savory dainty. 1. Braising Braised meats are juicy, flavorful, and tender. Braising is the same as stewing, cooking technique on low heat that is used to make the most cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are usually seared before braising to help seal in moisture and flavor and to deepen color. Bring the meat with vegetables and liquid to boil, then cover and simmer on the stovetop about 2 1/2 to 4 hours. The meat is done when it's cooked through, juicy and tender. 2. Blanching Blanching is used to set crispness and color of cooking. Put the cut vegetables into boiling water. As soon as the vegetables begin to brighten in color, take them out from the boiling water with a strainer. Cooking time can take from less than a minute to up to 3 minutes, depending on vegetables. Blanching can be done ahead of time, with cooking such as roasting, sauteing. Blanched vegetables can also be served immediately. 3. Searing Searing is a cooking method on high heat to keep the natural juices and flavor of meat or fish. It can be used on its own or with roasting or braising. Heat a small amount of oil in a heavy-bottomed skillet. Pat dry and season meat. When the oil is just beginning to smoke, put the cut on the pan. Don’t move the meat until it has a rich brown crust. Turn it onto another side as soon as it has been suitably seared on the first side, and continue creating crusts. Press the meat down gently where sides are lifting up. The meat is properly seared when it is completely crusted and brown on all surfaces, and rare inside. 4. Sauteing Sauteing is a quick-cooking method performed over high heat. Sauteing is considered one of the fastest and tastiest ways to prepare a tender cut of meat or poultry. This method requires the use of only a very small amount of fat. Heat the saute pan until it is very hot and add a small amount of fat. Put the meat on the pan, when the oil reaches a rippling state. Turn the meat when it is evenly golden in color. Turn the heat to low if the oil smokes. | ||||||
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