How to Learn and Improve Essential Cooking Skills Understanding Basic Cooking Techniques 1 Understand boiling. The term boiling means to heat water until it reaches a temperature where it bubbles and turns to vapor. The temperature at which boiling occurs varies according to atmospheric pressure, but it is usually around 100°C (212°F). Boiling food involves immersing the food in boiling water until cooked. Boiling is quite a violent cooking method, as the bubbles of vapor moving through the water can damage delicate food. As a result, it is a cooking method best reserved for only a few specific foods, such as dried pasta and boiled eggs. Boiling vegetables in water used to be quite common, but nowadays people tend to avoid doing so as many water soluble vitamins can leak out of food during boiling, lessening their nutritional value. If you do cook vegetables by boiling, try to serve some of the cooking liquid as part of the dish in order to maintain nutritional value. Poaching is the gentlest form of cooking in water, and is appropriate for cooking items like fish and eggs. It occurs at temperatures between 60°C and 90°C (140°F & 190°F).

Simmering is probably the most common method of cooking in liquid, and is used for most stews and sauces. It occurs between 87°C and 94°C (190°F & 200°F). Slow boiling is the term used before water reaches a full rolling boil at 100°c. It is slightly more vigorous than a simmer, and occurs at 95°C. [1] 2 Understand sautéing . Sautéing is a quick cooking method which involves cooking food in a pan, over a high heat, in a small amount of fat. It imparts a lot of flavor to food, and is perfect for cooking tender cuts of meat and chunks of vegetables. It is very important that a high-quality pan is used for sautéing. A good pan will heat the food evenly and be very responsive to temperature changes. A heavy stainless steel pan, with a layer of aluminum in the core and heavy metal plating is ideal. In terms of fat, oil or butter can be used. Olive oil or canola oil are most commonly used. Butter will impart great flavor to food, but will burn quicker than oil.

With sautéing, the most important rule is that both the pan and the fat be heated to a high temperature before adding the food. Otherwise, the food won't cook properly - it will absorb some of the fat and stick to the pan. To check if the pan is hot enough, a good tip is to add a couple of drops of water to the pan - if they sizzle vigorously and evaporate within a couple of seconds, the pan is hot enough. Once the food is in the pan, it is important to keep it moving. The term sauté actually means "jump" in French, so keep tossing the food as you cook. This ensures that the food cooks evenly and that the pan stays hot. You will need room in the pan in order to toss food properly, so avoid overcrowding. In terms of foods that can be sautéed, almost anything goes - with the exception of thick or tough cuts of meat (shank or brisket), entire roasts or chickens, or hard root vegetables. This is due to the fact that these types of foods will be burned on the outside long before they are cooked in the middle.

However, any small, tender cuts of meat will respond well to sautéing, along with the majority of vegetables. Just make sure that the food is chopped into equal-sized pieces, to ensure even cooking. Some vegetables will cook quicker than others, even if they are cut to the same size - account for this by either chopping the harder vegetable into even smaller pieces, or by adding the faster-cooking vegetable to the pan at a later point. [2] 3 Understand frying . Frying is very similar to sautéing, in that the food is cooked in a hot pan with oil. As with sautéing, it is very important that both the pan and the oil are heated to the correct temperature before cooking. However, there are several differences between frying and sautéing, along with different forms of frying itself, so it is worth noting the differences between each. Pan frying is very similar to sautéing. It involves cooking food in a pan, using oil. However, pan frying is typically used for larger pieces of meat - such as chicken breasts, steaks, pork chops and fillets of fish - which have not been cut into pieces.

It is also done at a lower heat than sautéing, to ensure that the larger food items do not burn on the outside before they are cooked in the middle. Shallow frying is the same as pan frying, except for the amount of oil used. With pan frying the pan is simply coated thinly with oil, whereas with shallow frying the oil typically reaches about halfway up the sides of the food being cooked. This method is used for cooking food such as fried chicken , battered shrimp and eggplant parmigiana . Deep frying involves completely immersing the food in hot oil. With this type of frying, the food does not need to be flipped over halfway through cooking, as the coating of oil allows it to cook evenly on all sides. It is used to cook items such as battered foods, french fries and donuts. Stir frying, a staple of Chinese cooking, is more or less the same as sautéing - the food is cut into small pieces and cooked in oil in a hot pan. The only difference is the type of pan used; stir frying is done in a wok - which has a deep bowl with gently sloping sides and is made from thin metal. [3] 4 Understand broiling and grilling .

Broiling and grilling are both dry cooking methods which involve heating food with an open flame. The only difference between broiling and grilling is that with broiling the heat source is above the food, whereas with grilling the heat comes from below. With grilling and broiling, the food is cooked by the hot air produced by an open flame. However, air is actually a poor conductor of heat, so the food needs to be placed quite close to the heat source. This means that the food cooks quickly on the outside, making grilling or broiling a good option for tender cuts of meat, chicken and fish. Due to the hot and dry nature of this cooking method, a lot of foods will be marinated before cooking to ensure that they stay moist and flavorful. Marinating means soaking food in a seasoned (and often acidic) liquid before cooking. It is done in order to tenderize meat and add flavor to various foods. The food is usually placed on some kind of grid or grate, which allows the fat to drip off and produces the distinctive, striped grill-marks that this cooking method is known for. The food will need to be turned or flipped over once during grilling/broiling to ensure it is evenly cooked on both sides.

Other than that, the food should not be moved during cooking. Barbecuing is almost the same as grilling, except that the flame is produced by burning wood or coal, giving food a distinctive smoky flavor. [4] 5 Understand microwaving. Microwaving is a very convenient cooking method which requires little skill. The microwave works using electromagnetic waves which cause water molecules in food to vibrate. This vibration produces heat which then cooks the food. [5] Although most cooking novices will at least be familiar with the microwave, there are a few health and safety features you should be aware of: Never put metal cookware in the microwave. The electromagnetic waves will not be able to penetrate the metal and may produce electrical sparks that can damage your microwave. The same thing goes for aluminum foil. Any foods that have skins - such as potatoes and hot dogs - should be pierced with a fork before cooking. Otherwise, steam pressure will build up inside the food, causing it to explode inside the microwave. Food should always be covered with a microwave safe lid during cooking - this will prevent splattering and help the food to heat evenly. Sometimes there may be "cold spots" in the microwave, which prevent the food from cooking evenly.

To avoid this, you should move the food around during cooking - pausing the microwave to stir sauces, flip over meat, or rearrange vegetables. [6] Contrary to popular belief, microwaving food does not cause a significant loss of nutrients. [7] However, many people still choose to abstain from using the microwaves for cooking, using it only for reheating , defrosting or making microwave popcorn . However, if you are in a rush, most recipes can be adapted to use the microwave instead of more traditional cooking methods. 6 Understand roasting. Roasting is a dry heat cooking method, which involves cooking food, uncovered, on a roasting pan in the oven. It is most often associated with large cuts of meat - whole chickens and turkeys, lean cuts of pork, lamb and beef, fillets of fish - but also works very well with vegetables. With roasting, the main focus should be on the flavor of the food itself - not on sauces or accompaniments, like in a stew or braise. The outside of the meat or vegetables should turn golden brown throughout cooking, while the insides remain moist. A good roasting pan should be used, which is placed on the middle shelf of the oven.

Convection ovens are perfect for roasting in, as they allow hot air to circulate, resulting in evenly browned meat and vegetables. [8] When roasting meat, many cooks believe that the meat should be suspended slightly above the bottom of the pan, to prevent it from cooking in its own juices. A roasting rack can be used for this purpose, or the meat can be placed on top of a pile of vegetables, serving the same purpose but also adding flavor. Food should never be covered when roasting. If the food is covered, it will cook in its own steam rather than the dry heat of the oven. However, you don't want the meat to dry out either, so leaner cuts of meat may need to be basted throughout cooking. Basting involves coating the outside of the meat with butter, oil, pan drippings or some form of sauce during cooking. The best way to tell if a meat has been roasted to perfection is to use an instant-read thermometer to check the internal temperature of the meat. Each type of meat has an ideal internal temperature, which should be indicated on whatever recipe you are following.

[9] When roasted meat is taken out of the oven, it should be allowed to rest for a few minutes before carving. This allows it to finish cooking and "relax" slightly, making it easier to slice. Planning and Preparing Meals 1 Consult different recipes. This is optional, of course, but is the recommended route if you're learning how to cook. First, have a general idea of what it is you'd like to cook, then consult different cookbooks and online recipes to get an idea of the different variations on that dish. Read through the ingredients and instructions carefully before you choose, in order to get a sense of the flavors and skills involved. This is important, as some recipes don't break things down well for beginners, and some just aren't good. Get recipes from friends and family for dishes that you've tried (and loved). The benefit of doing this is that if you don't understand something in the recipe, you can call them and ask! If you look online, choose recipes that have received good reviews or comments. Look for dishes that you have tried previously (perhaps, made by a friend, or when eating at a restaurant) so that you may be able to appreciate the flavor to judge the finer nuances of the dish.

As you get better at cooking, you'll experiment and make some discoveries of your own. You'll know you're officially a good cook when people start asking "How did you make this? It's delicious!" Keep your cooking skills sharp by experimenting with new ingredients and techniques and by keeping note of the discoveries you make in your very own recipe book. 2 Gather the ingredients. Once you have decided on a recipe, it's time to start gathering the ingredients. Some you might have in your kitchen already - like spices, herbs, canned tomatoes and stock cubes - but others will require a trip to the grocery store. Stay away from pre-prepared or frozen food products when shopping for ingredients, as these can add a great deal of fat, sugar, sodium and calories to your dishes. Opt instead for basic, natural ingredients which enable you to control the amount of fat, sugar and salt in your food. It might be slightly more work, but both the taste and nutritional value of the food you produce will improve greatly. When shopping for fresh produce, be certain to take the time to ensure that the texture, colors, and quality of the food you buy is the best in the batch.

Always buy the freshest, most high quality foods you can afford.This little touch can make the dining experience more robust and satisfying. You should also try to stick to cooking with foods that are currently in season, as that is when they taste their best. If you're just starting to cook, don't substitute ingredients. The unfamiliar ingredient might interact with the other food in a way that you're not aware of and ruin the entire meal. When you become more experienced, you'll become better at predicting how a substitute ingredient will affect the cooking process and the final flavor. 3 Prepare the food for cooking.The practice of getting all of your tools and ingredients together, prepared, and measured is called "mise en place" by professional chefs, and is considered essential to efficient cooking. Your "mise en place" should be ready and close at hand before the stove is turned on. Wash and clean the food. Most food needs to be cleaned somehow, and usually just rinsing with water will suffice. Foods that are peeled should be washed before peeling to decrease chance of transferring chemicals and dirt from unpeeled area to peeled area. Cut the food into uniform slices or pieces so that they cook evenly.

There are a wide variety of cutting techniques--chopping, dicing, cubing, slicing, julienning, etc. The bigger the pieces, the longer they'll take to cook. To complicate things further, some types of food cook faster than others; since zucchini cooks faster than carrot, for example, you might want to cut the carrot into smaller pieces if they're going to be thrown in at the same time so that they're both finished cooking simultaneously. [18] Add salt, pepper, herbs, or marinade as called for in the recipe (or to taste). Any number of herbs or spices can be used to increase the flavor of whatever you are cooking. These may need to be added before or after cooking. Just be sure to add a little rather than too much. You can always add more later. Be especially careful with salt; it is very difficult to fix a dish that is too salty. Ferment. This is NOT recommended for beginners. Fermentation (e.g. leavening) is a complicated technique that can result in wonderful baked goods, but it's the domain of experienced (or at least intermediate) cooks who understand how to control and direct this biological process.

You need to be exact with baking (until you understand how each ingredient and method works, then you can switch around to your own tastes), especially since what goes in the oven can't be added to. 4 Preheat any cooking equipment.There are some small details in this step that are often overlooked. Heat the water. If your recipe requires poaching, simmering or boiling, get the water to whichever state the recipe calls for and keep it there. Don't place a lid on the pot if you're poaching or simmering because the heat may increase to a boil. [19] Remove from heat if necessary if the water starts to get too hot. Preheat the oven. Don't get impatient, or else you will most likely throw off your cooking times, since recipes are written assuming the oven is already preheated. [20] It usually takes an oven about 15 minutes to get to 350°F or 176°C, but every stove is different. Some models will beep or make a noise when the temperature is reached; otherwise, you might need to use an oven-safe thermometer to determine when it has reached the correct temperature. Heat the pan before adding oil.

Heating the pan alone causes the metal to expand, opening up tiny scratches so that oil can get in there. Also, if you add oil to a pan that is already hot, it'll get hotter faster, giving it less time to break down. After you add the oil and cover the entire pan, wait for it to start smoking before adding the food. If you toss your food in before the oil has heated sufficiently, it'll soak up the oil rather than cook in it. [21] Part 3 Improving Taste and Texture 1 Season your food well. Seasoning your food with salt and pepper is the single, easiest but most important thing you can do to improve the taste of your food. A dash of salt and pepper can really make the flavors of a dish come alive, bringing out the best in each individual ingredient. If you're uncertain about quantities, or afraid of adding too much salt, the best thing you can do is taste! Add a little salt, taste, add a little more, taste...and so on, until the flavor is just right. It's how professional chefs do it. The best types of salt to use are kosher salt for use during cooking, and sea salt for serving.

The best type of pepper is freshly ground black pepper. Sprinkle salt onto joints of meat or whole chicken before roasting, add a little to stews and sauces while cooking, and remember to generously salt the water when boiling pasta, rice and potatoes. Be bold with your seasoning, and you'll never look back. [22] 2 Use butter in your cooking. Butter adds a delicious, creamy, slightly nutty flavor to food and should be featured heavily in all good cooking and baking. Butter can be used as a cooking medium, like in sautéing, where it both complements and enhances the natural flavors. It can be used as the base for sauces, where it adds a wonderfully smooth, creamy texture. Or it can be used in baking, where it provides a wonderfully flaky, melt-in-your-mouth quality. Where possible, use unsalted butter in your cooking. The only reason salt is added to most butters is to preserve their shelf life, but if you are using butter frequently this should not be an issue. Using unsalted butter ensures that there is no more salt added to the recipe than strictly necessary, which is especially important for baking as excess salt can lead to toughness.

The only drawback with using butter as a cooking medium is that it has a lower smoking point (130°C / 265° F) than other fats, such as olive or safflower oil, making it difficult to work with at high temperatures. For this reason, clarified butter (pure butter fat with milk solids and water removed) is sometimes used instead, as it is the milk solids that cause regular butter to smoke. [23] 3 Make use of sauces. A good sauce can transform a dull, flavorless dish into something much more exciting and delicious. By learning a few basic sauce recipes, you can kick your cooking credentials up a few notches, with very little effort. Béchamel sauce : this is a white, creamy sauce which forms the basis of many dishes - including vegetable gratins , cheese soufflés and numerous pasta sauces. Velouté : This is another simple sauce made by combining a roux with a flavored stock . Depending on the flavor of the stock, this sauce can be adapted to accompany chicken, fish or veal. Marinara : Marinara is a bold, tomato sauce used in much Italian and Mediterranean cooking.

It combines fresh or canned tomatoes, onions and a variety of herbs, and is used in many pizza and pasta sauces. Hollandaise : This buttery, lemony sauce is the perfect accompaniment to seafood, eggs and vegetables. It is made by combining clarified butter, egg yolks and lemon juice to form an emulsion. Perfecting Specific Cooking Skills 1 Scramble eggs . One of the most basic, yet most important cooking skills you need to learn on the road to becoming a great chef is how to scramble eggs. Basically, if you can learn how to perfectly scramble eggs, you can learn how to do anything. Knowing how to boil an egg is also a good skill. 2 Cook rice . Rice accompanies a huge array of dishes, from a wide variety of cuisines, so it's important to know how to cook it right. Too mushy, too hard, stuck together - these are all common problems, but ones that can be easily fixed. The same goes for pasta . 3 Roast a chicken . If you can roast a whole chicken, you are capable of making a meal to feed a whole family. If you can do it well, no-one will question your cooking skills ever again. 4 Grill a steak .

A perfectly grilled steak is one of the simplest, tastiest foods you can make. Serve it with a fresh green salad and some french fries and you've good to go. 5 Steam vegetables . Steaming vegetables preserves their color and nutrients, making it the healthiest way to cook them. Perfectly steamed vegetables will add a burst of color and increase the nutritional values of any meal. 6 Bake a cake . Whether it's for someone's birthday, a bake sale, or just because, learning how to bake a delicious cake is a valuable life skill, and one you won't forget. Experiment with chocolate cake , vanilla cake , coffee cake , lemon drizzle cake and red velvet cake . Community Q&A If this question (or a similar one) is answered twice in this section, please click here to let us know. Tips Don't worry if you mess up on a recipe. We all make mistakes in our cooking now and then. You just have to use your good judgment to decide whether or not it's fixable. Start slow. Don't go home the first time and try to make a turkey dinner. Start with something small, like cookies or scrambled eggs, for example. Don't expect to be fully satisfied with your first try.

Cooking is as complex as it is simple, and can take time to get results you like. Enjoy it. Cooking isn't for everyone, and is supposed to be fun, so if you find yourself dreading it, then it probably isn't for you. Enjoy a variety of foods. Research how to make the dishes you like and compare them to the ones produced by someone else. Experiment. When you learn more about flavors and the behavior of your food, try strange ingredients, spices or combinations you've never tried. You will learn about complementary tastes and have surprising results. Don't worry if it's terrible at times, you'll get the hang of it! A cooking thermometer is especially useful for beginning cooks to determine if roasts, meats, and other dishes are adequately heated. Look for a cooking class you could take, a person that could teach you, a cooking show, or a book you could read. Hot temperatures cook the outside more, while lower temperatures cook more thoroughly. So, use really hot temperatures to sear the outside of a rare steak or get a thicker crust on bread, but lower (and longer) temperatures for a well-done steak or a soft crust.

If you find it hard to know when your pan is ready to cook in (hot enough) simply try putting a drop of water into the pan; if it sizzles your pan is ready. Stay in the kitchen while the food is cooking. If you walk away, you may end up with a burnt mess that's stuck to the bottom of the pan. When possible, taste your dishes frequently while you cook (not including raw or partially cooked fish, meat or eggs though, because of food safety issues). This lets you make sure the balance of spices is correct; it also helps you to learn how flavors develop with cooking. Don't put the stove on and leave, if you can't light the stove then turn it off. Always remember to wash up and clean the dishes after cooking, to prevent bacteria from accumulating on your dirty plates. Warnings Be safe when heating anything. Anything hot enough to cook your food can be hot enough to hurt you. It may be necessary to use oven mitts when handing hot pans and pots. Beware of food allergies and the possible inedible or poisonous properties of different things before trying to cook them. Always cook meat, fish, poultry, and eggs thoroughly. Use a food thermometer to make sure the food is done.

Be careful not to let hot oil splatter on your skin. Be very careful when chopping foods. If you do get cut, immediately put your hand in cold water and wrap with a napkin. Later on you can put some cream (if it still burns) and cover it with a band-aid. If a pan overheats and catches fire while cooking, turn the burner off and cover the pan completely with a metal lid, damp tea towel or fire blanket (or smother it with baking soda). Never throw water on burning oil, and don't use a fire extinguisher--both can make the fire spread. Leave it for at least half an hour to cool. Oils and Fats Cooking Guide - How To Cooking Tips - RecipeTips.com Oils and Fats Cooking Guide Baking with Olive Oil | Smoke Point | Cooking Guidelines Sautéing Sautéing is a cooking process using high heat that browns and sears food quickly in a small quantity of oil or fat in a skillet. It is best suited for thin, tender cuts of meat that cook quickly, such as thinly sliced beef or pork tenderloins, chicken or turkey cutlets, or even tougher cuts of meat that have been pounded and tenderized.

Most refined oils are excellent choices for sautéing because they can withstand high heat cooking. Care must be taken when selecting unrefined oils (oils obtained from cold extraction methods only) because of the lower smoke points. For example, refined sunflower oil has a high smoke point of 450ºF, but the unrefined version has a smoke point of only half that and is therefore unsuitable for sautéing. Several cooking fats obtained from animal sources, such as butter and lard, are suitable, although the smoke points are a bit lower. The skillet should be preheated on the stove before adding the olive oil. Medium-high heat is sufficient to warm the pan to the proper temperature. If the heat is too high, the oil will begin to smoke shortly after it is poured into the pan. The food should be added to the pan before the oil begins to smoke. The food should also be as dry as possible before it is placed in the pan. If the food is not dry, a layer of steam will develop between the food and the cooking oil or fat and the surface of the food will not sear as is should. The oil or cooking fat should sizzle when the food hits the pan.

If there is no sizzle, the pan and cooking medium are not hot enough. When sautéing meat, a tongs or spatula should be used to turn the meat once in the pan. Never use a fork because piercing the meat with a fork may allow juices to escape which will decrease the tenderness and flavor of the finished dish. A thin cut of meat should take no more than 2 to 3 minutes to cook per side. Pan-Frying Pan-frying is similar to sautéing except that a little more oil or fat is used and since the process requires more time than sautéing, the food that is cooked does not have to be as thin. The skillet should have a heavy bottom so that heat will be conducted more easily. A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used. Make sure the pan is of adequate size so that there is plenty of room for the food to brown properly. If the pan is crowded, the food will steam rather than fry. It is important that the oil or fat is heated in the pan before food is placed in the pan otherwise the food will soak up some of the fat.

It is also important not to allow the oil or fat to heat so long that it begins to smoke and burn, which will cause the food to burn quickly on the outside before it has reached the proper doneness on the inside. The food will also take on an unpleasant flavor and aroma. When meat is pan-fried, it is patted with paper towels to remove excess moisture and seasoning is added if desired. When the meat is placed into the pan, the oil should sizzle, but if it doesn't sizzle, the pan and oil are not hot enough. When pan-frying meat, do not use a fork to turn the meat in the pan because piercing the meat will allow juices to escape. A tongs or spatula are the best instruments to use. Stir-Frying The stir-frying process requires high heat and the tossing and stirring of ingredients in a large pan to ensure quick and even cooking. A cooking oil with a high smoke point should be used so that it will not burn at high temperatures. Most refined cooking oils are suitable for stir-frying. Among the most popular refined oils used for stir-frying are soy, olive, peanut, canola, sunflower, safflower, and corn oil.

A wok is the traditional type of pan to use for stir-frying because it has deep tapered sides which allows food to be stirred and tossed easily. If a wok is not available, a deep heavy skillet works very well for stir-frying and nonstick pans are also easy to use. Wood or metal utensils should be used to stir the food. Plastic utensils should be avoided because they can melt. All of the ingredients must be prepared and within reach before the stir-fry process can begin. All vegetables should be chopped and ready to go. Precut vegetables can be purchased in most food stores, but they are more expensive. Herbs and spices and any liquid ingredients should be measured before beginning. It is helpful to place the ingredients in small bowls so that everything is organized. It is important to add the proper quantity of oil to the pan. Only 1 or 2 tablespoons of oil is required per pound of ingredients. Different ingredients must be added to the pan at the appropriate times to ensure that all the ingredients are cooked to the proper doneness. Some meats and vegetables may require a longer cooking time than others so they should be added to the pan accordingly.

If everything is placed in the pan at the same time, the results will be unsatisfactory. The ingredients should be cooked until tender, but they should never be overcooked. Deep-Frying Deep-frying, also known as deep-fat frying, is a process of immersing food in a pan or deep pot containing heated oil, which cooks the food quickly, producing a crispy surface covering a tender and moist interior. It is best to use smaller pieces of food, such as strips or cubes of pork, beef, or poultry. Large pieces are difficult to handle, which increases safety concerns when cooking with hot oil. There should be enough oil in the pan so that the food will be completely immersed when it is placed in the hot oil. The oil should be at a minimum depth of 2½ inches in the pan to properly cook smaller pieces of food. More oil may be required depending on the size of the pieces being deep-fried. Cooking oils with high smoke points should be used. A smoke point of higher than 375ºF is required for deep-frying, so most refined cooking oils are suitable. Unrefined oils should not be used for deep-frying since the smoke points are generally below 350ºF.

For more information on smoke points, use the following link: Smoke Point of Various Oils and Fats A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature of the oil can be determined with the use of a deep-fry thermometer or a candy thermometer. If a thermometer is unavailable, the proper temperature of the oil can be determined by lowering a bread cube into the hot oil. If it browns within fifty seconds, the temperature of the oil is about 365ºF. To help prevent splattering, food should be as dry as possible before it enters the hot olive oil. The temperature of the oil may drop slightly when food is placed into it, so it may be necessary to increase the heat for a short time to return the oil to the proper cooking temperature. The food pieces should be cooked until golden brown. The cooking time will vary depending on the size of the pieces being cooked. Carefully remove the pieces from the oil when they are fully cooked and place them on a paper towel.

Important Safety Considerations Deep-frying is a safe process for cooking food if the proper equipment is used and common safety rules are followed: A wire basket may be used to hold the food so that it can be safely lowered and raised in the hot oil. Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Moisture on the utensils will cause splattering, which can be dangerous. The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area. A fire extinguisher and heavy potholders should always be within reach. After the cooking is completed, the oil should not be transferred to another container or disposed of until it has completely cooled. It is extremely dangerous to pour the hot oil from the cooking vessel. Note: Most types of oil used for deep-frying may be used again. The oil can be filtered after it is used to remove any impurities. If a strongly flavored food was fried in the oil, the oil can be freshened by frying a piece of citrus fruit, such as lemon or lime, or pieces of potato, before the oil is filtered for reuse. Some oils may be used 3 or 4 times when cleansed and filtered between uses.

Grilling and Broiling Grilling and broiling are essentially the same cooking technique: the application of intense, direct heat to the food, one side at a time. In grilling, the heat source is below the food; in broiling the heat source is above the food. The high heat necessary for grilling and broiling sears the surface of food, creating a flavorful browned crust. Many food items benefit from a coating of cooking oil brushed onto the surface before they are grilled or broiled in order to enhance the flavor and provide a more crispy surface. To help prevent food from sticking while grilling, the cooking grate can be brushed with cooking oil and then preheated on the grill before the food is placed on the grate. Make sure to use a refined cooking oil with a high smoke point. When food is grilled, it is placed directly on the grilling rack, but when food is broiled, it is most often placed on a broiling pan. The broiling pan catches melting fat and juices that may drip from the food as it cooks. The broiling pan keeps the oven clean and it helps to prevent the fat from starting an oven fire.

In grilling, the temperature can be controlled by one of three methods: Raising or lowering the grilling rack, if it's adjustable, in relation to the heat source. By controlling the quantity and placement of the coals (charcoal grill). By having one or more burners turned off (gas grill). In broiling, the temperature is adjusted by changing the distance between the food and the heat source. This is accomplished by changing the position of the oven racks in relation to the heat source. Thinner pieces of food can be closer to the heat source than thicker pieces, since the thicker item will require more time to cook. If the thicker food item is too close to the heat source, the surface will char before the interior is cooked to the proper degree of doneness. Food should be watched carefully throughout the grilling or broiling process to make sure that it does not burn. Baking with Olive Oil Many people do not associate olive oil with baking, but it is one of the best oils that can be used for this purpose. Olive oil has been a favorite of bread bakers for centuries, because it results in bread with excellent flavor and texture.

In Mediterranean countries, olive oil is used not only in bread making, but in other types of baked goods as well, including sweet items. In the United States, olive oil is used less often for baking, except in bread making. Many consumers in the U.S. are worried about baked items having a strong olive taste, however when light olive oil is used, it is difficult to detect an olive flavor in baked goods. Light olive oil is perfect for baking cakes, sweetly flavored breads, or rolls. Using olive oil instead of butter in baking allows some of the fat required for a recipe to be eliminated. About 25% less olive oil is required for most baked items. The use of olive oil instead of butter also eliminates much of the saturated fat and cholesterol contained in many dessert cakes and rolls, making them healthier and more nutritious. The natural antioxidants (such as vitamin E) in olive oil help to keep baked items fresher for a longer period compared to items baked with butter. Olive Oil Substitution Chart 3/4 cup Smoke Point The smoke point refers to the temperature at which an oil begins to smoke, become discolored, and decompose.

Cooking oil should never be allowed to heat to the smoking point because this will cause the surface of the food to quickly burn and it will produce an unpleasant taste. A number of factors may contribute to a decrease in the smoke point of an oil: The length of time the oil has been heated The number of times the oil has been used, such as when reusing it for deep-frying The presence of salt or any other impurities Improper storage If the oil is a generic blend of various oils Unrefined oils (oils obtained from cold extraction methods only) usually have lower smoke points than refined oils (oils obtained through high heat and chemical extraction). Generally, an oil that has very little color, aroma, or taste is probably a refined oil. Although it may not be necessary to know the actual temperature of the smoke points of various oils, it is important to know which oils and fats may be safely used for different cooking methods. Smoke Point of Various Oils and Fats Type of Oil or Fat - Refined Smoke Point How To Deep Fry Food • Just One Cookbook • Mesh strainer to pick up fried crumbs between batches • Deep-fry thermometer (optional) What You Need To Know Before Deep Frying: 1.

Remove combustible items around stove. 2. Do not put water in hot oil. Wipe all excess liquid off utensils or else it’ll splatter. 3. NEVER EVER leave your cooking unattended. NEVER! Oils begin to burn at 400F and catch fire at 500F. If you need to leave your kitchen, make sure you turn off the stove. How To Deep Fry Foods: 1. Add oil in your fryer and do not put more than half way full. Start heating the oil to 340-350F. 2. Check the temperature. Option A) Put a chopstick in the oil, and if you see bubbles start to appear around the chopstick, it’s ready for deep frying. Option B) Put a piece of Panko or batter in the oil. <320F: Panko or batter stays at the bottom of the oil before coming up slowly. 340-350F (optimal temperature to deep fry): Panko or batter drops down to the middle of oil and quickly comes up. >370F: Panko or batter stays on oil surface. 3.

When the oil is at optimal temperature, (dredge your food in batter and) pat your food to remove excess coating. Slowly place the food into the oil, submerging it gradually to avoid splatters. 4. Do not put too many items into the fryer at the same time. Adding too many items at the same time will lower the oil’s temperature and your food will end up absorbing too much grease. If you are new to deep frying, use deep-fry thermometer to keep an eye on the oil temperature. It’s critical to make sure the temperature stay constant so the food does not absorb too much grease or burns. 5. Between batches, use the mesh sieve to scoop excess crumbs, which will burn and turn the oil darker if you don’t take them out. 6. Remove your food and drain the excess oil onto paper towels. After Deep Frying: If the oil is still clean, you can strain the used oil through a fine sieve and use it again within a week. But if you don’t deep fry often, I recommend you to dispose the used oil. Option A) After the oil cools down, place it in a sealed glass container and put it in the garbage (or follow your local garbage company’s instruction).

NEVER pour it down your kitchen sink drain. Option B) Buy these Japanese “Oil Solidifier” products ( 固めるテンプル (Katameru Tenpuru) , 油っ固 (Aburakko) ) sold in Japanese or maybe Asian market and dump in the trash can. They solidify the oil into a jello-like substance and becomes semi-solid. The package looks like this: Add the powder to the hot oil: After solidified, toss into the trash: Are you thinking twice about eating deep-fried foods? Despite their unhealthy reputation, deep fried foods usually contain no more oil than stir-fried or sautéed dishes. However, this is the key. Your oil has to be hot enough. Deep frying evaporates the moisture from your food and causes it to release steam. The outflow of steam prevents oil from seeping in. Personally I would say to enjoy deep fried food once in a while is okay. At my house, we eat deep-fried foods at most once a week, usually once every two weeks. And that’s not including occasional French fries on weekends.

😉 All About Frying Big Daddyï¿½s Newsletter ________________________ Number 4 ï¿½Fry Them Puppies Upï¿½ October 28th, 2002 Well! It's About Time! Yes, yes. I know it's been a very long time since my last newsletter, but the weather was beautiful, the fishing was good, the vacations were excellent and, hey, it's not like I charge money for these things, ya' know. But here I am, at the tail end of an extended fishing trip on North Carolina's beautiful outer banks (I couldn't eat another crab cake if I wanted to...well, maybe one more), bright-eyed and bushy-tailed and typing furiously while occasionally gazing out over the dunes at storm tossed seas for inspiration. This installment of Big Daddy's newsletter explores the world of fried foods, parts of it at least, and given all the fried food I've packed away in the last two weeks it seems like an appropriate topic. So with all due respect to my dear Aunt Joyce, a true southern lady who has forgotten more about the fine art of frying food than I'll ever know, here we go.

Many people are under the assumption that fried foods are, inherently, bad for you. I mean, all that fat going into your body certainly can't be good, right? And, yes, that is right! But it doesn't necessarily have to be that way. In fact, food fried properly doesn't retain that much of the fat in which it's been fried.. An entire chicken that's been cut up, properly prepared and fried in oil that's the right temperature (the key) probably retains no more than a tablespoon of the oil used. Follow the guidelines described in this newsletter and you'll be able to enjoy guilt-free fried foods! We'll start off with by examining what happens to food when it's fried, comparing different types of oil and the fats they contain and the proper way to deep fry and to sautï¿½. Of course, I'll try to point you to some cool recipes that I've found to work pretty well. When the Food Hits the Fat As I stated earlier, if food is properly fried, very little of the fat is retained in the finished product.

As Alton Brown, one of my favorite chefs, has stated, drying is the perfect "dry heat" method of cooking because the hot fat conducts heat to all surfaces of the food evenly. The key is ensuring the fat is hot enough to seal the outside of whatever you're frying so that it doesn't have the opportunity to absorb the oil. The hot oil quickly seals the food and the natural moisture in the food steams it from the inside. These two actions prevent oil absorption. Once drained on a rack (draining on paper towels results in food sitting in grease - seems counterintuitive to me) the food will be practically oil free. Okay, so we know that temperature is key. But what temperature to use? Different recipes will call for different temperatures but the vast majority will be in the 325 - 375 degree range. The low end, 325 degrees, is the minimum temperature required to ensure that the food seals quickly enough to prevent oil absorption. You can fry foods at lower temperatures, but a higher degree of absorption will occur.

Once the proper oil temperature has been reached, and you add food to the hot oil, the temperature of the oil will decrease, sometimes quite a lot, maybe as much as 50 degrees. This is okay as the "sealing in" process occurs almost instantly when the food hits the fat, so to speak, and the food will continue to cook properly even at the lower temperatures. However, when the first batch of fried food is removed to a draining rack, you must allow the temperature to return to 325 degrees, or above, before the next batch is added to the oil. To Fry is to Fry Well, pretty much. Food cooked in hot oil equals frying, plain and simple. Although the technique can vary according to what you're frying, the result you wish to achieve, and the tools or ingredients you have available to you. Sautï¿½ing, stir-frying, pan-frying and deep-frying are all variations on this basic frying theme. Sautï¿½ing uses only a small amount of fat in which to cook. This technique is usually reserved for rather small, or thinly sliced, pieces of vegetables or meat. The small pieces will cook quickly and require constant attention to ensure they don't overcook.

Stir-frying is simply sautï¿½ing in a wok, although usually at higher temperatures. The wok adds the benefit of even distribution of heat up the sloped sides of the pan, which also facilitates easier tossing. Because the food is quickly cooked, sautï¿½ing and stir-frying don't allow much time for the oil to penetrate the food. Pan-frying is similar to sautï¿½ing in that meat is cooked in fat over high heat, but pan-frying usually involves larger pieces of food and it is generally breaded or battered. The coating further serves to lock in moisture and prevent the fat from penetrating the meat that could occur with the longer cooking times. Pan-frying differs from deep-frying in that less oil is used, usually enough to come just halfway up the side of the pieces of food. After the first side cooks the food is turned over to cook the other side. Deep-frying calls for enough oil to cover the food entirely. Which method you use, pan-frying or deep-frying, is often a simple matter of preference. Which Oil is Best for Frying? As you might expect there is no easy answer, but you do have lots of options.

But before we discuss cooking properties of different oils, it's useful to know a little about the chemistry of cooking fats (both oils and grease are fats - oil is liquid fat and grease is fat in solid form). Cooking fat comes in two basic types, saturated and unsaturated. Picture the fat as a long line of fat molecules. If the fat molecules are connected by a single bond they are said to be saturated. If any pair of molecules are connected together by a double bond they are said to be unsaturated. If only one double bond exists in the line of molecules of unsaturated fat, that that fat is mono-unsaturated. If two or more double bonds exists, then that fat is poly-unsaturated. The useful thing to get out of that little single-paragraph chemistry lesson is this: the greater the number of double bonds in the fat, the more energy must be expended to break down the fat and absorb it into the body. This is why poly-unsaturated fats (many double bonds) are better for us than mono-unsaturated fats (one double bond), and why all unsaturated fats are healthier than saturated fats (no double bonds).

[Yadda, yadda, yadda....okay, BD, cut to the chase, will ya'] Okay, okay...sheesh! You'd think a little education would kill ya' or something... When it comes to frying, just as with any other use for oil, it's best, for health reasons, to avoid the saturated fats. This doesn't mean you should never use them, I mean every now and then the southern boy inside me simply screams for eggs fried in bacon grease, but it is a very healthy idea to minimize saturated fats in the diet. Another factor in selecting oils for frying is the smoke point, literally the temperature at which the oil begins to smoke excessively. Some oils have a smoke point too low to allow that magic temperature (i.e. the temperature - around 325 degrees - needed to seal in the juices and seal out the fat)) to be reached. Oils with lower smoke points, like olive oil, may still be used for lower temperature frying, such as sautï¿½ing, The following guide summarizes the characteristics of most cooking fats: Saturated Fats Included are lard, palm oil, butter, animal fats.

They have a long shelf life which is why they are so prevalent in the prepared foods you'll find on grocer's shelf. They are major contributors to high cholesterol (the bad kind of cholesterol). Mono Unsaturated Fats Included are olive oil, shortening and most nut oils, excepting peanut oil which isn't really a nut, rather it is a legume. They have a very short shelf life and are, therefore, prone to becoming rancid. On the upside these fats do not contribute to bad cholesterol. On the downside they have relatively low smoke points. Useful for sautï¿½ing but not pan frying or deep frying. As for shortenings, they are naturally a mono-unsaturate, but in order to increase their shelf life manufacturers alter them, turning them into saturated fat. This alteration also raises the smoking point making them suitable for high-heat frying. Poly Unsaturated Fats Included are peanut oil, safflower oil, canola oil, soybean oil and sunflower oil. They have a very high smoke point making them perfect for frying. They are the healthiest of the cooking fats. They have a relatively short life.

So, with all of that in mind, here are some useful guidelines: For sautï¿½ing use olive oils, refined sesame oil (but not dark sesame oil which should only be used to add flavor), canola oil or corn oil. For stir-frying use peanut oil, canola oil or corn oil. For pan frying or deep frying use canola oil, corn oil, safflower oil or sunflower oil. For pan frying or deep frying always allow the oil the oil to reach at least 325 degrees. Never reuse oil that has been heated to greater than 400 degrees. Always use a proper thermometer, such as a candy thermometer, to keep track of the temperature of the cooking oil. Fryer bound foods should always be free of moisture which will cause the oil to splatter excessively. About Olive Oil Olive oil is such a popular ingredient in fine cooking I thought it would be worthwhile to demystify some of the terminology surrounding this marvelous culinary delight. Olive oil is extracted from tree-ripened olives to produce a wonderfully flavorful, mono-unsaturated oil that may be used for cooking and for dressing a variety of foods.

Most domestic olive oils hail from California but imported oils from France, Greece, Italy and Spain are readily available. The type of oil, extra virgin, virgin, etc., is determined by it's level of acidity. They are cold-pressed which is a chemical-free process involving only pressure to produce the product. Extra virgin olive oil is the result of the first pressing of the olives and is very low in acid. It's considered the finest of the olive oils. It is also the most expensive. Also a first pressed oil, virgin olive oil has a slightly higher level of acid that extra virgin. Regular olive oil, sometimes referred to as pure olive oil, is a refined oil and can contain a percentage of extra virgin or virgin oils. You'll often see a type of olive oil called light olive oil, but it's not "light" in a dietary sense as it contains the same number of calories as other olive oils. It's called light because it is lighter in color and flavor, possessing little of the classic olive oil taste so sought after for dressing foods. It does have the distinct advantage however, of having a higher smoke point than classic olive oils, making it better suited for frying.

In fact, the International Olive Oil Institute recommends pure olive oil for high heat frying whereas extra virgin and virgin olive oil should be used only for medium temperature frying and sautï¿½ing. Here's how they break down: Extra Virgin Olive Oil The most expensive of the bunch, this is a cold pressed olive oil with an absolutely impeccable taste with a fruity aroma. It may not exceed 1% acidity. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is well suited for use on salads, added at the table to soups and stews and for dipping. Virgin Olive Oil This has a very good flavor and aroma with a maximum acidity of 2%. While it doesn't have the marvelous flavor of the extra virgin oils it's lower price make it an attractive alternative. Pure Olive Oil A low cost blend of refined and virgin oils. It actually contains less acid than the virgin olive oil but the refining process yields an almost tasteless product, at least by comparison with the virgin oils. I recommend sticking with the virgin oils unless price is the overriding issue and if it's to be used where flavor is not wanted or needed.

Light (or Lite) Olive Oil A flavorless and often low quality oil, the "light" designation refers to flavor and color, not calories. Safety Tips I certainly don't want to scare anyone away from trying their hand at frying but a few rules need to be followed. Many of them are simply common sense. Use the correct temperature when heating cooking oil: 325ï¿½ -375ï¿½. This is the correct temperature range for frying foods. Different foods require different settings. 400ï¿½ -- warning, cooking oil heated above this temperature becomes a fire hazard. 400ï¿½ - 450ï¿½ -- danger, vapors form which can ignite spontaneously. Use a quality thermometer, such as a candy thermometer, to maintain the correct frying temperature and never overload the fryer. If you use a pot, make sure itï¿½s deep with a flat bottom. Never fill it more than half full and adjust the heat to maintain the correct frying temperature. Pat food dry before placing it in hot oil to prevent excessive splattering and use wire baskets or slotted spoons to immerse food into oil.

Never leave frying food unattended and never fry food when under the influence of medication or alcohol (hot oil accidents can be catastrophic). Never cover the pot with a lid. Never throw water onto a cooking oil fire and donï¿½t carry a pan of burning oil outside! The oil may splash and start new fires or inflict serious burns. Keep a lid nearby and if the oil ignites, ï¿½put a lid on it!ï¿½ Finally, here a few of my favorite recipes. Give 'em a try. Follow the guidelines I've presented here and soon you'll be enjoying fabulously delicious, guilt-free fried foods. Chicken Parmesan A true classic that just about everyone loves. Butter and olive oil are used here for medium sautï¿½ing. The oil raises the smoke point of the butter preventing it from burning while allowing the butter to flavor the food. When sautï¿½ing it's hard to gauge the temperature of the fat because so little is being used. Heat the oil until it shimmers and a little water flicked off the finger tips cause a reaction, but don't heat it to the point where the fat is smoking.

Fabulous Fried Fish This recipe calls for catfish (you can take the boy out of the south, but you can't take...well, you know) but it works equally well with any firm fleshed fish fillets. Adjust the amount of batter for the amount of fish you're preparing. Crunchy Spring Rolls This recipe demonstrates true deep-frying. It takes a little time because of the prep work to ready the spring rolls for frying, but it's worth every minute. Getting the family involved in making these can be fun for everyone and really cuts down on the time. Fini So there it is -- better late than never I hope. As always I look forward to your comments and suggestions so please don't hesitate to drop me a note. Until the next time.

Question: What cooking technique involves frying quickly in a small quantity of hot grease?
Answer: Saut