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Are You An Iron Chef? - September 2011 |
The Food Network made its debut in 1993, and who would have thought an entire network could be devoted 24/7 to everything you ever wanted to know about food. While the network has been around since 1993, the popularity has blossomed in the past few years and made household names out of Rachael Ray, Guy Fieri and Paula Deen. While some of us have a good working knowledge base of cooking, there are many folks who just can’t boil water. The Food Network has made it “cool” to cook. Knowing how to cook can also be healthier and less expensive than eating out.
While you many know the difference between a broiler and a grill, would you really know how to braise or poach if your life depended on it?
As with many things in life, preparation is the key. Many people may get frustrated with a recipe that takes longer to prepare than advertised. Much of the extra, sometimes wasted time is due to lack of preparation. First off you must have adequate tools to do the job. You don’t need to spend hundreds of dollars on fancy knives but you must have knives that are sharp. A dull knife can cause more harm than a sharp one. Also, make sure you have clean cutting boards available. Read through a recipe thoroughly to make sure you have all the necessary ingredients on hand. There is nothing worse than getting through half of the recipe only to find out you forgot to purchase a key ingredient.
Reading a recipe is one thing but knowing what the terminology means is extremely important. If you are just getting your feet wet with cooking, make sure you choose recipes that have few ingredients and don’t have numerous, complicated steps. Many new cooks can get discouraged by a recipe with multiple ingredients. Try to choose a recipe with items you already have in your pantry. It’s okay to buy some new ingredients but always ask yourself, “Will I use this again if I don’t like the recipe”.
Let’s continue with some basic techniques and what they mean. Depending on what type of recipe you are preparing, you will probably have to do some preparation. Here are some basic cutting techniques:
• Slicing: to cut through or across into slices, usually of the same size
• Dicing: cutting food into uniform square sizes
• Chopping: cutting the food into smaller pieces but not in any uniform size or shape
• Mincing: cutting the food into very small pieces
• Grating: rubbing food against a sharp surface to make fine shreds
Dry-heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high temperatures, meaning 300°F or hotter. Common methods include:
• Baking: cooking food surrounded by hot air, usually done in an oven
• Broiling: heat source is above the food
• Roasting: cooking meat, poultry or vegetables surrounded by hot air. Usually done in the oven and food is not covered
• Barbecuing/grilling: similar to roasting but done over a charcoal or hardwood fire
• Deep-frying: cooking food by placing it in hot oil
• Sautéing: cooking food quickly in a small amount of fat
Moist heat cooking refers to various methods for cooking food with, or in, any type of liquid whether it's steam, water, broth, wine or something else. These methods include:
• Poaching: cooking delicate foods in liquid that is just below the boiling point
• Simmering: cooking food in a hot liquid that is bubbling but not boiling
• Boiling: cooking food in a rapid boil.
• Steaming: cooking food in steam created by boiling liquid in a covered pot. The food does not touch the liquid. Common methods for vegetables.
• Braising: is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid
An understanding of basic kitchen techniques can help you cook with more confidence. You will also be saving money by preparing meals at home and you will probably end up eating healthier.
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