Using the Stove Top
When cooking using the stove, there are a few rule regarding it use:
Turn it up or down?
Your cooking senses are:
Stove-top cooking methods include:
Stir-frying is a method of cooking meat or vegetables in small amount of oil in a very hot wok. The food is added in small amounts to keep the temperature very high and also prevents stewing. Usually meat is added and cooked and then the vegetable will be added. This is looked at as a healthier way of cooking.
Sautéing is the method of cooking food using a gentler heat (medium heat) than that of stir-frying. This is completed using a small amount of fat and or oil. Often when using onions you will be asked to sauté until translucent. This means cook until the onion looks like frosted glass – shiny but not transparent.
Shallow Frying is the method of cooking food in a small amount of fat and or oil in a preheated frypan. This is completed at a relatively high temperature. In the end you should have crispy, golden food with little to no evidence of oil. This is a healthier alternative to deep frying, however for an even healthier option you could try oven baking by spraying olive oil spray over the food and then baking until cooked through.
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- Never leave the stove stop unattended, as it can lead to the food be over cooked and more importantly it is dangerous and cause fires
- Place all handles inwards, so they are not hanging over the edge, where they can be easily knocked
- Turn off the burners, at the completion of cooking
Turn it up or down?
- When you are first learning to cook, temperature regulation can be hard to get the hang of. Through time you are cooking senses will develop and you will know instantly what to do when cooking on the stove.
Your cooking senses are:
- Hearing is knowing when the food sizzling too hard? If yes, it is likely burning. You should turn the temperature down until the sizzling slows. Do not turn the temperature to low that it will slow the cooking process.
- Seeing is being aware if there smoke rising from the pan? If yes, the temperature is set too high, you need to reduce the temperature. This indicates overheated fat and or oil and this may burn or blacken your food.
- Smelling if the food burning. You should be able to smell if it is burning. If yes, reduce the heat.
Stove-top cooking methods include:
Stir-frying is a method of cooking meat or vegetables in small amount of oil in a very hot wok. The food is added in small amounts to keep the temperature very high and also prevents stewing. Usually meat is added and cooked and then the vegetable will be added. This is looked at as a healthier way of cooking.
Sautéing is the method of cooking food using a gentler heat (medium heat) than that of stir-frying. This is completed using a small amount of fat and or oil. Often when using onions you will be asked to sauté until translucent. This means cook until the onion looks like frosted glass – shiny but not transparent.
Shallow Frying is the method of cooking food in a small amount of fat and or oil in a preheated frypan. This is completed at a relatively high temperature. In the end you should have crispy, golden food with little to no evidence of oil. This is a healthier alternative to deep frying, however for an even healthier option you could try oven baking by spraying olive oil spray over the food and then baking until cooked through.
Click here to go on to next super skill.