Low heat
Low heat is a heat level in which the flame is very low. Low heat level is less than half of medium heat. This is the heat level for boiling liquids down a long time or simmering soup gently.
Basics
Medium heat
Medium heat is a heat level in which the flame touches most but not the entire bottom of the pot on a half opened gas range. This is the heat level to continue boiling briskly after high heat.
High heat
High heat is a heat level in which the flame touches the entire bottom of the pot on a fully opened gas range. This is the heat level for frying, grilling, steaming or boiling ingredients for the first time, or boiling soup intensely.
Water sautéing
Carrots, potatoes, broccoli and other “meaty” vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it. • Place a non-stick sauté pan over a medium flame. Add a sliced … Read more
Thickening sauces
The quickest way is with a starch, such as cornstarch or arrowroot. Add to cold water, mix until completely dissolved, then add to sauce and stir until desired thickness is reached. The better way, if you have time, is to simply reduce the sauce over medium-high heat, whisking to avoid burning. Cook … Read more
Stir frying
Compared to your preparation, stir frying occurs in flash. Place the wok on a high heat, and when it is hot, add peanut, corn, or canola oil. After a few moments test the oil with a bit of the aromatics, ginger or garlic; if it sizzles the oil is ready. Then, add … Read more
Shocking
Shocking is the process of plunging a cooking food into ice water to stop the cooking process. This technique produces crisp and perfectly cooked vegetables or pasta. When blanching a vegetable or boiling pasta. Have ready an ice water bath, remove the food from the boiling water and plunge into ice water. … Read more
Measuring Method
Recommended Utensils For volume measuring it is recommended that you have two sets of measuring spoons & “cups”, one for dry measure, and one for liquid measure Each set should consist of individual “cups” in common sizes (ie 1/4 cup, 1/2 cup, 1 cup, 2 cups, etc) The set for liquid measure … Read more
Basic sauté
Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. It is a simple technique that maximizes flavor while minimizing cooking time. First, place a sauté pan on a high heat and add just enough oil to lightly coat the bottom of the pan. The … Read more
Shelling lobster
Lobster must be at least partially cooked to shell easily. First, twist off the tail from the body. Next, remove the claws by twisting them off. To remove the meat from the tail, pull off all the flippers at the end of the tail and push the meat out through the front … Read more
Lobster cooking times
Steam a lobster for 13 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. For example, a 2 pound lobster should steam for 16 minutes and a 1 1/4 pound lobster should steam for 14 minutes. Boil a lobster for 10 minutes, for the first pound. Add 3 … Read more