TLE (Cookery 3)

• Sauteing


  1. Add a small amount of fat and let it get hot

  2. Add the food to the pan

  3. Avoid overloading or overcrowding the pan
• Sauteing


  The hot fat helps brown the surface of the food
• Deep-Frying


  Frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking
• Moist heat cooking


  Cooking methods that involve cooking with moisture whether it's steam, water, stock, wine or some other liquid
• Moist heat cooking


  • Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F
• Simmering


  1. Cooking liquid is a bit hotter than poaching from 180°F to 205°F

  2. Bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil

  3. Surrounds the food in water that maintains a more or less constant temperature
• Boiling


  The hottest of these three stages, where the water reaches its highest possible temperature of 212°F
• Steaming


  A moist-heat cooking technique that employs hot steam to conduct the heat to the food item