Cooking Vocabulary
Cooking Methods
Braising
Definition: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.
Step by Step:
Definition: A slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Use for less tender cuts.
Step by Step:
- In a large skillet or Dutch oven slowly brown the meat on all sides. Use a small amount of oil.
- Pour off and discard drippings and season as desired.
- Add a small amount of liquid (1/2 cup) such as wine or broth, juice or beer.
- Cover the pan with a tight fitting lid to contain steam.
- Simmer on the stovetop or in the oven (300ºF) until fork tender.
- Browning meat is optional, but it adds more flavor.
- Braising is more often for large pieces of meat while stewing is used for smaller pieces of meat.
- While simmering, check the pot to ensure that liquid has not completely evaporated. If so, add more liquid.
- It is okay to use water, although liquid other than water will add more flavor to your broth.
- Vegetables should be added during the last half of simmering. Root vegetables (potatoes & carrots) need more cooking time than vegetables such as zucchini, onion and celery.
Stewing
Definition: A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts.
Step by Step:
1. Slowly brown the cubed meat in a small amount of oil stirring to brown all sides. This step can be omitted but you will find that it imparts a great deal of flavor to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat is fork tender. (Simmer is to cook at a temperature just below a boil. Bubbles form around the edges of the pan and rise slowly to the surface.)
TIPS:
Definition: A slow moist-heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Use for less tender cuts.
Step by Step:
1. Slowly brown the cubed meat in a small amount of oil stirring to brown all sides. This step can be omitted but you will find that it imparts a great deal of flavor to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat is fork tender. (Simmer is to cook at a temperature just below a boil. Bubbles form around the edges of the pan and rise slowly to the surface.)
TIPS:
- If your stew reaches a full boil it will cause your meat to become tough instead of tenderizing it. Be sure you keep the stew to a simmer.
- Vegetables should be added during the last half of cooking time.
- To thicken your stew, use a mixture of flour or cornstarch and water or other liquid. The liquid should be cool and the mixture should be mixed well to dissolve any lumps. If using cornstarch, mixture should be 1 part cornstarch to 2 parts liquid. If using flour, the mixture should be 1 part flour to 4 parts liquid. This mixture is called a slurry. Slowly add the slurry to the simmering stew while stirring continuously. A cornstarch slurry will thicken almost instantly while a flour slurry will take a few minutes of simmering to thicken. Start with a few tablespoons of the slurry and proceed with a little bit more at a time until the desired thickness is achieved
Stir Fry
Definition: A quick dry-heat cooking method using a lightly oiled pan. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips.
Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir continuously in a scooping/tossing motion until outside surface of beef is no longer pink.
TIPS:
Definition: A quick dry-heat cooking method using a lightly oiled pan. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips.
Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir continuously in a scooping/tossing motion until outside surface of beef is no longer pink.
TIPS:
- Be sure pan and oil are very hot before adding beef.
- Cook beef and vegetables separately, then combine, and heat through.
- The cooking liquid may be thickened using corn starch and water if desired.
- Use two large spoons or spatulas to make tossing easier.
- Cut all ingredients to uniform size so pieces will cook evenly.
Dry Roast
Definition: A dry-heat cooking method used for cooking bigger beef cuts. No liquid is added or cover used. Use for more tender cuts.
Step by Step:
Definition: A dry-heat cooking method used for cooking bigger beef cuts. No liquid is added or cover used. Use for more tender cuts.
Step by Step:
- Season meat with herbs and spices or a rub.
- Place roast, fat side up, on a rack in a shallow roasting pan.
- Insert meat thermometer into thickest part of roast, in center, not touching bone or fat.
- Do not add water. Do not cover.
- Roast meat to 5 to 10 degrees below desired doneness. Temperature will continue to rise to desired doneness.
- Let roast stand 15 to 20 minutes before slicing or serving. It will be easier to carve and the juices will set up.
- Be sure to check your roast with a meat thermometer
- If your roasting pan is too deep, your roast will not brown properly.
- Attempting to carve your roast without allowing it to rest will cause signficant loss of juices.
- A pan gravy can be made with the drippings after removing the roast from the pan.