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When food comes to the boil, reduce the temperature setting.
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Using a lid will reduce cooking times and save energy by retaining the heat.
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Minimize the amount of liquid or fat to reduce cooking times.
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Start cooking on a high power level and then a lower power level when the
food has thoroughly heated.
Simmering, cooking rice
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Simmering occurs below boiling point, at around 85°C, when bubbles are
just rising occasionally to the surface of the cooking liquid. It is important
to make soup delicious and meat stew tender because the flavours develop
without overcooking the food. You should also cook egg-based and flour
thickened sauces below boiling point.
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Some tasks, including cooking rice by the absorption method, may require
a higher power level to ensure the food is cooked properly in the time
recommended.
Searing steak
To cook juicy, flavourful steaks:
1. Leave the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-based frying pan.
3. Brush both sides of the steak with oil. Drizzle a small amount of oil into the
hot pan and then lower the meat onto the hot pan.
4. Turn the steak only once during cooking. The exact cooking time will depend
on the thickness of the steak and how you like it cooked. Times may vary
from about 2 to 8 minutes per side. Press the steak to gauge how cooked it
is – the firmer it feels the more 'well done' it will be.
5. Leave the steak to rest on a warm plate for a few minutes to allow it to relax
and become tender before serving.
For stir-frying
1. Choose a ceramic compatible flat-based wok or a large frying pan.
2. Have all the ingredients and equipment ready. Stir-frying should be quick. If
cooking large quantities, cook the food in several smaller batches.
3. Preheat the pan briefly and add two tablespoons of oil.
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COOKING TIPS
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13/5/2024 4:52 PM
13/5/2024 4:52 PM
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