Cooking 101

What's the point in having a stocked kitchen if you don't know how to make delicious meals out of them!?

• Bake: Cooking in the oven by dry heat. For meats, its called roasting.

• Baste: To moisten food during cooking with pan drippings, water or sauces in the oven.

• Blanch: To cook food quickly in boiling water on the stove, then take it off the stove and cool with an ice bath.

• Braise: To brown in a small amount of hot fat on the stove, then add a small amount of liquid and cook slowly, covered tightly, on the stove or in the oven.

• Broil: To cook by direct heat from above, usually in the broiler.

• Brown: To cook meat on the stove at a high temperature to brown the outside before baking or sautéing.

• Caramelize: To melt sugar slowly over low hear on the stove until the sugar browns.

• Marinate: To allow food to stand in a liquid to soften or add flavor.

• Pan-broil: To cook, uncovered, in a hot frying pan on the stove top, pouring off fat as it accumulates.

• Poach: To cook in hot liquid on the stove top so that food holds its shape (often done to fruit, eggs, or salmon)

• Reduce: To cook a sauce until much of the liquid is evaporated.

• Roast: See baking above

• Sauté: To cook in a small amount of hot fat - such as butter or oil - on the stove top.

• Scallop: To bake a food, usually in a casserole with a sauce or other liquid.

• Sear: To brown quickly over intense heat on the stove. The food will shrink but get a delicious flavor.

• Simmer: To cook slowly in a liquid over low hear on the stove. The surface of the liquid will show tiny bubbles.

• Stew: To simmer slowly in a small amount of liquid for a long time usually in the oven.

MEASUREMENTS

• 1 pinch = just under 1/8 teaspoon (dry)
• 1 dash = 3 drops and just under 1/8 teaspoon (liquid)
• 3 teaspoons = 1 tablespoon = 1/2 fluid ounce
• 2 tablespoons = 1 fluid ounce = 1/8 cup
• 16 tablespoons = 1 cup = 1/2 pint = 8 fluid ounces
• 2 cups = 1 pint = 16 fluid ounces
• 4 cups = 2 pints = 1 quart = 32 fluid ounces
• 8 cups = 4 pints = 1/2 gallon = 64 fluid ounces
• 4 quarts = 1 gallon = 128 fluid ounces

TIPS FOR COOKING....

• Scrambled eggs: Crack two eggs per person in a bowl. Add about a tablespoon of milk per person (optional). Tilt the bowl at a forty-five degree angle and whisk it with a fork or whisk making little upward circles. (This helps for fluffier eggs) Add a bit of butter or nonstick cooking spray to a pan  (I use coconut oil) and bring to medium heat. Pour in the eggs, sprinkle in salt and pepper (I use an all purpose meat seasoning for mine) and let set for one minute. When large pieces start to form, flip as much egg as you can with as few strokes as possible. Break up the eggs into smaller piece with the flat tip of your spatula. You should be able to tell when they are done.
• Broccoli: Cut off the florets and peel the stems to that the "trunks" look pale green. Boil, uncovered, two to four minutes, until tender, but with a slight crunch. Remove immediately and sprinkle on fresh bread crumbs and a tablespoon of butter for a finisher! Or toss in a hot sauté pan with one tablespoon olive oil and one large clove minced garlic.
• Red meat:  Make sure to have a meat thermometer to steer clear of E. coli. Burgers should read 160° F in the thickest part of the patty. For medium rare steaks, 145°F to 150°F. Medium steaks should be between 155°F and 160°F. For medium-well, it should read 165°F. For well done 170-180°F.
• Fresh beef is cherry-red in color. The darker the beef, the longer the meat has been sitting around.
• Meats should be stored in the fridge no more than three days in their original wrapper.
• Never refreeze meats, especially luncheon meats and hot dogs. They spoil more easily.
• Never press down on meat with a spatula, it pushes all the juices out and drys out the meat.
• Store meat in its own cooking juices