Cooking+Methods

To cook in liquid @ 212 degrees (bubbles continuously rising) || saucepan water || watch for boiling over!
 * Vegetable ****Cooking Methods**
 * METHOD || DEFINITION || EQUIPMENT || TIPS for Success ||
 * Boil ||

some nutrients are lost in water so use the water for sauces, soup and gravies!!!

use a pan with a tight-fitted lid when cooking veggies in water. add salt to a small amount of water and bring the water to a boil. || oven, baking pan, wrap foil, covered casserole. || check a few times near the end of cooking to prevent burning, different ovens cook differently.
 * Steam || to cook in the vapor over boiling water || saucepan, water, steaming basket || ONLY STEAM CABBAGE,BROCCOLI,DICED VEG.,CELERY,SWEET CORN&+FRESH STYLE GREEN BEANS. open cover away from you to prevent steam burns. ||
 * Bake || to cook in dry heat ||

wrap peeled vegetables in foil or place them in a covered casserole with a small amount of liquid before baking. baking takes longer than other cooking methods. || you can dip vegetables in batter and deep fry them. || || cook in small amount of fat || skillet || **Sautéing is a method of** [|**cooking**] [|**food**] **that uses a small amount of** [|**fat**] **in a shallow** [|**pan**] **over relatively high heat.** || || to cook under a direct flame in a gas broiler or heating element in an electric broiler || || keep oven open a crack so heat doesn't build up too much (keep a fire extinguisher near by to put out the flame before you eat) Vegetables cook fast under broiler, so make sure you watch them carefully. to broil vegetables, brush the cut surfaces with oil or melted fat. place the vegetable under the broiling unit and broil until tender. watch them carefully. || || to cook with microwave radiation which causes food particles to rub against each other which is friction. this produces heat to cook the food. || microwave, microwave safe dish, || when microwaving frozen vegetables, slit pouches of vegetables to allow steam to escape vegetables without pouches can be cooked in a microwavable casserole. pierce vegetables with thick skins like potatoes to prevent bursting. use high power to cook vegetables in a microwave oven. rearrange vegetables for even cooking. to avoid veggies from exploding pierce their skins in several places. ||
 * Fry || using a fat or oil such as a batter to cook || a pan, the stove top || Be careful when you add the food, the hot oil will splatter.
 * Stir-fry || to cook in very little fat or oil. || heavy pan or wok || chop the vegetables into small pieces ||
 * // Saute //
 * // Simmer // || to cook just below the boiling point || saucepan or stockpot || ==To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.== ||
 * // Broil //
 * // Microwave //