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40
Simmering
•
Simmering occurs below the boiling point, at around 85˚C
(185˚F), when bubbles are rising occasionally to the surface of the cooking
liquid. It is the key to delicious soups and tender stews because flavors
develop without overcooking the food. You should also cook egg-based
and flour thickened sauces below the boiling point.
•
Some tasks, including cooking rice by the absorption method,
may require a setting higher than the lowest setting to ensure the food is
cooked properly in the time recommended.
Searing steak
1. Stand the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-bottomed 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 cooked you want it. Times
may vary from about 2 – 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.
4. Cook any meat first, put it aside and keep warm.
5. Stir-fry the vegetables. When they are hot but still crisp, turn the cooking
zone to a lower setting, return the meat to the pan and add your sauce.
6. Stir the ingredients gently to make sure they are heated through.
7. Serve immediately.
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