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IMPROVE COOKINGPERFORMANC
I II
SURFACECOOKING
I
COOKINGUTENSILS
should be heavy gauge and lined with
anothermetal.
1. Flat bottomutensils are the best and most
efficient in using theheatfrom the cooktop
(checkfor flatness by rotating a straight
edge ruler on the bottom of the pan,
checking for dips or unevenessas you
rotate).Unevenutensilscauseslowuneven
cooking.
,
G/ass ceramic's chief advantage is its
multiuses; it can go from freezer to top of
range or oven to table.
The correct heat setting for each utensil is
very important for good results - check
your cookware directions for
recommended heat setting for each pan.
'. Mediumweightutensilsare bestsuitedfor
cooking because they heat evenly and
quickly. Theyarealsolightweightandeasy
to handle even when full. Sauce pan and
broilerinformationlisted below.
A/uminum is moderately priced, light-
weight,and a goodconductorof heat.The
heavier the gauge (thickness), the more
durable.Aluminummaystainfrom mineral
in water and in foods.
Stain/ess stee/ is exceptionally durable,
easyto clean,anddoesn'treactwithfoods
or detergents. Because stainless steel
alQneisa relativelypoorconductorofheat,
it isusuallycombinedwith othermetalsto
provide moreeven heat distribution.
Castiron is heavy to handle, butdurable
and inexpensive.Cast iron heats slowly
and retains heat well. It tendsto rust and
alsoto discoloreggsand foods containing
acidsuchas wine or vinegar.
Copper is good looking, very expensive,
and an excellent conductor of heat. It
.
,
Utensils should have tightly secured
handlesmadeof a heat resistant material -
theyshouldbefree ofroughedges,cracks,
wells, etc. that would make them hard to
clean.
Tea pots may have a ledge or rim around
the bottom. If this ledge extends over the
heating element, or grate it can overheat
and damage the porcelain top and heat
element or grate.
METHODS
Baste- To moisten food while it cooks,so that
the surface doesn't dry out and flavor is
added. Melted fat, drippings, sauce and fruit
juice are the liquids generally used.
Blanch-To cook afew minutes inboiling water
either to help loosen the skin from some
foods, or as astop in preparing vegetables for
freezing.
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