These are the most frequently used cooking techniques, plus a guide to the cookware that’s often used in this book.
sauté
Cook and stir food in a small amount of oil over medium to medium-high heat in a skillet. The goal is crisp-tender veggies with caramelized surfaces.
roast
Roasting is a dry-heat cooking method that browns the outside of foods. Place large items, such as turkey and beef roast, on a rack to provide air circulation under the meat. This method is also used to caramelize veggies.
stir-fry
This fast, medium-high to high heat method is for quick-cooking larger quantities of uniform-size ingredients. Small amounts of oil are used in a wok or extra-large skillet. Stir foods constantly.
broil
The broiler (i.e., the oven’s top heating element) cooks food quickly under intense heat. Arrange food so its top (not the rack) is the specified distance from the broiler. Watch food closely. If you don’t have a broiler pan, use a foil-lined baking pan.
pan-fry
This method uses enough oil to lightly coat the bottom of the skillet. The surface of the food browns and, if coated, turns crisp. Thin cuts of fish and chicken cook well this way.
steam
Place food in a covered steamer basket set over boiling water. The steam quickly cooks the food, usually vegetables, which retains color and nutrients. Steamed veggies are done when crisp-tender.
skillets & saucepans
Good-quality cookware is an investment worth making—if you treat it well, it will last for years. Always check the manufacturer’s directions to see if your skillet is oven-safe. All-metal pans—with metal handles—are typically fine for use in the oven. (Skillets with enamel or nonstick coating or plastic handles may be for stove top only.) These cookware materials are readily available.
ALUMINUM
Aluminum is a good heat conductor—the heavier the pan, the better. Nonstick finishes prevent acidic food reactions, which may discolor the food.
CAST IRON
These pans are heavy and sturdy. They conduct and retain heat well but require seasoning and careful cleaning. Follow manufacturer’s directions.
CERAMIC
This skillet is aluminum with a nonstick ceramic coating. It conducts heat well, and the coating can withstand higher temperatures than traditional nonstick coatings.
COPPER
Typically lined with stainless steel, these pans are heavy and sturdy. Copper is the best heat conductor, but it needs occasional polishing (and is pricey).
STAINLESS STEEL
This metal conducts heat poorly, so it usually has a core of aluminum or copper called tri-ply. Stainless steel doesn’t scratch or dent easily or react to acidic foods; it does clean easily.
MEDIUM SKILLET =
8 INCHES
LARGE SKILLET =
10 INCHES
EXTRA- LARGE SKILLET =
12 INCHES
Straight-sided sauté pans with lids work well for browning and simmering.
Sloped sides on a skillet make it easy to toss, flip, and remove foods.
SMALL SAUCEPAN =
1 or 1½ qt.
MEDIUM SAUCEPAN =
2 qt.
LARGE SAUCEPAN =
3 or 4 qt.
SAUCEPANS
Saucepans have tall, straight sides with tight-fitting lids. Use a small saucepan for melting chocolate and butter. A medium saucepan works well for making sauces and cooking rice. A large saucepan cooks small-batch soups and stews.
for big recipes,
we often call for a Dutch oven. This stove-to-table pot lets you brown foods and bake in the same vessel. A 4- to 6-qt. size with lid can handle most jobs.