How to
MASTER THE METHODS

Even if you have the kitchen basics down pat, there’s always something more to learn, a new method to try. Refer to this chart for the classic cooking techniques, plus some general how-tos to help you master them.

Tip

Heed recommended internal temperatures:

• Whole cuts of meat (beef, veal, lamb, and pork): 145°F
• Ground meat (beef, veal, lamb, and pork): 160°F
• Poultry (whole, parts, or ground): 165°F

METHOD SAUTéING

PROS

Sautéing yields tender, lightly browned food in relatively short order—and with only a small amount of fat. It is also the starting point for making soups, sauces, and many other dishes.

BEST FOR

Tender steaks and chops; chicken breasts; fish and seafood; fruit; vegetables

HOW-TO

The meaning of sauté is “to jump,” which describes what the food being cooked does when it hits the hot pan.

1. 1. Heat pan over medium-high heat for 2 to 3 minutes. Add oil or butter to coat bottom of pan, swirling to cover.
2. 2. When pan is hot but not smoking, add food and cook over medium heat, turning until light brown all over. Remove from pan.

TIPS

• Butter will create more browning than oil.
• Cut food into portions of the same size for quicker, more even cooking.
• Dredge proteins in flour to encourage a delicate crust to form; Wondra flour, which dissolves easily, is considered the chef’s secret.

BONUS TECHNIQUE

Stir-frying is basically sautéing over higher heat, with the need for more frequent stirring to prevent the food from scorching before it is cooked through.

1. 1. Cut each type of food into uniform pieces.
2. 2. Cook items first separately (for example, chicken or steak, followed by vegetables).
3. 3. Combine everything at the end and coat with desired sauce.
4. 4. Serve with rice.