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Because Expert Begins With Practice and Experience
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Saving time on stir frying
Put the ingredients in individual bowls separated by cooking times. The technique is to quickly fry the ingredients in a large pan over high heat while constantly stirring to preserve flavor, color and texture of the food and keep the vegetables crisp.
Seasonings are common used in stir frying
Some of the specialty ingredients that you should be able to find at your local supermarket are soy sauce, hoisin sauce, and chili sauce. Short or medium grained rice is best for accompanying your stir-fry.
By the way...
If you have known this cooking method since long time ago, you might be able to do it spontaneously, but if you are new in this field, here's the link you can find step by step for applying this useful stir frying tips.
Stir frying in low fat way
Stir frying in chicken stock rather than oil. This also adds more flavor.
Why don't follow the commercial restaurant rule?
This stir frying tips can be applied in general situation in your kitchen.
In commercial restaurant, cutting board generally designed differently for raw meat and vegetable for food safety's sake. They color the cutting board that reminds them automatically which board is for which food, red one for meat, while green for vegetables, and white for cheese and so on.
Do not slacken your plate
Always use separate clean plate for cooked food, rather than the same platter for held raw items.
Blanching and Shocking Vegetables
Blanching is a technique for cooking vegetables briefly in a large amount of rapidly boiling, salted water. Here are blanching steps:
- Cut green vegetables as recipe direction, uniformly cut are highly recommended for evenly cook.
- Coarse sea salt.
- Fill pot with water until it is 2/3 full. Add sea salt to give water enough salty flavor. Usually 2 tbsp for each 4 quarts of water. Note that beside adding flavor, salt will retains vegetables' chlorophyll for the bright green color and maintains the boiling point of the water.
- Place the pot on heat source and boil it
- Add vegetables to the boiling water. Remember not to cover it for not losing the vegetable color. Make sure the pot is not too crowded, too. This will bring the temperature of the water down.
- Boil for 3-5 min.
- For doneness test pick a piece with large slotted spoon or tongs. Pinch between fingers. A vegetable should be cooked until the "crunch" is gone but the resistance remains.
Shocking is a technique used to quickly stop the cooking process of blanching vegetables. Here are shocking steps:
- Take vegetables from the boiling water and place in a 4-6qt bowl filled with ice cubes and water. It is important to keep the water cold, so when the ice starts to melt, add some more ice cubes.
- Remove vegetables with slotted spoon as soon as they have cooled to the touch.
- You can refrigerate drained vegetables in a covered container for later use if you find the leftover.
Note:
If you love broccoli salad, you can apply this blanching method before mix them in your salad bowl instead of eating them raw. Click here to review some delicious broccoli salad recipe.
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