Breville EW30XL Cooking Techniques cont’d, Stir FRY Tips, Shallow Frying Slow Cooking Braising

COOKING TECHNIQUES cont’d

COOKING TECHNIQUES cont’d

STIR FRY TIPS

•Buy meat strips from your butcher or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibers). Slicing across the grain ensure tenderness. Cut into very thin strips, approximately 2 - 3 inchs in length. Partially freeze meat (approximately

30 minutes) to make slicing easier.

•Stir fry meat strips in small batches (approx 1⁄2 pound; 225g) to stop meat shedding its juice and ‘stewing’, resulting in tougher meat.

•When adding meat strips to the fry pan, the strips should sizzle.

•Stir fry meat strips for 1 - 2 minutes. Any longer will toughen meat.

•Remove each batch when cooked and allow fry pan to reheat before stir frying the next. By cooking in small batches the heat of the fry pan remains constant, ensuring the meat doesn’t stew and toughen.

•A small amount of oil can be mixed through the meat strips before adding to the fry pan, along any other flavoring such as garlic, ginger and chilli. A little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it separately in the fry pan eliminates using too much.

•Drain off thin marinades from meat strips before stir frying to prevent stewing and splatter.

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•Stir fry vegetables after sealing the meat in a little oil (or sprinkling of water) until vivid in color for:

3 MINUTES Onion, quartered Broccoli, flowerets Carrots, sliced

Soaked Chinese dried Mushrooms

2 MINUTES Snow peas Capsicum, sliced Zucchinis, sliced Water chestnuts Bamboo shoots

1 MINUTE Garlic, minced Chilli, minced Ginger, minced Shallots, chopped Bean sprouts

This brief cooking time will keep vegetables crisp.

•Peanut oil is traditionally used for stir fry Asian style dishes. However other oils such as vegetable, canola and light olive may be used.

•Do not overfill the wok. If necessary cook in batches and reheat at the end of stir frying. If using this method remember to under cook slightly to not overcook the end result.

•Serve stir fried foods immediately to retain their crisp texture.

SHALLOW FRYING	SLOW COOKING (BRAISING)
Recommended temperature probe	Recommended temperature probe
setting 8 - 10.	setting 1 - 2.
Used to crispen and cook foods in a small	Your Gourmet Wok is ideal for slow
amount of oil. The foods may have already	cooking curries and casseroles. Slow cooking
been cooked.	allows less tender meat cuts to be used, to
• Use approximately 3 cups (750ml) of oil, or	obtain a tender result. Less tender meat cuts
sufficient oil so that half the food	contain sinew and gristle, these will be
is immersed.	broken down during cooking to give a tender
• Preheat the oil before adding food. When	result. It is not recommended to slow cook
using oil never cover with the lid during	with tender meat cuts as they will toughen
heating or cooking as this will cause	and shrink during cooking.
condensation to drip into the oil and result	It is recommended during slow cooking to
in bubbling and splattering.	place the lid on to retain heat. During the
• Do not move the wok during heating	cooking process the curry or casserole will
or cooking.	boil then turn off. This is normal operating
• Wipe moisture from foods to	for a probe controlled unit.
avoid splattering.
• Cook a few pieces at a time to	RECOMMENDED CUTS OF SLOW
ensure crispness.
	COOKING (BRAISING)
• Drain cooked foods on kitchen paper to
reduce greasiness.	BEEF
• Never leave your fry pan unattended or	Diced blade (boneless), chuck, round,
unsupervised while shallow frying.	shin, silverside
• Allow oil to cool before removing	CHICKEN
from fry pan.
	Dices thigh, leg
• Vegetable, peanut or canola oil is
recommended for frying.	LAMB
	Diced forequarter, shanks and neck chops
	VEAL
	Diced forequarter, leg and knuckle
	(Osso Bucco)
	PORK
	Diced forequarter, leg	15