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 12 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.

14

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

 

 

 

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

EW30XL specifications

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