Different Types of Cooking Methods and Techniques



Different Types of Cooking Methods and Techniques

Basic Saute - This cooking method forms the basis of many mince recipes. Meat is cooked in a small amount of oil to tenderize and seal in the flavors.

  1. Heat a little oil in a frying pan for 1 minutes.

  2. Add the minced meat and saute gently for 7 minutes.

  3. Stir the meat until brown and sealed.

Dry Frying - An alternative to the basic saute, dry frying is a healthier way to seal meats as it does not require any additional fat or oil.

  1. Heat a non-stick coated frying an gently over a low flame.

  2. Add the mince.

  3. Saute for 5 minutes, stirring until brown and sealed.

Stir-Frying - An increasingly popular cooking method. Foods are quickly fried in a hot wok or heavy-based frying pan with a small amount of oil.

  1. Heat a wok over a low flame.

  2. Add the oil and heat it until almost smoking.

  3. Add the ingredients and fry over a high heat, stirring constantly until cooked through.

Blanching - This tenderizes foods, cooking them slightly before further use. An ideal way to loosen the skin of tomatoes, nuts etc, making them easier to peel.

  1. Trim the top from the tomatoes and scoop out the central flesh.

  2. Bring a pan of water to the boil, add the tomatoes and blanch for 5 minutes.

  3. Remove the tomatoes with a draining spoon, refresh in cold water, and upturn onto a piece of absorbent kitchen paper.

Mincing with a Food Processor - Foods such as fish and prawns are ideal for mincing in a food processor, using the chopping blade. A quick method of producing  a basic mince for recipes.

  1. Wash, skin and bone the fish.

  2. Flake the fish and place in a food processor fitted with a chopping blade.

  3. Process the fish for 30 seconds on high speed or until finely minced. Use as required.

Mincing with a Mincer - This is the traditional piece of equipment used to mince both cooked and raw ingredients. There are several different blades with a mincer, allowing different textured mince to be produced.

  1. Trim excess fat from the meat and chop into small pieces. Attach the mincer to a work surface and place a bowl underneath. Select the required blade.

  2. Feed the meat into the top of the mincer, turning the handle all the time. Use the minced meat as required.


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