Simmering, cooking rice
• Simmering occurs below boiling point, at around 85˚C(185˚F), when bubbles are
just rising occasionally to the surface of the cooking liquid. It is the key to
delicious soups and tender stews because the flavor develop without overcook
ing the food. You should also cook egg-based and flour-thickened sauces below
boiling point.
• Some tasks, including cooking rice by the absorption method, may require a
setting higher than the lowest setting to ensure the food is cooked properly in
the time recommended.
Searing steak
To cook juicy flavorsome steaks:
1. Stand the meat at room temperature for about 20 minutes before cooking.
2. Heat up a heavy-based frying pan.
3. Brush both sides of the steak with oil. Drizzle a small amount of oil into the hot
pan and then lower the meat onto the hot pan.
4. Turn the steak only once during cooking. The exact cooking time will depend
on the thickness of the steak and your taste. Time may vary from 2 – 8 minutes
per side. Press the steak to gauge how cooked it is the firmer it feels the more
“well done” it will be.
5. Leave the steak to rest on a warm plate for a few minutes to allow it to relax
and become tender before serving.
For stir-frying
1. Choose a ceramic compatible flat-based wok or a large frying pan.
2. Have all the ingredients and equipment ready. Stir-frying should be quick.
If cooking large quantities, cook the food in several smaller batches.
3. Preheat the pan briefly and add two tablespoons of oil.
4. Cook any meat first, put it aside and keep warm.
5. Stir-fry the vegetables. When they are hot but still crisp, turn the cooking zone
to a lower setting, return the meat to the pan and add your sauce.
6. Stir the ingredients gently to make sure they are heated through.
7. Serve immediately.
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
09
support@gaslandchef.com
1 (844) 538-7890
