..where teens can learn to cook restaurant quality meals for the family
Cooking on the stove
Sautéing: This is quickly frying over medium-high heat. It’s fast and light touch and usually the food is cut into small pieces and uses just enough oil to coat the pan. You must keep ingredients moving in the pan so that they cook evenly, and don’t burn.
Tip: Preheat your pan and oil; it’s ready when the oil shimmers a bit (1-2 minutes usually). And never overcrowd your pan! Better to saute meat in small batches, then remove to a plate, and repeat.
Frying: Similar to sautéing, but with more oil and usually slightly larger pieces of food in the pan. It’s about browning the food more, cooking it through more, and making it a bit more crispier than you would with sautéing.
Deep frying: This cooks food and makes it cripsy. It’s not good for you! It requires lots more oil heated to a high temperature (typically between 175°C to 190°C or 350°F to 375°F).
Tip: The more you do it, the fatter you get. So minimise deep frying. Also, we don’t recommend this technique until you really know what you’re doing. Nothing worse than deep frying yourself.
Boiling & Simmering: Boiling is for pasta and potatoes, and you sometimes get asked to put things on a rolling boil which means fairly aggressive continuous bubbles. Always attend to things on the stove. You don’t want things to boil over. Simmering, has just a few bubbles, and is perfect for soups and stews. Recipes will ask you to simmer, so the heat is minimal to mantain just some bubbles. You can break the rules and ‘simmer’ something in an oven proof dish or pan in the oven.
Tip: Adjust the heat gradually to maintain a steady simmer or boil. And a pinch of salt boils water faster.
Steaming: You need a ‘steamer’ (metal colander or sieve like thing with holes). It’s great for delicate items like vegetables and seafood, preserving their texture, color, and nutrients. The food goes in the steamer which sits over boiling water, and the steam rises and cooks the food. It’s healthy and effective.
Oven cooking
Roasting & Baking: Both involve cooking your food evenly inside and out. Roasting is at higher temperatures for a browned, crispy exterior. Baking is gentler, think cakes and bread.
Tip: Preheat your oven in advance! Get it to temperature. And once in, don’t keep checking it constantly. Every time you open the oven door, the temperature drops! Check enough to not burn things, but do it fast.
Broiling or grilling: High heat from above. Great for a quick char or melting cheese.
Tip: Keep an eye on your food; broiling can go from perfect to burnt fast. Some people who aren’t organised shouldsimply call it ‘burning’.
Heat sources
Direct vs. Indirect Heat: Direct is flame right on food (grilling or BBQ’ing); indirect is heat surrounding the food (baking). Use direct for quick cooking and searing, indirect for slow and even cooking.
Dry vs. Moist Heat: Dry heat (roasting, frying) is about crisp textures and browning. Moist heat (boiling, steaming) is for tenderising and cooking through without drying out.
Use the right pans and oven dishes
Best to ask your parents for your best options. Some pans work well on the stove and can go in the oven.
Always use a large enough pan! As you fill it up and knock the food around you don’t want it spilling over.
Some thicker based pans tend to spread the heat more evenly. Some pans burn and stick easily (if you are using one, lower heat helps prevent this).
Don’t mix water with hot oil. It’ll blow up and spit in your face! Ok, why not take a look at some of our recipes now…