Cooking Methods- Part 2

DRY-HEAT METHODS

Broil: The heat source is above the food, making this a great technique for blistering the skins of sweet peppers or chilies for easy peeling and a smoky flavor. Sliced vegetables such as eggplant should be brushed lightly with oil to keep them from drying out under the high heat.

Grill: This technique is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist. Grill baskets or a perforated stainless-steel grid are perfect for keeping small vegetables such as mushrooms and cherry tomatoes from falling into the fire below. For indoor cooking, heavy grill pans caramelize the vegetables and give them a wonderful smoky flavor.

Roast: This has become a favorite technique for cooking vegetables. Toss with a light coating of olive oil and sprinkle lightly with salt, then roast in a single layer in a shallow, rimmed baking sheet. The high temperature of 400 degrees or above causes the vegetables to shrink and lose their natural moisture, which concentrates the sugars and deepens the flavor. (Baking uses a temperature of 375 degrees or lower.)

Saute: The pan size should be large enough to cook the vegetables in a single layer without crowding. The bottom of the pan should have a light coating of oil, or a mixture of oil and butter. A nonstick cooking spray also can be used. Set the pan over medium heat and wait for the oil to become hot before adding the vegetables. Blanch tougher vegetables such as green beans first to speed the cooking process.

Stir-fry: Basically, this technique is similar to a saute, but vegetables are cut into smaller pieces. Use medium-high to high heat for quick cooking and toss often.

Source: mezediet.com

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