La Kusina

   Deep Frying

Use a deep heavy saucepan.

Oil should be enough to cover the food to be fried and to allow it to move freely in the pan but should never exceed half the depth of the pan. To prevent spilling over of hot oil when it bubbles up on addition of cold food.

Use wire basket in frying small foods such as fish/meat balls, french fries, etc.

Be sure oil is preheated to the recommended temperature before the food is added so that the heat, not the oil, penetrates the food…

   Frying, Sautéing

Always get your pan hot first before adding the oil or butter so food won’t stick to the pan.

In sautéing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients.

Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.

When frying several pieces of food at a time, don’t let the pieces touches others as they cook or they will stew instead of sauté.

Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.

   Boiling, Steaming, Simmering

Steam potatoes to conserve nutrients. If you have to boil them, add 1 tsp. vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk to the water in which cauliflower is cooked to retain whiteness.

Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of MSG, garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a richer flavor.

To cook eggs in the shell: Boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and the eggs won’t crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness.

A teaspoon of salt added to water brings it to boil faster.

   Broiling, Grilling, Roasting

Broiling steaks or chops, put one cup water in the bottom of the broiler pan to prevent grease burning on the pan, it eliminates smoke, and it makes pan easy to wash.

Pork should be thinly sliced so it is thoroughly cooked. Pork and chicken barbeques should be 2 Ibs.  To cook fast and meats are tender and juicy… Beef steak should not be less than an inch thick or it will dry out; 1-1/2" thick is best.

In roasting or broiling, put foil in line roaster pans to facilitate cleaning. Cover the rack to allow the fat to drip into the pan.

   Baking

To make pastry for pie crust, add a pinch of baking powder to the dry ingredients before adding the water; makes the pastry flakier.

When adding water to pastry, use only ice cold water and never pour it all in one spot on the flour and shortening mixture. Shake or sprinkle the water over the mixture while stirring with a fork. Dough mixes easier this way and the pastry is flakier.

After removing a cake from the oven, place the pan on a damp cloth for a few minutes to easily loose the cake from the pan.

When butter is very hard to cream, shred it into a warmed bowl to cream faster.

Prevent nuts and fruits to sink to the bottom of cake batter by coating them with flour.

When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters.

In making good meringue, always let the egg whites warm up to room temperature before beating them.  You may add 1 tsp. of water for each egg white. It will increase the volume and make the meringue tenderer.

Pie crust brown beautifully with a sheen when brushed with milk or beaten egg yolk before baking.