Hints & Tips - S

Sauté - Basic Techniques
Cooking with a small quantity of fat or oil at a high temperature is known as sautéing. It is a simple technique that maximizes flavor while minimizing cooking time. First, place a sauté pan on a high heat and add just enough oil to lightly coat the bottom of the pan. The oil allows even heating and prevents sticking while the high temperature browns the food, quickly sealing in the juices. A fat or oil that can withstand high heat, such as clarified butter or canola oil, is essential. When the oil is hot, place the food in the pan on its most attractive side. Do not overcrowd the pan because the temperature will drop and the food will not brown properly. After the first side has browned, turn it over and brown the other side. Do not turn the food more than once or twice because this will hinder flavor creation. Sautéing is most effective with fish and thin cuts of tender meat. Thicker pieces would burn before the inside was cooked, and so it is necessary to decrease the heat after the initial browning. Cooking time will depend on the size and thickness of the food and personal taste.

Water Sautéing
Carrots, potatoes, broccoli and other "meaty" vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it. Place a non-stick sauté pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to sauté in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan. Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender. Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to sauté in the oil. Sauté until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.

Sourdough Starter - How to Revive
1) Using 1 tablespoon of starter (discard unused portion or save a
little in the 'frige in case of an emergency), 1 cup 75 degree water,
and 1 1/2 cups all-purpose white flour, proof for exactly 24 hours at
72 to 77 degrees. It's very important to maintain these precise
temperatures and to proof for exactly 24 hours.
2) Examine the starter to determine what stage it's at, i.e.
assuming you didn't overheat it, it should be "flat", "barely
living", or "healthy". Remember the clues to identifying
non-healthy starter: low number of bubbles, early hooch, gelatinous
consistency, no froth on top, or any 2 or more of these symptoms.
If "healthy" you're done.
3) If not healthy yet, stir it well and refrigerate it for no lessthan 12 hours.
4) Remove the starter from the refrigerator and go to step 1. This
iterative process needs to be repeated a few times...usually around
4 or 5 times or so unless you were lucky. A lot of the home-dried
starters revive MUCH quicker than this.

Stir Fry Preparation
Preparation is usually more time consuming in stir frying than in sautéing or panfrying. In stir frying high heat is used to cook meat and vegetables quickly in a small amount of oil. The largest part of preparation is fine chopping aromatics such as garlic, green onion, ginger, or chili, and cutting meat and vegetables into uniform pieces, usually thin slices, shreds, or a medium dice, for quick and uniform cooking. It is not necessary to have Asian cooking utensils, such as a seasoned wok, a long handled spatula, and a long handled scoop, but they will make the task easier. A wok is made to concentrate the heat in the center of the pan, with the edges acting as a warm resting area. The long spatula and scoop are used to keep the food in motion, by stirring, lifting and tossing, to insure that each piece gets evenly exposed to the heat without scorching and to seal in the flavor. They also keep your hands away from the heat. Once you begin, the cooking occurs very rapidly, and so it is important to have everything ready and near the stove before you turn on the heat.

Stir Frying Techniques
Compared to your preparation, stir frying occurs in flash. Place the wok on a high heat, and when it is hot, add peanut, corn, or canola oil. After a few moments test the oil with a bit of the aromatics, ginger or garlic; if it sizzles the oil is ready. Then, add the aromatics. In less than a minute they will begin to release their flavor and aroma, and you can begin to add the vegetables and meat in the order of their cooking times; those that take the longest are added first. Stir, lift, and toss the ingredients until they are evenly cooked without scorching. Ingredients may be removed once they are cooked and returned before finishing. Then add the liquid ingredients and seasoning. For thinly sliced or shredded dishes, turn down the heat for a few minutes while the flavors combine, adjust the seasoning, and serve. For dishes with tougher or larger ingredients, place a lid over the wok and adjust the temperature to maintain a simmer so that the food steams until it has absorbed a portion or all of the liquid. Then return any ingredients that were removed, adjust the seasoning, stir quickly, and serve.

Storing Leftovers
Storing leftovers should be done properly, since anything less could make you sick. Warm food is a breeding ground for harmful bacteria. Normally you cook and serve food before any harmful growth occurs, but what about leftovers? Safe storage means proper temperatures and proper containers. Refrigeration is necessary, but must be implemented correctly for a number of reasons. First, refrigeration does not stop bacterial growth; it only slows it. Second, the refrigerator is for keeping things cold, not making warm things cold. Bacterial growth is rapid between 40 and 140 degrees so if you put warm food into the refrigerator, the bacteria will continue a rapid growth, and the food's warmth will raise the temperature of the refrigerator. Thick foods, such as stuffing, beans, and stews have a long cooling time unless they are spread out on a pan. So on Thanksgiving, do not leave the stuffing in the bird when you refrigerate it. Soups are another fertile breeding ground for bacteria. Soup should be chilled in a metal container in an ice bath before storing. You can pour the soup into plastic containers after it is cool. Air tight containers will prevent drying, and flavors from spreading to other food. Label and date leftovers. They have a limited life; so don't guess what they are or how old they are.

Smooth Ice Tea
To make iced tea that is clear and not too tannic, simply put 4 tea bags in a 2-quart pitcher of water and leave in the refrigerator for about 4 hours.