blend or rub from In a Pinch Fine Spices , or from your favorite
source.
*BAKING*
*Description:* Baking with spice blends and rubs is the healthiest
method of preparation as it can be done without adding any oil or
fats. Baking is a technique of cooking food by dry heat over a
specific period of time, usually in an oven. The dry heat of baking
causes its outer surfaces to brown, giving it an attractive appearance
and partially sealing in the food's moisture. To create a moister
piece of food, bake at a lower temperature for a slightly longer
period of time.
*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking
method.Cover the inside of a baking pan or sheet with aluminum foil.
Then, place wire rack on top of your baking pan or sheet. This will
allow any drippings to collect onto the foil below, allowing for
easier clean up. Place the prepared meat or seafood on top of the
rack, and bake in a pre-heated oven (see recipes for specified cooking
times). What could be easier?
*Notes:* Let meat cool 5-7 minutes before cutting to retain moisture.
During the cooking process, heat drives meat's juices from the surface
as it cooks and the juices gather in the center and the center becomes
saturated. Letting meats "rest" before slicing allows these juices to
slowly seep back towards the surface, resulting in a more consistently
moist and flavorful piece of meat.
*BROILING*
*Description:* Broiling is a method that is used to quickly cook
meats, poultry, and fish.
*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking method. To
operate the broiler feature of your oven, turn the knob
counter-clockwise to the “Broil” position. There will be
various levels that you can set your broiler pan on and cooking times
will vary, depending on the thickness of the food item, fat content,
and personal preference for doneness.
*Notes:* The broiler compartment is usually a sliding unit located
beneath your oven. The door will fold down so that you can easily
access to the broiling pan to turn the food over.
*GRILLING*
*Description:* Grilling is an outdoor cooking method that is based on
direct or indirect dry heat. *Instructions:* Simply coat your favorite
spice blend or rub onto your meat or seafood and set in refrigerator
for 2 hours. Remove the seasoned food from refrigerator and let it sit
at room temperature for several minutes before proceeding with your
desired cooking method.In grilling, tender cuts of meat and thick cuts
of fish are placed upon a metal wire rack or surface outdoors over
heated charcoal briquettes or a gas heated grill.
To light a charcoal grill, arrange enough briquettes spread out onto
your pan to exceed the cooking area by 2” all around. Stack the
briquettes into a pyramid and coat them with lighter fluid. Wait
several minutes to allow fluid to soak into briquettes, and then light
with a long match or hand-held igniter (if using pre-soaked
briquettes, just ignite after stacking). As the briquettes begin to
burn and ash forms on all of the briquettes, arrange briquettes into a
single layer using tongs, and set grilling grate over the briquettes.
Allow briquettes to obtain a reddish glowing hue before placing food
onto grill. This will inform you that the heat is at its optimal
cooking temperature.
When using a gas grill, make sure to check all connections between
propane tank and grill before turning on grill. For safety reasons,
always turn the gas level to a lower setting and press the ignite
button to ignite the coils before increasing your heat level. Make
sure to replenish your propane tank at most hardware and supply
superstores. Please review manufacturer’s instructions prior to
operating and cleaning any gas or charcoal grill. Place food items
onto grilling grate and cook for several minutes before turning. Avoid
turning items frequently as this will slow down the cooking process.
Move food away from center of briquettes to cook at a slower rate. Let
meat cool 5-7 minutes before cutting to retain moisture. During the
cooking process, heat drives meat's juices from the surface as it
cooks and the juices gather in the center and the center becomes
saturated. Letting meats "rest" before slicing allows these juices to
slowly seep back towards the surface, resulting in a more consistently
moist and flavorful piece of meat.
*Notes:*The choice of using a charcoal or gas grill is entirely up the
grillmaster. Whether he or she wants the convenience of a push-button
flame courtesy of a gas grill, or the extra pride in properly setting
and maintaining a bed of ashen coals, there’s a grill at various
price ranges with assorted accessories for everyone.Damp mesquite or
hickory wood chips may be added on top of the coals to allow a
smoldering effect that provides additional flavor to the food. The
high cooking temperatures break down amino acids within the meats,
combining with natural sugars, and rise to the surface of the meat to
provide the distinctive grilled / browned taste (also known as the
Maillard reaction). Tougher cuts of meat should be reserved for slow
cooked barbecuing instead of grilling. Occasionally a marinade will
help to loosen the toughness of various cuts of meat.
*PAN FRYING / SEARING*
*Description:* Pan searing is a method of cooking food where the food
is subjected to a high level of heat (450°-500°F) for a short
period of time.
*Instructions:* Simply coat your favorite spice blend or rub onto your
meat or seafood and set in refrigerator for 2 hours. Remove the
seasoned food from refrigerator and let it sit at room temperature for
several minutes before proceeding with your desired cooking
method.Using a heavy bottomed skillet or pan will help to distribute
the high heat evenly for more consistent searing. Turn stove to medium
high and place a small amount of olive oil in the pan. Increase the
temperature to high, place food in pan (skin side down first if skin
still on), and sear for 1-2 minutes. Flip over food and sear for
another minute or until desired doneness. This cooking method may
create a brownish-crust on the outside of your food, but it will help
to seal in the juices of the meat or seafood item.
*Notes:* To pan sear, you can use a very hot, heavy bottomed skillet
or pan (cast-iron is a good option) over a high flame, under a
broiler, or in an oven with a high temperature (450°-500°F).
_By: *James Woo*_
*About the Author:*
James Woo is the owner of In a Pinch Fine Spices [1], a family-owned
provider of spice blends, baking spices, and peppercorns.
Links:
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[1] http://www.inapinchspices.com
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