Cooking on the Stovetop

Cooking on the Stovetop

Steam:

Good for vegetables, potatoes, rice, fish, and seafood

1. Put a small amount of water in a sauce pan.
2. Bring the water to a simmer.
3. Place food in a steam basket over the water and cover saucepan with lid.
4. Steam until food is done or desired tenderness.

Sauté:

Good for meats, onions, and peppers

1. Preheat skillet at medium-high heat.
2. Add one Tablespoon of oil to pan.
3. Add food to pan.
4. Stir until lightly browned.

Caramelize/Brown:

Good for onions, apples, and carrots

1. Use a pan or skillet.
2. Set the stove to high heat.
3. Add oil to pan.
4. When pan gets hot, add the food.
5. Once you begin cooking, keep the temperature at low.
6. Stir often to make sure it does not burn.
7. Cook until food is deep golden brown.

Simmmer:

Good for vegetables, soups and stews, and even large cuts of meat

1. Cook food in skillet or sauce pan in liquid at medium heat.
2. Food has bubbles gently rising to the surface, but not fully boiling.

Boil:

Good for pasta, some grains, and green vegetables

1. Use a large pot with water or other liquids.
2. Cook at high heat until bubbles break through and pop on the surface.
3. Add food to the water or liquid to cook it.

Blanch:

Good for vegetables in salads so they will be softer to chew and to get fresh vegetables ready for freezing

1. Food is put in boiling water just a few minutes.
2. One you take it out, food is put into a mixing bowl with an ice water bath to stop the cooking process.