PAN BROIL
To cook uncovered on a hot surface, usually in a skillet, pouring off fat as it accumulates. Method: heat skillet on “high”. Do not add fat or water and do not cover. Turn to “simmer” and brown meat slowly on both sides, pouring off fat as it accumulates.
SAUTÉ OR PAN FRY
To cook uncovered in a hot skillet in a small amount of fat. Method: heat just enough fat or butter to keep the meat from sticking (one to four tablespoons) in a skillet over a low to medium flame, depending on the utensil material. Add the food to the hot fat and cook, turning occasionally, until brown as desired.
SIMMER
To cook in liquid, usually water, at a temperature below the boiling point. Small bubbles are formed and rise slowly, but the liquid is practically motionless. Method: cover the pan and bring the food to the boiling point over a high flame. Then turn to the “simmer” flame.
STEW
To cook foods slowly in a covered pan in enough water to cover the food. Method: this is the same as braising except that more liquid is used. The food should simmer, not boil.
MEASURING THE RIGHT WAY
ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT
