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Directions and Setting
to Start Cooking
Directions and Setting to
Complete Cooking
Food
Cookware
Comments
Meats
Fried Chicken Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Melt fat. Switch to MED
HI to brown chicken.
LO. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp, dry chicken, cover
only after switching to LO
for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.
Pan-fried bacon HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle,
HI. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning over
as needed.
A more attention-free method
is to start and cook at MED.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat: chicken;
corned beefl smoked
pork; stewing beet
tongue; etc.
LO. Cover and cook until tender.
Meat may be breaded or
marinated in sauce before
frying.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Cook until fork tender.
(Water should boil slowly.) For
very large loads, medium heat
may be needed.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
Melting chocolate,
butter. marshmallows
Small
Uncovered
Saucepan.
Use small
surface unit
MEDIUM LO.
Allow 10 to
15 minutes to melt through. Stir
to smooth.
When melting marshmallows,
add milk or water.
MED HI. Heat skillet 8 to
10 minutes. Grease lightly.
Cook 2 to 3 minutes per side.
Thick batter takes slightly
Pancakes or
French toast
Skillet or
Griddle longer time. Turn over
pancakes when bubbles
rise to surfiice.
Pasta
Noodles or spaghetti
Covered
Large Kettle
or Pot
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
MED HI. Cook uncovered
until tender. For large amounts,
H[ may be needed to keep water
at rolling boil throughout entire
cooking time.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Pressure Cooking
HI. Heat until first jiggle is hear MED H[ for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Cooker should jiggle 2 to 3
times per minute.
Pressure
Cooker or
Canner
Puddings, Sauces,
Candies, Frostings
Uncovered
Saucepan
HI. Bring just to boil.
LO. To finish cooking.
Stir frequently to prevent
sticking.
Vegetables
Fresh
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
HI. Measure l/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
MED. Cook 1pound 10 to 30
or more minutes, depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Frozen
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet, melt fat.
LO. Cook according to
time on package.
Break up or stir as needed
while cooking.
Sauteed: Onions;
green peppers;
mushrooms; celery; etc
MED. Add vegetable.
Cook until desired
tenderness is reached.
MEDIUM LO. Cover and
Turn over or stir vegetable as
necessary for even browning.
Tride in volume after cookin~.
Rice and grits
Covered HI. Bring salted water to a boil.
llrne at MEDIUM LO. Rice:-l
cup rice and 2 cups water—25
minutes. Grits: 1 cup grits and
4 cups water40 minutes.
Saucepan cook according to time.
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