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Buy meat strips from your butcher or
from your supermaket, or prepare
meat strips from recommended cuts
listed above by removing any fat and
slicing thinly across the grain (across
the direction of meat fibres). Slicing
across the grain ensures tenderness.
Cut into very thin strips, approx 5 – 8
cm in length. Partially freeze meat for
approx 30 minutes to make
slicing easier.
Stir fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat.
When adding meat strips to the
frypan, the strips should sizzle.
Stir fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
If cooking large batches, remove
each batch when cooked and
allow frypan to reheat before stir
frying the next batch. By cooking in
small batches the heat of the frypan
remains constant, ensuring the meat
doesn’t stew and toughen.
Peanut oil is traditionally used for stir
fry Asian style dishes. However other
oils such as vegetable, canola and
light olive may be used.
Do not overfill the frypan. If necessary
cook vegetables in batches as well
and reheat at the end of stir frying. If
using this method remember to under
cook slightly so reheating will not spoil
the finished dish.
Serve stir fried foods immediately to
retain their crisp texture.
Sauteing
Recommended temperature probe
setting 8 – 10
Used for sauteing onions, garlic, spices,
curry, pastes, herbs, vegetables, meat
and seafood.
Shallow Frying
Recommended temperature probe
setting 6 – 8
Used to crispen and cook foods in a
small amount of oil. The foods may
have already been cooked.
Use approx 1 cup of oil, or sufficient oil
so that half the food is immersed.
Preheat the oil before adding food.
When using oil never cover with the lid
during heating or cooking, as this will
cause condensation to drip into the
oil and result in bubbling
and splattering.
Do not move the frypan during
heating or cooking.
Wipe moisture from foods to
avoid splattering.
Cook a few pieces at a time to
ensure crispness.
Drain cooked foods on paper towels
to reduce greasiness.
Never leave your frypan unattended
or unsupervised while shallow frying.
Allow oil to cool before removing
from frypan.
Vegetable or canola oil is
recommended for frying.
NOTE: Deep frying is not
recommended as the frypans
have a large surface area and
shallow sides, this results in heat
loss and possible oil overflow.
KEF120_IB_FA.indd 11 6/11/09 8:41 AM