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to desired temperature (400°F). Place food in hot skillet. Brown, turning
often. Remove excess fat as it accumulates.
BRAISE
Searing food in hot fat until brown, then simmering in a covered skillet
with liquid added.
Add a small quantity of fat to skillet and preheat to 350°F. Brown food well
on all sides. Add specified amount of liquid, cover and turn heat control
down to 200°F just until indicator light goes out (simmer point). Cook as
specified in recipe or until food is tender. Check during cooking and add
more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
SIMMER
Gently cooking food in a liquid just below boiling temperature.
Add oil, shortening, butter or margarine to skillet and preheat to desired
temperature. If required, brown food on all sides. Add liquid or make
sauce as directed in recipe. With heat control set at 250°F or slightly higher,
bring liquid to a boil. Turn heat control down just until indicator light goes
out. This is the simmer point.
Cover. Simmer food for the directed length of time or until food is done.
Check periodically during cooking and add more liquid as necessary.
DO NOT LET SKILLET BOIL DRY.
STEAM
Cooking food by exposing it to steam in a covered skillet.
Place a small amount of water in the bottom of skillet. Add vegetables or
other foods and cover. Turn heat control to 250°F and steam food until
done. Check often, adding more water as necessary.
DO NOT LET SKILLET BOIL DRY.
WARM
Gradually bringing cooked and cooled food back up to serving
temperature.
Preheat skillet with heat control set on warm. Place food to be warmed in
skillet. Cover. Heat until food is warm, turning or stirring occasionally.
5.