Download Stir Fry Demo PowerPoint

You may not be getting
any satisfaction from your
food because you eat the
same thing all the time -prepared the same way.
The senses are very important message receptors as far as food is
concerned. Different areas of the tongue are sensitive to different tastes.
These areas -- as we know -- are known as taste buds.
The middle/front is more sensitive to sweet tastes;
the sides to salty;
center back to sour;
very back to bitter.
Stir-Frying
 Quick methods of cooking
 Requires little liquid.
 Food shouldn't be crowded in the
pan.
 Stir-frying uses higher heat and
almost constant stirring.
 A small amount of oil is almost
always used.
 Works well with most vegetables
and all meat, poultry, and
seafood.
Sautéing & Stir-Frying

Stir-Frying: Similar to sautéing except uses a wok. Stirfried foods require less cooking time than sautéed foods.

To Stir-Fry:
1. Place a wok over high heat.
2. Add a small amount of fat.
3. Add small pieces of food – must be
small enough to cook in the time they
brown.
4. Stir food constantly as it cooks.
©2002 Glencoe/McGraw-Hill, Culinary Essentials
Quick Tip – Type of Oil
 Best oil for frying, including stir frying –
Temperatures they start to burn
 Peanut oil- 450 degrees
 Safflower oil 510 degrees
The have a high smoke point. The temperature at
which they start to smoke and burn.
By: Kris LeClair
3/25/04
For Best Results - Protein
 Heat 1 T. EVOO on medium-high heat
 Add1/2 lb. protein and allow to sit 1-2 minutes to
brown.
 Flip meat over. Cook until almost done
 Remove from pan and set in dish to be used later
 May tent it with foil
 Repeat with the other half of
your meat.
For Best Results - Veggies
 Saute Veggies in the following order:
 Heat oil – then add ginger, garlic and onion and cook







until onion is transparent. Stir continually.
Carrots
Broccoli, peppers
Leafy vegetables – bok choy, napa cabbage
Pineapple, spinach
Sprouts
Cooked noodles & stir fry sauce
Return meat to pan, heat and serve.
Caution!
 Remove from heat immediately and serve!
The food will remain hot and continue to
cook with “residual heat”.
 It’s better to undercook the veg, rather than
overcook them!
 Finally, Enjoy!