| 57 | 58 | 59 | 60 | 61 |
| 1 | 103 | 205 | 308 | 410 |
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sautéing
deep-frying
stir-frying
roasting (baking)
Dry heat cooking methods use high heat and little moisture. Cooking is not entirely dry,
as the name implies, because all meat have plenty of moisture that contributes to the cooking
process. Since extra moisture is not welcome because it reduces the high cooking temperature, it
is always a good idea to wipe the seafood thoroughly with a paper towel just before cooking or,
if fried with breading, before applying the coating.
The hottest heat in dry cooking method is grilling (barbecuing) and broiling. To avoid
sticking, brush the surface of the grill or broiler pan with a film of oil, and for added insurance,
do the same with the meat. The intense heat (with some help from the brushed-on oil) rapidly
browns the surface of your meat. By the time you cook the inside, the surface color is a deep
caramel brown or, if you're not careful, charcoal black.
Never turn the meat more than once either on the grill or under the broiler. This keeps
handling to a minimum and produces attractive grill marks. Determine the time to cook one side,
set your timer and don't even peek until the time is up. Quickly flip the piece over and set the
timer again. Now you can get ready to check the internal temperature.
When you are grilling smaller pieces, skewer them. Keep heavy work gloves near the
grill to turn skewered meat.
A quick and easy way of cooking meat is pan-broiling, which is similar to grilling or
broiling. To pan-broil meat, place it in a heavy preheated skillet over medium heat. Cook the
meat directly on the hot surface without water or oil, turning only once. This is an excellent way
for preparing steaks and ground meat patties. Some cooks sprinkle salt in the pan before adding
the meat to prevent sticking. Initially the meat may stick a little, but if you detach it from the pan
right away, the fat and juices from the meat keep it from sticking again.
Thai marinated skewered pork tenderloin grilled
with two peppers
Southeast Asian cuisines produce magic with just a few ingredients in the right
combination and correct amounts. Thai cuisine has been particularly popular in the U.S. since the
early 1990s. Why Thai was picked from the several other similar and equally wonderful Asian
cuisines is a mystery. Indonesian, Malaysian and Vietnamese dishes are also marvelous, yet
fashionable chefs neglect them in favor of Thai.
The basic marinade in this recipe works equally well with poultry or beef, too. The soy
sauce is too strong to be suitable for fish, except perhaps those with the strongest flavors. The
ingredients of the marinade suggest mainly oriental ancestry with Worcestershire sauce as the
British influence.
I recommend pork tenderloin, the leanest of all pork cuts, for this dish, though you may
substitute other lean pork.
Ingredients
1
1
½ pounds (680 g) pork tenderloin, trimmed, cut into 1-inch (2½ cm) cubes
large red pepper, cut into 1½-inch (4 cm) squares
play © erdosh 59
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