Here are some exciting tips from JIMUTO for your reference to be a better home chef;
- NEVER use ‘’high” unless you are boiling water.
- When you are cooking meat or fish, heat up your pan BEFORE putting the oil in for 2-3 minutes between 7-9. Always, always do this.
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Sauteing onions should be done around the 5 mark, turn down to 4 if that is too high.
- To reheat sauces and such, use between 3-5.
- A good simmer point for curry or chilies should be between 3-5.
- For stir-fries, heat up the pan 2-3 minutes before putting anything in, and cook the meat + veggies around 8-9.)
- Tofu should be cooked at medium high heat, between the 6-7 mark.
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Eggs are tricky: but cooking scrambled eggs on low heat (2-3) for 8-10 minutes yields incredibly an moist and delicious scramble. Alternatively, cooking the eggs on high heat (7-8) for 1-2 minutes also yields delicious results, but you almost have to take them off the heat as soon as they hit the pan for this to be successful.
- Never bring a pot of beans or chicken stock to temperature on high – it will ruin it. Use 5-7 to bring it up to temp and turn it down to a low simmer. See below to learn what that means.
- Turn on your overhead fan and open your windows when cooking meat at high temps.
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When you are cooking a chili, curry, tomato sauce, etc – many recipes call for stovetop cooking. I have found that placing the pot in the oven at 350 and cooking for the suggested time significantly improves the flavor.
- Boiling is usually stove knob 9 or high. Low simmer is stove knob 1-3. High simmer is stove knob 4-6. A low boil would be stove knob 7-8. Paying close attention to this matters. Cooking a stew on a low boil will ruin it, while cooking the exact same dish at a low simmer will create a delicious dish.
How to master the perfect cooking time and cooking temperature to avoid over- or under-cooking?
JIMUTO instant read thermometer IRT-10;
