It is the new year. Take time to learn new cooking methods to celebrate the new year. Cooking is an art. It combines ingredients with cooking methods. Learn two new cooking methods, sautéing and braising.
Sautéing and braising are both considered to be “skillet cooking.” Using a skillet is a great way to create quick and healthy meals. A good pan will last a lifetime, if you take care of it.
There are a few things to consider when selecting a skillet. The 8 to 12-inch skillet with lid is the most versatile and easy to handle. Stainless steel is the best all-around choice. They are durable and easy to clean. Look for a heavy pan, preferably with a copper or aluminum bottom. This will allow for even heating. Also, you can finish off the cooking in the oven.
Cast iron skillets can be heavy to lift and requires extra care to keep seasoned. They are great for non-stick cooking and can be used in the oven as well as the stove top.
Teflon is also great for non-stick cooking but be careful not to scratch it. It also doesn’t work well with high heat cooking.
Once you have selected the skillet, then you are ready to learn these two cooking methods which use a skillet.
Sauté means cooking foods rapidly in a small amount of oil in an open pan and stirring constantly. We can sauté vegetables as well as small amounts of meat. Sautéed foods should never be immersed in oil. Some may call sautéing pan-frying as well.
Braising means cooking slowly in a small amount of liquid in a covered pan. The liquid can be chicken stock, water, apple juice or cider. We mostly braise meats or poultry but can also braise hard vegetables like cabbage or carrots. Meats may not be browned in a small amount of fat before braising.
Here is one way to cook cabbage using both sautéing and braising cooking methods. Cabbage is a member of the cruciferous vegetable group and is available year-round. It stores well in the refrigerator in a loosely sealed plastic bag.
Cruciferous vegetables are known for their protective phytochemical sulforaphane. This may help with getting rid of harmful substances in the body by activation genes that make detoxifying enzymes. Sulforaphane promotes removing toxic substances from the body.
Cooked Cabbage
1 pound of cabbage
1 Onion, sliced
1 Apple, sliced (optional)
1 clove garlic, minced
1/3 cup braising liquid, chicken stock, apple juice or apple cider
Wash hands. Rinse cabbage. Remove any outer leaves that are wilted or brown. Place on cutting board. Cut in half. Place flat side down on board. Continue to cut with downward strokes. Turn and cut slices in half or leave as long slices.
Add a small amount of oil to the pan. Add onions, apples and or garlic. Sauté on low heat for 2 to 3 minutes.
Add sliced cabbage and braising liquid on high heat, bring to a boil. Cover the pan and lower to medium high heat. Cook 5 minutes until cabbage is wilted. Enjoy!
