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. Stir-fried 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.

3/25/04By: Kris LeClair

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!