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STIR-FRYINGTECHNIQUES
Thismethodofcookingispopulararoundtheworldand
canbeeasilyaccomplishedoutdoorsonyourKenmore
Elitegasgrill.It'saquickandhealthfulwayofprepar-
ingacompletemealusingmeat,poultryorseafoodin
infinitecombinationswithotherinterestingingredients
likevegetables,riceornoodles.
Preparingto Stir-fry
Althoughitis possible to stir fry in other dishes, the
wok is your best tool. Its high sides enable the cook to
stir food without spillage. Its construction allows you to
cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry into long thin strips and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Marinate foods for extra flavor and tenderness. Marinat-
ing times will vary for red meat, fish and or various
cuts. Less tender cuts of meat should be marinated
longer. Remember to always chill marinating food in
the refrigerator prior to cooking.
Stir-fry meats, poultry or fish first. Next, add hard
vegetables like carrots. Then continue with softer
vegetables like snowpeas and peppers. To ensure even
cooking, continually stir and toss the food in the wok
using a wooden spoon or spatula.
Tips for Stir-frying
Place the wok directly over a high heat on your grill or side
burner. Add only a small amount of food at a time to
ensure fast cooking and also to allow the wok to reheat
between ingredients.
DEEP-FRYING TECHNIQUES
A wide variety of foods can be deep-fried outdoors on
your grill, from potatoes, to seafood and chicken.
Deep-frying uses a large portion of oil, preferably
saturated. The outdoor location is ideal for deep-frying
as smoke, grease and smells reach for the sky--not
the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your grill using a cooking pan or wok, over
direct heat with the grill lid raised.
Fill the cooking pan no more than half full of vegetable
or corn oil. Start with low heat, then raise the heat
gradually. Check the temperature of the oil carefully
with a frying thermometer or test with a cube of bread.
The cube of bread should brown in about 30 seconds
for most cooking needs. A temperature between 350
and 400 degrees is optimal for preparing the majority
of deep-fried foods.
Food Preparation
Foods being deep-fried taste better when coated with
either batter or breadcrumbs to add flavor and prevent
moisture from escaping.
Tips for Deep-frying
Wear an insulated cooking glove and slowly lower
foods into the hot oil using a wire scoop or stainless
steel tongs. Add only a small quantity of food to the
oil, allow it to cook, then repeat with another small
quantity. This ensures the oil doesn't drop in
temperature.Once the food is cooked, remove it
carefully and drain onto a paper towel. Turn the heat
off as soon as you have finished deep-frying and allow
the pan to cool. When the oil is cool, remove all
remnants of fried foods by straining it through a fine
metal sieve. Once the oil is quite cool, store it in a
clean bottle for future use.
Vegetables are generally easy to cook on the grill. The
cooking rack makes it convenient because you can
still use the main cooking area while the vegetables
are suspended above the grids.
Pre-cook hard vegetables by briefly boiling or
microwaving them before cooking on the grill. Wrap
vegetables in a double thickness of foil to protect them
while cooking on the grill. Then, remove the foil if
desired, 10-15 minutes before the end of cooking,
brush vegetables with butter or oil and finish cooking.
The cooking rack can be used for purposes other than
just the obvious. Consider using it for warming French
bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well in
the cooking rack. Parcels of seafood such as scal-
lops, prawns and sliced fish fillets prepared in a sauce
and portioned into small foil wraps cooks well this
way, too.
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