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STIR-FRYING TECHNIQUES
This method of cooking is popular around the world
and can be easily accomplished outdoors on your
Kenmore Elite gas grill. It's a quick and healthful way
of preparing a complete meal using meat, poultry or
seafood in infinite combinations with other interesting
ingredients like vegetables, rice or noodles.
Preparing to Stir-fry
Although it is 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.
Marinating times will vary for red meat, fish and or
various cuts. Less tender cuts of meat should be
marinated longer. Remember to always chill marinat-
ing 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 ot 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 veg-
etable 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 prepar-
ing 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
offas 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 veg-
etables are suspended above the grids.
Pre- "_.;_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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