These quick-cooking methods are simple and they don't require special equipment, pots, or pans. When you learn how to use all of these cooking techniques, you'll be able to make any recipe in this book in 30 minutes or less.

Grilling

Grilling is cooking food quickly over high heat. This method adds flavor and, when using an outdoor grill, helps keep your kitchen cool on hot days. Make sure the grill is ready to use before you begin cooking: charcoal should be gray, with no apparent flames. Gas grills usually have a readiness indicator.

Whether you use a gas grill, charcoal grill, or an indoor dual-contact grill, keep it clean! Indoor grills will wipe clean with a damp paper towel. Outdoor grills can be cleaned using a wire brush or special compounds that will dissolve hardened grease.

Watch food carefully when it's on the grill. Follow the instructions. Many recipes call for cooking the food covered to create an oven-like environment. Be sure to use a set of tongs, not a fork, to turn food. And keep kids and pets away from the hot grill until it's completely cool.

Microwaving

Microwave ovens cook by generating electromagnetic waves that react with water and sugar molecules in foods. The molecules begin to vibrate and twist, creating friction that heats up the food and cooks it.

Read your microwave user manual carefully. Many new microwave ovens come complete with pre-programmed cooking times for commonly used foods. You simply choose the food you want to cook, put it in the oven in a microwave-safe container, and then select the cooking code for that food.

Be sure to use only microwave-safe bowls, cups, plates, plastic wrap, and waxed paper in the oven. Arrange food with the thickest parts toward the outside of the bowl or plate. Carefully observe stirring and rearranging instructions and standing times. And follow the safety recommendations in the manual to the letter!

Stir-Frying

Stir-frying quickly cooks small pieces of foods over high heat in a small amount of oil. For best results, the food should be about the same size, shape, and thickness. This increases the time you'll spend preparing the foods, but the cooking time will be only a few minutes. And you really do have to stir constantly while the food is cooking.

Heat the pan before you add the oil for best results. And if you have a wok, use it! The rounded shape helps you toss the food as it cooks and provides higher heat on the bottom of the pan and less intense heat on the sides, letting you control cooking temps and speed.

Steaming

Steaming is a moist-heat method of cooking food that's quick and very healthy, too. Once the water underneath the steamer comes to a simmer, you're ready to cook. You can buy stainless steel steamers, collapsible basket steamers, or stackable bamboo steamers; all work equally well. Make sure the simmering water in the bottom pan doesn't touch the steamer for best results.

Fish and more delicate vegetables are the best choices for steaming because they cook quickly. If you have stackable steamers, pay careful attention to rotating and layering the steamers so all the food cooks evenly.

Cooking in paper, or en papillote, is also a steaming method. Parchment paper or foil is used to enclose the food and holds in the steam the food produces as it cooks. Chicken, fish, vegetables, and fruit are great choices for cooking en papillote.

Pan Frying or Sautéing

Preheat your pans for pan frying and sautéing before you add the oil or butter and the food won't stick. When pan-frying meats, season the meat well, place it in the pan, then leave it alone for a few minutes. If you move the meat before it has formed a crust and has seared, it will tear and be less juicy and tender.

Don't crowd the pan when cooking with this method or the temperature will lower and the food will boil or steam rather than sear and cook through. The recipe will let you know when to stir or turn the food.

Once you remove the cooked meat, deglaze the pan by adding a small amount of liquid — broth, water, or juice. Scrape up the browned bits and the drippings left in the pan to add lots of flavor to your gravy. And this step cleans the pan, too!

Deep-Frying

This is a dry-heat method because no liquid is used. Special deep fryers can be purchased to make the job easier if you use this cooking method often. Again, don't overcrowd the pan when deep-frying or the food will steam, absorb oil, and turn out soggy.

Be sure to leave at least one to two inches of headspace at the top of the pan to allow space for the oil to bubble up when the food is added. Use tongs to slide the food into the fryer, stand back to avoid splattering, and drain foods well on paper towels before serving.

Broiling

This dry-heat method is similar to grilling. Preheat the broiler before you begin prepping the foods. Most broilers work best when the oven door is ajar. Spray the broiling pan with nonstick cooking spray for easy cleanup. Arrange the racks so the food is the correct distance from the heat source, and be sure to watch the foods carefully and turn when the recipe directs.

Broiling is used for tender or marinated meats and vegetables. This is also a good way to roast chilies and tomatoes for Southwest-style cooking. This cooking method is controlled by timing and by rearranging the oven racks to move the food closer to or farther away from the heat source.

Pressure Cooking

There are new pressure cookers on the market that are totally self-contained, with digital controls and excellent safety features. Most of these cookers have a quick-release feature that makes it possible for you to cook using this appliance in less than 30 minutes.

Pressure cookers work by increasing pressure in a closed and locked container, which allows the food to boil at a higher temperature than 212°F. Be sure to carefully read the instructions of your pressure cooker. The type that sit on the stovetop are still available; you must watch them carefully to regulate the heat and cooking times.

Quick Chilling

There are several methods you can use to quickly chill foods. Spread the food in a shallow pan and place in the freezer for 20 minutes. You can also place the pan or bowl into a larger pan or bowl that you have filled with ice cubes and cold water; stir occasionally so the food cools evenly. Fill a glass or plastic bottle with ice and water, seal it, and use to stir soups or sauces that you want to cool down quickly.

Or you can combine these methods. Place the pan or bowl of food into the pan full of ice water and use a bottle filled with ice to stir. Some freezers have a “quick freeze” shelf, usually located at the top of the freezer, that will cool and freeze foods more quickly. Read the manual to see if your freezer has this capability.