If your idea of stovetop cooking means standing over the stove for hours stirring pots of food, think again! Stovetop cooking techniques such as braising, poaching, sautéing, stir-frying and steaming are simple, healthy cooking methods that don’t require a lot of your time. Learn these basic stovetop techniques, and you can cook anything from a pot roast to stir-fries, poached seafood and even fruit dishes.

This slow, moist cooking method is especially good for tenderizing tougher cuts of meat and works well for vegetables, too. Food is first browned in fat and then cooked slowly, at low heat in a small amount of liquid in a tightly covered pot.

• Foods should be relatively dry before browning so blot dry with paper towels first. Dusting meat in flour also encourages better browning.
• Once the food is browned, add just enough liquid to cover the food halfway. To intensify flavor, use a flavored liquid such as broth or wine.
• Quickly bring to boiling then immediately reduce the heat to low, cover the pan tightly and simmer.

This cooking method produces delicately flavored dishes by gently cooking in liquid that is almost simmering. Poaching is an especially good technique for cooking fragile foods such as fish and eggs, which would fall apart and toughen if cooked at a boil; lean cuts of meat which may easily dry out; and fruits.

• Poaching liquid may simply be water or you can boost the flavor by using broth, fruit or vegetable juices or wine, and adding herbs and spices
• First, combine all the poaching-liquid ingredients in a pan and bring to boiling. Reduce the heat to between 160ºF and 185ºF and let sit for about 5 minutes before adding the food to be cooked.
• Submerge the food in the poaching liquid so it is covered by about 1".
• The flavorful poaching liquid can also be used to make a sauce. Just add a mixture of cornstarch and cold water. Bring it to boiling then reduce heat and simmer a few minutes, stirring constantly until thickened.

This fat-free cooking technique involves cooking food on a rack or in a steamer basket over simmering water in a covered pan. It is used most often with vegetables and fish and is good for retaining a food’s shape, color, texture, flavor and nutrients.

• Make sure the steamer rack is at least 1" above the simmering water so it never touches the food.
• Make sure the pan lid fits tightly so steam won’t escape.

Stir-frying means to quickly cook small pieces of food in a small amount of oil over very high heat, while stirring constantly. Traditionally, a wok is used for stir-frying.

• Meat and vegetables should be cut into small pieces and set aside in small bowls. Dense vegetables such as carrots should be partially cooked before stir-frying; steam or cook them in boiling water for a minute or so.
• To begin stir-frying, partially cook meat first and set aside. Cook the slowest-cooking vegetable and add each type of vegetable individually as you go along. The meat is added back near the end of the stir-frying.

Stovetop cooking methods are among the quickest and most versatile ways to prepare meals. With the right techniques, it’s easy to provide healthy, delicious dishes that the family will absolutely love.