STIRRING FOODS

STIRRING SHORTENS COOKING TIME BY DISTRIBUTING HEAT EVENLY THROUGHOUT THE FOOD. STIRRING IS USUALLY DONE MIDWAY THROUGH THE COOKING TIME. STIR FROM THE OUTSIDE TO THE CENTER OF THE DISH TO HELP EQUALIZE FOOD TEMPERATURE. FOODS LIKE SOUPS, CASSEROLES AND VEGETABLES WILL COOK OR REHEAT FASTER AND MORE EVENLY IF STIRRED. REARRANGING OR TURNING FOODS OVER PROMOTES EVEN COOKING FOR ITEMS WHICH CANNOT BE STIRRED.