Collection: Entrées and Side Dishes

Entrée – Meaning & Evolution

In French, entrée means “entry” or “entrance” and traditionally refers to a smaller savory course served before the main course in a Western-style formal meal. This definition still applies in Europe, Australia, South Africa, New Zealand, and almost everywhere outside North America.

In North America, however, the term entrée now refers to the main course. This shift occurred in the early 20th century, when the once-standard large communal roast or centerpiece dish disappeared from most meals, leaving the “entrée” to become the primary plate of the evening.

Waterless, Greaseless Cookware Meat-Cooking Methods (Top of Stove)

With Health Craft waterless, greaseless cookware, you can cook meats on the stovetop without added fats or excessive liquids. The main dry-heat techniques are:

1. Roasting
2. Sautéing
3. Pan-Broiling (Stovetop Grilling)
4. Baking (on top of stove)

Cooking meat with liquids is categorized as:

• Braising
• Marinating (before cooking)

Sautéing & Stove-Top Grilling

• Heat transfers so efficiently in Health Craft cookware that the meat’s surface browns in 1–2 minutes—no added fat required.
• Once properly seared, meat naturally releases from the pan for turning.
• Reduce heat after the initial sear to avoid toughening the surface before the inside cooks.
• Vent control: For pan-broiling (grilling), keep the vent open to allow vapor to escape; otherwise, the process becomes more like basting.

Roasting & Baking on Top of the Stove

• Brown the meat first for flavor and color.
• Preheat the pan; sprinkle a few drops of water—if they “dance,” the pan is ready.
• After browning, cover the pan, close the vent, and reduce heat to medium-low.
• Watch for gentle bubbles forming around the rim of the cover.
• No bubbles → Heat too low
• Spitting moisture → Heat too high

Here’s a clear visual guide to the steak doneness hand test, showing how the firmness of your hand corresponds to varying levels of doneness—from rare to well-done—based on how your thumb connects with each finger:

How the Hand Test Works

1. Open palm (relaxed)
   Press the fleshy base of your thumb with your other hand—this soft feel simulates raw meat.
2. Thumb + Index Finger (“OK” sign)
   Slightly firmer than the previous—this is how rare meat should feel.
3. Thumb + Middle Finger
   Firmer again—represents medium-rare doneness.
4. Thumb + Ring Finger
   Even firmer—signals medium doneness.
5. Thumb + Pinky Finger
   Firmest feel—matches well-done meat.

Quick Reference Summary

Deglazing the Pan for Maximum Flavor

One hallmark of surgical stainless-steel cookware is its non-porous surface that easily releases food particles during deglazing.

The Searing Chemistry:

1. Start with the meat at room temperature.
2. Place into a hot pan so the surface immediately bonds. Medium to medium-high heat 275F to 325F.
3. Natural salts and sugars rise with melting fat, creating a caramelized crust that locks in juices.
4. When searing is complete, the meat naturally releases from the pan.

Deglazing Steps:

• Add stock, wine, or other liquid to the browned residue (fond).
• Scrape gently to release all flavor compounds.
• Reduce to create an au jus, or further simmer to a rich demi-glace.