Cooking Methods

Cooking Methods

1. Dry Heat

   • can cook foods using direct or in-direct heat.
   • Adding moisture for dry heat cooking
     • Banding - wrapping an item with strips of fat
     • Larding - inserting long strips of fat into a lean piece of meat with a special needle
     • Marinating - soaking an item in wet and dry ingredients to provide flavor and moisture
   • Methods without fat
     • grilling, broiling, roasting, baking
   • Methods with fat/oil
     • sauteing, pan-frying, stir-frying, deep-frying

2. Broiling

   • uses high heat from a source located above the food to cook it rapidly

3. Deep-Fry

   • requires that food be battered and completely submerged in hot oil until it is done

4. Pan-Fry

   • uses a small amount of fat but uses a less intense heat than sauteing or stir-frying

5. Blanching

   • allows food to be completely cooked later and is a common method used to prep vegetables

6. Steaming

   • cooks food by surrounding it with steam in a confined area like a steam basket or cabinet