cooking methods

cooking methods

1. dry heat and moist heat are the main two methods

2. Dry heat cooking methods can cook food using direct or in-direct heat.

3. Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.

4. Broiling uses high heat from a source located above the food to cook it rapidly.

5. A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame).

6. Deep frying requires that food be battered and completely submerged in hot oil until it is done.

7. Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

8. Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture

9. Blanching will allow this asparagus to maintain its bright color and crunch, while being prepared to roast, grill, or fry later.

10. Methods without fat: Broiling Grilling Roasting Baking

11. Grilling results is highly flavorful food and is best utilized on meats and some vegetables.

12. When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.

13. Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.

14. Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying.

15. stir fry;Closely related to saute, this quick method uses high heat with a small amount of fat (oil).

16. When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.

17. sauteing :This method cooks food quickly using a small amount of fat over moderately high heat.

18. When cooking meats, coose moist methods for touch cuts and dry methods for tender cuts.

19. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food

20. Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle