Cooking Methods

Cooking Methods

1. Dry Heat

   • direct or in-direct heat.
   • Some foods may lose moisture and become dry when a dry heat
     • To prevent this, prepared should be naturally tender or prepared by adding moisture.
       • Three different methods of doing so
         • Barding: Wrapping an item with strips of fat.
         • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
         • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture

2. Moist Heat

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

3. Dry Heat cooking Methods

   • Broiling, uses high heat from a source located above the food to cook it rapidly
   • Grilling, dry heat method where food is cooked on a grill grate or rack above the heat source
   • Roasting, Baking, The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food
   • Sauteing, This method cooks food quickly using a small amount of fat over moderately high heat
   • deep frying, requires that food be battered and completely submerged in hot oil until it is done.
   • Stir Fry, high heat with a small amount of fat
   • Pan frying, uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying

4. Moist heat cooking methods

   • Simmering, requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature
   • Boiling, When a liquid reaches boiling temperature in the form of LARGE bubbles
   • Poaching, The liquid should show some motion, but no air bubbles should break the surface
   • Blanching, variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking
   • Steaming, Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet