Cooking Method Notes

Cooking Method Notes

1. Dry Heat

   • Can use direct or indirect heat
   • Some foods can become too dry with this method
   • When using a dry heat method foods should be naturally tender or prepared with moisture.
   • Ways to add moisture before using dry heat are Barding, Larding, or Marinating.
   • Broiling uses a heat source above the food to cook it rapidly.
   • Grilling is a simple dry head method where food is cooked on a grill above the heat source.
   • Roasting and Baking cooks food with hot dry heat in the oven.
   • sauteing cooks food quickly using a small amount of fat over moderately high heat.
   • Deep frying cooks food in batter by being fully submerged in hot oil.
   • Stir fry is a quick method uses high heat and a small amount of oil.

2. Moist Heat

   • Moist heat cooking methods result in flavorful and moist foods.
   • Simmering is when food is completely submerged in liquid that is a constant moderate temperature.
   • Boiling is when water reaches high temperatures and forms large bubbles.
   • Poaching is when cooking food between 160 and 180 degrees there should be movement in the water but no bubbles.
   • Blanching is a variation of boiling common among cooking vegetables.
   • Steaming is cooking food by surrounding it with steam
   • Fat provides moisture, tenderness, and flavor to meats.
   • You can combing dry and moist heat methods
   • Boiling is only good for foods such as pasta and corn.

3. Blanching allows asparagus to maintain its bright color and crunch.