Cooking Methods

Cooking Methods

1. 2 main methods: Dry-heat and moist-heat

   • dry heat uses either direct or indirect heat

2. Larding: putting strips of fat inside of a lean meat

3. Barding: wrapping meat in strips of fat

4. Marinating: soaking meat in wet or dry or dry ingredients

5. Dry heat methods without fat: Broiling, Grilling, roasting, Baking

   • Dry heat methods that use fat and oil: sauteing, Pan-frying, Stir-frying

6. Broiling: Browns the top of the dish or food

7. Grilling: heat source from the bottom and the meat get crosshatching

8. Baking: the dry heat surrounds the food and the juices create steam which cooks the food

9. sauteling: cooking with a small amount of fat quickly

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

11. Stir-fry: Closely related to saute, this quick method uses high heat with a small amount of fat (oil).

12. Pan-fry: 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.

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

14. Boling: When a liquid reaches boiling temperature in the form of LARGE bubbles.

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

16. Blanching: Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.

17. steaming: Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

18. Curtis stone is a pro/ expert at poaching