The methods

The methods

1. Dry heat

   • cook food using direct or in-direct heat.
     • Some foods may lose moisture and become dry when a dry heat cooking method is used
       • the food being prepared should be naturally tender or prepared by adding moisture.
         • Because dry heat methods can lead to dry, tough cooked products, some chefs choose to add moisture before applying a dry heat method when working with leaner pieces of meat.
           • Barding: Wrapping an item with strips of fat. Think bacon wrapped chicken breast.
             • 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
                 • Methods without fat are Broiling, Grilling, Roasting, Baking
                   • Methods with fat and oil include sauteing Pan- Frying Stir-Frying Deep-Frying
                     • Deep frying requires that food be battered and completely submerged in hot oil until it is done. The outside of the food should be crispy, but the inside should remain moist and tender.
                     • Stir fry Closely related to saute, this quick method uses high heat with a small amount of fat (oil). This Asian style of cooking requires the food be stirred quickly and the food should be cut into small pieces before being cooked.
                     • pan-frying uses a small amount of fat but uses a less intense heat than sauteing or stir-frying. Typically the food being fried is coated with a batter or breading before cooking. Only naturally tender foods should be pan fried, and the food should only be held for a short time before being served.
   • broiling
     • BROILING roiling uses high heat from a source located above the food to cook it rapidly. Broiled food typically becomes browned on the top. This method is best for tender cuts of meat, young poultry, fish, and some vegetables.
   • grilling
     • A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame). Grilling results is highly flavorful food and is best utilized on meats and some vegetables.
   • ROASTING AND BAKING The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.

2. Moist heat

   • Boiling Simmering Poaching Blanching Steaming
     • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
     • When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F
     • When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
     • Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking. This allows food to be completely cooked later and is a common method used to prep vegetables.
     • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact.