Andrew Mitchell | Cooking Methods

Andrew Mitchell | Cooking Methods

1. Dry Heat

   • Using Direct or In-Direct Heat
     • Foods May Lose Moisture
       • Add Moisture By:
         • Barding
         • Larding
         • Marinating

2. Apply Direct Heat

   • Without Fat
     • Broiling
     • Grilling
     • Roasting
     • Baking
   • With Fat And Oil
     • Sauteing
     • Pan-Frying
     • Stir-Frying
     • Deep-Frying
   • BONUS: Butter

3. Broiling

   • Uses high heat from a source located above the food to cook it rapidly

4. Grilling

   • Cooked on a grill above the heat source

5. Roasting & Baking

   • Cook food with heat dry heat in the oven

6. Sauteing

   • Cooks a small amount of fat over moderately high heat

7. Deep-Frying

   • Requires the food to be battered and completely submerged in hot oil until it is done

8. Stir-fry

   • Uses high amount of heat, with a small amount of fat

9. Pan Fry

   • Uses a small amount of fat with less intense heaat

10. Moist Heat Cooking Methods

    • Boiling, Simmering, Poaching, Blanching, Steaming

11. Simmering

    • Requires the food to be completely submerged in a liquid in medium heat

12. Boiling

    • Cook in water over medium heat

13. Poaching

    • Cook over low heat

14. Blanching

    • Partially Cooks Food

15. Steaming

    • Cooks food by surrounding it with steam