Cooking Methods

Cooking Methods

1. 2 Main Methods: Dry-Heat and Moist-Heat

   • Dry cooking methods
     • cook using direct or indirect heat
       • Add moisture by larding, Barding, or marinating
         • Methods without fat:
           • Broiling-high heat from a source located above the food to cook it rapidly.
             • Grilling-food is cooked on a grill grate or rack above the heat source
               • Baking & Roasting- cook food with hot, dry heat in the oven.
     • Methods with fat and oil:
       • Sauteing-cooks food quickly using a small amount of fat over moderately high heat.
         • Deep-fry- battered and completely submerged in hot oil until it is done.
         • Stir-fry-uses high heat with a small amount of fat (oil)
           • requires the food be stirred quickly and the food should be cut into small pieces before being cooked.
         • Pan-fry- uses a small amount of fat (in this case oil), but uses a less intense heat
   • Moist Heat Cooking methods
     • boiling-liquid reaches boiling temperature in the form of LARGE bubbles
       • The boil should continue as the food cooks unless stated in the recipe.
     • simmering-food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature
       • bubbles rise gently and just begin to break the surface.
     • poaching-cook food between 160*F and 180*F.
       • show some motion, but no air bubbles
     • blanching-variation of boiling.
       • allows food to be completely cooked later and is a common method used to prep vegetables.
     • steaming-surrounding it with steam in a confined area like a steam basket or cabinet
       • cooks the food through direct contact.