Cooking Methods

Cooking Methods

1. Nathan Koloszar

2. Cooking is the process for preparing food for eating.

3. 2 main methods for cooking

4. Dry - Heat

   • Uses direct or indirect heat
     • Direct heat like a grill
     • Indirect like an oven
   • Ways to add moisture to dry - heat cooking
     • Barding
       • Wrapping meats in strips of fat. Usually done with bacon
     • Larding
       • Inserting longs strips of fat with a special needle
     • Marinating
       • Soaking items in wet and dry ingredients to add flavor and moisture
   • Methods to cook without fat:
     • Broiling-Cooking with a heat source from the top
       • Grilling-cooked on a rack above the heat source
         • Roasting
           • Baking
           • Surrounds the food with indirect heat
   • Methods to cook with fat
     • Sauteing- Small amount of fat over moderately high heat
       • Pan-Fry- Small amount of fat and lower heat
         • Stir- Fry- High heat with only a little fat
           • Deep-Fry- food should be battered and then completely submerged in oil

5. Moist - heat

   • Boiling- completely submerge food in boiling water
   • Simmering- completely submerge food in a liquid of a moderate temperature
   • Poaching- Dropping food into water that is between 160-180 degrees Fahrenheit
   • Blanching- Partially boiling something to be cooked later
   • Steaming- Surround food in steam. Cooking with direct heat

6. You can combine the two methods for combination cooking