Cooking Methods

Cooking Methods

1. There are two methods of cooking: dry heat and moist heat

   • You CAN combine the two
   • Direct or indirect heat
   • Dry methods can lead to loss of moisture
     • Two methods to dry heat: without fat and with fat&oil
   • Moist Heat- result in moist & flavorful food
     • ex- boiling, simmering, steaming and etc.
       • Boiling- heating water to the boiling point (212 F)
         • Blanching- alternative to boiling
     • Dry Heat- little to no moisture

2. Broiled food usually ends up brown on the top

   • Sauteing cooks food quickly using a small amount of fat over high heat
     • Poaching- Cooking foods between 160 and 180 degrees
       • Simmering- submerging in liquid at a moderate temp
       • Steaming- using steam to cook or soften

3. Grilling ends up with flavorful meats and veggies

4. Roasting and Baking cook with hot, dry heat in an oven

5. Deep-Frying in battering food and putting in HOT OIL

   • Pan Fry- uses a small amount of fat but uses medium/low heat

6. Stir Fry- Asian food with small cut up veggies