Cooking Methods

Cooking Methods

1. The Methods

   • 2 Methods: Dry-Heat and Moist-Heat
     • These methods can be combined with other methods.

2. Dry-Heat Method

   • Can be done with direct or in-direct heat.
   • Food should be naturally tender or prepared with moisture.

3. Adding Moisture for Dry-Heat

   • Barding: wrapping an item with strips of fat
   • Larding: Inserting fat into meats
   • Marinating: soaking an item in wet or dry ingedients

4. Applying Dry Heat

   • Methods without fat: Broiling, Grilling, Roasting, Baking
   • Methods with fat and oil: Sauteing, Pan-frying, Deep-frying, Stir-frying

5. Broiling

   • High heat to cook food faster

6. Sauteing

   • Cooks food quickly using a same amount of fat

7. Moist Heat Cooking

   • Methods: Boiling, Simmering, Poaching, Blanching, Steaming

8. Simmering

   • Food submerged in a liquid in a moderate temperature