Cooking Methods

Cooking Methods

1. Dry heat

   • Some foods may lose moisture and become dry when dry heat cooking.
   • Cook food using direct oven or in-direct heat.
   • Methods without fat Broiling,Grilling,Roasting,Baking.
     • Methods with oil and fat Sauteing ,Pan- Frying ,Stir-Frying, Deep-Frying.
       • Deep frying requires that food be battered and completely submerged in hot oil until it is done.
     • Broiling uses high heat from a source located above the food to cook it rapidly.
     • Grilling is a simple dry heat method where food is cooked on a grill.

2. Moist heat

   • Moist heat cooking methods result in food that is delicately flavored and moist. They also are a healthier alternative to some dry-eat methods like frying.
   • Moist-Heat Methods Include: Boiling Simmering Poaching Blanching Steaming
     • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
     • Boiling is only good for a few foods such as pasta and corn.
     • When poaching, cook food between 160*F and 180*F.
     • Blanching will allow this asparagus to maintain its bright color and crunch, while being prepared to roast, grill, or fry later.
       • Blanching is a variation of boiling.
     • Steaming cooks food by surrounding it with steam in a confined area like a steam

3. Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.

4. Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle

5. Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture