cooking methods

cooking methods

1. 2 cooking methods:dry heat&moist heat

   • dry heat cooking methods can be cooked in direct heat or indirect heat
     • you can add moisture to dry heat cooking:barding, marinating and larding
       • dry heat methods with out fat: grilling ,broiling, roasting, baking
         • dry heat methods with fat and oil:pan, stir, and deep frying
           • moist heat cooking methods:boiling, simmering,peaching
             • moist heat cooking methods result in foods that are delicately flavored and moist
               • some foods may lose moisture and become dry when the dry heat method is used
               • simmering requires food to be completely submerged into a liquid
               • steaming cooks food by surrounding it in steam in a confined area
             • chefs should be aware for the best cooking method to get the best result
               • grilling results in highly flavored food
                 • broiling uses high heat to cook the food rapidly
             • deep frying requires the food to be bettered
               • for frying the outside should be crispy but the inside should be moist and tender
               • roasting and baking is cooking food with hot dry heat from the oven
         • when poaching the liquid should show some motion but no air bubbles
       • boiling is only good for a few foods such as pasta and corn

2. dry heat method will cause the food to be tender