Cooking Methods

Cooking Methods

1. Dry Methods

   • Can be direct or indirect heat (grill v. oven)
   • Food can dry out
     • Food being prepared should be naturally tender
       • If not tender, add moisture to the meats by
         • Barding- Covering lean meats with strips of fat (bacon)
           • Larding- Inserting strips of fat into lean meat with a special needle
             • Marinating- Soaking an item into wet and dry ingredients to provide mositure and flavor
   • Without Fat
     • Broiling, Grilling, Roasting, Baking
       • Broiling-High heat from source above food to cook rapidly, Grilling- food is cooked on grill grate above heat source, Roasting & Baking- Cook food in hot, dry oven
     • With fats
       • Sauteing, Pan-Frying, Stir Frying, Deep Frying
         • Sauteing- cooking foods quickly using small amount of fat over moderately-high-heat, Pan-Frying- Cooking in small amount of heat over lower heat, Stir-Frying- Similar to sauteing; uses wok, Deep-Frying- battering and cooking food submerged in hot oil

2. Moist Methods

   • Moist heat results in delicately flavored, moist foods.
     • Boiling
       • Food submerged in water at 212°F, large bubbles
     • Simmering
       • A "light boil," where food is completely submerged in a liquid like broth or water
     • Poaching
       • Cooking food in liquid between 160-180°F, no bubbles should break the surface
     • Blanching
       • When food is boiled briefly and then placed in ice water to stop the cooking process, usually fruit of vegetable
     • Steaming
       • Cooking foods in a confined area, surrounding them with steam

3. Combination

   • Some foods benefit from using one or more of both cooking methods