cooking method notes

cooking method notes

1. Cooking is the process for preparing food for eating, yet there are a variety of ways to get the job done.

2. Dry heat cooking methods can cook food using direct or in-direct heat.

3. Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast. Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture

4. Broiling uses high heat from a source located above the food to cook it rapidly. Broiled food typically becomes browned on the top. This method is best for tender cuts of meat, young poultry, fish, and some vegetables.

5. Deep frying requires that food be battered and completely submerged in hot oil until it is done. The outside of the food should be crispy, but the inside should remain moist and tender. Commonly fried foods include chicken, fish, corn dogs, and shrimp.

6. pan-frying uses a small amount of fat (in this case oil),

7. Simmering requires that food be completely submerged in a liquid

8. When a liquid reaches boiling temperature in the form of LARGE bubbles.

9. When poaching, cook food between 160*F and 180*F

10. lanching is a variation of boiling

11. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet

12. Fat provides moisture, tenderness, and flavor to meats

13. A simple dry heat method where food is cooked on a grill grate or rack above the heat source

14. Roasting & Baking cook food with hot, dry heat in the oven

15. This method cooks food quickly using a small amount of fat over moderately high heat

16. Closely related to saute, this quick method uses high heat with a small amount of fat

17. Like other methods pan-frying uses a small amount of fat

18. Moist heat cooking methods result in food that is delicately flavored and moist.

19. Boiling is only good for a few foods such as pasta and corn.

20. The boil should continue as the food cooks unless stated in the recipe.