cooking methods

cooking methods

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   • • dry heat:Dry heat cooking methods can cook food using direct or in-direct heat.
   • broiling:Broiling uses high heat from a source located above the food to cook it rapidly.

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3. roasting: Roasting & Baking cook food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.

   • blanching:Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
     • poaching:When poaching, cook food between 160*F and 180*F
   • grilling:A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame).

4. dry heat: Dry heat cooking methods can cook food using direct or in-direct heat.

   • broiling: Broiling uses high heat from a source located above the food to cook it rapidly.

5. pan-fry: Like other methods pan-frying uses a small amount of fat (in this case oil),

   • deep-fry:Deep frying requires that food be battered and completely submerged in hot oil until it is done.
     • sauteing:This method cooks food quickly using a small amount of fat over moderately high heat
       • stir-fry:Closely related to saute, this quick method uses high heat with a small amount of fat (oil).
   • moist-heat: Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying.

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

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

7. simmering:Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.