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Cooking Methods

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Zusammenfassung der Ressource

Cooking Methods
    1. Dry Heat
      1. Direct Heat
        1. Indirect Heat
          1. Adding Moisture
            1. Barding
              1. Wrapping an item in strips of fat
                1. Done with lean meats
                2. Landing
                  1. Inserting long strips of fat into lean meat with a spinning needle
                  2. Maintaining
                    1. Soaking an item in wet and dry ingredients to provide moisture
                  3. With fat
                    1. Deep frying
                      1. Stir-frying
                        1. Sauteing
                          1. Pan-frying
                          2. Without fat
                            1. Broiling
                              1. Grilling
                                1. Roasting
                                  1. Baking
                                2. Moist Heat
                                  1. Boiling
                                    1. Food is completely submerged
                                      1. Liquid reached boiling point
                                    2. Simmering
                                      1. Food is completely Submerged
                                        1. Moderate temperature
                                      2. Poaching
                                        1. Cooking food between 160 and 180 degrees F.
                                        2. Blanching
                                          1. Variation of boiling
                                          2. Steaming
                                            1. Surrounding food with steam
                                          3. Stewing
                                            1. Branding
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