Cooking methods

Cooking methods

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

   • There are 2 main methods for cooking food. Dry heat or moist heat or a combination of both.
     • Dry-heat cooking methods can cook food using direct or in-direct heat. Foods may lose moisture and become dry. Foods should be naturally tender
       • Because dry heat methods can lead to dry, tough cooked products, chefs choose to add moisture before applying a dry heat method when working with leaner meat
         • There are several ways to add moisture: barding, larding or marinating
           • Dry heat methods without using fat include broiling, grilling, roasted, or baking
             • Dry heat methods using fat include sauteing, pan- frying, stir- frying, and deep- frying
               • Broiling uses high heat from a source located above the food to cook it rapidly. It typically becomes brown on the top. This works best for tender cuts of meat
                 • Grilling is a simple dry heat method where food is cooked on a grill or grate. This results in highly flavorable food.
                   • Roasting and baking food with dry heat in an oven. The dry heat surronds the food heating the layers
                     • Sauteing cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before hand
                       • Deep frying requires that food be battered and completely submerged in hot oil before it is done. The outside of the food should be crispy
                         • Stir-fry is closely related to saute, this quick method used high heat with a small amount of fat. Food should be stirred quickly
                           • Pan fry uses a small amount of fat, in this case, oil, but uses a less intense heat.
                             • Boiling is only good for some foods like corn or pasta. This method loses a lot of nutrients
                               • Poaching requires motion in a liquid, but no air bubbles should break the surface
                       • Moist- heat cooking methods result in food that is delicately flavored and moist. This is a healthier method
                         • Simmering requires food to be completely submerged in a liquid at a constant temperature
                       • In conclusion, it is important for chefs to be aware of the best method for each food to assure the best results
         • Steaming cooks food by surrounding it with steam in a confined area like a steamed basket.