Cooking Methods

Cooking Methods

1. Nick Osterman PD 6

2. 2 Main Methods

   • Dry-Heat
     • Food can lose moisture during dry heating so the food should be naturally tender or prepared before
     • can cook food using direct or in-direct heat
     • Methods of adding moisture
       • Marinating
         • Soaking an item in wet and dry ingredients to provide flavor and moisture
       • Larding
         • Inserting long strips of fat into a naturally lean piece of meat with a special needle
       • Barding
         • Wrapping an item with strips of fat. This is usually done with lean meats.
     • Methods without fat
       • baking
       • roasting
       • grilling
       • Broiling
     • Methods with fat and oil
       • pan-frying
       • Sauteing
       • Stir-frying
       • deep-frying
   • Moist-Heat
     • poaching
     • steaming
     • boiling
     • simmering
     • blanching

3. When you combine the 2 methods you get combination cooking

   • Stewing
   • Braising