Cooking Method

Cooking Method

1. 2 main cooking methods dry heat,moist heat

   • Dry methods with fat and oil sauteing,deep fry, stir fry,pan fry
     • Stir fry is used in small amounts of fat at high heat

2. Some foods lose moisture and become dry that is when you use dry method

   • Banding is wrapping a item with fat
     • Landing when ingesting long strips of fat with a special needel
       • Maintaining soaking meat in dry or moist mixture to provide flavor
         • Dry methods without fat broiling,grilling,roasting,baking
     • Roasting and baking the dry heat surrounds the food heating the layers and the natural juices absorb
       • You can combine both dry and moist methods
         • Moist method includes boiling,simmering,poaching,blanching, and steamming
           • Moist methods provides healthier alternatives
             • Moist methods provides more flavor and natural juice
               • Simmering when bubbles lightly float to the top
                 • Poaching cooking foods between 160 and 180 degrees F
                   • Steaming surrounding food by steam at a high temp
             • Boiling when large bubbles occur at 212 degrees F
               • Blanching boiling food as a crunch mostly vegies in a pan or pot
                 • Pan fry uses small amounts of fats to abosord and to flavor