Cooking methods

Cooking methods

1. Dry Heating methods

   • Cools food using direct or in-direct heat.
   • Some foods lose moisture when being cooked using dry heating methods.
   • food being prepared should be tender or by adding moisture
     • there are 3 methods for adding moisture for dry-heat cooking
       • 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. Think bacon wrapped chicken breast.
   • When cooking without fats their are 4 methods
     • broiling-Broiling uses high heat from a source located above the food to cook it rapidly. Broiled food typically becomes browned on the top. This method is best for tender cuts of meat, young poultry, fish, and some vegetables.
     • grilling-A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame). Grilling results is highly flavorful food and is best utilized on meats and some vegetables. Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.
     • roasting and baking-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. Fish, tender meats, poultry, and some fruits and vegetables are suitable for baking and roasting.

2. Moist heating methods

   • 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.

3. when using moist heating methods there are 5 methods

   • simmering-Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature. Simmering and boiling are often confused, but simmering differs in that the bubbles rise gently and just begin to break the surface.
   • boiling-When a liquid reaches boiling temperature in the form of LARGE bubbles. Only good for a few foods such as pasta and corn
   • poaching-When poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface. Chicken, seafood, and eggs are the most commonly poached foods.
   • blanching-Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking. This allows food to be completely cooked later and is a common method used to prep vegetables.
   • steaming-Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact. Vegetables steam well and are some of the most commonly steamed foods.