Cooking methods

Cooking methods

1. dry heat cooking methods Dry heat cooking methods can cook food using direct or in-direct heat. Some foods may lose moisture and become dry when a dry heat cooking method is used, therefore the food being prepared should be naturally tender or prepared by adding moisture.

2. 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.

3. 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. Steaks are excellent when cooked on a grill!

4. sauteing This method cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan. This method is best for thinner cut meats, fish, and vegetables.

   • SteamingSteaming 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
     • Blanching will allow this asparagus to maintain its bright color and crunch, while being prepared to roast, grill, or fry later.

5. deep fry Deep frying requires that food be battered and completely submerged in hot oil until it is done. The outside of the food should be crispy, but the inside should remain moist and tender. Commonly fried foods include chicken, fish, corn dogs, and shrimp. Yet, these days people will deep fry almost anything!

6. Stir fry Closely related to saute, this quick method uses high heat with a small amount of fat (oil). This Asian style of cooking requires the food be stirred quickly and the food should be cut into small pieces before being cooked.

7. pan fry Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying. Typically the food being fried is coated with a batter or breading before cooking. Only naturally tender foods should be pan fried, and the food should only be held for a short time before being served.

8. SimmeringSimmering 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.

9. Boiling When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F Boiling is only good for a few foods such as pasta and corn. Nutrient loss is higher with boiling than any other method. Use a Saucepan or pot large enough to hold the food and boiling liquid. The boil should continue as the food cooks unless stated in the recipe.

10. 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.

11. 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.