Cooking Methods

Cooking Methods

1. Dry-Heat

   • cook food using direct or in-direct heat.
     • Direct Heat : Grill
     • In-direct Heat : Oven
   • Broiling
     • uses high heat from a source located above the food to cook it rapidly
   • Adding Moisture
     • Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
     • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
     • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture
   • Grilling
     • food is cooked on a grill grate or rack above the heat source
   • Roasting and Baking
     • cook food with hot, dry heat in the oven
   • Sauteing
     • cooks food quickly using a small amount of fat over moderately high heat.
   • Deep-Fry
     • food be battered and completely submerged in hot oil until it is done.
   • Stir-Fry
     • uses high heat with a small amount of fat (oil).
   • Pan-Fry
     • uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

2. Moist-Heat

   • Boiling
     • When a liquid reaches boiling temperature in the form of LARGE bubbles.
   • Simmering
     • food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
   • Poaching
     • cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
   • Blanching
     • 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
     • cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact.