Cooking Methods

Cooking Methods

1. two main methods for cooking

   • Dry-heat
     • Direct or in-direct heat
     • Some foods may lose moisture
     • Food being prepared should be tender or should have moisture added
     • How to add moisture
       • Barding -- Wrapping an item with strips of fat. This is usually done with lean meats
       • 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 ingreients to flavor and moisten
     • Methods without fat
       • Broiling, grilling, roasting, and baking
     • Methods with fat and oil
       • sauteing, pan frying, stir frying, and deep frying
   • Moist-heat
     • result in food that is delicately flavored and moist
     • Boiling, Simmering, Poaching, Blanching, Steaming
       • Blanching
         • variation of boiling
       • Poaching
         • cook food between 160*F and 180*F
   • Or you could combine the methods for the combination method

2. Important for chefs to know what method to use