Cooking Methods

Cooking Methods

1. By: Benjamin Fahlberg

2. Dry-Heat

   • Direct heat
   • Indirect Heat
   • Foods may lose moisture
     • Barding, larding, or marinating can stop this
   • Without fat = Broiling, grilling, roasting, and baking
     • Broil: High heat above food cooks rapidly
     • Grill: Cooked on grate over heat
     • Roast/Bake: Dry heat in oven covering it
   • With fat & oil = sauteing, pan-frying, stir-frying, and deep-frying
     • Saute: Cook on small amount of fat on medium heat
     • Deep Fry: Batter food & submerge in hot oil
     • Stir Fry: Like saute, but stir, and have the food be small pieces
     • Pan-Fry: Like Saute but with less heat and oil instead of fat

3. Moist Heat

   • Boiling, Simmering, Poaching, Blanching, & Steaming
     • Simmering: Submerged in water at constant moderate temperature
     • Boiling: Like simmer, but higher temperature, and more bubbles
     • Poaching: Like simmer, but lower temperature and no bubbles
     • Blanching: Variation of boiling, to let the food be fully cooked later
     • Steaming: Cook by covering in steam
   • Delicate flavors
   • Moist