Cooking Methods

Cooking Methods

1. Dry Heat Methods

   • cook food using direct or in-direct heat
   • Some foods may dry out from loss of moisture
   • Should prepare food that is naturally tender, or by adding moisture
   • Can Cook things with direct and in direct heat

2. Ways to cook with dry heat (without fat)

   • Broiling; using a heat source from above the food to cook rapidly
   • Grilling; food on a grill, above the heat
   • Roasting/Baking; surrounding food with dry heat in an oven
   • Cooking with dry heat (with fat/oil)
     • sauteing; cooking food in a small amount of fat
     • Pan-frying; uses small amount of fat, but much less intense heat
     • stir-frying; high heat, with a small amount of fat, must be stirred quickly
     • deep-frying; food is battered and submerged in oil until done

3. Moist-Heat cooking methods

   • result in food that is delicately flavored and moist.
   • healthier alternative to some dry-eat methods like frying
   • Moist-heat cooking methods
     • Boiling; cooking food in boiling water
     • Simmering; just covering a food in water, not boiling
     • poaching; cooking foods in water, 160-180 degrees
     • blanching; More of a preparation of foods for later
     • Steaming; surrounding food with steam