Cooking Methods

Cooking Methods

1. 2 main methods

   • Dry heat
     • Direct or in-direct heat
     • Food= naturally tender or add moisture
       • Add moisture= barding, larding, marinating
     • Methods w/o fat: broiling, grilling, roasting, baking
       • Broiling: heat source above meat
       • Grilling: crosshatching
       • Roasting/baking: convection ovens w/ circulation
     • Methods w/ fat & oil: sauteing, pan-frying, stir-frying, deep-frying
       • Sauteing: small amount of fat
       • Deep-fry: basket or swimming method
       • Stir-fry: oil & pan
       • Pan-fry: small amount of oil and batter/breading
   • Moist Heat
     • Methods: boiling, simmering, poaching, blanching, steaming
       • Simmering: bubbles rise gently and just begin to break surface
         • Blanching: partially cooks food
       • Boiling: LARGE bubbles
       • Poaching: no air bubbles
       • Steaming: cooks w/ steam in a confined area
     • Touch cuts
   • Can also combine the 2

2. Heather Esau: Period 7

3. Fat provides moisture, tenderness, and flavor to meats.