Cooking Method Notes

Cooking Method Notes

1. 2 main methods for cooking food: dry and moist heat

   • Dry heat cooking methods can cook food using direct or in-direct heat.
     • Barding: Wrapping an item with strips of fat.
       • 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
           • Broiling uses high heat from a source located above the food to cook it rapidly.
             • Broiling is the best method for tender cuts of meat, young poultry, fish, and some vegetables.
               • Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.
                 • Steaks are excellent when cooked on a grill!
                   • The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
                     • Sauteing cooks food quickly using a small amount of fat over moderately high heat.
                       • The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan.
                         • Deep frying requires that food be battered and completely submerged in hot oil until it is done.
                           • Stir-Fry requires the food to be stirred quickly and the food should be cut into small pieces before being cooked.
                             • Typically the food being fried is coated with a batter or breading before cooking for Pan-Fry
                               • Some moist-heat methods include boiling, simmering, and steaming
                                 • Moist heat cooking methods result in food that is delicately flavored and moist.
                                   • Simmering requires that food be completely submerged in a liquid that is a constant, moderate temperature
                                     • Boiling point is 212 degrees F
                                       • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.