Cooking Methods

Cooking Methods

1. Dry Heat

   • Can cook food using direct or in-direct heat
   • There are three ways to add moisture to foods that are dry cooked. Those are barding, larding, and marinating.
   • Dry heat methods without fat: broiling, grilling, roasting, and baking
     • Broiling: dry heat method that uses high heat from a source located above the food to cook it rapidly. Food browns on the top.
     • Grilling: dry heat method where food is cooked on a grill grate or rack above the heat source.
     • Roasting and Baking: cooks food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers.
   • Dry heat methods with fat and oil: sauteing, pan- frying, stir-frying, and deep-frying.
     • Sauteing: cooks food quickly using a small amount of fat over moderately high heat
     • Deep-Frying: requires that food be battered and completely submerged in hot oil until it is done. The outside is crispy and the inside is soft
     • Stir-Fry: a quick method of cooking that uses high heat with a small amount of fat.
     • Pan-Frying: uses a small amount of fat, but uses a less intense heat than sauteing or stir-frying.

2. Moist Heat

   • Moist-Heat Methods Include: boiling, simmering, poaching, blanching, and steaming.
     • Simmering: requires that food be completely submerged in a liquid that is at a constant, moderate temperature.
     • Simmering and boiling are often confused, but simmering requires that the bubbles rise gently and just begin to break the surface.
     • Boiling: when a liquid reaches boiling temperature in the form of LARGE bubbles
       • Boiling is only good for a few foods such as pasta and corn. Nutrient loss is higher with boiling than any other method
     • Poaching: cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should come up.
     • Blanching: is a variation of boiling. it is fast
     • Steaming: cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
       • Vegetables steam well and are some of the most commonly steamed foods.