Cooking Methods

Cooking Methods

1. 2 main methods

   • dry heat
     • cook food using direct or in-direct heat.
     • Keep moisture by barding, larding or marinating
     • Methods without fat: Broiling Grilling Roasting Baking
     • Methods with fat and oil: Sauteing Pan- Frying Stir-Frying Deep-Frying
   • Moist heat
     • steaming vegetables
     • Poaching
     • result in food that is delicately flavored and moist.
     • provide a healthier alternative to some dry-eat methods like frying.

2. dry heat methods:

   • Broiling: uses high heat from a source located above the food to cook it rapidly.
   • Grilling: dry heat method where food is cooked on a grill grate or rack above the heat source
   • Roasting & Baking: cook food with hot, dry heat in the oven.
   • 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.
   • Stir Fry: Closely related to saute, this quick method uses high heat with a small amount of fat
   • pan-frying: uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

3. moist heat methods:

   • Boiling: good for a few foods such as pasta and corn. When a liquid reaches boiling temperature in the form of LARGE bubbles.
   • poaching: cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
   • Blanching: a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
   • Steaming: cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.