Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct heat
   • Indirect heat
   • Adding moisture to dry heat
     • Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
     • 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
     • high heat from a source located above the food to cook it rapidly
   • Grilling
     • food is cooked on a grill grate or rack above the heat source
   • Roasting and 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 fry
   • stir fry
   • pan fry

2. Moist Heat

   • steaming
   • blanching
   • poaching
   • boiling
   • simmering

3. You can combine both methods

4. Tristan Backas