Cooking Methods

Cooking Methods

1. Definition of Cooking:

   • Process for preparing food for eating, yet there are a variety of ways to get the job done

2. There are 2 main methods

   • Dry Heat
     • Lead to dry, tough products thus the reason chefs add moisture before applying a dry heat method
     • Direct or Indirect Heat
     • Broiling
       • Uses 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
       • Cook food with hot, dry heat in the oven
       • Dry heat surrounds the food, heating the layers, and the natural juices creating steam and are then absorbed into the food
     • Baking
       • Cook food with hot, dry heat in the oven
       • Dry heat surrounds the food, heating the layers, and the natural juices creating steam and are then absorbed into the food
     • Sauteing
       • Cooks food quickly using a small amount of fat over moderately high heat
     • Pan frying
       • Uses a small amount of fat but a less intense heat
       • Coated with a batter or breading for cooking
     • Stir frying
       • Uses high heat and a small amount of fat
       • Requires the food to be stirred quickly and the food should be cut into small pieces
     • Deep frying
       • Requires that food be battered and completely submerged in hot oil until it is done
       • Outside should be crispy and the inside should be moist and tender
   • Moist Heat
     • Results in food that is delicate in flavor and moist
     • Boiling
       • Liquid reaches boiling temperature in the form of LARGE bubbles
       • Nutrient loss is higher in boiling
     • Simmering
       • Requires that food be completely submerged in a liquid, that is a constant moderate temperature
       • The bubbles rise gently and just begin to break the surface
     • Poaching
       • Liquid should show some motion but no air bubbles should break the surface
       • 160*F-180*F
     • Blanching
       • Partially cooks foods referred to as par-cooking
       • Allows food to be completely cooked later and is a common method used to prep veggies
     • Steaming
       • Cooks food by surrounding it with steam in a confined area like a steam basket or cabinet

3. Adding Moisture for Dry Heat cooking

   • Barding
     • Wrapping an item with strips of fat
   • Larding
     • Inserting long strips of fat into a naturally lean piece of meat with a needle
   • Marinating
     • Soaking an item in wet and dry ingredients to provide flavor and moisture