Cooking Method Notes

Cooking Method Notes

1. Dry-Heat

   • Direct or indirect heat ( Some foods may lose there moisture and become dry
     • You can add moisture by barding, larding, and marinating.
       • Barding- Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast
       • Larding- 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
   • Methods without fat are broiling, grilling, roasting, and baking
   • Methods with fat are sauteing, pan-frying, stir-frying, and deep frying

2. Moist-Heat

   • Methods include boiling, simmering, poaching, blanching, and steaming.
     • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
       • If the food isn't completely submerged it can be dangerous
     • Boiling- When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F Boiling is only good for a few foods such as pasta and corn.
     • Poaching- cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface. Chicken, seafood, and eggs are the most commonly poached foods.
     • 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. Steam cooks the food through direct contact.
   • Most common cooking methods

3. CONLUSION

   • It is important for chefs to use the best cooking method to ensure the best results of your food.