Cooking Methods

Cooking Methods

1. By: Jaden DuPaty

2. 2 Main Methods

   • Dry- Heat
   • Moist- Heat
   • Grilling
     • Grilling results is highly flavorful food and is best utilized on meats and some vegetables.
     • Sometimes results in a crosshatching look from sitting on the hot metal grill rack.
     • Moist-Heat
       • Result in food that is delicately flavored and moist.
       • Methods Include:
         • Boiling, Simmering, Poaching ,Blanching ,Steaming
       • Simmering
         • Requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.

3. Dry Heat Cooking Methods

   • Dry heat cooking methods can cook food using direct or in-direct heat.
   • May lose moisture and become dry when a dry heat cooking method is used, therefore the food being prepared should be naturally tender or prepared by adding moisture.
   • Adding Moisture for Dry-Heat
     • Barding: Wrapping an item with strips of fat. This is usually done with lean meats.
     • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
       • Stir-Fry
         • Uses high heat with a small amount of fat.
         • Requires the food be stirred quickly and the food should be cut into small pieces before being cooked.
     • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture

4. Broiling

   • Uses high heat from a source located above the food to cook it rapidly.
   • Broiled food typically becomes browned on the top.
   • Deep-Fry
     • Requires that food be battered and completely submerged in hot oil until it is done.
     • The outside of the food should be crispy, but the inside should remain moist and tender.
     • Poaching
       • When poaching, cook food between 160*F and 180*F.
       • The liquid should show some motion, but no air bubbles should break the surface.

5. Roasting &Baking

   • The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
   • Pan-Fry
     • Uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

6. Sauteing

   • The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan.