Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct Heat
   • Indirect Heat
   • Adding Moisture
     • 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
     • Barding
       • Wrapping an item with strips of fat. This is usually done with lean meats.
   • Applying Dry Heat
     • Without Fat
       • Broiling
       • Roasting
       • Grilling
       • Baking
     • With Fat and Oil
       • Sauteing
       • Pan-Frying
       • Deep-Frying
       • Stir-Frying

2. Moist Heat

   • Applying Moist Heat
     • Boiling
     • Simmering
     • Steaming
     • Blanching
     • Poaching

3. Notes

   • Use moist heat for tough cuts of meat, and dry heat for tender cuts
   • Fat provides moisture, flavor, and tenderness