Methods of Cooking

Methods of Cooking

1. A main method of cooking is dry - Heat Cooking

   • Dry heat cooking is usually used on naturally tender items
     • Dry heat cooking requires direct or in-direct heat.
   • There are three main ways that people add moisture to dry heat cooking
     • Barding is when you cover an item with strips of fat, usually a naturally lean meat
       • Larding is when you inject fat into naturally lean meats
     • Marinating is when you soak an item in wet and dry ingredients to provide flavor and moisture
     • There are many examples of ways to apply dry heat cooking
       • Methods without fat
         • Grilling
         • Roasting
         • Broiling
         • Baking
       • Methods with fat/oil
         • Sauteing
         • Pan-Frying
         • Stir-Frying
         • Deep-Frying

2. Another main method of cooking is Moist - Heat cooking.

   • There are many examples of ways to use the Moist heat cooking
     • Boiling
       • Cooking in a liquid with bubbles that are strong and large
     • Simmering
       • Cooking an item submerged in a liquid and the bubbles rising as soft and gentle
     • Steaming
       • Cooking over a liquid and letting the steam cook the item
     • Poaching
       • Cooking in a liquid but no bubbles appear
     • Blanching
       • Partially boiling an item

3. Combining the 2 main methods of cooking is referred as Combine cooking

   • Stewing is a way to Combine cook
   • Braising is a way to combine cook

4. Chefs NEED TO KNOW the best way to cook an ingredient

   • Dry heat cooking for tender cuts of meat
   • Moist heat cooking for tough cuts of meat
   • Fat provides moisture, tenderness and flavor to meats