Cooking Methods

Cooking Methods

1. The Methods

   • Moist Heat
     • Result in food that is delicately flavored and moist.
     • Application
       • Boiling
         • When a liquid reaches boiling temperature in the form of LARGE bubbles.
       • Simmering
         • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature
       • Poaching
         • When poaching, cook food between 160*F and 180*F.
       • Blanching
         • Blanching is a variation of boiling.
       • Steaming
         • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
   • Dry Heat
     • Application
       • With fat
         • Deep-Frying
           • Deep frying requires that food be battered and completely submerged in hot oil until it is done.
         • Sauteing
           • This method cooks food quickly using a small amount of fat over moderately high heat.
         • Pan-Frying
           • Food being fried is coated with a batter or breading before cooking.
         • Stir-Frying
           • Closely related to saute, this quick method uses high heat with a small amount of fat (oil).
       • Without fat
         • Baking
           • Hot, dry heat in the oven.
         • Roasting
         • Grilling
           • Cooked on a grill grate or rack above the heat source.
         • Broiling
           • High heat from a source located above the food to cook it rapidly.
     • Tips
       • Food should be prepared by adding moisture
         • 3 types used
           • Marinating
             • Soaking an item in wet and dry ingredients to provide flavor and moisture
           • Larding
             • Inserting long strips of fat into a naturally lean piece of meat with a special needle
           • Barding
             • Wrapping an item with strips of fat. Usually done with lean meats
       • Food prepared should be naturally tender
     • Drawbacks
       • Food may become dry
       • Food may lose moisture
     • Can use 1) direct or 2) indirect heat
     • Stewing + Braising