Cooking methods

Cooking methods

1. Two main methods of cooking

   • Dry heat
     • Dry heat cooking methods can cook food using direct or in-direct heat. Some foods 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.
     • Because dry heat methods can lead to dry, tough cooked products, chefs choose to add moisture before applying a dry heat method when working with leaner pieces of meat. There are several ways to add moisture
       • Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
         • Broiling uses high heat from a source located above the food to cook it rapidly. Broiled food typically becomes browned on the top. Best for tender cuts of meat, young poultry, fish, and some vegetables.
           • A simple dry heat method where food is cooked on a grill grate or rack above the heat source. Grilling results is highly flavorful food and is best utilized on meats and some vegetables
           • Roasting & Baking cook food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
           • This method cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan. Best for thinner cut meats, fish, and vegetables.
             • Deep frying 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.
       • 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
       • Closely related to saute, this quick method uses high heat with a small amount of fat (oil). This Asian style of cooking requires the food be stirred quickly and the food should be cut into small pieces before being cooked.
     • Methods without fat: Broiling, grilling, roasting, baking
       • Methods with fat and oil: Sauteing, pan-frying, stir-frying, deep-frying
         • Like other methods pan-frying uses a small amount of fat but uses a less intense heat than sauteing or stir-frying. Typically the food being fried is coated with a batter or breading before cooking.
   • moist heat
     • Moist heat cooking methods result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying. 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. Simmering and boiling are often confused, but simmering differs in that the bubbles rise gently and just begin to break the surface.
         • When a liquid reaches boiling temperature in the form of LARGE bubbles. Boiling is only good for a few foods such as pasta and corn. Nutrient loss is higher with boiling than any other method. Use a Saucepan or pot large enough to hold the food and boiling liquid. The boil should continue as the food cooks unless stated in the recipe.
       • When poaching, you should cook the food between 160F and 180F. The liquid should show motion with no air bubbles should break the surface. Chicken, seafood, and eggs are the most poached foods.
         • Blanching is a type of boiling. Blanching partially cooked food is referred to as par-cooking. This allows food to be completely cooked later and is a common method used to prep vegetables.
           • 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.
   • You can also combine this methods referred to as combination cooking. Ex: Stewing & Braising