cooking methods

cooking methods

1. cooking is the process for preparing food for eating but there are various ways to do that.

   • A good chef must know the best way to prepare different foods.
     • The 2 main methods for cooking are dry heat and moist heat
       • dry heat cooking can use direct or indirect heat to cook food
         • ways to add moisture
           • Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
           • 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
         • applying the dry heat method
           • Methods without fat: Broiling Grilling Roasting Baking
           • Methods with fat and oil: Sauteing Pan- Frying Stir-Frying Deep-Frying
           • Broiling uses high heat from a source located above the food to cook it rapidly.
             • A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame).
           • 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.
       • moist heat method
         • 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 Steaming
             • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
               • Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
                 • When poaching, cook food between 160*F and 180*F.
                   • When a liquid reaches boiling temperature in the form of LARGE bubbles.