Methods of Cooking

Methods of Cooking

1. Dry Heat

   • Cooking using direct or indirect heat
   • Food loses moisture and to prevent this you can use:
     • Barding
     • Larding
     • Marinating
   • These include: Broiling, grilling, roasting, baking, sauteing, pan-frying, stir-frying, and deep-frying
     • Broiling uses high heat from above the food
     • Grilling is cooking food on a grill grate or rack above the heat source
     • Roasting and baking is cooking with dry heat in the oven
     • Sauteing is cooking over a small layer of fat on moderately high heat
       • Stir-fry is basiclly the same
       • Pan fry same but less heat
     • Deep frying is covering food in batter and then submerged in hot oil

2. Moist-heat

   • Methods include: boiling, simmering, poaching, blanching, and steaming
     • Simmering is submerging food completely in a liquid on a moderate temp
     • Boiling is cooking food in water at its boiling point, that is around 212 F
     • Poaching is cooking in hot water that has motion but no bubbles
     • Blanching is boiling food until it is ready to be cooked by another method like grilling
     • Steaming is cooking food by surrounding it with steam
       • Vegetables are the most commonly steamed food

3. Both