cooking method notes

cooking method notes

1. dry heat cooking

   • you can use direct heat
   • Or indirect heat
   • may dry pout of moister when cooked using this method
     • Barding: Wrapping an item with strips of fat.
     • 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

2. moist heat cooking

   • Moist heat cooking methods result in food that is delicately flavored and moist.
   • Simmering: Simmering requires that food be completely submerged in a liquid (water, broth, etc.)
   • Boiling:When a liquid reaches boiling temperature in the form of LARGE bubbles.
   • poaching:When poaching, cook food between 160*F and 180*F.
   • Blanching:Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
   • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

3. Broiling uses high heat from a source located above the food to cook it rapidly.

4. Grilling: A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame).

5. 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.

6. saughting: this method cooks food quickly using a small amount of fat over moderately high heat.

7. Deep frying requires that food be battered and completely submerged in hot oil until it is done.

8. Stir-fry: Closely related to saute, this quick method uses high heat with a small amount of fat (oil).

9. Pan cooking: Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.