Cooking Methods

Cooking Methods

1. Cooking is the process for preparing food for eating, yet there are a variety of ways to get the job done.

2. Dry Heat

   • Dry heat cooking methods can cook food using direct or in-direct heat.
   • Adding moisture to dry heat foods
     • 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
   • Methods without fat
     • Boiling, Grilling, Roasting, Baking
   • Methods with fat and oil
     • Sauteing, Pan- Frying, Stir-Frying, Deep-Frying
   • 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.

3. 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.
   • Boiling Simmering Poaching Blanching Steaming

4. It is important that chefs be aware of the best method for each food to ensure the best results.

5. You will be applying many of these methods throughout this course.