Cooking Methods

Cooking Methods

1. Dry Heat

   • can use direct or in-direct heat
     • the food being prepared should be naturally tender or naturally moist because it may dry out
       • chefs can use broiling - wrapping a piece of food with strips of fat to add moisture
         • larding - inserting strips of fat into the meat
           • marinating - soaking a food in wet & dry ingredients to add flavor and moisture
       • methods used without fat:
         • broiling
           • grilling
             • roasting
               • baking
                 • same as roasting
               • the heat source surrounds the food
             • food cooked above the source
           • cooking food with a source above the food
       • methods used with fat or oil:
         • sauteing
           • pan-frying
             • stir-frying
               • deep frying
                 • food is to be battered and completely submerged in oil until it's done
               • uses small amount of fat, but high heat
             • also uses less fat, but also less heat
           • uses a small amount of fat to fry food

2. Moist Heat

   • Boiling
     • Simmering
       • Poaching
         • Blanching
           • steaming
             • cooking vegetables (most common) around water's steam
           • used to prep some vegetables, similar to boiling
         • similar to boiling, water is lower temp
       • food submerged in a liquid that is at a constant temp
     • when a liquid reaches a temp above 212 degrees