Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct Heat
   • Indirect Heat
   • Adding Moisture
     • Barding
       • Wrapping an item in strips of fat
       • Done with lean meats
     • Landing
       • Inserting long strips of fat into lean meat with a spinning needle
     • Maintaining
       • Soaking an item in wet and dry ingredients to provide moisture
   • With fat
     • Deep frying
     • Stir-frying
     • Sauteing
     • Pan-frying
   • Without fat
     • Broiling
     • Grilling
     • Roasting
     • Baking

2. Moist Heat

   • Boiling
     • Food is completely submerged
       • Liquid reached boiling point
   • Simmering
     • Food is completely Submerged
       • Moderate temperature
   • Poaching
     • Cooking food between 160 and 180 degrees F.
   • Blanching
     • Variation of boiling
   • Steaming
     • Surrounding food with steam

3. Stewing

4. Branding