Cooking Methods

Cooking Methods

1. Dry-heat

   • Direct or indirect
     • direct ex: open flame grill
     • indirect: oven
   • should dry out food and helps become tender so add moisture while cooking
     • Banding- wrapping item in 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
   • Methods without fat include: broiling, grilling, roasting and baking
     • Broiling- high heat cooking from the top rapidly, brown food on top
     • Grilling- food is cooked on a grill grate or rack above the heat source, sometimes result in crosshatching
     • Roasting & Baking- cook in hot dry heat in the oven, dry heat surrounds the food, heats the layers
   • Methods with fat & oil include: sauteing, pan-frying, stir-frying, deep-frying

2. Moist-heat

   • Typically healthier over dry-heat cooking
   • Simmering- food is completely submerged in a liquid that is a constant, moderate temperature the bubbles rise gently and just begin to break the surface.
   • Boiling- When a liquid reaches boiling temperature in the form of LARGE bubbles, only good for a few foods such as pasta and corn, the nutrient loss is higher with boiling than any other method.
   • Poaching- cook food between 160*F and 180*F, the liquid should show some motion, but no air bubbles should break the surface
   • Blanching- cooks food referred to as par-cooking, this allows food to be completely cooked later
   • Steaming- cooks food by surrounding it with steam in a confined area like a steam basket or cabinet. Steam cooks the food through direct contact.

3. Combination