Cooking methods

Cooking methods

1. two main methods for cooking: Dry-heat, and Moist- heat

   • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
     • Barding: Wrapping an item with strips of fat.
       • Dry cooking cook food using direct or in-direct heat

2. cooking methods with fat and oil: Sauteing, pan- frying, stir- frying, and deep- frying

3. Broiling uses high heat to cook the food rapidly

   • grilling is dry heat method where the food is cooked on the grill or on the rack

4. pan-fry is when the food being fried is coated with a batter or breading before cooking but are only using a small amount of fat

   • stir-fry is when they uses high heat with a small amount of fat
     • frying is when the food is battered and completely submerged in hot oil until it is done.
       • moist-heat cooking methods have: boiling, simmering, Poaching, Blanching, and Steaming
         • sauteing is when the food is cooked quickly using a small amount of fat over a high heat
     • simmering is when the food has to be completely submerged in a liquid

5. roasting and baking cook food in a hot, dry heat oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.

   • cooking methods withour fat: broiling, grilling, roasting and baking
   • balancing is like boiling and it partially cooks food alsio referred to as par-cooking
     • poaching is when a liquid should show some motion, but no air bubbles should break the surface when cooking
       • steamed is when you surround the food with steam in a confined area
         • boiling is used when you want to cook pasta or corn in water

6. Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture