Cooking Methods

Cooking Methods

1. One method is dry heat

   • one mothod is moist heat
     • dry heat can cook your food using direct or in-direct heat
       • barding is wrapping the meat with strips of fat
         • larding is inserting long strips of fat into a naturally lean piece of meat
           • marinatting is saoking an item in wet and dry ingredients
             • broiling uses a high heat located from a source above the food to cook it rapidly
               • grilling is where food is cooked on a gril, its a simple method of dry heat
                 • roasting and baking cook with hot, dry heat in the oven
                   • sauteing cooks food quickly with a small amount of fat over hight heat
                     • Deep-fry requires food to be submurged in oil when done
                       • stir-fry uses high heat with a small amount of fat
                         • pan-frying uses a small amount of fat(oil)
                           • moist-heat cooking includes food that is delicately flavored and moist
                             • simmering requires a food to be drinched in a liquid
                               • boiling is goof for foods like pasta and corn
                                 • when poaching cook food between 160-180 degrees
                                   • blanching is a variation of boiling
                                     • steaming cooks food by surrounding it by stem
                                       • Chefs should be aware of he best method for each food.