Cooking Methods

Cooking Methods

1. Dry-Heat

   • Can be done using direct or indirect heat
     • Direct is like a girl. Indirect is like an oven.
       • Could lead to dry products so apply moisture before cooking.
         • One way is barding which is covering the meat with strips of fat
           • Larding is the process of inserting long strips of fat into the meat.
             • Marinating is the process of soaking a meat in wet and dry ingredients for an amount of time.
         • Roasting and baking- the dry heat surrounds the food cooking in layers.
           • Sauteing- putting food in pan with a bit of fat or oil in bottom.
             • Deep fry- submersing food in a lot of oil
               • Stir-fry- Small amount of oil in pan similar to saute
                 • Pan fry- less intense heat with small amount of oil or fat.
                   • Broiling is using high heat from a source located above the food to cook it rapidly
   • How to cook?
     • Without fat: Broiling, Griling, Roasting and baking.
       • With fat or oil: Sauteing,Pan frying, Stir frying, and deep frying.

2. Moist-Heat

   • simmering- food submerged in liquid at a constant low heat
     • Boiling- when water hits 212 degrees with big bubbles
       • poaching-cook food between 160 and 180 degress
         • Blanching- quickly putting foods (usually vegetables) in hot water to prepare for later cooking
           • Steaming- surrounds food in steam in a confined area.