COOKING METHODS

COOKING METHODS

1. The Methods

   • Cooking is the process for preparing food for eating, yet there are a variety of ways to get the job done
   • 2 Main Methods
     • - Dry Heat
       • you can cook food using direct or in-direct heat.
         • Direct Heat - Grill
         • Indirect Heat - Oven
       • some foods dry out using this method so it is easier to mix moistures in.
       • Barding
         • Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
       • 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
         • Broiling Grilling Roasting Baking
       • Methods WITH Fat and Oil
         • Sauteing Pan- Frying Stir-Frying Deep-Frying
     • Moist Heat
   • Broiling
     • uses high heat from a source located above the food to cook it rapidly
   • Grilling
     • dry heat method where food is cooked on a grill grate or rack above the heat source
   • Roasting and Baking
     • Cooked food with hot, dry heat. The dry heat lets the juices form and makes the food absorb all the flavors.
   • Sauteing
     • Cooks food quickly using a small amount of fat over moderately high heat.
   • Deep Fry
     • food be battered and completely submerged in hot oil until it is done.
   • Stir - Fry
     • Quick method uses high heat with a small amount of oil and needs to be stirred quickly