cooking methods

cooking methods

1. DRY HEAT

   • direct of in-direct heat
   • foods should be naturally tender or cooked adding mositure
     • barding (cover with strips of fat), larding (insert strips of fat with needle), marinating (soaking)
   • without fat: broiling, grilling, roasting, baking
     • broiling: high heat from a source above the food
       • grilling: heat source below food
         • roasting and baking: hot, dry heat in the oven
   • with fat: sauteing, pan-frying, stir-frying, deep-frying
     • sauteing: small amount of fat, high heat
       • pan-frying: small amount of fat, high heat, usually breaded
         • deep-fry: battered and submerged in hot oil
           • stir-fry: high heat, small amount of fat, small pieces

2. MOIST HEAT

   • result in foods that are delicately flavored and moist; healthier alternative
   • boiling: 212 F; large bubbles; loss of nutrients; good for pasta and corn
     • poaching: 160-180 F; no air bubbles; commonly chicken, eggs, and seafood.
       • blanching: used to prep vegetables; variation of boiling; par-cooking; foods can be completely cooked later
         • steaming: cooked by surrounding with steam in confined area; commonly vegetables

3. combination: stewing, braising

4. be aware of best method to use!