Cooking Methods

Cooking Methods

1. The 2 Main Methods: 1.Dry-heat 2. Moist-heat

   • Dry-heat: Uses both direct and in-direct heat. (should be naturally tender.)
   • 3 ways to add moisture: 1. Barding 2. Landing 3. Marinating.
   • Without Fat: Broiling, grilling, roasting, and baking.
     • Without Fat and oil: Sauteing, pan-frying, stir-frying, and deep-frying.

2. Broiling uses high heat from a source located above the food to cook rapidly.

   • Grilling is a method where food is cooked on a grill grate or rack above the heat.
     • Grilling should contain cross hatching to know that it is done.
   • Roasting & Baking uses dry-heat from within the oven.

3. Sauteing uses a small amount of fat over moderatly high heat.

   • Deep-frying requires food to be battered and fully submerged in hot oil.
     • Stir-frying is really close to sauteing where you use oil to cook.

4. Pan-frying uses oil to cook but less heat than sauteing or stir-fry.

   • Simmering requires that food must be completely submerged in a liquid.
     • When boiling a liquid is in the form of large bubbles of 212 degrees.

5. Moist- heat: Boiling, simmering, poaching, blanching, and steaming.

   • Poaching is cooked between 160 and 180 degrees. Should show some motion.
     • Blanching is a variation of boiling
       • Steaming cooks food by surrounding it with steam in a confined area like a steam basket.
         • Steam cooks through direct contact.