Cooking Methods

Cooking Methods

1. dry heat

   • can be used with direct or in direct heat.
     • methods without fat= broiling, grilling, roasting, baking.
     • methods with fat and oil= sauteing, pan frying, stir frying, deep frying.
   • food may lose moisture with this process
     • food should be naturally tender
     • add moisture before heated
       • barding= wrap food in fat.
       • larding=inserting strips of fat into meat
       • marinating= soaking item in wet or dry ingrediants

2. moist heat

   • results in food that is delicatly flavored and moist
   • proved to be a healthier method.
   • methods
     • boiling
       • completley sumberged and water is boiling with large bubbles
     • simmering
       • completly submerged in water, but bubbles just barley breaking.
     • poaching
       • no air bubbles
     • blanching
       • variation of boiling, but food isnt completley submerged
     • steaming