Cooking Method

Cooking Method

1. 2 Main Methods

   • Dry Heat
   • Moist-heat
     • Meat must be naturally tender

2. Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.

3. Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle

4. Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture

5. Applying the dry heat method

   • Methods without fat
     • Broiling,grilling,roasting and baking
   • Methods with fat and oil
     • Stir-frying,deep-frying,pan-frying, and sauteing

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

7. Grilling is A simple dry heat method where food is cooked on a grill grate or rack above the heat source (typically and open flame).

8. Roasting & Baking cook food with hot, dry heat in the oven.

9. Sauteing is quickly using a small amount of fat over moderately high heat.

10. Deep frying requires that food be battered and completely submerged in hot oil until it is done.

11. Stir fry is Closely related to saute, this quick method uses high heat with a small amount of fat

12. Like other methods pan-frying uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying.

13. Moist heat cooking method

    • Boiling,simmering,poaching,blanching,steaming