cooking methods

cooking methods

1. dry heat

   • indirect heat
   • direct heat
   • use on naturally tender foods
   • prepare dry foods by adding moisture first
     • barding
       • wrapping an item with strips of fat
     • larding
       • inserting fat in a naturally lean piece of meat
     • marinating
       • soaking an item to provide flavor and moisture
   • type of cooking
     • with fat and oil
       • deep-frying
         • food must be battered and completly submerged in hot oil
       • sauteing
         • cooks food quickly over fat on high heat
       • pan-frying
         • small amount of fat and less heat than sauteing and deep frying
       • stir-frying
         • asian version of sauteing
     • without fat
       • broiling
         • heat source on top to cook rapidly
       • grilling
         • food is cooked on a grill or rack above heat source
       • roasting
       • baking
         • the dry heat sorounds the food in the oven

2. moist heat

   • boiling
     • in a pot that has water heated to the point where large bubbles form
   • simmering
     • completly submerged in water that is heated to the point where bubbles gently break the surface
   • poaching
     • cooking food in water that is heated up with little to no bubbles
   • blanching
     • a variaton of boiling
   • steaming
     • sorounding food in a confined area with steam