The Cooking Methods

The Cooking Methods

1. The Methods

   • Dy heat
     • Moist heat
       • you can combine the methods as well
     • Dry heat cooking methods can cook food using direct or indirect heat
       • Adding Moisture to Dry Heat
         • Barding: Wrapping an item with strips of fat. This is usually done with lean meats
           • Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
         • Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture
         • BROILING
           • uses high heat from a source located above the food to cook it rapidly
             • GRILLING
               • food is cooked on a grill grate or rack above the heat source
                 • Moist-Heat Cooking Methods
                   • Boiling,simmering, poaching, blanching, steaming
                     • Simmering
                       • Simmering requires that food be completely submerged in a liquid
                         • Boiling
                           • nutrient loss is higher with boiling than any other method
                             • Poaching
                               • cook food between 160*F and 180*F. The liquid should show some motion
                                 • Blanching
                                   • variation of boiling. Simply put, blanching on partially cooks food referred to as partially cooking
                                     • steaming
                                       • cooks food by surrounding it with steam in a confined area like a steam basket

2. methods with out fat

   • grilling, roasting, baking
     • with out fat and oil
       • sauteing, pan frying, stir frying, deep frying