Cooking Methods

Cooking Methods

1. You can cook using direct and indirect heat

   • Dry foods can lose moisture, also when using the dry heating cooking.
     • Steam cooks food while surrounded in steam confined area
       • Fat provides moisture, tenderness and flavor to meat
   • Home oven mostly have some sort of fan in there that helps hot air cook all the way around the food

2. An example for indirect heat is the oven or microwave

   • An example of direct would be a grill
     • Barding is wrapping an item with strips of fat, think bacon wrapped chicken breast
       • Larding is using a needle to insert large strips of fat to lean meats
       • Simmering is food being completly covered in a liquid, but only high enough tempurture where the bubbles barley break the surface of the pan
   • Boiling is best for tender cuts of meat, fish and some vegetables
     • pan fry is less fat more oil, Meats covered in batter or breading before cooking
       • Blanching is another way to boil but manily for vegetables

3. Methods without fat boiling, grilling, roasting and baking

4. Methods with fat and oil sauteing, pan-frying, stir-frying, deep-frying

   • Boiling is water rising to a boil over 212 degrees
     • Poaching food cooking between 160-180 F

5. Deep frying are mainly different types of meat that are sumerged in hot oil

6. There are two different ways to deep fry the basket method or the swimming method

   • Stir fry is an asian styled food that contains vegetables and small cut up meat and mixing quickly gives you stir fry