Cooking Method Notes

Cooking Method Notes

1. 2 main methods for cooking food: Dry heat and Moist heat

   • Dry heat can be used with direct or in-direct heat
   • moist heat methiods include boiling, simmering, poaching, blanching, and steaming

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. It is important that chefs be aware of the best method for each food to ensure the best results.

6. When cooking meats, coose moist methods for touch cuts and dry methods for tender cuts.

7. Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.

8. Blanching is a variation of boiling in which the food is only partially cooked

9. When poaching, the liquid should show some motion, but no air bubbles should break the surface.

10. Boiling is when a liquid reaches boiling in the form of large bubbles

11. Boiling is only good for a few foods like pasta or corn

12. simmering requires that food be completely submerged in a liquid that is a constant, moderate temperature

13. A pan fry uses a small amount of fat and less intense heat

14. A stir fry uses a small amount of fat on high heat

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

16. Sauteing cooks food quickly using a small amount of fat over moderately high heat.

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

18. Grilling is a simple dry heat method where food is cooked on a grill grate or rack above the heat source