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Cooking Method Notes
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Cooking Method Notes
2 main methods for cooking food: dry and moist heat
- Dry heat cooking methods can cook food using direct or in-direct heat.
- Barding: Wrapping an item with strips of fat.
- 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.
- Broiling is the best method for tender cuts of meat, young poultry, fish, and some vegetables.
- Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.
- Steaks are excellent when cooked on a grill!
- The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
- Sauteing cooks food quickly using a small amount of fat over moderately high heat.
- The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan.
- Deep frying requires that food be battered and completely submerged in hot oil until it is done.
- Stir-Fry requires the food to be stirred quickly and the food should be cut into small pieces before being cooked.
- Typically the food being fried is coated with a batter or breading before cooking for Pan-Fry
- Some moist-heat methods include boiling, simmering, and steaming
- Moist heat cooking methods result in food that is delicately flavored and moist.
- Simmering requires that food be completely submerged in a liquid that is a constant, moderate temperature
- Boiling point is 212 degrees F
- Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
- Boiling point is 212 degrees F
- Simmering requires that food be completely submerged in a liquid that is a constant, moderate temperature
- Moist heat cooking methods result in food that is delicately flavored and moist.
- Some moist-heat methods include boiling, simmering, and steaming
- Typically the food being fried is coated with a batter or breading before cooking for Pan-Fry
- Stir-Fry requires the food to be stirred quickly and the food should be cut into small pieces before being cooked.
- Deep frying requires that food be battered and completely submerged in hot oil until it is done.
- The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan.
- Sauteing cooks food quickly using a small amount of fat over moderately high heat.
- The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
- Steaks are excellent when cooked on a grill!
- Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.
- Broiling is the best method for tender cuts of meat, young poultry, fish, and some vegetables.
- Broiling uses high heat from a source located above the food to cook it rapidly.
- Marinating: Soaking an item in wet and dry ingredients to provide flavor and moisture
- Larding: Inserting long strips of fat into a naturally lean piece of meat with a special needle
- Barding: Wrapping an item with strips of fat.
- Dry heat cooking methods can cook food using direct or in-direct heat.
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- Mapa Mental sobre Cooking Method Notes, criado por Laban Green em 03-05-2021.
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- Laban Green
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