Cooking Methods

Cooking Methods

1. Methods

   • Dry- Heat
     • cook food using direct or indirect heat.
     • Without fat
       • Broiling
         • Broiling uses high heat from a source located above the food to cook it rapidly.
         • Broiled food typically becomes browned on the top.
         • This method is best for tender cuts of meat, young poultry, fish, and some vegetables.
       • Grilling
         • A simple dry heat method where food is cooked on a grill grate or rack above the heat source
         • Grilling results is highly flavorful food and is best utilized on meats and some vegetables.
         • Steaks are excellent when cooked on a grill!
       • Roasting
         • Roasting & Baking cook food with hot, dry heat in the oven.
         • Fish, tender meats, poultry, and some fruits and vegetables are suitable for baking and roasting.
         • Beef and Pork loin roasts are commonly roasted for best results.
       • Baking
     • With fat and oil
       • Sauteing
         • This method cooks food quickly using a small amount of fat over moderately high heat.
         • This method is best for thinner cut meats, fish, and vegetables.
       • Pan Frying
         • ike other methods pan-frying uses a small amount of fat
       • Stir Frying
         • Closely related to saute, this quick method uses high heat with a small amount of fat
         • This Asian style of cooking requires the food 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.
         • Commonly fried foods include chicken, fish, corn dogs, and shrimp. Yet, these days people will deep fry almost anything!
   • Moist- Heat
     • Boiling
       • When a liquid reaches boiling temperature in the form of LARGE bubbles.
       • The boil should continue as the food cooks unless stated in the recipe.
     • Simmering
       • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
       • but simmering differs in that the bubbles rise gently and just begin to break the surface.
     • Poaching
       • When poaching, cook food between 160*F and 180*F.
       • The liquid should show some motion, but no air bubbles should break the surface.
     • Blanching
       • Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.
     • Steaming
       • Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
       • Steam cooks the food through direct contact.
   • Stewing & Braising