cooking method notes

cooking method notes

1. The methods

   • dry heat
     • Dry heat cooking methods can cook food using direct or in-direct heat.
       • Some foods may lose moisture and become dry when a dry heat cooking method is used, the food being prepared should be naturally tender or prepared by adding moisture.
       • 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
         • Methods without fat: Broiling, Grilling, Roasting, Baking
           • Methods with fat and oil: Sauteing Pan- Frying Stir-Frying Deep-Frying
   • moist heat
     • Simmering
       • Simmering requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
     • Boiling
       • When a liquid reaches boiling temperature in the form of LARGE bubbles. 212 F Boiling is only good for a few foods such as pasta and corn. Nutrient loss is higher with boiling than any other method. Use a Saucepan or pot large
     • 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. Vegetables steam well and are some of the most commonly steamed foods.

2. 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.

3. GRILLING

   • A simple dry heat method where food is cooked on a grill grate or rack above the heat source Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.

4. ROASTING & BAKING

   • 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.

5. 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.