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cooking methods
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cooking methods
Dry heat cooking methods can cook food using direct or in-direct heat.
Barding: Wrapping an item with strips of fat. This is usually done with lean meats. Think bacon wrapped chicken breast.
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
A simple dry heat method where food is cooked on a grill grate or rack above the heat source
Roasting & Baking cook food with hot, dry heat in the oven
Deep frying requires that food be battered and completely submerged in hot oil until it is done.
like other methods pan-frying uses a small amount of fat
Boiling is only good for a few foods such as pasta and corn.
When poaching, cook food between 160*F and 180*F.
Blanching is a variation of boiling.
Steaming cooks food by surrounding it with steam in a confined area like a steam basket or cabinet.
It is important that chefs be aware of the best method for each food to ensure the best results.
When cooking meats, choose moist methods for touch cuts and dry methods for tender cuts.
Fat provides moisture, tenderness, and flavor to meats.
Methods without fat: Broiling Grilling Roasting Baking
Methods with fat and oil: Sauteing Pan- Frying Stir-Frying Deep-Frying
Grilling sometimes results in a crosshatching look from sitting on the hot metal grill rack.
Beef and Pork loin roasts are commonly roasted for best results.
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- Mapa Mental sobre cooking methods, criado por Hailie Peters em 09-11-2021.
- Criado por
- Hailie Peters
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