cooking methods Alex Page

cooking methods Alex Page

1. dry heat

   • you can use this method for direct and indirect heat
   • Some foods may lose moisture and become dry when a dry heat cooking method is used
   • 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
   • Methods without fat, Broiling, Grilling, Roasting, Baking
   • broiling
     • Broiling uses high heat from a source located above the food to cook it rapidly.
   • grilling
     • A simple dry heat method where food is cooked on a grill grate or rack above the heat source
   • roasting and baking
     • Roasting & Baking cook food with hot, dry heat in the oven.
   • sauteing
     • This method cooks food quickly using a small amount of fat over moderately high heat.
   • deep-fry
     • Deep frying requires that food be battered and completely submerged in hot oil until it is done.

2. moist heat

   • Moist-Heat Methods Include: Boiling Simmering Poaching Blanching Steaming
   • simmering
     • Simmering requires that food be completely submerged in a liquid
   • boiling
     • When a liquid reaches boiling temperature in the form of LARGE bubbles.
   • poaching
     • hen poaching, cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface. Chicken, seafood, and eggs are the most commonly poached foods.
   • blanching
     • Blanching is a variation of boiling. Simply put, blanching on partially cooks food referred to as par-cooking.

3. combination cooking can be a combination of both dry and moist heat cooking