Cooking Methods

Cooking Methods

1. Dry Heat

   • Can cook using direct or indirect heat.
   • Some foods may lose their moisture and become dry when this method is used
     • These foods should be naturally tender or prepared by adding moisture
       • Barding
         • Wrapping an item with strips of fat.
       • Larding
         • Inserting long strips of fats into meat with a special needle
       • Marinating
         • Soaking an item in ingredients to provide flavor and moisture

2. Moist Heat

   • Results in food that is flavorful and moist
   • Simmering
     • Food completely submerged in liquid at a constant temperature
   • Boiling
     • When a liquid begins to form large bubbles (212*F)
   • Poaching
     • Cooking food between 160*F and 180*F
   • Blanching
     • Variation of boiling
   • Steaming
     • Steaming cooks food by surrounding it with steam in a confined area