Cooking Methods

Cooking Methods

1. Cooking: is the process for preparing food for eating, yet there are a variety of ways to get the job done.

   • The 2 main methods of cooking are dry heat, and moist heat
     • Dry-Heat: cook food from using direct or in-direct heat
       • Adding Moisture for Dry- Heat cooking: Because dry heat methods can lead to dry, tough cooked products, chefs choose to add moisture before applying a dry heat method when working with leaner pieces of meat. There are several ways to add moisture.
       • Deep-Fry- requires that food be battered and completely submerged in hot oil until it is done. The outside of the food should be crispy, but the inside should remain moist and tender.

2. 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
       • Dry-Heat Methods: methods without fat- broiling, grilling, roasting, baking. Methods with fat and oil- sauteing, pan-frying, stir frying, deep frying
         • Broiling- uses high heat from a source located above the food to cook it rapidly.
           • Grilling-grill grate or rack above the heat source. Grilling results is highly flavorful food and is best utilized on meats and some vegetables.
             • Roasting and Baking- cook food with hot, dry heat in the oven. The dry heat surrounds the food, heating the layers, and the natural juices create steam and are then absorbed into the food.
               • Sauteing- cooks food quickly using a small amount of fat over moderately high heat. The pan should be heated before beginning to saute and there should only be enough fat added to coat the bottom of the pan.
           • Poaching- cook food between 160*F and 180*F. The liquid should show some motion, but no air bubbles should break the surface.
       • Boiling-When a liquid reaches boiling temperature in the form of LARGE bubbles, 212 F, Boiling is only good for a few foods , Nutrient loss is higher with boiling than any other method. The boil should continue as the food cooks unless stated in the recipe.
     • Simmering-requires that food be completely submerged in a liquid (water, broth, etc.) that is a constant, moderate temperature.
   • Stir-Fry-uses high heat with a small amount of fat (oil). This Asian style of cooking requires the food be stirred quickly and the food should be cut into small pieces before being cooked.
     • Pan Fry- uses a small amount of fat (in this case oil), but uses a less intense heat than sauteing or stir-frying. Typically the food being fried is coated with a batter or breading before cooking.
       • Moist-Heat cooking methods- result in food that is delicately flavored and moist. They also provide a healthier alternative to some dry-eat methods like frying.
         • Moist Heat Methods- boiling, simmering, poaching, blanching, and steaming