Cooking Methods

Cooking Methods

1. Dry Heat

   • Food should be tenderized or moisture added
     • Barding: strips of fat wrapped around food. Usually lean meats.
     • Larding: Inserting long strips of fat into lean meat with needle
     • Marinating: Soak item in wet & dry ingredients (moisture & flavor)
   • Methods without fat
     • Broiling
       • Uses high heat from source above food to cook quickly.
     • Grilling
       • Food is cooked on grill grate or rack with heat source below.
         • highly flavorful
     • Roasting
     • Baking
       • Cook food with hot, dry heat in the oven
   • Methods with fat & oil
     • Sautéing
       • Cooks quickly, high amount of fat over moderately high heat
         • Best for thinner cut meals, fish & vegetables
     • Pan-frying
       • Small amount of fat, less heat than other options. Typically food is coated w/ batter or breading before cooking.
     • Stir-frying
       • High heat, small amount of fat. Food cut small & stirred quickly.
     • Deep-frying
       • Battered food submerged in hot oil

2. Moist Heat

   • Boiling
     • 212 degrees Fahrenheit water, only good for some foods (ex:pasta), food looses some nutrients
   • Simmering
     • Food completely submerged in liquid at constant moderate temperature
   • Poaching
     • 160-180 degrees Fahrenheit water. Good for eggs, chicken, & seafood
   • Blanching
     • Variation of boiling, common for vegetables
   • Steaming
     • Surrounds food with steam, food cooks through direct contact
   • Delicatley flavored & moist. Offers healithier alternative to some dry heat methods