Cooking Methods

Cooking Methods

1. Dry Heat

   • Direct OR Indirect heat can be used
     • Direct is like a grill, indirect is a stove
     • Grilling: Food cooked on rack above fire
     • Roasting/Baking: Hot oven, heat surrounds food and cooks around it
     • Sauteing: Cooks food quickly with a little fat in warm oven
       • Deep Frying: Food cooked in hot oil
       • Stir-Fry: High heat with little fat
       • Pan-Fry: Small heat and small amount of oil
   • Using dry heating methods, food may lose moisture
     • You may need to add moisture to the food before you prepare it
       • To add moisture, you can use barding, larding, and marinating
         • Barding- wrapping items in strips of fat
         • Larding- Inserting fat into lean meat
         • Marinating- Soaking items in wet ingredients
   • Methods
     • Without Fat: Broiling, grilling, roasting, and baking
     • With Fat: Sauteing, Pan or stir or deep frying
     • Broiling- Heat to cook food, cooked from above

2. Moist Heat

   • Boiling: Hot water, good for paste and corn
   • Simmering: Cooler constant water; confused with boiling
   • Poaching: Water with no bubbles, 160-180 degrees
   • Blanching: Used for cooking food before putting on pan
   • Steaming: Cooks food by surrounding food with steam

3. Stewing & Braising