Cooking methods

Cooking methods

1. 2 main methods: dry heat and moist heat.

   • Dry heat: direct or in-direct heat.
     • Some foods may lose moisture with dry cooking.
       • How to add moisture with dry cooking:
         • Barding: wrapping items with strips of fat.
           • Larding: Inserting long strips of fat into a lean meat item.
           • Marinating: Soaking items in wet and dry items to provide moisture and flavor.
       • Dry methods w/ out fat:
         • Broiling, grilling, roasting, and baking.
           • Dry methods w/t fat and oil:
             • Saueting, pan-frying, stir-frying, and deep-frying.
           • Sauteing: Cooking small amounts of food on high heat.
             • Deep-frying: food is battering and submerged in oil.
               • Stir-fry: asian, food w/t small amount of oil over high heat.
                 • Pan-frying: Small amount of oil and less heat than stir-fry.
                   • Moist methods: Boiling, simmering, poaching, blanching, steaming.
                     • simmering: submerged in liquid on constant, moderate temperature.
                       • Boiling: form large bubbles, 212 f, only few foods, saucepan
                     • Blanching: type of boiling only partially cooks foods.
                       • Steaming: steam applied to foods in confined areas.
       • Broiling: uses high heat from a source above food to cook rapidly. Browns on top.
         • Grilling: dry method cooked on a grill grate or rack above heat source.
           • Roasting & baking: in oven, heat surrounds food.