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Cooking Methods
- 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
- Deep Frying: Food cooked in hot oil
- Direct is like a grill, indirect is a stove
- 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
- Barding- wrapping items in strips of fat
- To add moisture, you can use barding, larding, and marinating
- You may need to add moisture to the food before you prepare it
- 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
- Without Fat: Broiling, grilling, roasting, and baking
- Direct OR Indirect heat can be used
- 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
- Boiling: Hot water, good for paste and corn
- Stewing & Braising
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