Cooking Methods
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Transcript Cooking Methods
Dry & Moist Heat
Dry heat cooking methods are those that to not rely on
any added liquid to complete the cooking process.
While there are different temperatures and techniques
there are generalizations that we can follow.
refers to the cooking method that requires cooking in
an enclosed space with dry heat.
In conventional ovens, stagnant dry heat surrounds
the baked-good cooking it evenly (hopefully) from all
sides.
In convection ovens, dry heat is circulated around the
baked good with a fan; the baked-good is again cooked
evenly from all sides but here it is cooked quicker and
often far more precisely than a conventional oven can.
Can range from 200F to 500F
While roasting today is identical to baking in it’s use of
a closed oven and method of dry heat, the term is
typical used to refer to cooking meats or vegetables
uncovered in the oven.
Like baking, roasting can caramelize and brown the
crust or outside of an ingredient. This cooking method
lends it’s name to red meats cooked in this fashion: the
roast.
Can be between 250F upwards of 450F
Like baking and roasting, broiling and grilling are two
more methods that are very similar to each other
Unlike baking or roasting, broiling and grilling use
direct heat, often an open flame to cook something
hot and fast.
While grilling is typically considered to contain a
flame on the bottom and broil an element on the top,
either can refer to the use of a flame or using a heat
source on the top or bottom – usually ranging
depending on region.
Frying refers to any form of cooking utilizing fat. And
while it may seem strange that frying –
Deep frying – is a dry cooking method, because it
doesn’t rely on water or steam,
There are two general categories of Frying: pan frying
and deep frying.
Pan frying can be narrowed down even further into
four specific techniques: pan frying, sautéing, sweating
and cooking on a griddle or saute pan
Deep Frying is a cooking technique involving the
complete submersing of food into hot fat, typically oil.
If the temperature of the fat/oil is too low, the food
will absorb oil, resulting in a greasy product. If the
temperature of the oil is too high, the product will
brown or burn before cooking through.
Pan Frying, unlike deep frying, only uses a small
amount of fat for lubricating the pan (or no fat for
certain products like bacon which creates its own fat).
Pan frying allows for darker browning but also allows
more moister to escape the food, as compared to deep
frying.
In addition to the varying size in goods cooking with
sautéing versus pan frying, sautéing also typically uses
a higher temperature to aid in browning and keeping
vegetables crisp by locking moisture in.
Often medium-high to high heat for short periods of
time
Sweating is similar to pan frying and sautéing in that a
small amount of fat is
Instead of a high heat or quick cooking process,
sweating uses much lower heat and thus requires more
time.
Like the name suggests, sweating pulls moisture from
the vegetables being cooked. Sweating is also used
when you want to avoid browning an ingredient.
The double boiler is the most delicate of the dry heat
cooking methods and is used to prepare custards,
certain sauces, temper chocolate and cooking delicate
ingredients.
While this method does use water (simmering water in
a pot below a bowl) the water and its steam never
comes in contact with the food
This is the only method here which uses two steps
(and another moist-heat cooking method.
Blanch requires boiling an item then quickly plunging
that item in ice water to stop the cooking.
This method is used to partially cook an ingredient or
to retain the shape and keep vegetables and fruit crisp.
Boiling is the most intense – and often most
destructive – of the moist-heat cooking methods.
Boiling creates very large, vigorous bubbles – which
indicates a temperature of 100C/212°F.
Because of the intense cooking process boiling creates,
this is usually used only for hardy ingredients.
Braising is one of the moist-heat cooking methods
which stipulates both the temperature and amount of
liquid used.
Braising is typically used for slow cooking meats, by
using a small amount of liquid, but the method can be
used for vegetables and other foods.
Braising can be done on the stove or in the oven.
Low-medium temp. Small amount of liquid for long
periods of time. Usually covered and in a deep vessel
Poaching is one of the most gentle cooking methods
and is particularly useful for infusing fruits, vegetables
and meats (particularly fish) with flavors.
Scalding is another very gentle cooking processes, even
more gentle than poaching.
Liquid brought to the scalded point is heated to 150°F.
This will not produce any moving bubbles but small
bubbles may appear to cling to the sides of the pot.
For opaque liquids like milk, you may notice a little
steam beginning to appear and the liquid may appear
to move.
Simmering is one of the most common moist-heat
methods as it is ideal for making stocks, soups,
cooking many ingredients and reducing certain
sauces.
Simmering is ideal in dishes that will be cooked for a
long period of time as it produces small, gentle
bubbles.
Steaming is probably the most delicate cooking
method and is often used to cook delicate ingredients
or in applications where the shape of the food needs to
be retained.