TLE Q3 : Cooking Methods L1

• it is the process of incorporating heat with the use of different methods.

  Cooking Methods
• Cooking methods can be grouped into three categories:

  • Moist Heat
  • Dry-Heat
  • Mixed Cooking
• Blanching - it involves dropping food into boiling water briefly and then immediately halting the cooking process by submerging the food into ice water.
• Boiling - water boils at 212 degress F. Is used to cook stronger, hearty foods such as beans, pasta, or tough vegetables. A quick cooking method.
• • Liquids are above 180 Degrees F.
  • Tough meat, soups, and stews are often simmered over low heat for long periods of time.

  Simmering
• • Partially or fully submerging food into water or another liquid that has reached 160 to 180 degrees F.
  • Water at this temperature is hotter than scalding but is not vigorously bubbling like boiling water.

  Poaching
• • water that has reached 150 degrees
  • sometimes used to help solids, such as sugar, flour, or chocolate, dissolve more easily into the liquid.

  Scalding
• • Involves the transfer of heat through vaporized water or other liquids.
  • this is by far the most gentle moist-heat cooking method because food is not allowed to steep in the hot water, steamed food retains more nutrients than food that is boiled or simmered.

  Steaming
• • refers to any cooking technique where the heat is transferred to the food item without using extra moisture.
  • Broiling, grilling, baking and the likes.

  Dry-Heat Cooking Methods
• • are largely synonymous since they both describe a method of cooking an item by enveloping it in hot, dry air.
  • "Baking" only when speaking of bread, pastry and items.
  • "Roasting" only when referring to meats, poultry, and vegetables.


  Baking and Roasting
• Sauteing - requires a hot pan before cooking. it's important to heat the pan for a minute, then add a small amount of fat (such as oil) and let it heat up before adding ingredients to the pan.
• • closel resembles sauteing, but uses slightly more fat and a slightly lower temperature than sauteing.
  • this makes it a good method for cooking larger pieces of meat that need longer to cook.

  Pan-Frying
• • Grilling involves heating the food from below
  • Broiling involves heating from above
  • In both cases, the food is typically turned once during cooking, and a grid or grate of some kind can be used, giving the food the distinctive grill-marks that are the hallmark of this cooking technique.

  Broiling and Grilling
• Deep Fat Frying - involves submerging the food in hot, liquid fat, it might take some to get used to the idea that it's actually a form of dry heat cooking.
• • these methods, which apply both dry and moist heat, are appropriate for foods that are too tough to be successfully prepared by any other method.
  • require less cooking liquid, a lower temperature, and a cooking time.

  Mixed Cooking Method
• • foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid.
  • the foods are only partially submerged in simmering water, broth, or stock.

  Braising
• • foods are completely submerged in hot liquid instead of being partially submerged.
  • smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same.

  Stewing
• Moist Heat:

  • boiling
  • simmering
  • steaming
  • Poaching
  • Blanching
  • Scalding
• Dry-Heat:

  • baking/roasting
  • Broiling/grilling
  • Sauteing
  • Pan-Frying
  • Deep fat frying
• Mixed Cooking:

  • braising
  • Stewing
• Other Methods:

  • Microwave cooking
  • Solar Cooking