Methods of Cooking Meat

• Dry Heat Cooking


  refers to any cooking technique where the heat, with temperatures of 300°F or hotter, is transferred to the food without using any moisture.
• Moist Heat Cooking


  refers to any technique that involves cooking with moisture, whether it is steam, water, stock or some other liquid. The cooking temperatures for this method are much lower, ranging from 140°F to a maximum of 212°F.
• Dry Heat Methods

  1. Roasting
  2. Baking
  3. Grilling
  4. Broiling
  5. Sauteing
  6. Pan-frying
  7. Deep-frying
• Roasting

  • Dry heat method where hot air from oven, open flame or another heat source completely surrounds the food, cooking evenly on all sides.
• Baking

  • Done in an enclosed space such as an oven, not over a direct flame.
• Grilling & Broiling

  • require the food to be close to the source of heat, such as an open flame.
• Sauteing & Pan-frying

  • involves the use of a very hot pan and small amount of fat to brown the food and cook it quickly.
• Deep-frying

  • the submerging of food in hot, liquid fat.
• Moist Heat Methods

  1. Simmering
  2. Boiling
  3. Steaming
  4. Braising
  5. Stewing
• Simmering

  • described as less intense than boiling, uses the heat of the food to gently cook food.
• Boiling

  • cooking food at relatively high temperature in water or other water-based liquid.
• Steaming

  • by boiling water that vaporizes into steam; it is the steam that carries heat into the food to cook it.
• Braising

  • Whole, larger cuts of meat and the least amount of added liquid.
• Stewing

  • Cut into uniform pieces and completely submerged in liquid.