TLE

• Choosing the best cooking method

  • Important aspect of the culinary arts
• Tough cuts of meat

  Beef brisket or lamb shank
• Cooking tough cuts of meat

  1. Cook slowly

  2. At low heat

  3. For a long time

  4. With plenty of moisture
• Dry-heat methods


  Involve very high temperatures and short cooking times
• Braising


  Browning the meat on all sides in a heavy utensil
• Broiling

  1. Cook the meat until it is browned on one side

  2. Broil the other side to the desired doneness
• Grilling

  Variation of broiling, usually done on a grill with charcoal or gas flames
• Mirepoix

  Mixture of sautéed chopped vegetables used in various sauces
• Procedure

  Established or official way of doing something
• Puree

  Paste or thick liquid suspension usually made from cooked food ground finely
• Sautéing

  Frying quickly in a little hot fat
• Stirring

  Moving a spoon or other implement around in a liquid or other substance in order to mix it thoroughly
• Dry heat

  Any cooking technique where the heat is transferred to the food item without using any moisture. Dry heat cooking typically involves high heat, with temperatures of 300°F or hotter.
• Roasting and baking

  • Baking and Roasting in an oven is a dry-heat method because it uses hot air to conduct the heat
  • Dry heat cooking methods that rely on heat being conducted through the air from an open flame are grilling and broiling
• Sautéing and pan-frying

  • Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly
• Moist heat cooking

  Any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid
• Simmering


  • The cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.
• Boiling

  • The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling boil can be too rough on food and will often damage it.
• Steaming


  • Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
• Braising and stewing


  • A form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.
• Cooking methods

  • Baking
  • Braising
  • Broiling
  • Deep-Frying
  • Grilling
  • Pan frying
  • Roasting
  • Sauteing
  • Steaming
  • Stewing