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Cooking Methods
Cooking technique, temperature and cooking time affect nutritive value, texture, colour, aroma, and flavour.
Different methods bring out different positives and negatives
Why?
Uses oil, fats, the radiation of hot air, or metal to transfer heat
No moisture is used Moisture in the food evaporates into the air Examples of dry heat cooking are baking
and sautéing
Dry Cooking
Combination Cooking
Uses a liquid instead of oil to create heat energy
Boiling and simmering are examples
Moist Cooking
Combination Cooking
Uses both moist and dry cooking techniques Is a two step process Start with one technique and finish with
another Example: for a stew you brown the meat (
which type?) then you simmer the meat and vegetables with seasonings (which type?)
Objective is to build upon food flavours
Combination Cooking
Very popular dry cooking technique You use dry heat in a closed environment
(usually a oven) No fat or liquid is added Moisture already in the food turns into steam
and evaporates Food is baked uncovered Large food product (meatloaf) will continue to
cook for 5-15 minutes after being removed from the oven (carryover cooking)
Can change food from 5-15 degrees and there is no way to stop this so keep it in mind when cooking
Baking
Usually done with meats bit can be done with other products
Is a form of cooking that uses LOW heat, long cooking times and wood smoke for flavour
Commercial smokers are kept at 225°F Can be done by adding wood to hot coals Wood flavours are typically hickory, mesquite
or applewood Wood and food are placed on opposite sides
of the smoker
Smoking
Dry heat method in a closed environment to cook foods (oven)
Food is placed inside a pan which allows air to circulate all the way around the food so that it cooks evenly
Roasting usually involves longer cook times than baking
Carryover cooking also applies so use it to complete the cooking process
Roasting
Means to quickly brown the outside of food at the start of the cooking process
Enhances flavours and adds colour Helps to build body in juice drippings that can
be used to make sauces Can be done in a pan or oven When done in a pan a small amount of oil is
added to brown and then it is placed in the oven to finish cooking
In an oven the meat is placed in a hot oven (450-475) for about 15 minutes until the outside is brown and then it is turned down during the remainder of the cooking time
Searing
Roasting food over an open fire The food is placed on a long metal rod or
long skewer It is slowly turned over the heat source A drip pan is placed underneath to catch
the juices Carryover cooking still applies
Open Spit Roasting
A quick, dry cooking technique Uses a small amount of fat or oil in a
shallow pan to cook foods Is generally used with delicate or fragile
foods that cook quickly Usually served with a sauce Seal the surface of the food by placing it in
the heated oil on high heat. Once sealed lower the temperature to finish cooking
Foods need to be turned when in the pan
Sautéing
Dry cooking technique Similar to sautéing but uses a wok (large
pan with sloping sides) Require less cooking time than sautéing To stir-fry you place wok over high heat, add
a small amount of fat, and then add small pieces of food
Due to the woks size and shape, food must be constantly stirred
Stir-frying
Dry heat cooking technique Food is cooked in larger amounts of hot fat or
oil Outside of food becomes sealed when it
comes in contact with the hot oil Natural moisture in the food turns to steam
and bubbles to the surface By sealing the outside, food becomes moist
and juicy Food is usually coated before frying and can
be done by dredging, breading or battering
Frying
Dredge: coat foods with flour or finely ground bread crumbs
Breading: adds texture and flavour by coating in egg and then crumbs
Battering: also adds flavour and texture by adding the foods to a semi liquid mixture. Can be made of flour, milk, eggs and seasoning. Dip the food into the batter immediately before frying
Coating for Frying
Heat a moderate amount of fat in a pan before adding food
Use enough fat to cover about ½ to ¾ of the food so it needs to be turned
Fat should not be so hot it smokes but hot enough that when the food is added it sizzles
Uses more fat than sautéing so longer cooking times and lower temps are needed
Pan Frying
Cooks foods by completely submerging them in heated fat or oil
Oil temperature is between 350 and 375 Foods must be cooked until they are done
on the inside Foods will be a golden brown colour When foods are done briefly hold them over
the oil tank so excess fat can drip off Oil must be changed frequently since heat
and use cause oil to break down, darken and give an off flavour
Deep Frying
Often used for tender foods that cook relatively quickly
There are gas, electric, charcoal or wood fire grills
Preheat your grill Brush with oil and do not move the food
once on the grill to help produce the distinctive markings of a grilled food
Grilling
A flat, solid plate of metal with a gas or electric heat source.
May also have raised ridges but they do not generate as much smoke as a grill.
Commonly used to make sandwiches A little fat may be needed to prevent
sticking Temp is around 350
Griddle
Cooking food directly under a primary heat source Temp is controlled by how close to the heat source
the food is Thicker foods should be place further down and
thinner foods closer ensuring the inside and outside will cook at the same rate
Used for tender foods and are only turned once Uses no extra fat Broiling rack adds grill marks Can only be gas or electricity and additional
flavours from charcoal or wood cannot be added
Broiling
Moist Cooking Techniques
A moist cooking technique which brings liquid to the boiling point and keep that temp while the food cooks
Add food when it is boiling When liquid boils convection occurs (liquid
closest to the bottom rises to the top and the cooler liquid goes down). This causes the water to keep moving and prevents food from sticking
Cooks food quickly Can be harmful to some food so very few foods
are cooked completely by boiling
Boiling
Uses the boiling method to partially cook food A quick way that changes the flavour but keep
the colour Is a 2-step method: 1. completely submerge
food in boiling liquid to briefly cook it. 2. remove food and plunge into ice water (shocking) to stop the cooking process
Blanched food is partially cooked In meats it can remove excess salt from pork,
remove blood from meats or remove strong flavours from meats
Blanching
A moist cooking technique similar to blanching
Food are put into boiling water and partially cooked but for longer periods of time than blanching
Recipes for parboiling will be give an exact time
For example, our ribs were parboiled to tenderize the meat and reduce cooking time
Parboiling
Most common moist cooking method Can cook or blanch food Foods are simmered until they are moist
and tender Food cooks slowly and steadily in a slightly
cooler liquid than boiling Bubbles slowly rise to the surface but do not
break through More gentle than boiling since convection
does not take place
Simmering
Cook food in a flavourful liquid at a medium heat
A moist cooking method even gentler than simmering
Add just enough liquid to cover the food over the rangetop or in the oven
The poaching liquid may be turned into a sauce
Poaching
Cooking foods in a closed environment filled with steam (such as a pot with a tight fitting lid)
Stream is created when liquid reached a boiling point and turns into vapor
Food never touches the liquid but the temperature is high enough to cook the food
Generally faster than other moist cooking methods
Steaming
Combination Cooking
A long, slow process Can make tough meats more tender Meat is seared and the pan is deglazed
before a small amount of liquid is added and finishes cooking on top of the range or in the oven
To deglaze you add a small amount of liquid to the pan to loosen brown bits of food after sautéing or searing
During braising very flavourful juices are produced and are served with the foods
Braising
Similar to braising but foods are completely covered with liquid during cooking
Cooking time is shorter because the food is cut into smaller pieces
Tender meats should not be stewed or they will become tough.
4 step process: 1. food is seared over high heat. 2. completely cover the food with liquid. 3. bring to a simmer and cook until tender. 4. add vegetable if desired part way through the simmer.
Stewing