COOKING METHODS – There are two main cooking methods used to cook food; moist heat and dry heat.
MOIST HEAT COOKING METHODS –
Moist-heat methods – in this cooking method the heat is conducted to the food product by water (including sauces, stocks, etc.) or through steam.
Examples – Poach, Simmer and Boil – when you cook this way you will cook the food in water or a seasoned often flavorful liquid.
To boil – when you boil you will place your food into a liquid that is bubbling rapidly because water boils at 212*. Foods boiled are primarily starches, like pasta and rice or certain types of vegetables. Your stovetop burner would be set on High.http://Sunny Day Potato Salad
To Poach – this cooking type means to cook your food in a liquid that is hot but not actually bubbling. The temperature is around 160*. Poached foods are usually somewhat delicate like fish or poached eggs. Your stovetop burner would be set on Medium.
To Simmer – this method of cooking uses a liquid that is gently bubbling with a temperature about 185*. Simmering is used for soups, tomato sauce and stews. If you are using a Crockpot to simmer your food you would set it to low and the cook time for 8 hours. Your stovetop burner would be set on Low and the cook time would also be 2 or more hours, it’s also recommended that you stir occasionally to prevent sticking. http://Crockpot Chili
To Blanch – when you blanch a food you are only cooking it partially and briefly, also in water or a flavored liquid. Blanching is used for french fries, loosening skins on tomatoes or fruit like peaches and to set the color in vegetables. Your stovetop temperature would be set on High.
To Steam – you steam food by exposing it directly to steam. Steam begins to form at 212*. If you cover a pot of water with a lid it will create heat and steam. Steaming is primarily used for fresh vegetables where they sit in a metal steam basket with holes over boiling water. This method helps maintain the vitamin and mineral content of the vegetables and the vibrant color also. Your stovetop temperature would be set on High.
To Braise – when you braise a food you cook it in a small amount of liquid and you will usually brown it first. Browning will create the color and flavor to meats that are desired. Also called searing, it seals the meat and juices. Tough less expensive cuts of meat like pot roast are braised to create a tender product. Long and slow is the motto for braising. Long cooking times and slow or low temperatures are used. http://Sweet Barbecue Pork Spareribs
DRY HEAT COOKING METHODS –
Dry heat cooking means to surround your food by hot, dry air, usually in an oven.
To Roast – to roast means to cook meat, poultry, fish, potatoes or vegetables in a hot oven uncovered (not using a lid). Oven temperatures range from 350*-400*. Meats are usually placed on a rack to prevent them from simmering in the liquid underneath it. Usually the back of the oven is best for this type of roasting. It’s also important to occasionally rotate the pan for even cooking. http://Roasted potatoes and carrots
To Bake – baking also occurs by cooking food in a hot, dry oven and this term usually applies to bread, pastries, cakes, pies and various dessert dishes. Carmelization happens during baking which means a browning of the sugars occurs and creates a crust on bread or the golden color of a cake or cookie. Baking temperatures are usually 350*-375*. Most baking requires following a chemical formula in the recipe exactly which creates the desired results. http://Banana Peanut Muffins
To Broil – broiling is a rapid, high heat method where you cook from radiant heat above the food. Broiling is reserved for tender cuts of meat, poultry, fish and vegetables. The broiler is pre-heated and a special broiling pan which has a serrated top is used so the juices can flow underneath the pan. When broiling you usually only turn the food over once. Be sure to run your fan when broiling because it can become smoky in the kitchen when broiling. http://Smoky Lamb Kebabs
To Grill – grilling is done over an open grid over a heat source such as a gas-grill, electric grill or charcoal grill usually outside in nice weather. Hamburgers, steaks, chicken and fish and many vegetables are all wonderful cooked on an outside grill. Control knobs regulate whether you want your grill on high, medium or low heat. It’s important to move the food around the grill while cooking. Start food on medium high heat and move to low heat when fully cooked through. Turning the food only once is all that is neccesary when grilling.http://Cheddar Beef Burgers
To Griddle – griddling is done on a flat, solid surface such as a large skillet. Preheating the pan, using some oil and placing it on medium heat will allow you to cook a grilled cheese sandwich, make an omelette or some homemade pancakes.
To Saute/Pan Fry – sauteing is when you cook your small pieces of meat and vegetables very quickly in a small amount of fat at a fairly high heat. It’s important to frequently stir your food during this type of cooking. Browning will occur and the meat and vegetables will be cooked through after 5-7 minutes or so. It’s important not to overcrowd the pan. Once the food is cooked you can remove it from the pan, add some wine or stock and deglaze the pan, stirring gently to create a nice sauce. http://Hawaiian Curry Chicken
To Deep-Fry – when you deep fry you will submerge your food in hot oil. Temperatures for the oil range around 375*. Most foods are dipped in batter or breading before frying to create a nice browned, crispy crust. French fries, fried chicken, fried fish and fried vegetables are all popular dishes. Foods that are fried need to be served immediately so they don’t sit and become soggy. http://Coconut Shrimp
