Cooking Methods Part1

Cooking Methods

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Heating and Cooking

There are three types of energy central to all cooking:

Conduction

Convection

Radiation

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Conduction

This is heat transfer by direct contact

Example:

Cooking a pancake in a skillet

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Convection

This is the transfer of heat by the movement of air or liquid

Warm air that rises forces the cool air to fall then displaced back to the top when it heats up and the process is continuous

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Radiation

This type of heat transfer method uses infrared rays to strike and warm objects.

Example the boiler heats the surface of food by radiation

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How does heat affect food? Brings out flavor and aroma

Can change the color

Changes the texture

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Conventional Cooking Techniques

Two different types

1. Moist heat cooking: foods cooked in hot liquid or steam

2. Dry heat cooking: foods cooked uncovered without added liquid or fat

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Moist Heat Cooking

Boiling

Simmering

Steaming

Pressure Cooking

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Boiling

Cooking in a liquid that reached boiling point, when the liquid is producing large bubbles that rise to the surface and break.

Nutrient loss is very high when using this method

Suitable for pasta and corn on the cob

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Simmering When a liquid rises gently and just begins to break the surface

To simmer foods we generally bring water to a boil and then reduce the heat so that food will simmer

More foods can be simmered than boiled

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SPECIAL SIMMERING TECHNIQUES

Stewing: involves covering small pieces of food with liquid and covering until done

Poaching: involves simmering whole foods such as eggs or fruit

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Steaming

A method of cooking foods over but not in boiling water

Many foods can be steamed

Also it helps them retain their shape, color, flavor, and nutrients

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Pressure Cooking

This cooks food in steam under pressure and cause temps. Rise above boiling and in turn cooks food faster

Best to use on foods that take a long time to cook

EX. Dry beans, soups, & non tender cuts of meat

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Dry Heat Methods

Roasting & Baking

Broiling

Pan-Broiling

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Roasting and Baking

Involve foods being cooked in either a conventional or convection oven

Roasting usually involves cooking large tender cuts of meat

Baking is the term used for cooking breads, cookies, and casseroles

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Broiling

Refers to food under direct heat

Works well with tender cuts of meat

Cooks quickly

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Pan-broiling

Stove-top method of dry heat cooking.

Includes foods such as hamburgers and tender cuts of steak

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Frying

Involves cooking food in oil or solid fat

Different types

* Sautéing

* Pan-frying

* Deep-fat frying

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Sautéing

This is to brown or cook foods in a skillet with a small amount of fat.

Low to medium heat is used

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Pan-Frying

Similar to sautéing but usually involves large pieces of meat

Food may need to be turned several times during cooking process

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Deep-Fat Frying

AKA French Frying

Food is immersed in hot fat and cooked until done.

Note that fat had a “Smoke Point” this is the temperature that fat begins to break down and smoke. This means the oil is no longer good for cooking.

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Combo Methods Combining dry heat with moist heat cooking

Braising

Stir-frying

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Braising This combines frying and then simmering to tenderize food and enhance flavor.

Often used for less tender cuts of meat

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Stir Frying

Also a combo of frying and moist heat cooking

Small pieces of meat are cooked is a small amount of oil. Liquid is added throughout this process.

A wok is traditionally used

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