Creative Cooking 1 Cooking Methods
Jan 11, 2016
Creative Cooking 1Cooking Methods
All cookery methods outlined in this unit require the
application of heat from an outside source
That heat source could be:an ovena stove
charcoal heatgas grillcampfire
Microwave cooking will not be addressed at this time as it does
not require outside heat but relies on an entirely different
method to create heat and cook food.
Cookery Methods can be classified into three categories
• DRY HEAT METHODS• MOIST HEAT METHODS• COMBINATION METHODS
Dry Heat Methods
• Foods are cooked with direct heat – oven/broiler
• Or are cooked by transmission of heat from fat – oil – which is heated by the stove or other heat source
BROIL
• Food is cooked close to heat source- temp. of 550 degrees
• Can be done in oven (heating element on top)
• Broiler compartment of oven• Grill – heat on bottom
Advantages to broiling
• Develops crust on food, sealing in moisture
• Fat drips away – healthy method
Oven – broiler combination
Broiling pans in ovens help fat drip away
Outdoor grills also allow close heat and fat to drip away
Grills are of course not limited in size
Nor is what you can grill in it!
PAN BROIL
• Uses skillet on top of stove• Quickly browns food• Requires little if any fat /
Healthy
Pan Broiling is done in skillet
ROAST / BAKE
• Done in conventional or convection oven
• Develops crust on outside• Healthy method of cooking
A rack allows fat to drip away when roasting
Meat must be cooked to internal temperatures of 140 – 185degrees
Meat thermometer
Rib eye roast
Crown rib roast before cooking
Roast Turkey
DEEP FAT FRY
• Food is submerged in hot liquid fat which cooks food
• Quick• Achieves temperatures up to
390 degrees• Browns & crisps food
Favorite deep fried foods
donuts
elephant ears
Fries and chicken fingers
Fried Mozzarella Sticks
And of course – funnel cakes !
Deep fry pan with basket insert
PAN FRY
• Large pieces of food cooked in small amounts of oil
• Such as:
Fried chicken
SAUTE’
• Smaller, cut up pieces of food cooked in a small amount of fat
A saute’ pan has low sides for easier access to food
MOIST HEAT METHODS
• Food is cooked in liquid • Or by water heated - steam
BOIL
• Food is cooked in a large amount of water at a rapid boil
• Temp. of 212 degrees
• Cooks foods like – pasta or rice
Boiling rice
SIMMER- POACH
• Fragile foods cooked in liquid at a simmer – not boil
Soft or hard cooked eggs
Poached eggs
Poached eggs on toast
STEAM
• Food is cooked above boiling liquid by steam
Bamboo vegetable steamer
Electric vegetable steamer
Steamed lobster
COMBINATION METHODS
• Partially cooked in small amounts of fat
• Then simmered in liquid• Or covered and quickly
steamed
BRAISE / STEW
• Food is browned first in fat
Then simmered
Braised pot roast
Braising pan – allows browning, then a tight cover to simmer
Beef stew
STIR FRY
• Food is fried quickly, then steamed
Stir fried beef and vegetables
From ancient times to modern technology we have continued to create variations to standard
cooking methods
Pressure cooking uses steam and high amounts of pressure
What methods would a pressure cooker be?
Campfires use what type of heat?
This pot is being heated over a campfire, what type of method
would it be?
Smoker grill
Electric grills
Electric Skillet
Fish poacher
Turkey Cooker
*These have been known to start fires
Turbo cooker – from infomercials
Back to basics - An ancient oven of stone-mud and grass
This power point can be found on the school server:
• Sturedevil/Rdvol’ (R drive)• Look under departments – FACS –
McMahon – CC1