Do you ever get confused as to what cooking method is which and which one to use for certain items? This informative article will show you some basic cooking principles including the different cooking methods defined. This will help you better understand basic recipes and the methods that are used to cook these dishes.
COOKING METHODS
Cooking methods are classified as moist heat or dry heat. Different cooking methods are suited to different kinds of foods. For example, some meats are high in connective tissue and will be tough unless this tissue is broken down slowly by moist heat. Other meats are low in connective tissue and are naturally tender. They are at their best and juiciest when cooked with dry heat to a rare or medium-done stage.
MOIST-HEAT METHODS:
Poach, boil, simmer
Poaching, simmering and boiling all mean cooking a food in water or a seasoned and flavored liquid. The temperature of the liquid determines the method.
1. To boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212 degrees Fahrenheit. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for certain vegetables and starches. The high temperature toughens the proteins of meats, fish, and eggs, and the rapid bubbling breaks up delicate foods.
2. To simmer means to cook in a liquid that is bubbling very gently. Temperature is about 185 degrees to 205 degrees Fahrenheit. Most foods cooked in a liquid are simmered. The higher temperatures and intense agitation of boiling are detrimental to most foods. The word boiled is sometimes used as a menu term, as when simmered fresh beef is called boiled beef.
3. To poach means to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is about 160 degrees to 180 degrees Fahrenheit. Poaching is used to cook delicate foods such as fish and eggs out of the shell. It is also used to partially cook foods such as variety meats in order to eliminate undesirable flavors and to firm the product before final cooking.
4. A good rule of thumb is whether a food is to be simmered or boiled; the liquid is often brought to a full boil at first. This compensates for the lowering of temperatures when the food items are added. The heat is then adjusted to maintain a steady temperature.
5. To blanch means to cook an item partially and very briefly, usually in water but sometimes by other methods (as when French fries are blanched in deep fat). There are two ways of blanching in water:
a. Place the item in cold water, bring to a boil, and simmer briefly. Cool the item by plunging it into cold water. The purpose of this is to dissolve out blood, salt or impurities from certain meats and bones.
b. Place the item in rapidly boiling water and return the water to the boil. Remove the item and cool in cold water. The purpose of this is to set the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling.
Steam
To steam means to cook foods by exposing them directly to steam.
1. In quantity cooking, steaming is usually done in special steam cookers. Steaming can also be done on a rack above boiling water.
2. Steaming also refers to cooking an item tightly wrapped or in a covered pan so that it cooks in the steam formed by its own moisture. This method is used in cooking items en papillote, wrapped in parchment paper (or foil). Baked potatoes wrapped in foil are actually steamed.
3. Steam at normal pressure is 212 degrees Fahrenheit. However, it carries much more heat than boiling water and cooks food very rapidly. Cooking times must be carefully controlled to avoid overcooking.
4. Steaming is widely used for vegetables. It cooks them rapidly, and minimizes the dissolving away of nutrients that occurs when vegetables are boiled.
Braise
To braise means to cook covered in a small amount of liquid, usually after preliminary browning. In almost all cases, the liquid is served with the product as a sauce. Braising is sometimes referred to as a combination cooking method because the product is first browned, using dry heat, before it is cooked with a liquid.
1. Braised meats are usually browned first using a dry-heat method such as pan-frying. This gives a desirable appearance and flavor to the product and to the sauce.
2. Braising also refers to cooking some vegetables, such as lettuce or cabbage, at low temperatures in a small amount of liquid without first browning in fat, or with only a light preliminary sauting.
3. Foods being braised are usually not completely covered by the cooking liquid. The top of the product is actually cooked by the steam held in the covered pot. Pot roasts, for example, are cooked in liquid that covers the item by one-third to two-thirds.
4. In some preparations, especially of poultry and fish, no liquid is added. This is still considered braising because steam is trapped by the cover and the item cooks in its own moisture and in the moisture of other ingredients, such as vegetables. Braising may be done on the range or in the oven.
DRY-HEAT METHODS
Roast and bake
To roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit in front of an open fire may also be considered roasting. The term roasting usually applies to meats and poultry. The term baking usually applies to breads, pastries, vegetables, and fish.
1. Cooking uncovered is essential to roasting. Covering holds in steam, changing the process from dry-heat to moist-heat cooking, such as braising or steaming.
2. Meat is usually roasted on a rack. The rack prevents the meat from simmering in its own juices and fat. It also allows hot air to circulate all around the product.
3. To barbecue means to cook with dry heat created by the burning of hardwood or by the hot coals of this wood.
4. Smoke roasting is a procedure done on top of the stove in a closed container, using wood chips to make smoke. Use this procedure for small, tender, quick-cooking items such as fish fillets, tender meat and poultry pieces, and some vegetables.
Broil
To broil means to cook with radiant heat from above. The terms broiling, grilling and griddling are sometimes confused. Broiling is done in a broiler, grilling on a grill, and griddling on a griddle.
1. Broiling is a rapid, high-heat cooking method that is usually used only for tender meats, poultry, fish and a few vegetable items.
2. A low-intensity broiler called a salamander is used for browning or melting the top of some items before service.
Grill, Griddle, and Pan-broil
Grilling, griddling, and pan-broiling are all dry-heat cooking methods that use heat from below.
1. Grilling is done on an open grid over a heat source, which may be charcoal, and electric element, or a gas-heated element.
2. Griddling is done a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking. Grooved griddles have a solid top with raised ridges. They are designed to cook like grills but to create less smoke.
3. Pan-broiling is like griddling except that it is done in a saut pan or skillet instead of on a griddle surface.
DRY-HEAT METHODS USING FAT
Saut
To saut means to cook quickly in a small amount of fat.
1. The French word sauter means, to jump, referring to the action of tossing small pieces of food in a saut pan.
2. Meats to be sauted are often dusted with flour to prevent sticking and to help achieve uniform browning.
3. After a food is sauted, a liquid such as wine or stock is often swirled in the pan to dissolve browned bits of food sticking to the bottom. This is called deglazing. This liquid becomes part of a sauce served with the sauted items.
Pan-fry
To pan-fry means to cook in a moderate amount of fat in a pan over moderate heat.
1. Pan-frying is similar to sauting except that more fat is generally used and the cooking time is longer. The method is used for larger pieces of food, such as chops and chicken pieces.
2. Pan-frying is usually done over lower heat than sauting because of the larger pieces being cooked.
3. The amount of fat depends on the food being cooked. Only a small amount is used for eggs, for example, while as much as 1 inch or more may be used for fried chicken.
Deep-fry
To deep-fry means to cook a food submerged in hot fat. Many foods are dipped in a breading or batter before frying. This forms a protective coating between food and fat and helps to give the product crispness, color, and flavor.
1. Fry at proper temperatures. Most foods are served at 350 degrees to 375 degrees Fahrenheit.
2. Dont overload the baskets.
3. Use good quality fat.
4. Avoid frying strong and mild-flavored foods in the same fat, if possible.
For more info:Any questions, comments or concerns please feel free to contact me at pastrychef1@cox.net Thank you!!!
Cooking Methods
www.pgabeef.com/cooking_methods.htmDefinition: A quick dry-heat cooking method using a pan on a stove top. No oil is used and the pan is uncovered. ... for easy slicing. 2.
Reduce - Definition - Busy Cooks Quick and Easy Cooking and
busycooks.about.com/library/glossary/bldefreduce.htmDefinition of reduce, a cooking term.: ... This list of sites has information and lessons on cooking methods. ... Easy Indian Chickpea & Spinach Curry Reci ...
Baking - Definition of Baking - Cooking Techniques
dairyfreecooking.about.com/od/dairyfreeglossary/g/baking.htmDefinition: To put it simply, baking is fully cooking food in an oven. ... Cooking Methods 101 - Culinary Techiniques; How Are You Adjusting to the New Hot Crockpots?
Easy cooking methods defined - Phoenix easy meals
www.examiner.com/article/easy-cooking-methods-definedJul 08, 2009 Do you ever get confused as to what cooking method is which and which one to use for certain items? This informative article will show you some basic ...
Typical Cooking Techniques Defined - Yahoo! Voices -
voices.yahoo.com/typical-cooking-techniques-defined-499475.htmlAug 23, 2007 Typical Cooking Techniques Defined ... 4 Easy Cooking Methods for Fresh Garden Produce; How I Learned About High Altitude Cooking Techniques and
Cooking Terminology & Cooking Methods
www.keep-your-home-cooking.com/cooking-terminology.htmlYou can find many of the kitchen tools defined here in my ... Non-stick baking sheets are so easy to clean and highly ... A cooking method using high heat in ...
Conduction: Definition - What is Conduction? - Culinary Terms
culinaryarts.about.com/od/glossary/g/conduction.htmRead the definition of Conduction. Food; Culinary Arts. ... More Cooking Methods: Moist-Heat Cooking Methods; ... Easy French Toast Recipe;
Cooking Terms, Definitions, and Dictionary from BettyCrocker.com
www.bettycrocker.com/tips/glossary-pageDont know what that cooking term means? Our cooking glossary has the definitions of culinary terms you may see in recipes.
Cooking Couscous Article - How To Cooking Tips - RecipeTips.com
www.recipetips.com/kitchen-tips/t--1362/cooking-couscous.aspRating: 4/5 2 reviewsCooking Couscous Article - Couscous Defined ... which are perhaps the most popular methods for cooking all whole grains. ... It is very easy to prepare, ...
cooking terms - Seasoned with Love
www.seasonedwithlove.com/cooking_terms_and_definitions.htmCooking shows also have great decorating ideas. Entre. The main ... The easy method used by chefs is to hold the egg in the right hand, rap the egg ...
Basic Cooking Terms and Techniques - Life123
www.life123.com Cooking Tips Cooking Terms & TechniquesCooking terms and methods can be passed down from generation to generation or picked up from ... It seems easy enough, ... Cooking Term Definition. Basic Cooking
Method Easy to understand definition of method by Your
www.yourdictionary.com Dictionary DefinitionsThe definition of a method is a system or a way of doing something. (noun) An example of a method is a teachers way of cracking an egg in a cooking class.
cooking terms terminology kitchen charts
www.recipegoldmine.com/kitchart/kitchart17.htmlBlanch - To immerse fruits or nuts in boiling water to remove skins or make easy to peel; ... This method causes steam and expedites the cooking time.
The Cooking Dictionary at CooksRecipes.com Search for
www.cooksrecipes.com/cooking-dictionary/cooking-dictionary.htmlA useful resource of culinary definitions for various cooking techniques, terms and recipe ingredients.
Some common cooking methods defined - LeaderHerald.com
www.leaderherald.com/...common-cooking-methods-defined.html?nav=5007Some common cooking methods defined April 29, 2012. By ANITA HANABURGH , For The Leader Herald. Save ... Sometimes cooking is so complicated, isn't it?
Food, Cooking, Ingredient, Equipment Glossary: Definitions, More
www.cooking.com Recipes GlossaryIt is also a cooking style and is used in preparations with pork, chicken , fish and even vegetables. ... Easy Recipes: Follow Cooking.com. Recommended Items for You.
Cream - Definition - Busy Cooks Quick and Easy Cooking and
busycooks.about.com/library/glossary/bldefcream.htmDefinition of cream, a cooking term.: ... Learn all about cooking methods. ... Easy Meatballs; Easy Crock Pot Chicken Recipes;
Cooking Class: Pan-Frying - Cooking Light
www.cookinglight.com/cooking-101/techniques/cooking-class-pan...Its easy to master once you learn a few tips. ... Pan-frying, defined. This method entails cooking food in an uncovered pan in a moderate amount of fat.
Healthy Cooking Methods - Types of Healthful Food Preparation ...
www.netplaces.com/.../home-cooking/healthy-cooking-methods.htmCooking Methods - Moist Heat and Dry Heat Cooking Methods ; ... Easy, Healthy Recipes for Beginner Cooks ; Adult Nutrition; Special Diets; The Importance of Exercise;
Cooking Define Cooking at Dictionary.com
dictionary.reference.com/browse/cookingCooking by boiling was the usual method adopted (Lev. 8:31; Ex. 16:23). ... It's easy to imagine what that might mean while the book is still cooking.
The Cooking Methods - One-Pot Recipes - Netplaces
www.netplaces.com/.../the-cooking-methods.htmCooking Methods - Quick and Easy Recipes ; Cooking Methods 101 - Culinary Techiniques ; Dry-Heat Cooking Methods: Roasting, Grilling, Broiling & More - Dry
Cooking Terms And Culinary Definitions - Fabulous Chicken
www.chicken-recipes-made-easy.com/cooking-terms.html"Smarten up on your cooking terminology to ... a bundle of several herbs tied together with string for easy ... The food is then finished by some other method.
No comments:
Post a Comment