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