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Objectives

• Describe dry heat cooking methods and list the foods to which they are suited

• Describe moist heat cooking methods and list the foods to which they are suited

• Describe combination cooking methods and list the foods to which they are suited

Key TermsBake Combination

CookingRoast

Barbecue Deep fry Sauté

Baste Dry heat cooking

Shallow poach

Blanch Grill Simmer

Boil Moist heat cooking

Steam

Braise Pan fry Stew

Broil Poach Stir fry

Intro

• Beyond the hundreds of recipes, there are variety of cooking methods, each producing a different result

• Using the appropriate cooking techniques (methods) will produce the desired results

Heat Transfer

• Heat is a type of energy

• Absorbed energy, vibration, expansion, collision, transfer of energy

• Heat energy is transferred to foods via conduction, convection or radiation

• Heat then travels through food by conduction

Heat Transfer

• Conduction: movement of heat from one item to another through direct contact– Some materials conduct better than

others

Heat Transfer

• Convection: transfer of heat through a fluid which may be liquid or gas– Natural or mechanical

Heat Transfer

• Radiation: energy is transferred by waves of heat or light striking the food– Infrared, electric or ceramic element,

coals– Microwave, radiation exciting water

molecules

HEY!!

Effects of Heat

Proteins Coagulate• Proteins are long, coiled chains of

molecules held together by bonds. Light can pass through, raw egg whites are clear, raw meat translucent

• Exposed to heat (air or acid) the bonds break, and the coils unwind (denatured)

Effects of Heat-Proteins Coagulate

• The denatured proteins become caught up on their bonds and form a coagulated 3-dimensional mesh. Light is reflected, product is opaque

• The longer the heat, the higher the temperature, the tighter the coagulated mesh becomes, squeezing out the water.

• The key to moist proteins is gentle heating

Effects of Heat

• Starches Gelatinize– When starch granules reach a

temperature of approximately 140°F. they absorb additional moisture- up to 10 times their own weight- and expand.

Effects of Heat

• Sugars Caramelize– As sugars are heated above 320°F.

they caramelize, adding flavor and causing the product to darken.

Effects of Heat

• Water Evaporates– Pâte à choux, puff pastry, crust,

reduction.

Effects of Heat

• Fats Melt– As fats melt, steam is released, and

fat droplets are dispersed throughout the product

– Tenderizes and shortens gluten strands

– Different fats melt at different temperatures

Three General Types of Cooking Methods

• Dry heat cooking

• Moist heat cooking

• Combination cooking

Dry Heat Cooking• Food prepared using dry heat must

be naturally tender or prepared by adding moisture– Barding: wrapping with strips of fat

before cooking so it bastes while cooking.

– Larding: inserting long thin strips of fat with a larding needle to baste from the inside.

– Marinating: Soaking in a combination of wet and dry ingredients to provide flavor and moisture.

Dry Heat Cooking

Without Fat

• Grilling• Broiling• Roasting• Baking

With Fat

• Sautéing• Pan-frying• Stir-frying• Deep-frying

Dry Heat Cooking

Dry Heat Cooking without Fat

• Grilling: cooked on a grill rack above the heat source– Highly flavored outside, moist inside– Smokey, slightly charred flavor as the

fats melt and drip on the heat source

Dry Heat Cooking

Without Fat

• Barbecuing: another form of grilling– basted repeatedly with a sauce, pan

drippings, or other liquid, keeping food moist

Dry Heat Cooking

Without fat

• Broiling: rapid cooking method that uses high heat from a source located above the food– Quick, high heat methods require

tender cuts of meat, poultry, fish and some fruits and vegetables

Dry Heat Cooking

Without fat

• Roasting: cooks food by surrounding the items with hot, dry air in the oven– Most often used with large cuts of

meat, whole birds, or fish

Dry Heat Cooking

Without fat

• Baking: cooking food in an oven without liquid

• While roasting generally refers to meats and baking generally refers to breads and pastries, the terms are fairly interchangeable

Dry Heat Cooking

With fat

• Sauté: food cooks rapidly in a small amount of fat over relatively high heat

• Stir-fry:food cooks rapidly in a small amount of fat over relatively high heat, while being constantly stirred– Bite-size pieces of food

Dry Heat Cooking

With fat

• Sauté– Small amount of fat over relatively

high heat– To jump– 212-420 degrees, requires judgment– Start with dry pan, add oil– Too little oil, too cool, too little time:

stick

Dry Heat Cooking

With fat

• Griddling– Cooked on a hot, flat surface (or cast

iron pan)– Less fat than sauté

Dry Heat Cooking

With fat

• Pan-fried: foods are often coated with batter or breading, and then cooked in oil over less intense heat– uses more oil than sauté, about half

way up the food being cooked– Hold only a short while

Dry Heat Cooking

With fat• Deep-fried: also called French

fried, breaded or batter-coated food is immersed in hot fat– Swimming method: gently dropped– Basket method: placed in basket,

lowered– Double basket method: hold food in

place– Keep food dry

Deep-fry, cont.

•Outside is fried, inside is steamed

•Blanch fry 275°F. 10 min., cool/freeze then 350.

•Hold 250°F. oven.

•Large pot ⅓ full.

Dry Heat Cooking

Deep-fry, cont.–Recovery time: time it takes oil to reheat to the correct cooking temperature once food is added–Smoking: temperature at which fats and oils begin to smoke, which means that the fat has begun to break down (425°F.)–Oil temperature for deep fry is usually 325°F to 375°F

Dry Heat Cooking

Deep-fry, cont.–Batter: combines wet and dry ingredients (primary dry, liquid, binder)–Breading: same components as batter, but not blended together. (Dredge in flour, then egg, then crunchy ingredient)–As much as 35% of the flavor of a deep-fried food comes from the oil in which it’s cooked

Taking it all in?? Take 5

Moist Heat Cooking

• Moist heat cooking techniques produce foods that are delicately flavored and moist with a rich broth, which can be used as a base for a sauce– E.g.. One pot New England boiled

dinner

Moist Heat Cooking

• Boil

• Simmer

• Poach, shallow poach

• Blanch

• Steam

Moist Heat Cooking

• Boil: to cook food in a liquid that has reached the boiling point (212°F)– Action of bubbles prevents use of

delicate foods– High temperature could toughen the

protein of meat, fish, and eggs

Moist Heat Cooking

• Simmer: (185°F to 200°F) – Bubbles in the liquid rise gently and

just beginning to break the surface

Moist Heat Cooking

• Blanch: placed in boiling water for a short time– Usually shocked: plunged into ice

water to stop cooking– par-cooking

• Tomatoes to peel• Green beans finished with sauté• Larger pieces

Moist Heat Cooking

• Poaching: food is completely submerged in liquid that is kept at a constant, moderate temperature (160°F to 180°F)– Water shows some motion, no

bubbles• Fish, seafood, delicate sausage,

mousselines, root vegetables, legumes, eggs

• Fat: confit

Moist Heat Cooking

• Shallow poaching: cooked in a liquid bath and steam– Best suited for portion size pieces

cooked at last-minute– Partially covered by a liquid containing

an acid and herbs or spices in a covered pan

– Liquid, cuisson used as sauce base

Moist Heat Cooking

• Steaming: cooks food over, not in, boiling water– Tender cuts, small pieces– No carmalization– Retains color, shape, flavor, nutrients– Keep covered

Combination Cooking

• Uses both dry heat and moist heat methods– Good for less tender cuts– Allows for caramelization and longer

cooking time

• Braising

• Stewing

Combination Cooking

• Braising: Seared in hot oil, add liquid, finish in oven or Dutch oven– Longer cooking time tenderizes

connective tissues of tough cuts– Vegetables can be added – Released liquid used for sauce

Combination Cooking

• Types of braising– Daube: (DAWB) often beef, red wine,

marinated– Estouffade: (ess-too-FAHD) French

term refers to both braising method and the dish itself (a beef stew made with red wine)

– Pot roasting: American term for braising

Combination Cooking

• Stewing: similar to braising, bite sized pieces that are blanched or seared– Requires more liquid

Combination Cooking• Stew types

– Blanquette: (blahn-KETT) white stew; usually veal, chicken or lamb with mushroom and pearl onions served in a white wine sauce

– Bouillabaisse: (BOO-yuh-base) Mediterranean fish stew, variety of fish and shellfish

– Fricassée: (frick-uh-say) white wine stew made from veal, poultry, small game

Combination Cooking

– Goulash: (GOO-lash) Hungarian: beef, veal or poultry, paprika, usually with potatoes or dumplings

– Navarin: (nav-ah-RAHN) usually mutton or lamb, root vegetables (turnips:navets)

– Ragout: (ra-GOO) French term for stew “restores the appetite”

– Matelote: (ma-tuh-LOAT) eel stew

Microwave

• Uses high-frequency radio waves that cause food molecules (water, fat, sugar) to vibrate, creating friction that heats and cooks the food

Sous Vide

• French for “under vacuum”

• Vacuum-packed food in plastic bags, cooked in warm water at a specific temperature (tenths).

• Long cook times

• Keeps in and intensifies flavor

• Texture.

Molecular GastronomySpherification: Mixing juice with calcium chloride and dripping into an alginate solution to form pearls or caviar to form

Foam: aerating with CO2 or blender to create carrot foam, pan juice foam

Flash-freezing: immerse in liquid nitrogen, or place on anti-griddle to create frozen sauces, creams, purées

Molecular GastronomyTransglutaminase: Meat glue. Glue proteins to create a solid piece from fragements

Doneness

• Has it reached the desired internal temperature?

• Has it achieved the desired texture

EGG COAGULATION TEMPERATURESEgg Product Coagulates at (°F.)

Whole, beaten 156

Whole, with liquid(custard)

175-185

White, thin 140

White, thick 152

Yolk 144-160

Plating, Portioning, Garnishing

• Plating: which vessel? Layout.

• Portioning: How much. (quantity and cost)

• Garnish: An edible enhancement to the dish that adds an appropriate flavor and visual appeal to the dish.

Plating, Portioning, Garnishing

• Look at plate or bowl as a canvas, keep frame clean

• Balance colors (about 3)

• Height can be appealing, do not hide starch

• Cuts neat and uniform

• KISS

• 1.61803398875

1.61803398875• Golden Ratio

• Fibonacci: 0,1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377

Storage

• Wrap food properly to prevent drying and cross contamination

• Cool and store food properly to prevent pathogen growth

• Store food in appropriate container to prevent contamination and protect flavor

• Label and date containers