Dry Heat Cooking and Moist Heat Cooking
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Dry Heat Cooking and Moist Heat Cooking Fall 2007
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Dry Heat Cooking and Moist Heat Cooking. Fall 2007. Dry Heat Methods Broiling Sautéing Grilling Pan-frying Deep-frying Roasting Baking. Moist Heat Methods Steaming Poaching Simmering Boiling En Papillote Combination Braising Stewing. Cooking Methods Defined. - PowerPoint PPT Presentation
Transcript of Dry Heat Cooking and Moist Heat Cooking
Dry Heat Cooking and Moist Heat Cooking
Fall 2007
Cooking Methods Defined
Dry Heat MethodsBroiling Sautéing GrillingPan-fryingDeep-fryingRoasting Baking
Moist Heat MethodsSteamingPoachingSimmeringBoilingEn Papillote
CombinationBraisingStewing
Dry Heat Cooking Methods
Sautéing Definition: Cooking in a
small amount of fat at a medium high temperature
What type of fat works best?
Dry Heat Cooking Methods
Stir-fryingSimilar to sautéing Cook food quickly in a
small amount of fat or oil over high heat while constantly stirring
Dry Heat Cooking Methods
Pan-fryingCooking method where
food items are partially submerged in fat or oil
Dry Heat Cooking Methods
Deep FryingCooking method where food items are
completely submerged in hot fat or oil
Dry Heat Cooking Methods
GrillingCooking food on rack
above heat source
Dry Heat Cooking Methods
BroilingCook food by placing below a very
hot heat source
Dry Heat Cooking Methods
Roasting/BakingCooking by dry heat
typically in an ovenRoasting typically
involves basting
Moist Heat Cooking Methods
Shallow PoachingTechnique where both
steam and liquid cook the items
Moist Heat Cooking Methods
Deep PoachingTechnique where items
are completely submerged in a liquid that is between 180 and 185 degrees Fahrenheit
Small bubbles rise to the surface.
Less bubbles than a simmer
Simmering
Cooking food in a liquid between 185 and 200 degree Fahrenheit.
Small bubbles rise to the surface and break.
Boil
Food is cooked in a liquid that has been brought to 212 degrees Fahrenheit.
Large bubbles rise to the surface and break.
Moist Heat Cooking Methods
BraisingA method of cooking
that involves dry and moist heat
Food is typically seared and then cooked in a few inches of a liquid.
Pot or pan is typically covered to trap in moisture
Moist Heat Cooking Methods
StewingStewing is similar to braising, but the main item
is cut into bite-size pieces and more liquid is used
What is the difference between braising and stewing methods.
What is the difference between braising and stewing methods.
Moist Heat Cooking Methods
SteamingCooking food over, but
not directly in, boiling liquid in a covered pot
The best way to choose a cooking method is to start with the product you want to cook. If it's a protein, you must ask yourself this one question; "is this a tough cut of meat, or a tender cut." Generally speaking, a tough cut of meat will be cooked using a "low and slow" method, which is necessary to break down the chewy connective tissue "collagen." Yet if a tender cut of meat is cooked using a "slow style" method, it will almost always dry out, turning a once tender cut into shoe leather.
CHOOSING THE PROPER COOKING TECHNIQUE
https://stellaculinary.com/podcasts/video/methods-of-cooking-and-technique-how-to-choose
