Cooking Methods

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Cooking Methods

• Chapter 9

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Heating and Cooking

• There are three types of energy central to all
  cooking
• Conduction
• Convection
• Radiation

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Conduction

• This is heat transfer by direct contact
• Example
• Cooking a pancake in a skillet

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Convection

• This is the transfer of heat by the movement of
  air or liquid
• Warm air that rises forces the cool air to fall
  then displaced back to the top when it heats up
  and the process is continuous

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Radiation

• This type of heat transfer method uses infrared
  rays to strike and warm objects.
• Example the boiler heats the surface of food by
  radiation

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How does heat affect food?

• Brings out flavor and aroma
• Can change the color
• Changes the texture

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Conventional Cooking Techniques

• Two different types
• 1. Moist heat cooking foods cooked in hot
  liquid or steam
• 2. Dry heat cooking foods cooked uncovered
  without added liquid or fat

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Moist Heat Cooking

• Boiling
• Simmering
• Steaming
• Pressure Cooking

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Boiling

• Cooking in a liquid that reached boiling point,
  when the liquid is producing large bubbles that
  rise to the surface and break.
• Nutrient loss is very high when using this method
• Suitable for pasta and corn on the cob

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Simmering

• When a liquid rises gently and just begins to
  break the surface
• To simmer foods we generally bring water to a
  boil and then reduce the heat so that food will
  simmer
• More foods can be simmered than boiled

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SPECIAL SIMMERING TECHNIQUES

• Stewing involves covering small pieces of food
  with liquid and covering until done
• Poaching involves simmering whole foods such as
  eggs or fruit

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Steaming

• A method of cooking foods over but not in boiling
  water
• Many foods can be steamed
• Also it helps them retain their shape, color,
  flavor, and nutrients

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Pressure Cooking

• This cooks food in steam under pressure and cause
  temps. Rise above boiling and in turn cooks food
  faster
• Best to use on foods that take a long time to
  cook
• EX. Dry beans, soups, non tender cuts of meat

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Dry Heat Methods

• Roasting Baking
• Broiling
• Pan-Broiling

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Roasting and Baking

• Involve foods being cooked in either a
  conventional or convection oven
• Roasting usually involves cooking large tender
  cuts of meat
• Baking is the term used for cooking breads,
  cookies, and casseroles

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Broiling

• Refers to food under direct heat
• Works well with tender cuts of meat
• Cooks quickly

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Pan-broiling

• Stove-top method of dry heat cooking.
• Includes foods such as hamburgers and tender cuts
  of steak

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Frying

• Involves cooking food in oil or solid fat
• Different types
• Sautéing
• Pan-frying
• Deep-fat frying

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Sautéing

• This is to brown or cook foods in a skillet with
  a small amount of fat.
• Low to medium heat is used

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Pan-Frying

• Similar to sautéing but usually involves large
  pieces of meat
• Food may need to be turned several times during
  cooking process

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Deep-Fat Frying

• AKA French Frying
• Food is immersed in hot fat and cooked until
  done.
• Note that fat had a Smoke Point this is the
  temperature that fat begins to break down and
  smoke. This means the oil is no longer good for
  cooking.

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Combo Methods

• Combining dry heat with moist heat cooking
• Braising
• Stir-frying

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Braising

• This combines frying and then simmering to
  tenderize food and enhance flavor.
• Often used for less tender cuts of meat

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Stir Frying

• Also a combo of frying and moist heat cooking
• Small pieces of meat are cooked is a small amount
  of oil. Liquid is added throughout this process.
• A wok is traditionally used