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
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-frying • Similar to sautéing • Cook food quickly in a small amount of fat or oil over high heat while constantly stirring
Dry Heat Cooking Methods • Pan-frying • Cooking method where food items are partially submerged in fat or oil
Dry Heat Cooking Methods • Deep Frying • Cooking method where food items are completely submerged in hot fat or oil
Dry Heat Cooking Methods • Grilling • Cooking food on rack above heat source
Dry Heat Cooking Methods • Broiling • Cook food by placing below a very hot heat source
Dry Heat Cooking Methods • Roasting/Baking • Cooking by dry heat typically in an oven • Roasting typically involves basting
Moist Heat Cooking Methods • Shallow Poaching • Technique where both steam and liquid cook the items
Moist Heat Cooking Methods • Deep Poaching • Technique 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 • Braising • A 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 • Stewing • Stewing is similar to braising, but the main item is cut into bite-size pieces and more liquid is used
Moist Heat Cooking Methods • Steaming • Cooking 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.