Cooking Methods

There are two methods for cooking, either moist-heat methods or dry-heat methods. Moist-heat methods are those in which the heat is conducted to the food product by water of water-based liquids such as stock and sauces, or by steam. Dry-heat methods are those in which the heat is conducted without moisture, by hot air, hot metal, radiation, or hot fat. Many factors should be considered when choosing cooking methods for meats, fish, and vegetables.

Moist-Heat Methods

Poach, Simmer, and Boil

Poaching, simmering, and boiling all mean cooking a food in water or a seasoned or flavored liquid. The temperature of the liquid determines the method.

  1. Simmer means to cook in a liquid that is bubbling gently at a temperature of about 185degreesF to 205degreesF. Most foods cooked in liquid are simmered.
  2. Blanch means to cook food partially and briefly, usually in water but sometimes by other methods(french fries can be blanched in deep fat). When blanching in water you can either place the item in cold water, bring to a boil, and simmer briefly. Cool the item by plugging it into cold water. The purpose for this is to dissolve out blood, salt, or impurities from meats and bones.  Or the other way is to place the item in rapidly boiling water and return the water to the boil. Remove the item and cool in cold water. Purpose for this is to set the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes, peaches, and similar items for easier peeling.
  3. Poach means to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is about 160degreesF to 180degreesF. Poaching is the best method when cooking delicate foods such as fish and eggs out of the shell. Its also used to partially cook foods such as variety meats in order to eliminate undesirable flavors and to firm the product before final cooking.
  4. Boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at 212degreesF, no matter how high the burner is turned the temperature of the liquid will not go no higher. Boiling is used mostly for vegetables and starches. The high temperature toughens the proteins of meats, fish, and eggs. Note: whether a food is to be boiled or simmered, the liquid is often brought to a full boil first. The heat is then adjusted to maintain a steady temperature.

Steam means to cook foods by exposing them directly to steam. Steaming is usually done in special steam cookers; it can also be done on a rack above boiling water. Cooking in a steam-jacketed kettle is not steaming because the steam does not actually touch the food. You can also steam an item tightly wrapped or in a covered pan so that it cooks in the steam formed by its own moisture. Steam at normal pressure is 212degreesF, the same as boiling water. It carries a lot more heat than boiling water and cooks foods very rapidly. Steaming is mostly used for vegetables. It cooks them fastly and minimizes the dissolving away of nutrients that occurs when vegetables are boiled.

Braise means to cook covered in a small amount of liquid, usually after browning. Braising and stewing are classified as two different methods. Braising is used for large cuts of meat, and stewing is used for smaller items.

  1. Braised meats are usually browned first using a dry-heat method such as pan-frying. This gives a desirable appearance and flavor to the product and sauce.
  2. Braising also refers to cooking some vegetables, such as lettuce or cabbage, at low temperature in a small amount of liquid.
  3. Foods being braised are usually not completely covered by the cooking liquid. The steam held in the covered pot cooks the top of the food.
  4. In some preparation no liquid is added. It is still considered braising because the cover traps steam and the item cooks in its own moisture.
  5. Oven-braising has some major advantages: Uniform cooking, Less attention required

Dry-Heat Methods

To Roast and Bake both mean to cook foods by surrounding them with hot, dry air, usually in an oven. When you’re talking about roasting you are usually talking about roasting meats and poultry. Baking applies to breads, pastries, vegetables, and fish, but there is little difference in the techniques between the both.

  • Cooking uncovered is important to roasting. Covering holds in steam changing the process from dry-heat to moist-heat cooking, such as braising or steaming.
  • When roasting in a conventional oven, you should allow for uneven temperatures by occasionally changing the position of the product. The back of the oven is often hotter because heat is lost at the door.
  • Barbecuing means to cook with dry heat created by the burning of hardwood or by the hot coals. Barbecuing is a roasting or grilling technique requiring a wood fire.
  • Smoke roasting is a procedure done on top of the stove in a closed container, using wood chips to make smoke. Use this procedure for small, tender, quick-cooking items such as fish fillets, tender meat and poultry pieces, and some vegetables. If you’re trying to smoke-roast, place a layer of fine hardwood chips or shavings on the bottom of a hotel pan or a disposable pan for light smoking. Place a rack in the pan over the chips and lay the seasoned food items on the rack. Cover tightly with a second hotel pan or with aluminum foil. Place the pan on the cook top over moderate heat. Smoke will begin rising from the wood chips. After about five minutes, remove the food items from the smoke-roaster and, if necessary, complete the cooking in the oven. Leaving the food in the smoke too long will result in a strong, bitter taste.

Broil means to cook with radiant heat from above. Broiling is a rapid, high-heat cooking method used mainly for tender meats, poultry, fish and a few vegetable items. If you are trying to broil you should note some rules in order to broil items properly:

  1. Turn heat on full
  2. Use lower heat for larger, thicker items and for items to be cooked well done. Use higher heat for thinner pieces and for items to be cooked rare. This is done so the inside and outside are cooked to the desired degree at the same time.
  3. Preheat the broiler. This helps sear the product quickly, and the hot broiler will make the desired grill marks on food.
  4. To prevent sticking and minimize drying dip foods in oil, but be careful because too much oil on a hot broiler may cause fire.
  5. Turn foods over only once.

A low-intensity broiler called a salamander is used for browning or melting the top of some items.

Grilling, Griddling, and Pan-Broiling are all dry-heat cooking methods that use heat from below.

  • Grilling is done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element. Cooking temperature is adjusted by moving the items to hotter or cooler places on the grill.
  • Griddling is done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking. The temperature is adjustable and much lower than on a grill. Food items such as eggs, pancakes, and grilled cheese sandwiches are cooked on a griddle.
  • Pan-Broiling is like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface. No liquid is added and the pan is not covered or else the item would steam.

DRY-HEAT METHODS USING FAT

Sauté means to cook quickly in a small amount of fat. When sautéing, preheat the pan before adding the food to be sautéed. The food must start cooking at high heat, or it will begin to simmer in its own juices. Do not overcrowd the pan. Dust meats with flour to prevent sticking and to help achieve browning. After you sauté the food you can use a little wine or stock and dissolve browned bits of food sticking to the bottom of the pan. This is called deglazing; the liquid becomes sauce or gravy for the food item you have just sautéed.

Pan-Fry means to cook in a moderate amount of fat in a pan over moderate heat. It is similar to sautéing except that more fat is used and the cooking time is longer. Pan-frying is usually done over lower heat than sautéing. Most foods must be turned at least once for even cooking.  Some larger foods may be removed from the pan and finished in the oven to prevent excessive surface browning.

Deep-Fry means to cook a food submerged in hot fat. Quality in a deep-fried product is characterized by minimum fat absorption, minimum moisture loss, attractive golden color, crisp surface or coating, and no off flavors. Some foods are dipped in a breading or batter before frying. This forms a protective coating between food and fat and helps give the product crispness, color, and flavor.

GUIDLINES FOR DEEP-FRYING

  1. Fry at proper temperatures. Most foods are fried at 350degreesF to 375degreesF. If you are deep frying an item and you find that it is very greasy it is usually caused by frying the item at a very low temperature.
  2. Don’t overload the frying basket. Doing this lowers the fat temperature.
  3. Use good-quality fat. The best fat for frying has a high smoke point.
  4. Replace at least 15 to 20 percent of the fat with fresh fat after each daily use. This extends frying life.
  5. Discard old fat. Old fat lose frying ability, browns excessively, and gives an off flavor.
  6. Avoid frying strong- and mild- flavored foods in the same fat, if possible.
  7. Fry as close to service as possible. Or foods you have fried will make the breading or coating soggy.
  8. Protect fat from its enemies. Heat-turn fryer off or to a lower holding temperature when not in use. Oxygen-keep fat covered between uses and try to keep fats exposed to air as little as possible when filtering. Water-remove excess moisture from foods before frying. Dry baskets and kettle thoroughly after cleaning. This is very important because water and oil do not mix especially hot oil. If water gets spilled ino a hot fryer the oil will bubble up, overflow and spill everywhere. Salt-never salt foods over the fat. Food particles-Shake loose crumbs off breaded items before placing over fat. Skim and strain fat frequently. Detergent-rinse basket and kettle well after cleaning.

Pressure Frying means deep-frying in a special covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle. Just as in a pressure steamer, a pressure fryer raises this temperature and cooks the food more quickly without excessive surface browning. Pressure frying requires accurate timing because the product cannot be seen while it is cooking.

Microwave Cooking refers to the use of a specific tool rather than to a basic dry-heat or moist-heat method. It is used mostly for heating prepared foods and for thawing raw or cooked items. Microwave oven models range in power from about 500 watts up to about 2,000 watts. The higher the wattage, the more intense the energy the oven puts out and the faster it heats food.

  • Small items will not brown in a standard microwave.
  • Watch timing carefully. Overcooking is the most common error in microwave use.
  • Large items should be turned once or twice for even cooking.
  • An off/on cycle is often used for large items to allow time for heat to be conducted to the interior.
  • If your equipment has a defrost cycle use it instead of full power to thaw frozen foods. Lower power enables the item to thaw more evenly, with less danger of partially cooking it. If your oven doesn’t have this feature use an off/on cycle.
  • Sliced, cooked meats and other items that are likely to dry out in the microwave should be protected either by wrapping them loosely in plastic or wax paper or by covering them with a sauce or gravy.
  • Since microwaves act only on water molecules, foods with high water content, such as vegetables, heat faster than denser, drier foods, such as cooked meats.
  • Foods at the edge of a dish or plate heat faster than foods in the center. This is because they are hit by rays bouncing off the walls of the oven as well as by rays directly from the energy source. So depress the center of casseroles so the food is not as thick there as at the edges. This will help it heat more evenly. And when you are heating several foods at once on a plate, put the moist, quick heating items like vegetables in the center and the denser, slower-heating items at the edges.
  • Because microwaves do not penetrate metal, aluminum foil and other metals shield foods from the radiant energy. For example, a potato wrapped in foil will not cook in a microwave oven. With newer models it is possible to heat foods in foil so they do not overheat. Follow your manufacturer’s recommendations. Because microwaves cook so rapidly they will not break down the connective tissues of less tender meats. Slow, moist cooking is necessary for dissolving these connective tissues. The more food placed in a microwave at once, the longer the cooking time and it will take a longer time to heat larger quantities.