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Dry Heat Cooking and Moist Heat Cooking

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.

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Dry Heat Cooking and Moist Heat Cooking

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  1. Dry Heat Cooking and Moist Heat Cooking Fall 2007

  2. 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

  3. Dry Heat Cooking Methods • Sautéing • Definition: Cooking in a small amount of fat at a medium high temperature • What type of fat works best?

  4. 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

  5. Dry Heat Cooking Methods • Pan-frying • Cooking method where food items are partially submerged in fat or oil

  6. Dry Heat Cooking Methods • Deep Frying • Cooking method where food items are completely submerged in hot fat or oil

  7. Dry Heat Cooking Methods • Grilling • Cooking food on rack above heat source

  8. Dry Heat Cooking Methods • Broiling • Cook food by placing below a very hot heat source

  9. Dry Heat Cooking Methods • Roasting/Baking • Cooking by dry heat typically in an oven • Roasting typically involves basting

  10. Moist Heat Cooking Methods • Shallow Poaching • Technique where both steam and liquid cook the items

  11. 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

  12. Simmering • Cooking food in a liquid between 185 and 200 degree Fahrenheit. • Small bubbles rise to the surface and break.

  13. Boil • Food is cooked in a liquid that has been brought to 212 degrees Fahrenheit. • Large bubbles rise to the surface and break.

  14. 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

  15. 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

  16. What is the difference between braising and stewing methods.

  17. What is the difference between braising and stewing methods.

  18. Moist Heat Cooking Methods • Steaming • Cooking food over, but not directly in, boiling liquid in a covered pot

  19. 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.

  20. CHOOSING THE PROPER COOKING TECHNIQUE

  21. https://stellaculinary.com/podcasts/video/methods-of-cooking-and-technique-how-to-choosehttps://stellaculinary.com/podcasts/video/methods-of-cooking-and-technique-how-to-choose

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