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Basic Cooking Techniques

Basic Cooking Techniques. Choosing the right technique helps retain nutrients: nutrients can be destroyed by heat ( eg . Vitamin C) vitamins & minerals lost in juices or boiling water overcooking toughens protein . Moist Heat Methods → food cooked in hot liquid or steam. Boiling:

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Basic Cooking Techniques

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  1. Basic Cooking Techniques

  2. Choosing the right technique helps retain nutrients: • nutrients can be destroyed by heat (eg. Vitamin C) • vitamins & minerals lost in juices or boiling water • overcooking toughens protein

  3. Moist Heat Methods→food cooked in hot liquid or steam Boiling: • water boils at 100oC • high nutrient loss • evaporation (eg. thickening a sauce) • suitable for rice, pasta, eggs, tougher cuts of meat

  4. Simmering: • water simmers at 86oC to 99oC • suitable when food needs time to cook (eg. soup, stew) Stewing: cover food with liquid, simmer until done Poaching: simmering food in small amount of liquid.

  5. Steaming: • food placed above boiling/simmering water • limited loss of nutrients, food retains colour, shape & flavour • suitable for fish, vegetables

  6. Pressure Cooking: • cooks food in steam above 100oC • cooks faster & makes food tender (eg. beans, tough meats)

  7. Dry Heat Methods→ food cooked uncovered without added liquid or fat Roasting: • best for large tender cuts of meat or poultry, vegetables • rack in shallow pan drains fat • produces crispy brown crust

  8. Baking: • oven must be preheated, pans spaced evenly • eg. breads, cakes, cookies, casseroles

  9. Broiling • food placed directly under top element in oven • cooks quickly, watch carefully or food will burn • used for melting or browning • suitable for tender meat, poultry, seafood, vegetables

  10. Pan broiling: • in a dry, heavy pan • eg. hamburgers, fat removed

  11. Frying→ food cooked in fat Sautéing: • brown food in small of fat using low to medium heat • eg. onions, peppers, small pieces of meat or fish

  12. Pan frying: • larger portions, require turning to brown evenly

  13. Deep fat frying: • food immersed in hot oil • eg. french fries, doughnuts • use thermometer

  14. Combination Methods→ use both moist & dry heat methods Braising: • brown food first (eg. pan frying) • cover in liquid • simmer in dutch oven or covered pot on stove top at 180oF or 350oC • suitable for tougher cuts of meat, stews

  15. Stir frying: • small pieces of food cooked quickly in small amount of fat at a high heat • liquid added at the last minute, food is steamed briefly

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