Presentation on theme: "Cooking Methods Dry Heat and Moist Heat. Dry Heat Cooking Methods Any cooking method that does not require water as part of the cooking process. Why would."— Presentation transcript:
What is sautéing? TEMPERATURE: High heat TIME: A quick cooking method USED FOR: Tender cuts of meat (and vegetables) that can be cooked quickly EQUIPMENT: sauté pan or skillet Small amount of fat Caramelize both sides of the food Food should be moved only to flip food so heat can build up between the food and the pan
Caramelize both sides of the food without losing too much heat
What is pan-frying? TEMPERATURE: oil should be 350 degrees F TIME: A relatively quick cooking method USED FOR: Larger, tender cuts of meat (and vegetables) that can be cooked quickly EQUIPMENT: sauté pan Less fat than deep-frying but more than sautéing Allows for darker, more even browning and crisping
What does pan-frying look like? Alton Brown's Pan-Fried Chicken
What happens when protein cooks? PROTEIN DENATURATION AND THE MAILLARD REACTION! These are important scientific concepts when learning how to properly cook proteins…..
Some short food science videos What is the Maillard Reaction??? What is protein denaturation???