1. COOKING METHODS Review

2. For TOUGH CUTS COOKING METHODS Braising Stewing Sous Vide CUTS OF MEAT Short Ribs Corned Beef Pork Butt Lamb Shank Osso Bucco For TOUGH CUTS COOKING METHODS Roasting Smoking (BBQ) Confit (Oil Poach) CUTS OF MEAT Leg of Lamb Brisket Duck Confit (oil poach) For TENDER CUTS COOKING METHODS Boiling (Veggies) Simmering (Veggies) Steaming (Veggies, shellfish) Poaching (Fish, Chicken Breast) CUTS OF MEAT/Types of foods Veggies Fish Chicken Breast For TENDER CUTS COOKING METHODS Roasting/Baking Grilling Searing Saute/Stir Fry Frying Broiling CUTS OF MEAT Fish Veggies Poultry Steaks Loin (Beef, Pork, & Lamb) Moist Dry SlowSlow SlowSlow FastFast FastFast

3. The Dry Heat Cooking Method –Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture (WATER). –Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. –Note that the browning of food can only be achieved through dry-heat cooking.

4. Examples of dry-heat methods include:  Roasting & Baking Roasting & Baking  Grilling & Broiling Grilling & Broiling  Sautéing & Pan-Frying Sautéing & Pan-Frying  Deep-Frying Deep-Frying

5. Baking and Roasting ■Food is cooked by trapped hot air ■Difference depends on size of food –Roasting indicates whole items or large pieces of food –Baking typically indicates smaller pieces of a larger food –Example: Chicken How to Roast a Chicken

6. Grilling ■Food is place on a rack for cooking ■Robust and smoky taste ■Heat source is directly below the rack –Charcoal, gas, wood ■A griddle is sometimes used How to Grill

7. Broiling ■Heat source is directly above the food ■Heat is typically a gas flame or electrical heating element How to Broil

8. Sauteing and Stir-Frying ■Sautéing –Quick –Cooks uncovered in a small amount of fat –Fat is used so the food will not stick –Tender Foods ■Stir-Frying –Uses a pan with high sides and round bottoms –Food is normally cut into thin strips –Constantly stir and toss food How to Saute How to Stir Fry

9. Pan Frying and Deep Frying ■Pan Fry –Cooked in oil –Oil should be deep enough to come halfway up the sides of the food –Oil is 350 degrees –Food is normally coated before cooking ■Deep Frying –Oil completely covers the food –Oil is between 350-375 degrees –Food is coated with standard breading or batter How to Pan Fry How to Deep Fry

10. Examples of moist heat methods include:  Poaching Poaching  Simmering Simmering  Boiling Boiling  Steaming Steaming

11. Steaming ■Steam is trapped and circulates around food ■The heat from the steam is transferred into the food ■Food does not come into direct contact with the steaming liquid ■Retains many nutrients in the food

12. Poaching, Simmering, Boiling Used for tender foods such as eggs, fish, chicken, fruits 160-170 degrees Bubbles develop on the bottom of the pan but do not release Used for tougher cuts of meat 170-185 degrees A few bubbles are released from the bottom of the pan Suitable for pasta and certain vegetables 212 degrees Bubbles break the surface of the water on a steady basis How to Poach Fish How to Boil, Poach, Simmer

13. The Combination Method ■Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe.

14. Examples of combination methods include:  Braising Braising  Stewing Stewing

15. Braising and Stewing ■When braising, first the food is browned on all sides, usually in a small amount of fat. ■Then liquid is added and then it is simmered (doesn’t completely cover food) ■When stewing, the food is cut into smaller pieces and browned in a small amount of fat. ■Next, liquid is added and it is simmered.

16. Sous Vide ■Sous-vide (French for "under vacuum") is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature- controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normal.

17. Blanching ■Blanching is a cooking process where food (usually vegetable or fruit) is plunged into boiling water, removed after a brief period of time, and then plunged into iced water or placed under cold running water (shocking) to halt the cooking process.

18. Shocking ■Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process

19. Carryover cooking ■Carry over cooking (sometimes referred to as resting) refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.

20. Marinating ■Soaking food for a period of time in a flavored liquid so that the flavoring is imparted into the food

21. Sweating ■Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces.