1. Heat Transfer and cooking methods
Ch. 15

2. 3 ways heat is transferred
Cooking changes food chemically and physically resulting in food that tastes better and is easier to digest.
There are a number of cooking methods to choose from. They apply heat but it is applied differently.
3 ways heat is transferred
Basics

3. Heat Transfer
Cooking involves energy being transferred from a heat source to a food.
3 ways heat is transferred: conduction, convection, and radiation
Most cooking methods use a mixture of these heat transfer forms.

4. Conduction
The movement of heat from one substance to another by direct contact.
Example: when a metal spoon is placed in hot water, the spoon handle becomes hot.
Metal is a great conductor of heat and heats up faster than plastic, or wood, which are poor conductors.
Food that is cooked by direct contact develops a desirable crust on the exterior and a tender moist interior.

5. Convection
Takes place when heated particles in a gas or liquid flow from a heated area to a cooler area, taking heat with them.
Form of heat transfer that combines conduction with mixing.
Can be natural or mechanical based on what is generating the flowing movement.

6. Convection
Natural Convection: occurs when the transfer of heat is caused by the inherent movement of water particles from a warmer area to a cooler one, which creates circular flow.
Example: pot of water is heated.
Mechanical Convection: uses fans to create the flow that moves the heated particles.
Example: convection ovens. (save time and energy by cooking food faster.)

7. Radiation
The transfer of heat through electromagnetic energy by way of infrared waves and microwaves.
Can be gas, infrared or microwave.
Radiation does not require direct contact, it works through vibration.

8. Radiation Infrared Microwave
Invisible waves of energy that act on particles in food.
Increases movement of the particles in the food, this produces heat.
Example: grill, toaster, or broiler.
Transfers energy through short, high-frequency waved called electromagnetic radiation.
Waves cause water, fat, and sugar molecules in the food to rub together and vibrate faster, which creates heat.

9. Cooking Methods 2 categories: dry heat and moist heat
Both methods can cause protein to denature.
Denaturation: to the change in a protein’s structure when heat or acid is applied.

10. Dry Heat Cooking Methods
Applies heat to foods in the absence of steam, broth, water or other moisture.
Foods cooked with dry heat develop a brown color, a crust, and a distinct aroma and flavor due to a chemical process known as the Maillard Reaction.
Maillard Reaction: occurs when heat is applied to foods containing both amino acids and sugars. (typically occurs when temps reach 285 F to 310 F). DOES NOT OCCUR IN MOIST HEAT METHODS.
Dry Heat Cooking Methods

11. Dry Heat Cooking Methods
Caramelization: browning that occurs when heat is applied to sugar 1
Maillard reaction involves proteins and caramelization involves carbs. 2
Separated into two categories: food cooked without fat and food cooked with fat 3
Dry Heat Cooking Methods

12. Dry heat cooking methods
Foods cooked without fat
Foods cooked with fat
Broiling
Grilling
Roasting
Baking
griddling
Sauteing
Panfrying
Stir-frying
Shallow frying
Deep frying

13. Broiling 2 types of broiling: pan broiling and broiling.
Panbroiling: performed on the stovetop. Uses high heat. Best for thin steaks, thin chops, and fish fillets.
Quick and healthy cooking method.
Broiling: performed in the oven using direct heat source located above the food.
Broiling is performed at temperatures between 425 F and 550F.

14. Broiling
This method works better on thinner cuts of meats, and tender cuts of fruits and vegetables.
Place the oven rack about 3 to 4 inches from the broiler coil or flame.
Use a broiler pan (steel slotted pan with stick resistant finish) so that the grease and fat will drip away from the food.
Preheat the pan before putting food on it.

15. Similar to broiling, however, the heating source is below the food.
High heat used for grilling sears the meat to seal in the flavors.
Usually performed at temps between 425 F and 550 F.
Foods like meat tend to stick to a cold grill. (always preheat the grill before putting food on it)
Food that are grilled retain much of their vitamins and mineral content.
This method is best for tender cuts of meat.
Grilling

16. Roasting and Baking
These are similar. (difference is the structure of the food to be cooked)
Roasting: on foods that have a solid structure before cooking, such as meats and veggies.
Baking: foods that will become solid once baked, breads and cakes.
Both methods: use hot, dry air and cook foods uncovered.

17. Roasting and Baking
Roasting: best for thicker, tender cuts of meat and poultry.
Done in preheat oven between 300F and 425F. (use roasting pan)
Once done let meat rest at least minutes after it is removed from oven.

18. Roasting and Baking
Baking is performed at temps between 300 F and 425 F.
Baking surrounds food with hot air, causing foods to set or rise.
The hot air causes sugars in the carbs to caramelize.

19. Sauteing, Panfrying, and Deep Frying
Fat can take liquid form, but it is the opposite of water. When cooking with oil or fat, you are using a dry heat method of cooking.
Sauteing: dry heat cooking method that cooks foods quickly, in a small amount of fat, over high heat.
Performed at temps between 320 F and 450 F.
Foods do not lose their texture and stay crisp.

20. Sauteing, Panfrying, and Deep Frying
To saute, place a pan over medium to medium high heat. Preheat for about a minute before adding fat.
Only enough fat to coat bottom of pan. Heat the fat or oil till it is close to reaching its smoke point.
Smoke Point: specific temperature at which an oil breaks down and starts to produce a foul smell, bitter taste, or a small amount of smoke.
Once it is hot enough add food.

21. Sauteing, Panfrying, and Deep Frying
Stir-frying: uses a very high heat source and requires the fod to be tossed, or moved about the pan constantly.
Cut the food into small bite-sized pieces for fast, uniform cooking.
Wok: a bowl-shaped frying pan with a rounded bottom and deep, slanted sides.
Panfrying: panfrying uses more fat than sautéing.
Performed at temps between 325 F and 375 F.
Enough oil is placed to submerge food about halfway.

22. Sauteing, Panfrying, Deep Frying
Typically, foods that are panfried are coated with batter, seasoned, or breaded.
Use a skillet or pan with a flat bottom and straight sides.
Choose oil with neutral flavor, such as canola oil. Do not overcrowd food, so pan remains hot. (turn only once while cooking)

23. Sauteing, Panfrying, and Deep Frying
Deep Frying: cooks food submerged in hot oil.
Oil temp should be between 350 F and 375 F.
If oil is too hot it will start to smoke, if too cold the oil will absorb into the food.
Normally when foods are finished cooking they will rise to the top.

24. Moist-Heat Cooking Methods
Use steam, water, stock, or other liquids to transfer heat to the food.
Good for softening tough, fibrous foods, such as meat proteins, legumes, peas, cabbage, and whole grains.
Poaching, simmering, and boiling are 3 different stages of moist heat cooking.
The difference between these are the temps at which the food is cooked.

25. Poaching
This employs the lowest temperature of all the moist heat methods.
Liquid should be between 160 F and 180 F.
Ideal for cooking delicate foods such as pears, eggs, and fish.
Poaching conserves flavor and nutrients.
Do not stir or agitate the food in the liquid.

26. Most often used for cooking vegetables, soups, stews, and tough meats.
Temperature of liquid should be between 180 F and 205 F.
Must remain at a constant temp to cook food evenly.
Bubbles will gently rise to surface and break.
Vitamins and minerals can be lost but they can be recaptured if the liquid is used to make a sauce.
Simmering

27. Boiling
Aggressive cooking, suitable for hard, dry foods, such as grains, beans, and pasta.
Boiling temperature: 212 F
The food is kept in constant motion; this prevents food from sticking together.
Blanching: a technique that employs boiling.
Place the food into the boiling liquid for approximately one to two minutes.
The remove immediately and place in ice bath.
Used to loosen skin on vegetables and some fruits for easy removal.

28. Steaming When water exceeds boiling point, water turns into steam.
Gentler than boiling, good for delicate foods, vegetables, fish or seafood.
Fewer nutrients are lost than the other methods.
Retains the shape and color of the food.
En papillote: French cooking technique that uses a pouch made of parchment paper to steam meats, seafood, vegetables, and herbs.

29. Salmon En Papillote

30. Pressure Cookers
Small kitchen appliance that uses steam and pressure to increase temps above the boiling point.
Sealed pot with a valve that controls the pressure of the heat inside.
As the pot is heated, the liquid inside forms steam.
Because steam cannot escape, the pressure inside the pot rises. (increased pressure results in temps as high as 250 F)
Cooking times can be reduced by 1/3 the time of other cooking methods.
Pressure cookers can be dangerous if not handled in the correct way.

31. Pressure Cooker
video

32. Combination Cooking Methods
Braising, Stewing, and Sous Vide are considered combination cooking because more than one method is used to prepare food.

33. Braising Popular method for large, tougher cuts of meats.
Achieved by using dry heat cooking method to sear the meat, followed by a moist heat cooking method such as simmering.
Searing creates rich and flavor and brown color. Simmering cooks and tenderizes meat.
Braising can either be on the stove or in the oven.

34. Stewing
Similar to braising, except for the size of the food being cooked and the amount of liquid used.
Stewing uses dry heat method to sear small pieces of food, which are then cooked using a moist heat method until tender.
Stewing uses small pieces of meat and they are completely immersed in a liquid.
Once meat is cooked the liquid can be thickened to create a sauce.

35. Sous Vide French term for “under vacuum”
Cooking food that is vacuumed sealed in an airtight plastic bag, and then placed in a water bath to heat the food thoroughly.
When sous viding the food usually needs to be seared before or after cooking.
The browning method is done briefly, to avoid overcooking the interior.
Video of sous vide.

36. Review
Describe the characteristics that occur in the maillard reaction and carmelization.
List the difference between roasting and baking.
Explain the difference between sauting and panfrying.
Describe what water looks like when boiling in comparison to simmering.
What is sous vide?
Name 3 dry heat cooking methods and 3 moist heat cooking methods.