Cooking Techniques

1. Cooking Techniques Dry Cooking Moist Cooking Combination Cooking

2. Dry Cooking Techniques • Dry cooking techniques include baking, roasting, sautéing, stir-frying, pan-frying, deep-frying, grilling, and broiling. • It is called the dry cooking technique because no moisture is used in the cooking process.

3. Baking • Bread and chicken are foods that are commonly baked. • Fish, vegetables, fruits, and pastry items can be prepared using this method. • Dry heat is used in a closed environment, usually an oven. • No fat or liquid is used. • Food is cooked uncovered.

4. Roasting • Roasting also used dry heat in a closed environment. • Meat and poultry are common foods that are roasted. • Food is placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. • Roasting generally takes longer than baking.

5. Roasting • Sometimes the food product is seared, or quickly browned, at the start of the cooking process. • Searing locks in a food’s juices, caramelizes flavours, adds colour, and makes the food more tender. • Searing can be done on the rangetop (with oil) or in the oven (at high temperatures). • Some meats should be basted during the cooking process to avoid dryness.

6. Sautéing & Stir-Frying • Sautéing is a quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan. • It is generally used with delicate foods that cook relatively quickly (fish, scallops, tender cuts of meat, vegetables, and fruit). • Most sautéed foods are served with a sauce.

7. Sautéing & Stir-Frying • Stir-frying uses a wok, a large pan with sloping sides. • Stir-fried foods require less cooking time than sautéed foods. • Vegetables and tender, boneless meats are often stir-fried. • A wok is placed over high heat and a small amount of fat is added, followed by small pieces of food. • Because of the wok’s size and shape, it is important to constantly stir the food as it cooks.

8. Frying • Frying involves cooking in hot fat or oil. • During frying, the outside of the food becomes sealed when it comes in contact with the hot oil. • Foods can be dredged, breaded, or battered before frying.

9. Frying • Dredging – to coat foods with flour or finely ground crumbs. • Breading – a coating made of eggs and crumbs. • Batter – a semiliquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.

10. Pan-Frying • A moderate amount of fat is heated in a pan before adding food. • The fat should sizzle when food is added. • Food must be turned after one side is done to allow for even cooking. • Foods that are often pan-fried include chicken, potatoes, fish, and pork chops.

11. Deep-Frying • Deep Fried foods are cooked completely submerged in heated fat or oil at temperatures between 350F and 375F. • Fried foods must be cooked until they are done on the inside. • Fried foods will be a golden brown. • The most popular types of deep-fried foods are potatoes, onions, fish, and poultry.

12. Grilling • Grilling is often used for tender foods that cook relatively quickly. • The grill must be heated first to grill foods properly. • Grilling can also be done on a griddle. A griddle is a flat, solid plate of metal with a gas or electric heat source. • Griddles are commonly used to make sandwiches and breakfast items.

13. Broiling • Broiling means to cook food directly under a primary heat source. • When broiling, the temperature is controlled by how close the food is to the heat source. • Thicker foods should be placed farther from the heat source, and thinner foods should be placed closer to the heat source. • Foods that are commonly broiled are meats and poultry.

14. Moist Cooking Techniques • Cooking food using a moist technique involves heating food in a liquid other than oil. • Moist cooking techniques include boiling, blanching, parboiling, simmering, poaching, and steaming. • When cooking foods in water or other liquids, foods are completely submerged.

15. Boiling • Boiling is a moist cooking technique in which you bring a liquid (water or stock) to the boiling point and keep it at that temperature while the food cooks. • Convection occurs during boiling which sets off a circular motion in the pan that keeps the food in constant motion and keeps it from sticking to the pan. • Boiling cooks food quickly, but can be harmful to some food.

16. Blanching • Blanching uses the boiling method to partially cook food. • It is a quick way to change the flavour and keep the colour in foods. • Blanching is a two step process: • 1. Completely submerge the food in a boiling liquid and blanch, or briefly cook, it. • 2. Remove the blanched food from the liquid and plunge the food into ice water to completely stop the cooking process.

17. Blanching • A blanched food item is only partially cooked, so a second stage of cooking is needed to complete the cooking process. • Blanching is used for many reasons including: simplifying the peeling process, precook food before freezing, soften herbs, lock in the colour of food, preserve food’s nutrients, remove blood from meats, and remove strong flavours from meats.

18. Parboiling • Parboiling is a moist cooking technique that is similar to blanching in that foods are put into boiling water and partially cooked. • Cooking time for parboiling is longer than blanching.

19. Simmering • Simmering involves cooking food in liquid. • Simmering cooks slowly and steadily in a slightly cooler liquid. • The bubbles in the liquid rise slowly to the surface of the liquid but do not break the surface. • Advantages of simmering include: less shrinkage in food, less evaporation, less breakup of fragile food. • Simmering is also used to reduce, or decrease the volume of, a liquid.

20. Poaching • Poaching means to cook food in a flavourful liquid at a low temperature. • Tender or delicate foods such as fish and eggs are poached in just enough liquid to cover the food.

21. Steaming • Steaming involves cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid. • Although the food never touches the liquid, the temperature inside the closed environment rises high enough to cook the food. • Steaming is generally faster than other moist cooking techniques.

22. Combination Cooking • Combination cooking combines two techniques: moist and dry. • Two major combination techniques are braising and stewing. • The first step for both cooking methods is usually to brown the food using dry heat. Then the food is completely cooked by simmering the food in a liquid. • This techniques is useful for tough, but flavourful, cuts of meat.

23. Braising • Braising is a long, slow cooking process that can produce very flavourful results. • During the cooking process, braising produces a very flavourful liquid. • The liquid, then, takes on the highly concentrated flavour of the meat’s juices as it cooks. • Braised foods are always served with the cooking liquid.

24. Stewing • Stewing is another combination cooking technique. • Stewed foods are completely covered with liquid during cooking. • Cooking time for stewing is generally shorter than for braising because the main food item is cut into smaller pieces.