Creative Cooking 1 Cooking Methods

1. Creative Cooking 1Cooking Methods

2. All cookery methods outlined in this unit require the application of heat from an outside source

3. That heat source could be:an ovena stovecharcoal heatgas grillcampfire

4. Microwave cooking will not be addressed at this time as it does not require outside heat but relies on an entirely different method to create heat and cook food.

5. Cookery Methods can be classified into three categories • DRY HEAT METHODS • MOIST HEAT METHODS • COMBINATION METHODS

6. Dry Heat Methods • Foods are cooked with direct heat – oven/broiler • Or are cooked by transmission of heat from fat – oil – which is heated by the stove or other heat source

7. BROIL • Food is cooked close to heat source- temp. of 550 degrees • Can be done in oven (heating element on top) • Broiler compartment of oven • Grill – heat on bottom

8. Advantages to broiling • Develops crust on food, sealing in moisture • Fat drips away – healthy method

9. Oven – broiler combination

10. Broiling pans in ovens help fat drip away

11. Outdoor grills also allow close heat and fat to drip away

13. Grills are of course not limited in size

14. Nor is what you can grill in it!

15. PAN BROIL • Uses skillet on top of stove • Quickly browns food • Requires little if any fat / Healthy

16. Pan Broiling is done in skillet

17. ROAST / BAKE • Done in conventional or convection oven • Develops crust on outside • Healthy method of cooking

18. A rack allows fat to drip away when roasting

19. Meat must be cooked to internal temperatures of 140 – 185degrees Meat thermometer

20. Rib eye roast

21. Crown rib roast before cooking

22. Roast Turkey

23. DEEP FAT FRY • Food is submerged in hot liquid fat which cooks food • Quick • Achieves temperatures up to 390 degrees • Browns & crisps food

24. Favorite deep fried foods donuts elephant ears

25. Fries and chicken fingers Fried Mozzarella Sticks

26. And of course – funnel cakes !

27. Deep fry pan with basket insert

28. PAN FRY • Large pieces of food cooked in small amounts of oil • Such as:

29. Fried chicken

30. SAUTE’ • Smaller, cut up pieces of food cooked in a small amount of fat

31. A saute’ pan has low sides for easier access to food

32. MOIST HEAT METHODS • Food is cooked in liquid • Or by water heated - steam

33. BOIL • Food is cooked in a large amount of water at a rapid boil • Temp. of 212 degrees • Cooks foods like – pasta or rice

34. Boiling rice

35. SIMMER- POACH • Fragile foods cooked in liquid at a simmer – not boil

36. Soft or hard cooked eggs

37. Poached eggs

38. Poached eggs on toast

39. STEAM • Food is cooked above boiling liquid by steam

40. Bamboo vegetable steamer

41. Electric vegetable steamer

42. Steamed lobster

43. COMBINATION METHODS • Partially cooked in small amounts of fat • Then simmered in liquid • Or covered and quickly steamed

44. BRAISE / STEW • Food is browned first in fat Then simmered

45. Braised pot roast

46. Braising pan – allows browning, then a tight cover to simmer

47. Beef stew

48. STIR FRY • Food is fried quickly, then steamed

49. Stir fried beef and vegetables

50. From ancient times to modern technology we have continued to create variations to standard cooking methods