Cooking Methods

Dry Heat
- Utilizes hot air that is either free from water vapor, or has
very little of it, and where this moisture plays a minimal or
no role in the process of sterilization. Dry heat methods
include roasting, oven broiling, grilling, pan-broiling,
panfrying and stir—frying.
Roasting
-is a cooking method that uses dry heat where hot air
envelops the food, cooking it evenly on all sides with
temperatures of at least 150 °C from an open flame, oven,
or other heat source. This method of cooking is
recommended for larger cuts of beef, veal, pork and lamb.
Broiling
-cooking by exposing food to direct radiant heat, either on
a grill over live coals or below a gas burner or electric coil.
Broiling differs from roasting and baking in that the food is
turned during the process so as to cook one side at a time.
Grilling (Barbecuing)
-is a form of cooking that involves dry heat applied to the
surface of food, commonly from above or below. Grilling
usually involves a significant amount of direct, radiant
heat, and tends to be used for cooking meat and vegetables
quickly.
Pan-broiling
-is a cooking technique used for thin steaks, thin chops and
fish fillets. It is a dry cooking method done in a frying pan
on top of the stove with no added fat or liquid.
Pan-broiling is a faster and more convenient method than
oven broiling for cooking thinner steaks or chops.
Stir-frying
-to cook food quickly by cutting into small pieces and
stirring constantly in a lightly oiled wok or frying pan over
high heat. Cooking is done with high heat, using small or
thin pieces of meat.
Deep-fat frying
-is a cooking method in which food is submerged in hot
fat, most commonly oil, rather than the shallow oil used in
conventional frying, done in a frying pan. This method is
only used with very tender meat.
Pan-frying
-is a form of frying characterized by the use of minimal cooking oil
or fat (compared to shallow frying or deep frying); typically using
just enough oil to lubricate the pan. Panfrying is a method suitable
for ground meat, small or thin cuts of meat, thin strips, and
pounded, scored or other- wise tenderized cuts that do not require
prolonged heating for tenderization.
Moist Heat
Moist-heat methods of cooking are suitable for less tender cuts of
meat. Moist-heat cooking helps to reduce surface drying in those
cuts requiring prolonged cooking times. Unless a pressure cooker is
used, cooking temperature is usually low, but heat penetration is
faster than in dry-heat methods because steam and water conduct
heat rapidly.
Braising
-is a combination-cooking method that uses both wet and
dry heats: typically, the food is first sautéed or seared at a
high temperature, then finished in a covered pot at a lower
temperature while sitting in some amount of liquid.
Cooking in Liquid
-less tender cuts of meat can be covered with liquid and gently
simmered until tender. Care should be taken not to let the
temperature of the liquid exceed 195°F, because boiling (212°F)
toughens meat protein. When the liquid is used as a base for soup it
is called meat stock (also called broth or bouillon). Meat that is
partially cooked in liquid before cooking by another method is called
“parboiled.”