TLE
The three (3) Types of Cooking Methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way.
DRY HEAT COOKING- works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning,
Broiling- works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful to use a timer or check the doneness so foods don't become bumt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven.
Best foods for broiling
Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.
Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out easily.
Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or grapefruit for a unique menu item.
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.
Best foods for grilling
Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears the outside of the patty for delicious charred flavor. marbling that produces a succulent grilled steak.
Meats: The dry heat from grilling will quickly remove moisture from meat so it's best to choose tender cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content and
Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can be grilled, but spatchcocking is recommended.
Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. It's possible to wrap fish in foil before placing it on the grates to prevent it from falling through.
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.
Best foods for roasting
Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or shoulder, and pork loin all benefit from roasting.
Poultry: Whole chickens or turkeys can be placed in a roasting pan or on a rotisserie spit and cooked for several hours for a moist and flavorful product.
Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables. Grapes, cherries, and tomatoes can be roasted to intensify their flavors. Pumpkin, squash, eggplant, and cauliflower are also excellent candidates for roasting.
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.
Best foods for baking Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread, pastries, and cakes are all baked.
Pizza: As pizzas are baked in a hot oven, the dough becomes firm, a crust is formed, and the cheese topping melts.
Sautéing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it's best to keep the food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently.
Best foods for sautéing
Meats: Sauteing cooks quickly, so tender meats work best. Use ground beef, tenderloin, or medallions in a saute pan. Small, uniformly sized cuts of meat brown evenly.
Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.
Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Carrots, celery, and onions can also be sauteed and often make a flavorful base for other dishes.
TLE
The three (3) Types of Cooking Methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way.
DRY HEAT COOKING- works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning,
Broiling- works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful to use a timer or check the doneness so foods don't become bumt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven.
Best foods for broiling
Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.
Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out easily.
Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or grapefruit for a unique menu item.
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.
Best foods for grilling
Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears the outside of the patty for delicious charred flavor. marbling that produces a succulent grilled steak.
Meats: The dry heat from grilling will quickly remove moisture from meat so it's best to choose tender cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content and
Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can be grilled, but spatchcocking is recommended.
Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. It's possible to wrap fish in foil before placing it on the grates to prevent it from falling through.
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.
Best foods for roasting
Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or shoulder, and pork loin all benefit from roasting.
Poultry: Whole chickens or turkeys can be placed in a roasting pan or on a rotisserie spit and cooked for several hours for a moist and flavorful product.
Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables. Grapes, cherries, and tomatoes can be roasted to intensify their flavors. Pumpkin, squash, eggplant, and cauliflower are also excellent candidates for roasting.
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.
Best foods for baking Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread, pastries, and cakes are all baked.
Pizza: As pizzas are baked in a hot oven, the dough becomes firm, a crust is formed, and the cheese topping melts.
Sautéing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it's best to keep the food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently.
Best foods for sautéing
Meats: Sauteing cooks quickly, so tender meats work best. Use ground beef, tenderloin, or medallions in a saute pan. Small, uniformly sized cuts of meat brown evenly.
Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.
Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Carrots, celery, and onions can also be sauteed and often make a flavorful base for other dishes.
