Basic Cooking Techniques

Cooking with Moist Heat Use a pan with a tight-fitting lid Use a small amount of liquid Liquid simmer and creates steam and the combination of the two cooks the food. Tenderizes less-tender cuts of meat and poultry. Gives you the opportunity to add seasonings and sauces

Steaming Use tight cover to retain the steam. Food is placed in a steamer basket - out of the water, but allows steam to enter and cook the food. Small amounts of water to create steam. Water level should be below steamer. Water boils vigorously to create steam. Be sure pan does not boil dry. Add water if needed. Helps retain nutrients – Best way to cook veggies Use for veggies, fish, poultry, and some puddings and breads.

Boiling Bubbles break the surface Steam escapes Flavour becomes concentrated Amount of liquid is reduced Temperature – 100C Breaks up food, Toughens protein - eggs Easy to overcook food, losing nutrients, colour, texture and flavour. Good Foods – Corn on the cob and pasta

Simmering Bubbles do not break the surface Gentler than boiling Temperature – 86C to 99C Cooks most foods in a reasonable length of time Maintains quality of the food Less loss of nutrients

Stewing Food is cut into small pieces Food is covered with water Food simmers until done Use for less-tender cuts of meat and poultry, fish, fruit.

Poaching small amount of liquid is used food simmers food is left whole or cut in large pieces and retains shape use for tender foods, such as eggs, fish and fruit

Cooking in a Plastic Cooking Bag Use only special plastic cooking bags Follow directions on package carefully. If you do not, bag may burst, splatter hot food and grease in the oven and catch FIRE. Use large enough pan to hold food and juices Use for less-tender cuts of meat and poultry, veggies and fruit

Pressure Cooking Cooks food in steam under pressure Food cooks 3 to 10 times faster Less tender cuts of meats, poultry, dry beans, soups, one-dish meals, veggies All the advantages of steaming plus faster cooking

Roasting/Baking Do not cover. If you do, the food will steam Do not add liquid – it will create steam Use for tender cuts of meat, fish, and poultry Roasting gives meats flavourful, crispy brown crust Baking refers to breads, cookies, casseroles

Broiling Heat flows down on food Pan has two parts: top grid and bottom pan. Top grid is perforated so fat and drippings flow down into the pan. Do not line top grid with foil. The food will fry, not broil. Accumulated fat may catch on FIRE Use for tender cuts of meats, poultry, fish, fruits and tender or precooked veggies. Do not salt food before cooking Turn thick pieces over halfway through cooking Control cooking by varying cooking time or varying the distance of the pan from the heat.

Pan Broiling Stove top method of dry heat cooking Food cooks quickly - retains a minimum about of fat Cook food in a heavy skillet over medium heat DON’T add fat or oil Remove fat as it accumulates during cooking Turn food over halfway through cooking time Use for thin tender cuts of meat - cooks quickly such as bacon and hamburgers

Outdoor Grilling Heat flows up from below food Food rests on open wire grill Fat and drippings flow down Use for tender cuts of meat and poultry and fish

Sauteing To brown or cook food in a skillet with a small amount of fat. Use for chopped veggies, such as peppers and onions, small pieces of meat and fish

Pan frying Similar to sautéing but with large pieces of meat. Turn food several times when cooking

Deep Fat Frying Called “French Frying” Fill pan half full of oil Use deep-fat frying thermometer to check temperature of fat Add food when fat is hot Be sure food is at correct temperature Dry food before adding to the oil – moisture makes fat splatter Cook small quantities of food at a time Drain food on paper towel when done NOTE: Food absorbs fat as it fries. Every tablespoon of fat absorbed add 125 calories to the food

Braising Browning food first Food is left in large pieces, such as pot roast, pork chops and whole veggies Use just enough liquid to cover bottom of the pan Simmer liquid and use tight cover to retain steam Can cook on top of stove or in the oven Add liquid as needed Used for less-tender cuts of meat and poultry and some whole veggies

Stir Fry A wok is generally used Use small amount of oil Quick method of cooking Each food must be cut in uniform pieces so it cooks evenly Foods are sliced thin