DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?

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Presentation transcript:

DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?

How to choose the correct method Determine your final product Determine what needs to happen to the food to improve the food Discuss time element Evaluate the need to protect the nutritional value

Moist Heat Methods Blanching Boiling Braising Poaching Scalding Simmering Steaming Stewing

Blanching Drop food boiling water Submerge ice water Used to loosen skin Tomato Sauce used this method

Boiling Large bubbles must erupt Used to cook stronger hearty vegetables Used to cook pasta

Braising Simmering large cuts meat in small amount of liquid in a covered dish Can also braise hearty vegetables like brussel sprouts

Poaching Partially or fully submerge food in liquid Liquid needs to be 160 to 180 degrees Allows delicate foods to be cooked without damage We poached eggs

Scalding Water is 150 degrees Bubbles attach to side and bottom of container Used to help solids melt, like chocolate

Simmering Liquids are above 180 degrees but not bubbling like boiling More gentle cooking than boiling Used in long slow cooking process Soups and stews are often simmered

Steaming Involves transfer of heat through vaporized water Most gentle moist-heat method Food is steep in steam Nutrients are retained

Stewing Similar to simmering Difference is it involves more liquid that is used when food is served

Dry heat Methods Baking Broiling Frying Grilling Roasting

Baking Uses hot air to transfer heat to food Position in oven, type of pan used will change finished product

Broiling Similar to grilling High temperature Heat source above the food

Frying Oil and water do not mix Uses fat to transfer heat to food Dry heat because it does not use water Deep frying, sautéing, stir frying and pan frying are types of this method

Grilling High heat Food is above the heat source Can use gas, charcoal or radiant heat

Roasting Similar to baking Usually involves meats and poultry Often basted with fat and other liquids