1. Y1.5.3 Cooking Methods

2. Objectives Describe dry heat cooking methods and list the foods to which they are suited Describe moist heat cooking methods and list the foods to which they are suited Describe combination cooking methods and list the foods to which they are suited

3. Key Terms BakeCombination Cooking Roast BarbecueDeep frySauté BasteDry heat cooking Shallow poach BlanchGrillSimmer BoilMoist heat cooking Steam BraisePan fryStew BroilPoachStir fry

4. Intro Beyond the hundreds of recipes, there are variety of cooking methods, each producing a different result Using the appropriate cooking techniques (methods) will produce the desired results

5. Heat Transfer Heat is a type of energy Absorbed energy, vibration, expansion, collision, transfer of energy Heat energy is transferred to foods via conduction, convection or radiation Heat then travels through food by conduction

6. Heat Transfer Conduction: movement of heat from one item to another through direct contact –Some materials conduct better than others

7. Heat Transfer Convection: transfer of heat through a fluid which may be liquid or gas –Natural or mechanical

8. Heat Transfer Radiation: energy is transferred by waves of heat or light striking the food –Infrared, electric or ceramic element, coals –Microwave, radiation exciting water molecules

9. HEY!!

10. Effects of Heat Proteins Coagulate Proteins are long, coiled chains of molecules held together by bonds. Light can pass through, raw egg whites are clear, raw meat translucent Exposed to heat (air or acid) the bonds break, and the coils unwind (denatured)

11. Effects of Heat-Proteins Coagulate The denatured proteins become caught up on their bonds and form a coagulated 3-dimensional mesh. Light is reflected, product is opaque The longer the heat, the higher the temperature, the tighter the coagulated mesh becomes, squeezing out the water. The key to moist proteins is gentle heating

12. Effects of Heat Starches Gelatinize –When starch granules reach a temperature of approximately 140°F. they absorb additional moisture- up to 10 times their own weight- and expand.

13. Effects of Heat Sugars Caramelize –As sugars are heated above 320 ° F. they caramelize, adding flavor and causing the product to darken.

15. Effects of Heat Water Evaporates –Pâte à choux, puff pastry, crust, reduction.

16. Effects of Heat Fats Melt –As fats melt, steam is released, and fat droplets are dispersed throughout the product –Tenderizes and shortens gluten strands –Different fats melt at different temperatures

17. Three General Types of Cooking Methods Dry heat cooking Moist heat cooking Combination cooking

18. Dry Heat Cooking Food prepared using dry heat must be naturally tender or prepared by adding moisture –Barding: wrapping with strips of fat before cooking so it bastes while cooking. –Larding: inserting long thin strips of fat with a larding needle to baste from the inside. –Marinating: Soaking in a combination of wet and dry ingredients to provide flavor and moisture.

19. Dry Heat Cooking Without Fat Grilling Broiling Roasting Baking With Fat Sautéing Pan-frying Stir-frying Deep-frying

20. Dry Heat Cooking Dry Heat Cooking without Fat Grilling: cooked on a grill rack above the heat source –Highly flavored outside, moist inside –Smokey, slightly charred flavor as the fats melt and drip on the heat source

21. Dry Heat Cooking Without Fat Barbecuing: another form of grilling –basted repeatedly with a sauce, pan drippings, or other liquid, keeping food moist

23. Dry Heat Cooking Without fat Broiling: rapid cooking method that uses high heat from a source located above the food –Quick, high heat methods require tender cuts of meat, poultry, fish and some fruits and vegetables

24. Dry Heat Cooking Without fat Roasting: cooks food by surrounding the items with hot, dry air in the oven –Most often used with large cuts of meat, whole birds, or fish

25. Dry Heat Cooking Without fat Baking: cooking food in an oven without liquid While roasting generally refers to meats and baking generally refers to breads and pastries, the terms are fairly interchangeable

26. Dry Heat Cooking With fat Sauté: food cooks rapidly in a small amount of fat over relatively high heat Stir-fry:food cooks rapidly in a small amount of fat over relatively high heat, while being constantly stirred –Bite-size pieces of food

27. Dry Heat Cooking With fat Sauté –Small amount of fat over relatively high heat –To jump –212-420 degrees, requires judgment –Start with dry pan, add oil –Too little oil, too cool, too little time: stick

29. Dry Heat Cooking With fat Griddling –Cooked on a hot, flat surface (or cast iron pan) –Less fat than sauté

30. Dry Heat Cooking With fat Pan-fried: foods are often coated with batter or breading, and then cooked in oil over less intense heat – uses more oil than sauté, about half way up the food being cooked –Hold only a short while

31. Dry Heat Cooking With fat Deep-fried: also called French fried, breaded or batter-coated food is immersed in hot fat –Swimming method: gently dropped –Basket method: placed in basket, lowered –Double basket method: hold food in place –Keep food dry

32. Deep-fry, cont. Outside is fried, inside is steamed Blanch fry 275 ° F. 10 min., cool/freeze then 350. Hold 250 ° F. oven. Large pot ⅓ full.

33. Dry Heat Cooking Deep-fry, cont. –Recovery time: time it takes oil to reheat to the correct cooking temperature once food is added –Smoking: temperature at which fats and oils begin to smoke, which means that the fat has begun to break down (425°F.) –Oil temperature for deep fry is usually 325°F to 375°F

34. Dry Heat Cooking Deep-fry, cont. –Batter: combines wet and dry ingredients (primary dry, liquid, binder) –Breading: same components as batter, but not blended together. (Dredge in flour, then egg, then crunchy ingredient) –As much as 35% of the flavor of a deep-fried food comes from the oil in which it’s cooked

35. Taking it all in?? Take 5

36. Moist Heat Cooking Moist heat cooking techniques produce foods that are delicately flavored and moist with a rich broth, which can be used as a base for a sauce –E.g.. One pot New England boiled dinner

37. Moist Heat Cooking Boil Simmer Poach, shallow poach Blanch Steam

38. Moist Heat Cooking Boil: to cook food in a liquid that has reached the boiling point (212°F) –Action of bubbles prevents use of delicate foods –High temperature could toughen the protein of meat, fish, and eggs

40. Moist Heat Cooking Simmer: (185°F to 200°F) –Bubbles in the liquid rise gently and just beginning to break the surface

41. Moist Heat Cooking Blanch: placed in boiling water for a short time –Usually shocked: plunged into ice water to stop cooking –par-cooking Tomatoes to peel Green beans finished with sauté Larger pieces

42. Moist Heat Cooking Poaching: food is completely submerged in liquid that is kept at a constant, moderate temperature (160°F to 180°F) –Water shows some motion, no bubbles Fish, seafood, delicate sausage, mousselines, root vegetables, legumes, eggs Fat: confit

44. Moist Heat Cooking Shallow poaching: cooked in a liquid bath and steam –Best suited for portion size pieces cooked at last-minute –Partially covered by a liquid containing an acid and herbs or spices in a covered pan –Liquid, cuisson used as sauce base

45. Moist Heat Cooking Steaming: cooks food over, not in, boiling water –Tender cuts, small pieces –No carmalization –Retains color, shape, flavor, nutrients –Keep covered

47. Combination Cooking Uses both dry heat and moist heat methods –Good for less tender cuts –Allows for caramelization and longer cooking time Braising Stewing

48. Combination Cooking Braising: Seared in hot oil, add liquid, finish in oven or Dutch oven –Longer cooking time tenderizes connective tissues of tough cuts –Vegetables can be added –Released liquid used for sauce

49. Combination Cooking Types of braising –Daube: (DAWB) often beef, red wine, marinated –Estouffade: (ess-too-FAHD) French term refers to both braising method and the dish itself (a beef stew made with red wine) –Pot roasting: American term for braising

50. Combination Cooking Stewing: similar to braising, bite sized pieces that are blanched or seared –Requires more liquid

51. Combination Cooking Stew types –Blanquette: (blahn-KETT) white stew; usually veal, chicken or lamb with mushroom and pearl onions served in a white wine sauce –Bouillabaisse: (BOO-yuh-base) Mediterranean fish stew, variety of fish and shellfish –Fricassée: (frick-uh-say) white wine stew made from veal, poultry, small game

52. Combination Cooking –Goulash: (GOO-lash) Hungarian: beef, veal or poultry, paprika, usually with potatoes or dumplings –Navarin: (nav-ah-RAHN) usually mutton or lamb, root vegetables (turnips:navets) –Ragout: (ra-GOO) French term for stew “restores the appetite” –Matelote: (ma-tuh-LOAT) eel stew

53. Microwave Uses high-frequency radio waves that cause food molecules (water, fat, sugar) to vibrate, creating friction that heats and cooks the food

55. Sous Vide French for “under vacuum” Vacuum-packed food in plastic bags, cooked in warm water at a specific temperature (tenths). Long cook times Keeps in and intensifies flavor Texture.

57. Molecular Gastronomy Spherification: Mixing juice with calcium chloride and dripping into an alginate solution to form pearls or caviar to form Foam: aerating with CO 2 or blender to create carrot foam, pan juice foam Flash-freezing: immerse in liquid nitrogen, or place on anti-griddle to create frozen sauces, creams, purées

58. Molecular Gastronomy Transglutaminase: Meat glue. Glue proteins to create a solid piece from fragements

59. Doneness Has it reached the desired internal temperature? Has it achieved the desired texture EGG COAGULATION TEMPERATURES Egg ProductCoagulates at (°F.) Whole, beaten156 Whole, with liquid (custard) 175-185 White, thin140 White, thick152 Yolk144-160

60. Plating, Portioning, Garnishing Plating: which vessel? Layout. Portioning: How much. (quantity and cost) Garnish: An edible enhancement to the dish that adds an appropriate flavor and visual appeal to the dish.

61. Plating, Portioning, Garnishing Look at plate or bowl as a canvas, keep frame clean Balance colors (about 3) Height can be appealing, do not hide starch Cuts neat and uniform KISS 1.61803398875

62. Golden Ratio Fibonacci: 0,1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377

67. Storage Wrap food properly to prevent drying and cross contamination Cool and store food properly to prevent pathogen growth Store food in appropriate container to prevent contamination and protect flavor Label and date containers