Cooking Methods

Chapter 9

Heating and Cooking

There are three types of energy central to all cooking: Conduction Convection Radiation

Conduction

 This is heat transfer by direct contact  Example: Cooking a pancake in a skillet

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Convection

This is the transfer of heat by the movement of air or liquid  Warm air that rises forces the cool air to fall then displaced back to the top when it heats up and the process is continuous

Radiation

 This type of heat transfer method uses infrared rays to strike and warm objects.

 Example the boiler heats the surface of food by radiation

How does heat affect food?

 Brings out flavor and aroma  Can change the color  Changes the texture

Conventional Cooking Techniques

 Two different types 1. Moist heat cooking: foods cooked in hot liquid or steam 2. Dry heat cooking: foods cooked uncovered without added liquid or fat

Moist Heat Cooking

 Boiling  Simmering  Steaming  Pressure Cooking

Boiling

 Cooking in a liquid that reached boiling point, when the liquid is producing large bubbles that rise to the surface and break.

 Nutrient loss is very high when using this method  Suitable for pasta and corn on the cob

Simmering

 When a liquid rises gently and just begins to break the surface  To simmer foods we generally bring water to a boil and then reduce the heat so that food will simmer  More foods can be simmered than boiled

SPECIAL SIMMERING TECHNIQUES  Stewing: involves covering small pieces of food with liquid and covering until done  Poaching: involves simmering whole foods such as eggs or fruit

Steaming

 A method of cooking foods over but not in boiling water  Many foods can be steamed  Also it helps them retain their shape, color, flavor, and nutrients

Pressure Cooking

 This cooks food in steam under pressure and cause temps. Rise above boiling and in turn cooks food faster  Best to use on foods that take a long time to cook  EX. Dry beans, soups, & non tender cuts of meat

Dry Heat Methods

 Roasting & Baking  Broiling  Pan-Broiling

Roasting and Baking

 Involve foods being cooked in either a conventional or convection oven  Roasting usually involves cooking large tender cuts of meat  Baking is the term used for cooking breads, cookies, and casseroles

Broiling

 Refers to food under direct heat  Works well with tender cuts of meat  Cooks quickly

Pan-broiling

 Stove-top method of dry heat cooking.  Includes foods such as hamburgers and tender cuts of steak

Frying

 Involves cooking food in oil or solid fat  Different types * Sautéing * Pan-frying * Deep-fat frying

Sautéing

 This is to brown or cook foods in a skillet with a small amount of fat.

 Low to medium heat is used

Pan-Frying

 Similar to sautéing but usually involves large pieces of meat  Food may need to be turned several times during cooking process

Deep-Fat Frying

 AKA French Frying   Food is immersed in hot fat and cooked until done.

Note that fat had a “Smoke Point” this is the temperature that fat begins to break down and smoke. This means the oil is no longer good for cooking.

Combo Methods

 Combining dry heat with moist heat cooking  Braising  Stir-frying

Braising

 This combines frying and then simmering to tenderize food and enhance flavor.

 Often used for less tender cuts of meat

Stir Frying

 Also a combo of frying and moist heat cooking  Small pieces of meat are cooked is a small amount of oil. Liquid is added throughout this process.

 A wok is traditionally used