Cooking Methods
Choosing the correct cooking method will depend on the type of food you are preparing. For example, when cooking meat products, it is necessary to consider the type of cut you are cooking as tough meat products require different cooking techniques than tender cuts do in order to break down the fibers and create a palatable dish.
All cooking methods fall under two categories- Moist and Dry Heat.
All cooking methods fall under two categories- Moist and Dry Heat.
Dry Heat Cooking
Definition Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter and shorter cooking times. Cooking methods involving fat, such as sautéing and deep-frying, are also considered dry-heat methods. Oil and water don't mix, so while fat can take a liquid form, in many ways it's the opposite of water, and that is why it is classified in the dry heat category. Cooking Methods Using Dry Heat Sauteing, Pan Frying, Grilling, Baking, Roasting, Broiling, Deep Frying Examples of Recipes/Foods Using Dry Heat Grilled Steak, Stir Fry, Baked Alaska, Roast Beef, Broiled Snapper, Deep Fried Chicken Wings |
Moist Heat Cooking
Definition Moist heat cooking methods include any techniques that involve cooking with moisture, either directly or indirectly-whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Moist heat methods are particularly useful when cooking older, tougher cuts of meats as the combination of longer cooking times and moist heat allows the meat’s connective tissue to break down resulting in a tender product. Long cooking times in methods such as stewing and braising are also useful in flavour development. Cooking Methods Using Moist Heat Poaching, Simmering, Boiling, Steaming, Stewing, Braising Examples of Recipes/Foods Using Moist Heat Poached Eggs, Parsley Boiled Potatoes, Steamed Vegetables, Stewed Tomatoes, Braised Beef |
IMPORTANT: The "browning of food", (eg making toast), can only be achieved through dry-heat cooking. This browning, also known as the Maillard Reaction, leads to the development of complex flavors and aromas that can't be attained through moist-heat cooking techniques
Now, lets have a look at the specific characteristics of each of the dry and moist heat cooking methods...
Please note: There is a lot of information below. To make it easier on everyone, we will focus on specific cooking methods based on the grade. A list has been provided.
Grade 9- Moist Heat:Blanching and Boiling Dry Heat: Baking
Grade 10- Moist Heat:Steaming and Stewing Dry Heat: Sautéing, Deep Frying and Pan Frying
Grade 11- Moist Heat:Simmering Dry Heat: Dehydrating, Smoking, Grilling and Roasting
Grade 12- Moist Heat:Poaching and Braising Dry Heat: Flambe, Broiling
Please note: There is a lot of information below. To make it easier on everyone, we will focus on specific cooking methods based on the grade. A list has been provided.
Grade 9- Moist Heat:Blanching and Boiling Dry Heat: Baking
Grade 10- Moist Heat:Steaming and Stewing Dry Heat: Sautéing, Deep Frying and Pan Frying
Grade 11- Moist Heat:Simmering Dry Heat: Dehydrating, Smoking, Grilling and Roasting
Grade 12- Moist Heat:Poaching and Braising Dry Heat: Flambe, Broiling
Dry Heat Cooking Methods Baking The term baking refers to a uncovered product that is cooked by the heated air produced in a closed oven between 300-500 degrees fahrenheit. Commonly prepared baking items include starchy items such as breads, cakes and pastries. More recently, since the advent of the residential oven, other foods have begun to be baked, including joints of meat, vegetables and casseroles.In truth, there really is no difference between a baked ham and a roast turkey-both are cooked in the same way, regardless of the term you use to describe it. Sautéing Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to quickly cook food while browning the surface. This method is used for smaller, thinner products that require less time to cook. Tender pieces of meat may also be cooked using this method. Eg. Stir fried beef Keys to success using pan frying or sautéing, include ensuring the oiled pan is hot before adding food and avoid overloading the pan. Pan Frying Pan frying is VERY similar to sautéing. The only difference between the two is that pan frying uses slightly more fat and a lower heat to cook the desired foods. Due to these changes, it is possible to pan fry larger pieces of meat than can be cooked by sautéing. A great example of a food that cooks well using this method is southern fried chicken. Deep Frying Large amounts of oil or fat are used in cooking the food. The oil or fat is usually put into a deep pan or well and is heated between 350-400 F. Food is then submerged in the oil until it is cooked through. Some foods require a coating of breading or batter before being deep fried. This will prevent the product from excessive moisture loss. Oil must be heated correctly and changed regularly in order to maintain quality, appearance and taste of fried foods. Note: Oil and water do not mix. Ensure excess moisture is removed from the surface of food before it is deep fried to avoid injury. Broiling Broiling exposes food directly to a heat source usually from above by either a stove element (such as the broiling option on an electric stove) a gas flame (using a broiling instrument such as a salamander or a torch). The purpose of broiling is to retain the juiciness of the food you are cooking while adding additional flavour. Broiling is a quick method of cooking. Only tender, thin pieces of meat should be prepared using this method as there is little time to break down connective tissue and broiling causes foods to brown quickly- you don't want to burn the outside of the meat before the inside is cooked :-) Grilling Grilling in the kitchen provides a quick cooking method that imparts flavour to a food product by allowing the browning process to happen quickly and effectively. Grilling uses a bottom heat source (gas, propane, coal or wood) and a metal rack or grate. Foods are turned at least once during cooking to provide even heat on both sides of the food. Tender cut of meat such as steaks and chops are suitable for grilling as they require high heat for a short period of time. Grilled foods can be identified by the grid pattern left on the meats during the browning process when cooked. Roasting Bake before the advent of modern kitchen equipment, foods were cooked using an open fire. The term roasting was used to describe foods (mostly meats) that were cooked over the fire in a contraption exposed direct heat from the fire but that was closed off from the main part of the room in which it was being cooked. In modern times however, the term refers to meats that are in essence "baked" uncovered in an oven using hot air and radiant heat. Usually thick, tender cuts of meat are those that are roasted. Pans specifically used for roasting are recommended as the grooves on the bottom capture the lost juices for use in au jus or pan gravy, while preventing the meat from sitting in its own juices as it cooks. Flambéing Flambéing is one of the more unusual methods of cooking. Alcohol is added to a hot pan in which foods are being cooked and is lit on fire. The alcohol is burned off, but leaves behind the flavours and aromas of the alcohol that is used. Due to spectacular "look" of this method of cooking, foods are often prepared and served table side so that the total effect can be seen by the customer.Flambéing is used more for the aroma and flavour it bring to the dish rather than the amount of heat that is generated. Foods are usually fully cooked before the alcohol is used to flambé. Examples of well known flambé dishes include Bananas Foster, Cherries Jubilee and Coq au Vin. Smoking Smoking is a process where meats are cooked, flavoured and preserved using very low heat source and the creation of smoke from a variety of burning woods. Most commonly, meats and fish are smoked, although more and more these days, we are seeing other products such as cheeses and vegetables being added to the smoker. Wood choices will vary based on the product being smoked and the flavour you wish to impart. Common woods used here in North America include hickory, mesquite, cherry, plum or applewood. While whole cabins or smokehouses were dedicated to smoking before the advent of modern kitchen technology, nowadays, the home or commercial cook can use much smaller smoke boxes that create the same effect. Dehydrating While technically not a method of cooking, I thought that this was the best location to explain this term. Dehydrating is a process whereby all moisture is removed from a food in order to preserve it as a shelf stable food. Once all moisture has been eliminated from a food, the risk of bacterial growth has been eliminated. Common foods that are dehydrated include fruits (a plum becomes a prune, and a grape becomes a raisin. Meats such as proscuitto and beef jerky also use dehydration during their preparation. Some foods such as the ones above can be eaten as is once they have been dehydrated. Others will need to be "reconstituted", or soaked in water and cooked before using (as is the case with many dehydrated soup packs used in camping. |
Moist Heat Cooking Methods Blanching Blanching is a common cooking method for vegetables. Products are completely submerged in the blanching liquid used (usually salted water or stock). Blanching is the same as boiling (the water must reach the boiling point of 100C or 212F), however the cooking time is much shorter and is therefore suitable for tender foods such as veggies. Some of the benefits to this method over boiling include the ability to maintain the bright colour of vegetables, an a reduction in the amount of nutrients lost in the water. Blanching can also be used to shed skins of particular fruits and vegetables before further processing (e.g. tomatoes are blanched to remove their skins before preparing a tomato concasse for use in homemade tomato sauce). It is recommended that very tender vegetables be plunged in an ice water bath immediately after being blanched as this with stop the cooking process and prevent them from being overcooked. Boiling Boiling is probably the most common moist heat cooking method. Boiling is a cooking method where a liquid is heated to the temperature where it becomes a vapour. This occurs at a temperature of 100C or 212F. Boiling is a direct method of heat transfer (foods are completely submerged in liquid) and happens at a far quicker pace than many indirect cooking methods such as baking. While tough meats can be boiled in order to break down the connective tissue and become tender (in the case of a corned beef or beef brisket), we here in North America most commonly use this cooking method for preparing starches and legumes (potatoes, pasta, beans etc). Important: When cooking starches, make sure to salt the water!!! Boiling is also a common method used to reduce cooking liquids when preparing stews and sauces. The reason for this is simple- by removing half the liquid, the full flavour is imparted into the remaining liquid creating concentrated, flavourful liquids. Steaming Water is added to a pot and then a stand is placed inside the pot. The water level should be lower than the stand as there is no contact between the food and the water that is added to the pot. Food is then placed on the stand, covered and heat is applied. The hot steam rising from the boiling water surrounds the food and the food gets cooked. This method of cooking is good for vegetables as the food retains its flavour and much of the nutrients. Steaming can also happen using perforated pans using equipment dedicated to this process such as a commercial steamer or Rational oven. Stewing Stewing refers to a dish of meat, vegetables or fruits cooked slowly in liquid using low heat in a closed dish or pan. This method is considered a moist heat form of cooking when describing fruit and vegetable cookery (stewed tomatoes, stewed prunes). It can be considered a combination cooking method when discussing items such as meat, as the meat is browned (seared) before being added to the liquid, thus using both dry and moist heat cooking methods (beef stew). Simmering Simmering differs from boiling or poaching in that the submerged foods are cooked in liquids at temperatures just below the boiling point but higher than temperatures used in poaching. The easiest way to create a simmer is to bring the liquid to a boil and then reduce the heat gradually until all bubbles cease to form (94C or 200F). The most common way and easiest way that I can think of to simmer food is by using a crockpot. Using this method will prevent foods from breaking up too much during cooking. Simmering stews will allow all ingredients to blend together and impart flavour. Foods simmered in milk may be identified as "creamed" as in the case of creamed corn. Braising Braising is in my opinion, the most effective way to break down connective tissue in tough cuts of meat. Technically, braising meat requires both moist and dry heat cooking methods. Meat is first seared, to lock in valuable juices and to aid in browning. It is then placed in a pot with a small amount of liquid and covered so that the heat remains within the pot to cook the product inside. A roast cooked using this cooking method is also known as a pot roast. Vegetables can also be cooked using this method. A great example of this is braised cabbage. Cabbage is browned first in a rondeau pot. A small amount of liquid is added and the pot is covered and left to cook slowly. When thinking of braising, think low,slow and moist! Poaching The final Moist heat cooking method we will discuss is poaching. Far gentler than simmering or boiling, poaching cooks foods at temperatures between 140-180F. Foods that benefit from poaching include fish, eggs and some fruits as they are gentler on these tender products. Poaching liquids may vary, however water, stock, and milk are the most common poaching liquids. |