Cooking Methods
Contrary to belief, deep-frying is a dry-heat cooking method
These methods can be applied to any type of food, but it’s been saved
for this section due to the importance of remembering the methods in
relation to meat cookery. There are three types of cooking methods to
remember:
- Dry-heat Cooking Method
- Moist-heat Cooking Method
- Combination Cooking Method
Foods can be cooked in air, fat, water or steam. That’s it. When we
say that, we’re talking about the mediums required to transfer heat to
your foods. Convection, conduction, and radiation.
Dry-Heat Cooking
Dry-heat cooking methods are those that utilize air or fat. These are
broiling, roasting, grilling, baking, sauteing, pan-frying and deep-fat
frying. Foods cooked using this method have a rich flavor due to the
caramelization and browning of the foods.
Moist-Heat Cooking
Moist-heat cooking uses water or steam. They include poaching,
boiling, steaming and simmering. We use moist-heat cooking to emphasize
the natural flavor in foods.
Combination Cooking
Combination cooking are methods that incorporate both dry- and
moist-heat cooking. The two most important methods are braising and
stewing.
Each one of these cooking methods can be applied to a large variety
of foods including meats, vegetables, fish, pastries, cakes, cookies,
etc.
Braising, 50% submerged and 50% exposed, is a combination cooking method
Applying Cooking Methods
When you are staring at a cut of meat at a grocery store and you are
wondering how you’re going to cook so it tastes beautiful, what’s going
through your head? Is it a blank stare? Do you know which method to
apply to, say, beef short ribs? What about those cheap cuts of meat you
are always tempted into buying and are subsequently disappointed by? The
point is, we must know how to apply the cooking methods if we are to
put that knowledge to any use. You don’t know the feeling of control and
power you have when you can close your eyes, pick up a piece of meat
and know exactly how to cook it. Not only that, but you start saving
some real cash too. You don’t have to buy a filet mignon to get a tender
flavorful steak. All it takes is understanding how to apply the cooking
methods! A true chef can make the cheapest cut of meat taste
spectacular.
A Diagram of a Convection Oven
You probably know a bit about cooking. You heard something one time
about the grain or the marbling or something. Well, you’re close! Fully
understanding the cuts and cooking methods requires an understanding of
where those cuts come from off the animal. While this knowledge is
invaluable, we’ll save it for later.
Defining Dry-Heat Cooking
Sautéing involves very high heat and very little oil
is used. The ingredients are added once the oil starts to smoke
slightly. Less oil is needed because the high heat prevents moisture
from escaping and as well as being safer from oil splattering and
potentially causing a fire. Sauteing can be nerve-wracking due to the
intense heat and sound of the product being cooked. Splatters happen! Be
sure to wear the appropriate clothing as to avoid burns.
Sauteing
Pan frying involves cooking an ingredient in a
frying pan at a medium-high heat. Think the “6-7” indicator on your
stove. Pan-frying involves much more oil than usual as it helps prevent
moisture releasing from the ingredient.
Roasting/Baking uses the air, or convection, to
transfer heat to an ingredient. Your oven provides this cooking method,
and is used because of its highly-accurate temperatures and ability to
cook evenly for longer controlled periods. Large items are usually
cooked, or items requiring even cooking. The browning it provides is a
desired effect of roasting, and enhances the flavors of most foods.
NOTE: Using a convection oven is a bit different than a conventional
oven. A convection oven uses a fan to move the hot air around, promoting
more even cooking and causing the product to be cooked faster. Because
of the nature of a convection oven, there is a specific rule to follow.
All standard recipes here assume you are using a conventional oven and
the temperatures used reflect that. If you are using a convection oven
(And if you’re lucky enough to have one, use it!), reduce the
temperature by 25F. TIP: Baking is exactly the same as roasting. The key
difference is baking is only referred to as such in the bakery world.
Grilling is the favorite past-time of many men
around the world and they all love to cook a nice ribeye or t-bone. This
dry-heat method is desired for the flavor that is imparted from the
rapid convection cooking. It is ideal for smaller cuts of meats and
grilling requires an advanced and experienced cook to ensure proper
cooking and the ability to not burn the product while producing perfect
rarity on a consistent basis. Professional cooks and chefs use a cast
iron grilling surface to do their grilling which provides that deep,
noticeable grill-marking. It is much harder to do this with the coated
stainless steel grill surface that comes with most barbeques today. If
you are in the market for a good grill, look for one with a quality
cast-iron grilling surface as that will indicate whether or not you’re
buying quality or if you’re just buying brand and gimmicks.
Broiling is similar and almost reverse to Grilling
in that is uses radiant heat from an overheat source. Broiled foods are
placed on a preheated metal grate and the heat above cooks the meat
while the grill below marks it.
Deep-fat frying or Deep Frying is another popular
method of cooking. As odd as it sounds, deep frying is not considered a
moist-heat method but rather a dry heat method. What separates deep
frying from boiling is the temperature. Boiling water can never go above
100C (212F), while deep frying temperatures can be as high as 200C
(400F). These high temperatures allow the product to be cooked faster
and be browned.
Defining Combination Cooking
There are technically 2 types of combination cooking, but we will include a third – sous vide.
A popular combination cooking method is called Braising.
The proper method of braising is achieved by first dry-heat cooking a
product, such as a lamb shank, either by pan-frying or sauteing to
ensure proper caramelization. Once the lamb shank is seared and slightly
caramelized, you then add a liquid such as a stock until it comes up to
about 1/3 of the lamb shank. Then, either in the oven or on the stove
top, you simmer, or Braise, the lamb shank turning it often until it becomes soft and tender. Braising is especially useful for tougher pieces of meat.
If you were to cover the meat entirely, you would then be Stewing the meat. This produces a soup-like consistency and, obviously, is the preferred method for creating stews.
Sous Vide
Sous vide is a method of vacuum sealing food into
plastic and then simmering the package in water to heat throughout. Sous
vide is a relatively new method, developed in the 70s. The method
removes the product from the external environment where it cooked in a
way that retains its natural flavor.
Sous vide is fast becoming a very popular in the food industry, as
this method of cooking creates a beautifully even cooking method at an
exact temperature. While not for the beginner cook, it takes patience,
investment and know-how.
Sous Vide Chicken
Defining Moist-Heat Cooking
There are 4 types of moist heat method using water or water-based liquids and they all have to do with temperature.
Poaching is the lowest temperature method, defined at
between 71C – 82C (160F – 180F). This produces an environment that is
calm enough for delicate foods, such as eggs. The water should show
slight movement and no bubbles.
Simmering is a common temperature range because it
is the most balanced. It is defined at 85C – 96C (185F – 205F) and you
will notice a simmering liquid by having small bubbles breaking through
the liquids surface. It is great for promoting flavor release in stews,
meats and soups.
Boiling is the highest temperate for submersion.
Defined at 100C (212F) at sea level, it is noticeable by rapid movement
with many large bubbles. Boiling is rarely recommend for most cooking,
and the only thing that is taught which should be boiled is pasta.
Steaming allows you to reach a higher temperature
with liquids by steaming them. It is defined by the steam released once
water reaches past 100C (212F). Food is in contact only with the steam
produces from the boiling liquid. Steaming is common method due to its
fast cooking times, high heat and moist-heat cooking nature.
Commercial steam oven. Steam is a moist cooking method.
Source : https://theculinarycook.com/cooking-methods-how-to-cook/#prettyPhoto
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