Methods of cooking:
Boiling,simmering,steaming,poaching,stewing,braising,baking,roasting,grilling,gridling,shallow frying,deep frying,paper bag cooking,microwave cooking. Yes not many of us know that there is these many varieties of cooking exists or most of them who does some of this types doesn't know their names. Its good to know them in & out so that its easy to work with in everyday kitchen. Also share them with your kids which will help them learn on an organised way of cooking.
Basically the above mentioned methods fall in to two categories dry heat & moist heat cooking.
Dry heat cooking: this method uses dry heat to cook food like broiling / baking in an oven, cooking directly on an ungreased griddle, grilling over coal etc, fat contains no moisture, deep frying, sauteing, stir frying are all technically dry heat cooking.
Moist heat cooking: this refers to cooking food by water / steam-steaming,boiling,stewing, poaching,braising, blanching etc.
BOILING
Boiling is the cooking of prepared foods in a liquid, which is either boiling or simmering. The liquid used is generally water or stock. Sufficient water is used to cover the food to be cooked. When boiling the pan is left uncovered.
Methods of boiling:
Place the food into boiling liquid. Allow reboiling, and then reduce the heat for gentle boiling or simmering to take place.
Cover the food with cold liquid, bring to a boil, and then reduce the heat to allow food to simmer. Dry vegetables are started in cold water. This method avoids damage to foods, which would lose their shape if added to boiling liquid. E.g. fish.
Boiling is the cooking of prepared foods in a liquid, which is either boiling or simmering. The liquid used is generally water or stock. Sufficient water is used to cover the food to be cooked. When boiling the pan is left uncovered.
Methods of boiling:
Place the food into boiling liquid. Allow reboiling, and then reduce the heat for gentle boiling or simmering to take place.
Cover the food with cold liquid, bring to a boil, and then reduce the heat to allow food to simmer. Dry vegetables are started in cold water. This method avoids damage to foods, which would lose their shape if added to boiling liquid. E.g. fish.
SIMMERING
Simmering is gentle boiling. A true simmer is the point at which bubbles rise gently and barely break the surface of the liquid. Simmering is used for cooking soups and stews.
Simmering is gentle boiling. A true simmer is the point at which bubbles rise gently and barely break the surface of the liquid. Simmering is used for cooking soups and stews.
STEAMING
Steaming is a gentle way of cooking prepared foods by steam (moist heat). The steam envelops the food, allowing it to retain most of its natural juices and nutrients. Water is the most common steaming medium, though broth or other herb-infused liquids can be used to allow the flavor of the herb to penetrate in the food. Being a slow process of cooking, only easily cooked food can be prepared by this method.
Methods of steaming:
Low pressure steaming:
The food is cooked by direct or indirect contact with steam
Direct, in a steamer or in a pan of boiling water
Indirect, between two plates over a pan of boiling water.
High pressure steaming:done in purpose-built equipment, which does not allow the steam to escape, therefore enabling steam pressure to build up, thus increasing the temperature and reducing the cooking time.
POACHING
Poaching is the cooking of foods in the required amount of liquid at just below boiling point.
Methods of poaching:
Shallow poaching:This method uses minimum amount of liquid (such as water, stock, milk) to cook foods The liquid should be never be allowed to boil but kept at a temperature as near to boiling point as possible.
Deep poaching:For e.g. eggs, which are cooked in approximately 3 inches of gently simmering water.
Poaching is the cooking of foods in the required amount of liquid at just below boiling point.
Methods of poaching:
Shallow poaching:This method uses minimum amount of liquid (such as water, stock, milk) to cook foods The liquid should be never be allowed to boil but kept at a temperature as near to boiling point as possible.
Deep poaching:For e.g. eggs, which are cooked in approximately 3 inches of gently simmering water.
STEWING
Stewing is a gentle and slow method of cooking food in its own juices with the aid of minimum amount of moistening agent in the form of water, stock, wine, beer or sauce. The food and the liquid are served together.
The liquid is not allowed to boil, and hence the saying "A stew boiled is a stew spoilt".
Stews are cooked in a covered pan (to minimize evaporation) on the stove or in a moderate oven.
Stewing is a gentle and slow method of cooking food in its own juices with the aid of minimum amount of moistening agent in the form of water, stock, wine, beer or sauce. The food and the liquid are served together.
The liquid is not allowed to boil, and hence the saying "A stew boiled is a stew spoilt".
Stews are cooked in a covered pan (to minimize evaporation) on the stove or in a moderate oven.
BRAISING
Braising is a slow and moist method of cooking in the oven, in a covered pan, in the minimum of liquid. Braising may use a combination of cooking liquids (stock, wine, sauce or beer) and a combination of cooking methods (stewing and pot-roasting).
In most cases, braising is preceded by shallow frying, flash roasting (speedy roasting at high temperatures) or blanching and refreshing in boiling water.
Methods of braising:
Brown braising:used for joints and portion-sized cuts of meat Joints and cuts of meat, after marinating are sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing helps retain the flavor, nutritive value and gives a good brown color. The browned joints are then placed on a lightly fried bed of vegetables (generally root vegetables like onion, potato, carrot) in a braising pan, with the liquid and other flavorings like herbs and spices, covered with a lid and then cooked slowly in the oven. When done, the lid is removed and the joints are basted to glaze them.
White braising: used for vegetables like celery, cabbage.
These are blanched, refreshed, cooked on a bed of root vegetables with white stock in a covered container in the oven.
Braising is a slow and moist method of cooking in the oven, in a covered pan, in the minimum of liquid. Braising may use a combination of cooking liquids (stock, wine, sauce or beer) and a combination of cooking methods (stewing and pot-roasting).
In most cases, braising is preceded by shallow frying, flash roasting (speedy roasting at high temperatures) or blanching and refreshing in boiling water.
Methods of braising:
Brown braising:used for joints and portion-sized cuts of meat Joints and cuts of meat, after marinating are sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing helps retain the flavor, nutritive value and gives a good brown color. The browned joints are then placed on a lightly fried bed of vegetables (generally root vegetables like onion, potato, carrot) in a braising pan, with the liquid and other flavorings like herbs and spices, covered with a lid and then cooked slowly in the oven. When done, the lid is removed and the joints are basted to glaze them.
White braising: used for vegetables like celery, cabbage.
These are blanched, refreshed, cooked on a bed of root vegetables with white stock in a covered container in the oven.
BAKING
Baking is cooking of food by dry heat in a closed oven, generally without any significant amount of liquid. During baking the natural moisture within foods is heated and produces steam, which in turn modifies the dry convected heat.
Methods of baking:
Dry baking: In this method, steam arises from the water content of the food and combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes.
Baking with increased humidity: when baking certain foods, e.g. bread, the oven humidity is increased by placing a bowl of water in the oven, thus increasing the water content of the food and so improving eating quality.
Baking with heat modification:
Baking is cooking of food by dry heat in a closed oven, generally without any significant amount of liquid. During baking the natural moisture within foods is heated and produces steam, which in turn modifies the dry convected heat.
Methods of baking:
Dry baking: In this method, steam arises from the water content of the food and combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes.
Baking with increased humidity: when baking certain foods, e.g. bread, the oven humidity is increased by placing a bowl of water in the oven, thus increasing the water content of the food and so improving eating quality.
Baking with heat modification:
ROASTING
Roasting is cooking by dry heat with the use of fat or oil in an oven or on a spit. The dryness is modified by presence of steam, which is generated by the action of heat upon the moisture content within the food.
Methods of roasting:
Spit roasting: The food to be cooked is brought in direct contact with the flame of a clear, bright fire. The food is basted with fat and is also turned regularly to ensure even cooking and browning. E.g. barbecued chicken.
Oven roasting: This method is convenient than spit roasting. It involves cooking in a closed oven with the aid of fat. Frequent basting is essential.
Aluminum foil is now used in oven roasting, which helps to retain moisture and flavor of the meat.
Pot-roasting: This method is used to cook small joints, if no oven is available. A thick heavy pan is necessary. Enough fat is melted to cover the bottom of the pan. When the fat is hot the joint is browned. It is then lifted out and 2 or 3 skewers are put into the pan, on which the joint is placed, so as to prevent it from sticking to the pan. The joint should just touch the fat. The pan is then tightly covered with a well fitting lid and cooked over a very slow fire. The joint is basted if lean and turned occasionally to ensure even cooking. Root vegetables like potatoes, onions can also be cooked around the meat.
Flash roasting: This is speedy roasting at high temperatures suitable for roasting small items.
Roasting is cooking by dry heat with the use of fat or oil in an oven or on a spit. The dryness is modified by presence of steam, which is generated by the action of heat upon the moisture content within the food.
Methods of roasting:
Spit roasting: The food to be cooked is brought in direct contact with the flame of a clear, bright fire. The food is basted with fat and is also turned regularly to ensure even cooking and browning. E.g. barbecued chicken.
Oven roasting: This method is convenient than spit roasting. It involves cooking in a closed oven with the aid of fat. Frequent basting is essential.
Aluminum foil is now used in oven roasting, which helps to retain moisture and flavor of the meat.
Pot-roasting: This method is used to cook small joints, if no oven is available. A thick heavy pan is necessary. Enough fat is melted to cover the bottom of the pan. When the fat is hot the joint is browned. It is then lifted out and 2 or 3 skewers are put into the pan, on which the joint is placed, so as to prevent it from sticking to the pan. The joint should just touch the fat. The pan is then tightly covered with a well fitting lid and cooked over a very slow fire. The joint is basted if lean and turned occasionally to ensure even cooking. Root vegetables like potatoes, onions can also be cooked around the meat.
Flash roasting: This is speedy roasting at high temperatures suitable for roasting small items.
GRILLING
This method also referred to as broiling, is a fast and dry method of cooking by radiant heat. The food is placed near to the source of heat, which acts to cook each item quickly. The speed of cooking helps to seal the surface of the food and retains maximum flavor, juices and nutrients.
Methods of grilling:
Over heat- cooking of food on greased grill bars with the help of some fat over direct heat
Under heat- cooking on grills or trays under direct heat
Between heat- cooking between electrically heated grill bars or plates e.g. when toasting bread
This method also referred to as broiling, is a fast and dry method of cooking by radiant heat. The food is placed near to the source of heat, which acts to cook each item quickly. The speed of cooking helps to seal the surface of the food and retains maximum flavor, juices and nutrients.
Methods of grilling:
Over heat- cooking of food on greased grill bars with the help of some fat over direct heat
Under heat- cooking on grills or trays under direct heat
Between heat- cooking between electrically heated grill bars or plates e.g. when toasting bread
GRIDDLING
This method takes its name from the type of equipment used; basically a large heavy piece of metal, usually flat (called tawa or a griddle) which is heated from underneath gas or electricity. The food is placed directly on the very hot surface, which is kept lightly oiled or greased to prevent sticking.
For cooking meat, a griddle with a ridged surface is sometimes preferred, as it gives the food an attractive marking and allows fat to drain away.
Although the word griddle sounds like grilling, the type of heat used is different from that in grilling. Grilling uses radiant heat, which reaches the food from a heat source above or below, or both. Griddling uses conducted heat, which travels into the food from direct contact with cooking surface. E.g. of foods cooked by this method: chapatis, dosas.
This method takes its name from the type of equipment used; basically a large heavy piece of metal, usually flat (called tawa or a griddle) which is heated from underneath gas or electricity. The food is placed directly on the very hot surface, which is kept lightly oiled or greased to prevent sticking.
For cooking meat, a griddle with a ridged surface is sometimes preferred, as it gives the food an attractive marking and allows fat to drain away.
Although the word griddle sounds like grilling, the type of heat used is different from that in grilling. Grilling uses radiant heat, which reaches the food from a heat source above or below, or both. Griddling uses conducted heat, which travels into the food from direct contact with cooking surface. E.g. of foods cooked by this method: chapatis, dosas.
SHALLOW FRYING
Definition: Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate or tawa).
Methods of shallow-frying:
Shallow fry: the cooking of food in a small amount of fat or oil in a frying pan or saute pan. Generally this method is used to cook pre-cooked food unless the food takes very little time to cook e.g. omelet. Some foods contain sufficient fat in them e.g. sausages and additional fat is not necessary. Fat absorption is greater when food is shallow fried than deep fried.
Saute: this term is used when cooking tender cuts of meat and poultry in a sauté or frying pan. After the food is cooked on both sides it is removed from the pan, the fat is discarded and the pan deglazed with stock or wine. This then forms an important part of the finished sauce. Sauté is also used when cooking, for example, potatoes, onions, when they are cut into slices or pieces and tossed (saute means to jump or toss) in hot shallow fat or oil in a frying pan till golden brown and cooked.
Griddle: foods cooked on a griddle (a solid metal plate), e.g. hamburgers, sausages, sliced onion. (also see griddling)
Stir-fry: fast frying in a wok (bowl shaped pan) or deep sided frying pan in a little fat or oil, e.g. vegetables, chicken. Foods stir-fried are always bite-sized and stirring is continuous on a high flame.
Definition: Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate or tawa).
Methods of shallow-frying:
Shallow fry: the cooking of food in a small amount of fat or oil in a frying pan or saute pan. Generally this method is used to cook pre-cooked food unless the food takes very little time to cook e.g. omelet. Some foods contain sufficient fat in them e.g. sausages and additional fat is not necessary. Fat absorption is greater when food is shallow fried than deep fried.
Saute: this term is used when cooking tender cuts of meat and poultry in a sauté or frying pan. After the food is cooked on both sides it is removed from the pan, the fat is discarded and the pan deglazed with stock or wine. This then forms an important part of the finished sauce. Sauté is also used when cooking, for example, potatoes, onions, when they are cut into slices or pieces and tossed (saute means to jump or toss) in hot shallow fat or oil in a frying pan till golden brown and cooked.
Griddle: foods cooked on a griddle (a solid metal plate), e.g. hamburgers, sausages, sliced onion. (also see griddling)
Stir-fry: fast frying in a wok (bowl shaped pan) or deep sided frying pan in a little fat or oil, e.g. vegetables, chicken. Foods stir-fried are always bite-sized and stirring is continuous on a high flame.
DEEP FRYING
This is cooking in a deep fat fryer, fully covered by very hot oil. The food cooked usually requires a coating, so that the food that is fried does not fall apart.
Methods:
Conventional deep-fried foods, with the exception of potatoes, use different coating materials. The coating prevents the food from breaking and thus retains moisture and nutrients. It also helps to keep the juices and flavor of the foods within.
This is cooking in a deep fat fryer, fully covered by very hot oil. The food cooked usually requires a coating, so that the food that is fried does not fall apart.
Methods:
Conventional deep-fried foods, with the exception of potatoes, use different coating materials. The coating prevents the food from breaking and thus retains moisture and nutrients. It also helps to keep the juices and flavor of the foods within.
Different coatings are egg and breadcrumbs; gram flour (besan); semolina; batter of flour, milk and eggs; thinly rolled pastry (e.g. Samosa Patti)
Partial deep-frying also known as blanching is used for chipped potatoes. The purpose is to partly cook in advance of service and to complete the cooking to order. With certain types of potatoes this gives an eating quality of a floury inside and crisp exterior to the chips.
Partial deep-frying also known as blanching is used for chipped potatoes. The purpose is to partly cook in advance of service and to complete the cooking to order. With certain types of potatoes this gives an eating quality of a floury inside and crisp exterior to the chips.
PAPER BAG COOKING:
Also known as en papillotte, this method cooks food in an oiled greaseproof paper or foil, which is tightly sealed so that during cooking no steam escapes and maximum natural flavor and nutritive value is retained. Herbs and spices may be added along with the food to be cooked. The bags are placed on a lightly greased tray and cooked in a hot oven.
MICROWAVE COOKING:Also known as en papillotte, this method cooks food in an oiled greaseproof paper or foil, which is tightly sealed so that during cooking no steam escapes and maximum natural flavor and nutritive value is retained. Herbs and spices may be added along with the food to be cooked. The bags are placed on a lightly greased tray and cooked in a hot oven.
This method of cooking uses a high frequency power in a microwave oven powered by electricity. The microwaves activate the water molecules or particles of food and agitate them, causing heat by friction, which cooks or re-heats the food.
Microwave cooking can be used for cooking raw food, re-heating cooked food and de-frosting frozen foods.
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