Learn to Understand the Techniques and Different Methods in Cooking
Cooking methods and techniques
Cooking is usually done by applying heat to food making it soft and easy to digest. Do you cook? If you have a household I am sure cooking is a part of your daily routine. In cooking there are two types of methods such as dry heat and moist heat techniques.
When you are in the process of learning how to cook or if you want to learn how to cook successfully you have to know the proper techniques in food preparation. These types of techniques maybe new to you but actually you have done it throughout your life. Do not be confused of these techniques, understanding each technique will help you decide which method to use for the kind of food to cook.
DRY HEAT METHOD
Dry heat method uses heat to food via air, fat or metal. This includes baking, broiling, frying, grilling and roasting. The key to success in dry heat cooking is higher temperature because air, fat and metal can generate heat higher than boiling point of water.
Baking utilizes hot air to transfer heat to food, one common example is when you are baking a cake.
Broiling is a cooking method similar to grilling which often use an oven wherein the food is place in an intense heat at a very high temperature. The source of heat is above food unlike grilling the source of heat is beneath the food.
Frying uses fat to transfer heat to food. Sauteing, stir-frying and pan frying fall under this method because it does not involves the use of water.
Grilling is placing food to a very intense heat just like broiling and grilling. But, the source of heat in this method is direct flames either from gas or charcoal.
Roasting is like baking and the term is usually used for meat and poultry. Roasted food is often moistened with fat or other liquids to avoid dryness during cooking process.
MOIST HEAT METHOD
Moist heat method uses technique that involves water, stock, wine or some other fluid. This method is particularly useful for softening meat protein and tough fibers. This type of food preparation includes blanching, boiling, braising, poaching and scalding, simmering, steaming and stewing.
Blanching is dropping foods into boiling water briefly and finish the process by dipping the food into ice water. This process is usually done before freezing to keep the color and freshness of fruits and vegetables.
Boiling is to cook solid foods such as beans, pasta or tough vegetables.
Braising is cooking large cut meat using little amount of water and fully covered. The cover traps moisture and hold in the juices. The liquids often used are wine, stock or the meat's own juice.
Poaching Food is partly or fully submerge in boiling water and is often used with eggs and fish.
Scalding this technique is sometimes used to help solids like sugar, flour, or chocolate liquefy easily.
Simmering is often used for long and slow cooking. Tough meat, soups and stews are often simmered under low heat for a time.
Steaming involves transfer of heat via water or other liquids. In this type of cooking food retains more nutrients because food is not soak in hot water.
Stewing however is almost the same with simmering, but it is great for softening tough cuts meat or any fibrous vegetables.
Knowing the techniques and understanding each of them is important. By putting these techniques into practice it will help increase your knowledge in planning and preparing quality meals for your household and friends.