Cooking Methods
Updated: Oct 4
Cooking methods can be broadly categorized into Moist Heat, Dry Heat, Dry Heat using Fat, and Microwave. Each method has unique characteristics, applications, and effects on the food being cooked. Here's an elaborate overview of each:
1. Dry Heat Cooking Methods
These methods cook food without the addition of water, fat, or oil, relying solely on hot air or heat from a direct source.
A. Broiling
Definition: Cooking food with direct heat, either from above or below. The temperature usually ranges from 260°C to 290°C (500°F to 550°F). The food is typically left uncovered and lightly oiled to prevent sticking.
Common Foods: Broiled bacon, broiled salmon, broiled vegetables.
Advantages:
Fast cooking time.
Enhances flavors and textures through caramelization.
Disadvantages:
Requires constant attention to avoid burning.
Limited to specific types of food.
B. Baking
Definition: Cooking food using dry heat in an oven. The temperature usually ranges from 160°C to 220°C (325°F to 425°F). The degree of dryness can be adjusted by the amount of steam produced by the food.
Common Foods: Bread rolls, cakes, pastries, pudding, baked potatoes, and vegetables.
Advantages:
Even cooking with minimal attention.
Versatile for a wide range of foods.
Disadvantages:
Longer cooking time compared to other methods.
Requires preheating of the oven.
2. Cooking with Fat or Oil
This category includes methods where food is cooked using various types of fat or oil.
A. Roasting
Definition: Originally involved cooking large pieces of meat over an open fire. Modern roasting uses temperatures ranging from 180°C to 230°C (350°F to 450°F) in an oven or covered pot. Different methods include:
Pot Roasting: Cooking in a covered pot with fat, suitable for small joints of meat or poultry. The meat is tied with foil to retain its shape, placed in the pot, and skewers are used at the bottom to prevent sticking. Fat should cover the bottom of the pan, and the pot is covered with a lid and cooked on a slow fire.
Oven Roasting: Cooking in a roasting tray with fat in an oven. First-class meat, poultry, and vegetables are used. The meat is placed in hot fat and browned on all sides to seal the juices. Aromatic vegetables are added for flavoring after 15 minutes.
Spit-Roasting: Cooking on a rotating spit over a heat source like wood. The meat is basted with fat. This method requires juicy, first-class quality meat.
Tandoor Roasting: Cooking in a clay oven with heat from below and above, using charcoal or gas. This technique is suitable for vegetables, fish, meat, poultry, and Indian bread.
Common Foods: Roasted chicken, roasted duck, roasted beef.
Advantages:
Enhances flavor through browning.
Can cook large quantities of food.
Disadvantages:
May require frequent basting.
Cooking time can be lengthy.
B. Grilling
Definition: Cooking food on a griller bar with heat from below or above. Heat sources can include charcoal, gas, or electricity. Temperatures can range from 200°C to 290°C (400°F to 550°F).
Salamander: A grill where the heat comes from above.
Griddle: A hot plate used for grilling small items with high flame.
Common Foods: Grilled steaks, burgers, vegetables, kebabs.
Advantages:
Fast cooking with high heat.
Adds a distinct smoky flavor.
Disadvantages:
Can produce uneven cooking if not monitored.
Requires careful attention to avoid burning.
French Grilling Terms:
English | French | Percentage |
Rare (very underdone) | Aubleu | 40%-45% |
Underdone | Saignant | 50%-60% |
Just done | A-point | 70%-80% |
Well cooked | Bien Cuit | 90%-100% |
C. Frying
Definition: Cooking food in hot oil or fat.
Deep Frying: Food is submerged in hot fat or oil at temperatures typically between 160°C to 190°C (320°F to 375°F).
Shallow Frying: Food is cooked in a smaller amount of oil at temperatures ranging from 160°C to 180°C (320°F to 350°F).
Sautéing: A form of shallow frying with a small amount of fat, usually at higher temperatures.
Common Foods: Fried chicken, French fries, fritters.
Advantages:
Fast cooking and crisp texture.
Enhances flavor through caramelization.
Disadvantages:
High in fat and calories.
Can be messy and requires careful oil management.
3. Moist Heat Cooking Methods
These methods involve cooking food with the presence of liquid or steam.
A. Boiling
Definition: Cooking food in boiling liquid, typically water, at a temperature of 100°C (212°F). Bubbles should continuously appear on the surface.
Common Foods: Pasta, vegetables, eggs, rice.
Advantages:
Simple and quick method.
Good for large quantities of food.
Disadvantages:
Can lead to nutrient loss.
May not enhance flavors.
B. Poaching
Definition: Gently cooking food in liquid just below boiling point, around 93°C to 95°C (200°F to 203°F). Vinegar or salt is often added to help with coagulation.
Common Foods: Poached eggs, fish, fruit.
Advantages:
Retains moisture and delicate flavors.
Healthier as it uses less fat.
Disadvantages:
Requires careful temperature control.
Can be time-consuming.
C. Steaming
Definition: Cooking food using steam, either by indirect or direct methods.
Indirect Steaming: Food is placed in a closed pan surrounded by steam from boiling water.
Direct Steaming: Food is placed on a plate over a saucepan of boiling water.
Common Foods: Dumplings, vegetables, fish.
Advantages:
Retains most nutrients and flavors.
Healthier as it requires no fat.
Disadvantages:
Requires specialized equipment.
Can be slower than other methods.
D. Stewing
Definition: Cooking food slowly in a small amount of liquid until tender. The liquid and food are served together, usually in a covered pot.
Common Foods: Beef stew, chicken stew, vegetable stew.
Advantages:
Tenderizes tougher cuts of meat.
Flavors meld well over long cooking times.
Disadvantages:
Time-consuming process.
Can be heavy and rich.
E. Braising
Definition: A combination of roasting and stewing. Food is browned first, then cooked with a small amount of liquid in a covered pot to retain moisture and flavors. The liquid is usually stock or demi-glace.
Common Foods: Braised beef, pork, vegetables.
Advantages:
Enhances flavors and tenderness.
Suitable for tougher cuts of meat.
Disadvantages:
Requires longer cooking times.
Can be complex and requires multiple steps.
4. Microwave Cooking
Definition: Cooking food using microwave radiation, which heats food by exciting water molecules. Typically involves cooking at power levels ranging from 600W to 1200W.
Common Foods: Popcorn, reheated leftovers, microwave meals.
Advantages:
Fast and convenient.
Minimal nutrient loss compared to boiling.
Disadvantages:
Uneven cooking can occur.
Limited to certain types of food and recipes.
5. Combination Cooking Methods
These methods utilize both dry and moist heat to achieve enhanced flavors and tenderness, particularly effective for tougher cuts of meat and root vegetables.
A. Braising and Stewing
Definition: Both techniques involve cooking food slowly with a combination of dry and moist heat.
Braising: Involves first browning the food in a small amount of hot fat, then cooking it slowly with a small amount of liquid in a covered pot. This method retains moisture and intensifies flavors.
Stewing: Involves cooking food slowly in a larger amount of liquid. The food and liquid are cooked together in a covered pot, allowing flavors to meld and meat to become tender.
Common Foods: Braised beef, pork, chicken stew, vegetable stew.
Advantages:
Tenderizes tougher cuts of meat.
Flavors meld well over long cooking times.
Enhances flavor through slow cooking.
Disadvantages:
Time-consuming process.
Can be heavy and rich.
B. Sous Vide
Definition: Cooking food in vacuum-sealed bags submerged in a water bath at a precise temperature. This method allows for exact temperature control and consistent results.
Common Uses: Meats, eggs, vegetables.
Advantages:
Consistent results with precise temperature control.
Preserves nutrients and flavors.
Disadvantages:
Requires special equipment.
Can be time-consuming.
Each cooking method offers unique benefits and can be chosen based on the desired outcome for the dish, the type of food being prepared, and personal or dietary preferences.
Comments