Method of Cooking Food
Cooking helps to preserve colour, get a variety of texture, enhance flavours & make the nutrients easily available, though a few of the nutrients which are water-soluble, are lost or oxidised.
Cooking Techniques
Heat can transferred by three method –1.Conduction,2.Convection,3.Radiation.
Conduction is the passage of heat through a solid or one solid to another provided they are in contact-pot on a hot plate. Some materials retain heat better then others. Heat conduction includes shallow-frying, sautéing, stir-frying.
Convection involves the transfer of heat in liquids and gases. In heating liquids or gases, convection currents are produced which distribute the heat.
Radiation it is passage of heat in straight rays from a hot object. Any object in the part of the rays becomes hot.
Various methods of Cooking
Boiling [Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk{temp- 100’c or 212’ f}][Simmering at 82’ c- 99’ c]
Poaching [Poaching is cooking gently in water is just below boiling point{93’-95’ c}]
Steaming [steaming is cooking by moist heat.]
Stewing [Cooking food in it’s own juices with a little additional liquid in a covered pan]
Braising [Braising is a combined method of roasting and stewing. Pieces of food are first browned in a little fat then cooked with some in a closed pan.]
Roasting [Roasting is a cooking method that uses dry heat where hot air covers the food, temp.- 150’ c{300’ f} from an open flame.]
Grilling [Grilling is a method of cooking that involves dry heat applied to the surface of food, commonly from above, below from the side. Temp- 400-450’ f{high}]
Baking [Baking is a method of preparing food that uses dry heat.]
Frying [frying is an oil based cooking technique.]
Griddling or Broiling [Broiling is cooking by direct heat and is used synonymously with grilling. It could be done by source of heat above or below.it is dry cooking with-out apply any fat.]
Cooking Methods
Dry
- [Baking]
- [Broiling]
Medium of Fat
- [Roasting]
[Spit]
[Tandoor]
[Pot]
[Oven]
2. [Grilling]
[Open fire]
[Salamander]
3. [Faying]
[Deep]
[Shallow]
Medium of Liquids
- [Braising]
- [Stewing]
- [Steaming]
[Direct]
[Indirect]
4. [Boiling]
5. [Poaching]
Special Methods of Cooking Foods
Infrared Cooking
Dry heat is excellent for cooking meat, fish & other items which are fairly tender to begin with. The food is placed a few inches above or below the heat source. Some of the heat which is given off by the heat source is carried to the food by means of convection, the rest by means of radiation. The is in the form of infrared ray. Infrared rays are a form of radiation which are just a little longer then those waves which are seen as red & shorter then radio waves and microwaves.
Microwave
Although a form of energy, it is not heat. The principal of microwave involves a types a type of electronic heating & is concerned with the production of high-frequency waves from an oscillator tube called a magnetron. The electromagnetic waves have energy and this energy is transported to the desired load for heating. The energy created penetrates articles of food to a depth of 3” & causes the molecules that make up the food to rub together and create friction, supplying the heat which cooks or reheats the food.
Rechauffe [French term of reheat]
Rechauffe means to reheat. Frequently many cooks come across a few leftovers in their kitchens.
Notes:
French Grilling Terms
Au bleu – rare, very underdone
Saignant – underdone
A point – just done [medium]
Biencuit – well done
