METHODS OF COOKING.pptx

Method of Cooking

1. Cooking can be defined as transfer of heat from a heat source to a food. The heat changes the molecular structure of food by changing it’s texture, taste, flavor & appearance. But, if question asked, why do we cook food, we say, cooking makes food taste better, easier to digest & kills deadly bacteria. To cook food successfully, you must understand the ways, in which the heat is transferred from it’s source to food. METHODS OF COOKING

2. DRY HEAT METHODS USING DRY HEAT These methods refers to method of applying dry heat directly by placing food over flame or indirectly by surrounding food with hot air. BAKING It is a process of surrounding a food with dry hot air in an oven. Heat is transferred by convection to the food’s surface & then penetrates into the food by conduction. The food surface dries up, as the natural moisture evaporates & food brown from caramelization & finish the cooking process. The term is used to cook fish, fruits, vegetables, breads & pastry.

3. BROILING It is a method of cooking food by placing it under radiant heat from an over head source e.g. toasting under salamander.

4. MEDIUM OF FAT AND OIL – ROASTING This method is same as baking with little or no difference, except the term is usually used for meats & poultry. Roasting & baking always should be done uncovered, if the tray is covered, then steam is created & prevents further brown color A large sized food will continue to cook after you remove it from the oven for 5-15 minutes, this is called carry over cooking. Roasting is usually done in an oven, i.e. oven roasting There are many other types of roasting, which are very common & popularly used, they are discussed in next slides.

5. SPIT ROASTING This method indicates to skewer the marinated meat & then cooked over open flame e.g. suckling pig or lamb. BARBEQUE ROASTING This method is very similar to spit roasting, the only difference is that, the meat is cooked over radiated heat from glowing charcoal. POT ROASTING This is very old method of roasting large piece of meats with vegetables in a closed container on top of stove or hot charcoals. To pot roast, meat is first browned in hot fat in a pot, then the pot is covered with a lid, the moisture created inside cook the meat.

6. POELING This method resembles pot roasting, is applied for large meat cuts are browned in butter instead of oil & cooked. After the meat pieces are browned along with vegetables & flavorings, pot is deglazed, covered & cooked. Due to long, slow, moist heat, tough tissues get softens the liquid is thick & flavorful due to gelatin formation. The liquid can be served as sauce once the mat served.

7. TANDOOR ROASTING It is a method of roasting in Indian cooking, in which a clay oven is used heated up with glowing charcoal to provide smoky flavor. SMOKE ROASTING / SMOKING This method meant to add smoky flavor rather than cooking, it is usually done in a smoking chamber / inside a covered pot. To create smoke, hot charcoal is kept inside a covered pot & to which chunks of hardwood are added & food is kept inside the pot. As smoke can not escape, hence food absorb the smoky flavor. This method is usually applicable for small, tender & quick cooking items such as fish fillets, chicken pieces & vegetables.

8. SEARING

9. GRILLING It is a method almost same as broiling, in case of grilling heat source from under the cooking surface or food. NOTE The term grilling indicates cooking of food if they are cooked on griller, as grilling can only give crosshatch marking. Grilling & Broiling – both the term are sometimes used interchangeably to indicate the same preparation.

10. SHA LLOW FRYING / PAN FRYING It is a method of cooking food using very less amount of fat in a fry pan or on tawa, it is an economical & quickest cooking method. During frying, food items should be lightly coated with fat at temperatures between 180ºC -190ºC DEEP FRYING This method requires much amount of fat in a kadhai or deep fat fryer, food should be fully submerged in hot fat during frying. Frying temperature should be between 180ºC -190ºC

11. IMPORTANT TERMS RELATED TO FRYING METHOD When we fry any food items, the outside of the food becomes sealed when it comes into with hot oil during frying. The natural moisture that is present in the food turns to steam, which bubbles up to the surface. As outside of the food is sealed, the moisture can not evaporate & remain inside; make the surface soggy, after foods are drained. To prevent it, foods are usually coated before frying, which is done by dredging , breading & using batter .

12. SAUTÉING It is a quick & dry cooking technique, it uses little amount of fat or oil in a shallow pan to cook foods. Sautéing is generally used with delicate foods which cooks quickly, fish fillet, chicken breast, fruits, vegetables STIR FRYING Stir frying is another quick & dry cooking technique, it uses little amount of fat or oil in wok instead of shallow pan. A wok is a large pan with rounded bottom & sloping sides, which facilitate tossing & stirring.

13. SOUS VIDE / COOK HOLD Sous vide (soo veed) is a French word, translates into English as “ under vacuum ” in it is also known as cook-hold method . This is a very newest method of cooking which has recently been introduced & used by mainly top chefs of the world. In this method, raw food vacuum sealed, then submerged it into hot water & cooked at same temperature until you serve. Sous vide cooking is much different than our regular cooking. Food should be cooked for longer time (4-5 hours for tender cuts) & at much lower temperature 40ºC-70ºC.

14. MOIST HEAT COOKING METHODS These methods refers to method of applying moist heat directly by dipping food into hot liquid or indirectly by exposing it to steam. POACHING It uses convection method to transfer heat from a liquid to a food. To poach, food is submerged in a liquid & held at temperatures between 71ºC-82ºC for few minutes. The surface of liquid should show only slight movement, but no bubbles; the method is suitable only for eggs , fish & chicken . Because, eggs , fish & chicken do not require longer cooking

15. BOILING This method refers to a process of cooking food in a liquid at 100 ºC temperatures & liquid surface should show much bubbles SIMMERING To simmer, food is submerged in liquid & held at temperatures between 85ºC - 96ºC & there must be few bubbles. STEAMING To steam a food item, it is placed in a rack above boiling liquid, without touching the liquid, so the steam can circulate. Food item can also be wrapped by foil paper & cooked by steam, this method is known as En papillote (a pa pee yot).

16. BLANCHING It means, to cook a food item partially in water, but sometimes in other methods e.g. French fries are blanched in hot fat. THERE ARE 2 WAYS OF BLANCHING IN WATER : Place the food item in cold water, bring to boil, drain & cool. PURPOSE : to remove blood & other impurities from bones Place the food item in rapidly boiling water, cook for 1-5 minute deepening on the food item, drain & cool in cold water. PURPOSE : to preserve the color, to peel the skins from tomatoes. NOTE : after food items are cooked, when we put them into cold water, the process is also known called ‘ shocking ’ or ‘ refreshing ’

17. POACHING SIMMERING BOILING

18. STEWING It is a long, slow method of cooking using little liquid, the method is used for cooking tougher parts of an animal. Meat pieces are generally cut into small dices, often they are browned in fry pan, then they are simmered in liquid. Browning process is not compulsory for all types of stew, which depends on stew types. It is a time consuming process, as long & slow cooking tenderize tougher part, as long slow cooking will soften tough muscle tissue Never increase the heat, as high heat can toughen the meat.

19. THE STEWS ARE CLASSIFIED INTO 3 CATEGORIES : BROWN STEW – this stew is mostly used for red meats, the meats are browned first, then they are simmered in liquid. Examples of brown stews; ragout , navarin 2. WHITE STEW – this stew is mostly used for white meats, they are not browned before putting into liquid. Examples of white stews; Fricassée , Blanquette 3. OTHER STEWS – these stews are neither white nor brown, they are mostly flavored with tomatoes or wine Examples of these stews; Ratatouille , Bouillabaisse

20. BRAISING It is a combined method of dry heat & moist heat, as meat pieces are first cooked by dry heat, then finished by moist heat. Meat pieces are seared in hot fat in a pot & then the pot is deglazed, covered with a lid & cooked until meat pieces are tender Braising is suitable only for tougher cuts of an animal, as long slow moist cooking will dissolve tough connective muscle tissue. Braising is used for large animal joints, unlike stewing, which is also a long slow cooking method, used for small diced meat cuts. Now the term is used for smaller cuts e.g. braised chicken leg .