Notes

cooking methods

there are 3 main types of cooking.

dry heat
moist heat
combination
moist heat method cooking - cooking method that uses water and steam

poaching - submerging food in liquid. usually cooks the egg without it's shell

simmering - is way to cook gently and slowly; gentler than boiling, a little aggresive than poaching. just below the boiling point.

boiling - is cooking in water at the boiling point. usually at 212 degrees

steaming - a moist heat cooking method that uses moist heat. the steam comes from boiling water vaporizing into steam.


DRY HEAT COOKING - utilizes air or fat

sauteing - browning. or cooking food with little amount of oil while tossing the ingridients.

pan frying - pan frying is a form of cooking uses little amount of oil. sometimes no oil because the food being cooked has its own.

deep frying - is considered a dry heat cooking. a cooking method that completely submerges the food in fat.

roasting and baking - baking starts at 375 F below and roasting starts at 400F above
their difference is the type of food you cook.

grilling - uses a heat source below

broiling - is cooking uncovered in extreme heat

combination cooking - combination cooking has both dry-heat and moist-heat methods. braising and stewing are the most important methods.

braising - uses large portions of meat partially immersed in liquid

stewing - uses small pieces of meat totally submerged in liquid.