Cooking methods
COOKING BY SEALING WITH BROWNING
Saute: To seal food products in a small amount of fat at high temperature.A sauce can be made from the fond left after cooking a piece of meat or fish.
Pan fry:Similar to saute but more fat is used.Pan frying is often used to cook a breaded item.A sauce cannot be made from the leftover fond after pan frying.
Roasting: A dry heat method usually done in an oven between 280-400 degrees.The larger the yield the lower the temperature of the oven should be.
Deep fat frying: A food item is submerged in hot oil between the temperatures of 280-400 degrees.
Grilling:Item is cooked with radiant heat from below.
Broiling: Item is cooked with radiant heat from above.This method browns the food faster than grilling.
SEALING WITHOUT BROWNING:
Plunging: An item is submerged in a liquid between the temperatures of 160-212 degrees.
poaching:160-180 degrees simmering:185-205 degrees rapid boil:212 degrees
Steaming:Food is cooked by steam in a closed enviorment.Flavor added to liquid will inpart itself into food being cooked.
INTERCHANGE WITH BROWNING:
stewing and browning:These are basicaly the same method with the exception that stewing is with small pieces and braisins is with larger pieces.
INTERCHANGE WITHOUT BROWNING:
Bring food items from cold to 160-212 degrees to release the flavors from the food.Can also be used to leach any unwanted flavors.
