|
COOKING
TECHNIQUES
Confused about whether to push the Bake or
Broil switch? After familiarizing yourself with the following info,
you’ll realize that those switches quite simply provide
multiple ways of cooking to yield different results. It’s important
to realize that many foods need more than one of these techniques to
yield an item that’s both tasty and
healthy…
Baking -
Method of cooking, generally in an oven using dry
heat. Foods can be covered or uncovered, depending on
texture desired. Typically, breads, cakes, cookies and poultry are
cooked covered to yield a dry, crisp surface. (When cooking poultry,
this method is also referred to as Roasting.) Vegetables and
casseroles are usually cooked covered to maintain
moistness.
Basting -
A means of increasing surface moistness and/or
enhancing flavor by applying pan drippings or other liquids to the
surface of foods being baked or roasted, e.g.,
poultry.
Blanching - Putting foods,
i.e., vegetables and fruits, in boiling water for a brief time. Used
for enhancing the color and texture of foods. Often used to loosen
the peel of a fruit or vegetable for easier removal.
Blind
Baking - I’ve been
accused of doing this regularly… Actually, baking a pie crust before
adding a filling is called Blind Baking or Baking
Blind.
Boiling -
Heating liquid until constantly bubbling and releasing
steam.
Braising -
Cooking slowly in a covered container with a little
liquid. Results in a texture
more
moist than that
of frying.
Broiling -
Cooking by direct heat under or over the
cooking element. Examples of foods that are often broiled are
hamburger, flank steak, London broil, seafood,
etc.
Browning -
A method in which food is cooked in a skillet containing a
small amount of fat. Gives foods a richer
color.
Caramelizing - Heating sugar to a melting
point and golden caramel color. Onions and other vegetables are
often cooked
in this fashion enhancing the sweetness and color.
Cast Iron
- See How To
Treat A Cast Iron Skillet
Deglazing - Adding
wine, broth or other liquid to a pan to loosen food particles
[Emeril calls them Yum Yums] from the
bottom.
Frying -
Cooking in hot fat. In pan frying, a small amount of fat is
used. When deep frying, on the other hand, food is submerged
in the fat and yields a crisp skin and moist
texture.
Grilling -
Virtually every man is familiar with this one… It
refers to cooking food with direct heat supplied by
electricity, gas, and/or charcoal.
Parboiling - Food
is partially cooked by boiling and then finally cooked by another
method. Cold water is generally ran over the food after parboiling,
to stop the cooking process. This is called Refreshing.
Poaching -
Cooking which entails bringing a liquid to a boil, reducing
heat to a simmer and adding your food. Generally utilizes water, but
may use a consommé or broth. Try adding a few whole
peppercorns and a bay leaf to enhance flavor. A very
quick and simple means of preparing fish or
poultry.
Reducing -
Boiling a liquid in an uncovered pan to decrease the quantity
and create a concentrated flavor. Used frequently in making
sauces.
Rendering -
Melting fat by heating in a frying pan on stove top or in an
oven. You’ll hear chefs refer to rendering many times associated
with bacon pieces or tasso [ham] before combining with other
foods.
Resting
-
Yep, it's a good thing! Always let your meat 'rest', i.e.,
don't even think of slicing it, for at least 5 minutes after
removing from heat. Doing so allows the juices to more thoroughly
permeate the meat as opposed to running all over the cutting
board...
Roasting -
Cooking meat/poultry by dry heat, uncovered.
Usually uses an oven. A
roast is simply a cut of meat (generally beef or pork) cooked by
this same method.
Sautéing -
Cooking food in a small amount of fat (or other liquid, such
as broth) over high heat to seal in flavor and preserve
flavor.
Scalding -
Used infrequently, but you should be aware… Generally
associated with heating milk to just below the boiling
point.
Searing -
Simply browning meat in a pan over high heat. Seals in the
flavor and provides some added color.
Simmering - Foods are
submerged in liquid, brought to a high temperature (just below
boiling), and held there for a prescribed time. An example is Corned
Beef… It’s critical that the food NOT
BOIL.
Smoking -
Not the addiction, but a means of either drying
(cold-smoking; temperatures less than 85 degrees F) or actually
cooking (hot- smoking; temperatures between 120 and 180 degrees F)
meat, fish and poultry.
Cold-smoking gives a familiar smoke
flavoring but generally doesn’t cook it.
Hot-smoking, on the other hand, involves higher temperatures
and will often cook the food completely, e.g, fish. Typically, wood
chips or chunks are used as the smoke generating agent. These agents
can be heated to smoking by a variety of means, either gas or
electric. It’s recommended that you consult a good reference on
smoking foods before employing this method as equipment, methods,
and results vary greatly.
Steaming-
A cooking method which helps to retain flavor, color,
texture, nutrients and shape. Typically accomplished by placing food
to be steamed in a covered pot, on a rack over boiling or simmering
liquid.
Stewing -
Cooking meats or fruits in a small amount of simmering liquid
over a substantial period of time. This may also be called
slow-cooking. Often the
vessel used is what’s known as a crock pot and items may cook as
long as 8 hours or more.
Stir-Frying - Cooking
small pieces of food quickly in a small amount of fat (or broth) in
a pan with high heat, stirring constantly. This is typically done in
a large frying pan or wok. Chinese type of cooking. Retains flavor,
shape and texture of food.
Tenting
-
Covering meat or poultry with foil to enhance flavor and richness.
Reduces drying and makes slicing easier.
Baking
Dishes/Pans with Sizes
Crockpot/Oven
Conversion
Times | 
