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Cooking Basics
There
are so many cooking
methods-grilling, braising, pan frying, stewing etc, then
how
to match the different
cuts of beef, pork, lamb, chicken, veal etc to each cooking method...it
sounds intimidating.
However,
it
is important to keep in mind that everyone started somewhere.
There
is a lot of learning to
be done in order to
become a prolific cook and there is always room for
improvement.
One
bit of advice
when it comes to cooking basics, use recipes and try simpler recipes
for a while
and then expand your horizons to the more complex recipes.
As
you learn new
recipes and improve your
culinary skills you will start creating your own
meals from scratch, this is very rewarding
COOKING METHODS
Dry Heat Cooking is best for naturally
tender cuts of meat.
Uses
hot air or fat to heat to
the food.
Dry
heat methods results in
meats with a rich flavor caused by browning and allowing surface sugars
to caramelize.
Dry
heat cooking does not have a
tenderizing effect, so meats cooked by dry heat techniques should be
naturally tender cuts or marinated. preferably overnight .
Moist
Heat Cooking is
ideal for less tender cuts of meat.
Steam, water or other liquids are used to transfer heat to the food.
Moist heat methods increase tenderness and bring out the
natural
meat flavors by slow cooking at low temperatures for several hours
To achieve tenderness, meats are gently cooked at low
temperatures from one to several hours.
Cooking (braising and stewing) using a combination of dry heat and
moist heat methods for cooking less tender, economical cuts of meat.
Meats are first seared or browned in hot fat, then covered and slowly
cooked in liquids over low heat, this allows moisture to penetrate and
soften connective tissues.
It is these connective tissues which cause the meat to be less tender
in the first place, usually cuts from the shoulder or leg.
Marinades are often used in combination with dry heat cooking.
Marinades, which contain an acidic ingredients, wine, vinegar, citrus
juice or a natural tenderizing enzyme, papaya, ginger, pineapple, kiwi,
which help break down the muscles and tissues of less tender meat cuts.
Marinade for at least 6 hours, overnight is preferable
DRY
HEAT
Roasting
Roasting is to cook foods by surrounding them in dry heat usually in an
oven or by spit roasting over an open fire or on an outdoor grill.
Broiling
Broiling is to cook foods at a high temperature with an overhead heat
source, four to six inches below the heat source. meat is usually only
turned once during cooking
Sauteing
Sauteing is to cook fast in a small amount of fat. The pan should be
preheated to allow the food to be seared quickly.
Baking
In
baking method of cooking, the food is cooked using convection heating.
The food is put into an enclosed area where heat is then applied and
the movement of heat within the confined space, acts on the food the
make it get cooked.
Grilling
Grilling is done an on open grid or grate over a heat source.
The heat
source can be electric, charcoal, or a gas flame.
Frying
There
are two types of frying:
Pan
frying is
done in a moderate amount of fat over moderate heat.
This method is
used for larger pieces of meat, turned more than once during cooking.
Deep fat frying is to fry foods
completely submerged in fat,
meat must be fried at 350°F
to 360°F degrees
to minimize fat absorption
Stir
Fry
Stir-frying typically uses a wok for cooking meat and
vegetables
quickly, so that they retain texture and flavor. Stir-frying involves a
quick sauté over high heat, occasionally followed by a steam
in
a
flavored sauce.
Barbequing
The
method of cooking food by barbequing is usually associated with fund
raising activities, parties or picnics. It is most suitable to cooking
meat cutlets, fish or chicken pieces. The food is usually marinated
with spices and tenderizers (for meat cuts) for sometime before it is
cooked. With this method of cooking, a sheet of metal with stands is
heated up and oil is used to cook the food. A sufficient amount of oil
is heated up and food is added.
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MOIST
HEAT
Steaming
Steaming is cooking foods by exposing them directly to steam, on a rack
above boiling liquid, by wrapping foods tightly, or in a covered pan
allowing the food to cook in its own steam, it is a good method for
fish, not meat.
Blanching
To cook food items briefly in boiling water is known as blanching,
meats are placed in cold water and brought to a boil or placed directly
into boiling water.
After a brief cooking time they are removed and
plunged in ice water to stop the cooking process and to set color. Meats
are blanched briefly to leach out impurities or salt.
Boiling
Boiling is cooking in liquid at 212 °F
at sea level. The liquid may be water, a seasoned liquid, wine, stock,
or a mixture
Simmering
to 205 Simmering is cooking in a liquid just below the boiling
point.
The temperature of the liquid is 185 °F°F
Poaching
Poaching is to cook in a liquid that is not actually bubbling at
165°F
to 180 °F It
is usually used to cook delicate foods such as fish and eggs.
Stewing
In
the process of cooking using the stewing method food is cooked using a
lot of liquid.
Different kinds of vegetables are chopped, diced or
cubed and added to the pot with pieces of selected meat, fish or
chicken is also chopped and added to the stew.
The liquid is slightly
thickened and stewed food is served in that manner.
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