Cooking Methods

Dry Heat Cooking

What Is Dry Cooking

Cooking technique where the heat is transferred to the food item without using any moisture.

Types of Dry Cooking Methods

Baking

Baking refers to a uncovered product that is cooked by the heated air produced in a closed oven between 300-500 degrees Fahrenheit. EX. Breads, cakes and pastries.

Sautéing

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to quickly cook food while browning the surface. EX. Stir fried beef

Deep Frying

Large amounts of oil or fat are used in cooking the food. The oil or fat is usually put into a deep pan or well and is heated between 350-400 F.
Food is then submerged in the oil until it is cooked through. EX. French fries

Broiling

Broiling exposes food directly to a heat source usually from above by either a stove element (such as the broiling option on an electric stove) a gas flame (using a broiling instrument such as a salamander or a torch). The purpose of broiling is to retain the juiciness of the food you are cooking while adding additional flavour. EX. strip steaks

Grilling

Grilling in the kitchen provides a quick cooking method that imparts flavour to a food product by allowing the browning process to happen quickly and effectively. Grilling uses a bottom heat source (gas, propane, coal or wood) and a metal rack or grate. EX. Steaks and chops are suitable for grilling as they
require high heat for a short period of time.

Roasting

Roasting is a slow-cooking process, using indirect, diffused heat to cook its ingredients. It is a dry-heat cooking method where hot air surrounds the food and cooks it evenly on all sides. EX. Garlic Roasted Potatoes

Flambéing

Flambéing is where alcohol is added to a hot pan in which foods are being cooked and is lit on fire. EX. Bombe Alaska

Smoking

Smoking is a process where meats are cooked, flavoured and preserved using very low heat source and the creation of smoke from a variety of burning woods. EX. Salmon, herring, and oysters

Dehydrating

Dehydrating is a process whereby all
moisture is removed from a food in order to preserve it as a shelf stable food. EX. A grape becomes a raisin

Moist Heat Cooking

What Is Moist Heat Cooking

Techniques that involve cooking with moisture, either directly or indirectly-whether its steam, water, stock, wine or some other liquid.

Types of Moist Cooking

Braising

Braising uses dry and moist-heat cooking methods. First, less tender cuts of meats are commonly browned in fat or oil at high temperatures. Then, vegetables and seasonings are generally added; normally with a liquid or sauce of some complementary. EX. Red braised pork belly

Blanching

Blanching is scalding vegetables in boiling water or steam for a short time. EX. Green beans

Boiling

Boiling is a cooking method where a liquid is heated to the temperature where it becomes a vapour. This occurs at a temperature of 100C or 212F. EX. Pasta

Steaming

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. EX. Dim sum

Stewing

Stewing refers to a dish of meat, vegetables or fruits cooked slowly in liquid using low heat in a closed dish or pan. This method is considered a moist heat form of cooking when describing fruit and vegetable cookery (stewed tomatoes, stewed prunes).

Simmering

Simmering is a cooking method that brings the liquid of a dish to just below the boiling point over lower heat. This method uses moderate heat to soften foods slowly over time, before gradually adding seasonings and other ingredients to the dish. EX. stews

Poaching

Poaching is a low-temperature, moist-heat cooking method from 140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin.