Ch 18 Cooking Method

Braising is combination cooking, meaning...

• 1. brown food

  2. add liquid, cover, finish in oven or open heat

• Similar to baking, put in a sheet pan and bake

• Cooking with liquid and fat all at one time

A high heat cooking method where the heat source is above the food.

• Boil
• Broil
• Bake
• Roast

To heat cooking water just below the boiling point (small bubbles)

• simmer
• boil
• poach
• double boil

To cook by simmering in a small amount of liquid, often done with a flavored liquid or wine

• simmer
• boil
• poach
• double boil

To cook by immersing briefly in boiling water for 1-4 min and then shock in an ice bath

• Boil
• Simmer
• Blanch
• Poach

To cook over (not in) boiling water

• Steam
• Boil
• Blanch
• Simmer

To cook food (especially meat&vegetables) by prolonged exposure to heat in oven or over a fire

• Bake
• Roast
• Broil
• Cook

To cook over relatively high heat in a small amount of fat

• Fry
• Saute
• Bake
• Sear

To cook immersed in hot fat. Food is usually dredged in a crumb coating

• saute
• pan fry
• deep fry
• dredge

To cook on rack above heat source (propane/gas).

• barbeque
• baste
• smoke
• grill