Dry Heat Cooking and Moist Heat Cooking

Fall 2007

Cooking Methods Defined

Dry Heat MethodsBroiling Sautéing GrillingPan-fryingDeep-fryingRoasting Baking

Moist Heat MethodsSteamingPoachingSimmeringBoilingEn Papillote

CombinationBraisingStewing

Dry Heat Cooking Methods

Sautéing Definition: Cooking in a

small amount of fat at a medium high temperature

What type of fat works best?

Dry Heat Cooking Methods

Stir-fryingSimilar to sautéing Cook food quickly in a

small amount of fat or oil over high heat while constantly stirring

Dry Heat Cooking Methods

Pan-fryingCooking method where

food items are partially submerged in fat or oil

Dry Heat Cooking Methods

Deep FryingCooking method where food items are

completely submerged in hot fat or oil

Dry Heat Cooking Methods

GrillingCooking food on rack

above heat source

Dry Heat Cooking Methods

BroilingCook food by placing below a very

hot heat source

Dry Heat Cooking Methods

Roasting/BakingCooking by dry heat

typically in an ovenRoasting typically

involves basting

Moist Heat Cooking Methods

Shallow PoachingTechnique where both

steam and liquid cook the items

Moist Heat Cooking Methods

Deep PoachingTechnique where items

are completely submerged in a liquid that is between 180 and 185 degrees Fahrenheit

Small bubbles rise to the surface.

Less bubbles than a simmer

Simmering

Cooking food in a liquid between 185 and 200 degree Fahrenheit.

Small bubbles rise to the surface and break.

Boil

Food is cooked in a liquid that has been brought to 212 degrees Fahrenheit.

Large bubbles rise to the surface and break.

Moist Heat Cooking Methods

BraisingA method of cooking

that involves dry and moist heat

Food is typically seared and then cooked in a few inches of a liquid.

Pot or pan is typically covered to trap in moisture

Moist Heat Cooking Methods

StewingStewing is similar to braising, but the main item

is cut into bite-size pieces and more liquid is used

What is the difference between braising and stewing methods.

What is the difference between braising and stewing methods.

Moist Heat Cooking Methods

SteamingCooking food over, but

not directly in, boiling liquid in a covered pot

The best way to choose a cooking method is to start with the product you want to cook. If it's a protein, you must ask yourself this one question; "is this a tough cut of meat, or a tender cut." Generally speaking, a tough cut of meat will be cooked using a "low and slow" method, which is necessary to break down the chewy connective tissue "collagen." Yet if a tender cut of meat is cooked using a "slow style" method, it will almost always dry out, turning a once tender cut into shoe leather.

CHOOSING THE PROPER COOKING TECHNIQUE

https://stellaculinary.com/podcasts/video/methods-of-cooking-and-technique-how-to-choose