Cooking Methods
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Transcript of Cooking Methods
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Cooking Methods
Dry Heat and Moist Heat
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Dry Heat Cooking Methods
Any cooking method that does not require water as part of the cooking process.
Why would you choose a dry heat cooking method over moist heat cooking?
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Examples of dry heat cooking methodsROASTINGBAKING
GRILLINGPAN-FRYING
STIR-FRYING
SAUTEING
BROILING
DEEP-FRYING
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What is sautéing?
• TEMPERATURE: High heat• TIME: A quick cooking method• USED FOR: Tender cuts of meat (and vegetables) that
can be cooked quickly• EQUIPMENT: sauté pan or skillet• Small amount of fat• Caramelize both sides of the food• Food should be moved only to flip food so heat can
build up between the food and the pan
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Sautéing
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Sautéing
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EQUIPMENT: Sauté pan
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EQUIPMENT: SKILLET
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Sautéing: a healthy cooking method
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Caramelize both sides of the food without losing too much heat
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What is pan-frying?
• TEMPERATURE: oil should be 350 degrees F• TIME: A relatively quick cooking method• USED FOR: Larger, tender cuts of meat (and
vegetables) that can be cooked quickly• EQUIPMENT: sauté pan• Less fat than deep-frying but more than sautéing• Allows for darker, more even browning and
crisping
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What happens when protein cooks?
PROTEIN DENATURATION AND
THE MAILLARD REACTION!
These are important scientific concepts when learning how to properly cook proteins…..
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Some short food science videos
• What is the Maillard Reaction???
• What is protein denaturation???