Principles Of Cooking Methods 6w1v3o

COOKING METHODS

THE FOOD PYRAMID:

METHODS OF HEATING AND THEIR PROPERTIES CONDUCTION- is the age of heat through a solid, or from one solid to another, provided they are in (e.g a saucepan on a hot plate.) CONVECTION- is the age of heat through liquids and gases. RADIATION- is the age of heat in straight rays from a hot object.

-Blanching

water - 98°C - 100°C Oil -

130°C - 150°C

Blanching is a cooking method done on the stove, used to pre-cook, cook or sanitize an ingredient in preparation for another cooking method or for preservation.

5 Ways of Blanching: 1.Starting with cold water 2.Starting with warm water 3.Starting with Boiling hot water 4.Starting in Oil 5.Starting in Boiling Hot Water with Salt

Why do we Blanch: -

to clean and sanitize

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to destroy enzymes to extend the shelf life by freezing

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to improve the color of the ingredient

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to reduce the volume

STEPS: For Bones 

Wash bones under cold running water



Place bones into pan and cover with cold water

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Place Pan on stove and bring slowly to a boil

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Skim off impurities and fat

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After the bones boil for approximately 2 minutes, remove them

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Drain water and wash bones first under running hot water and then cold water

-Poaching (Chef Gerd style)

stove - 65°C - 80°C oven - 165°C

Poaching is a cooking method done on the stove or in the oven the objective is to gently cook portioned tender meats which is high protein foods

4 Types of poaching -

poaching in floating liquid

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shallow poaching

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poaching in a water bath with stirring

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poaching in a water bath without stirring

Where do we poach: 

On the stove, in liquid



On the stove, in a water bath



In the oven, in a water bath



In a low or high pressure steamer

Court bouillon- is a poaching liquid for fish and seafood (water, white wine, white wine vinegar, spice sachet, bouquet garni, matignon)

Poaching Liquids: 

Court-Bouillon



Stocks



Stock syrups

Common problems -

fish having a rubbery texture due to poaching temperature is too high

-

food discolors or breaks up due to high temperature

-Boiling stove - 98°C - 100°C Boiling is a cooking method done on the stove, in a pot. the objective is to completely immerse the food in liquid and cooked at boiling point.

Steps for Boiling: 

Liquid is brought to the boil quickly and maintained at a temperature of 100°C



A lid can be used to conserve energy while the liquid comes to the boil. However, the lid is removed while the food is cooking.



The item to be boiled must be completely covered with liquid throughout the process.



Start with enough liquid to allow for evaporation



The liquid level may need to be topped up during the cooking process.

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Any scum that rises to the surface must be skimmed off to prevent it from boiling back into the liquid and affecting the quality of the food.

Why is it important to start boiling with cold water temperature with salt? 

To cook evenly

-Simmering

stove- 95°C - 98°C

Simmering is a cooking method done on a stove the objective is to gently cook high connective tissues of meat and to reduce the liquid to enhance the flavour.

Steps for Simmering: 

A lid can be used to conserve energy while the heats to simmering point; however, the lid is usually removed during the cooking process.



The item to simmered must be completely covered with liquid throughout the process.



Start off with enough liquid to allow for evaporation



The liquid level may need to be toped up during the cooking process.



Any scum that rises to the surface must be skimmed off to prevent it from affecting the quality of the food.



Common problems in boiling and simmering -

overcooking

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undercooking

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not enough water to boil foods

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not maintaining a suitable heat so food takes longer to cook and discolors

-Braising

oven vegetables - 140°C - 165°C oven meat-

200°C - 180°C

Braising is a cooking method starting on the stove and finish in the oven it is use to cook large chunks of high connective meats and whole vegetables to tenderize in a tightly lid container to create a liquid for the sauce.

Ratio of liquid

thickening agents

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2/3 liquid for meat

- Brown roux

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1/3 liquid for vegetables

- diluted cornstarch in water - Flour

Common problems -

loss of liquid due to high temp.

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meat has shrunk because the oven was too hot during cooking

Reminder: if the liquid is too thick just add a little amount of water to reconstitute the sauce

Suitable foods for braising: 

Lamb,beef,furred game and pork



Chicken,duck,goose, guinea fowl

-Glazing

stove meat - 200°C - 165°C vegetable 95°C - 98°C

Glazing is a cooking method done on a stove wherein butter is added in a heated pan plus sugar and liquid (stocks or water) the liquid is reduced to a syrupy consistency to give the product its shinny appearance

-Deep fat frying

deep fat fryer 170°C - 180°C ( most of the time food is cooked at this temp. in DFF)

Deep fat frying is a cooking method done in a deep fat fryer the objective is to fully immerse the ingredient in oil or fat and to cook the product evenly while the outside part is crisp (golden brown) and the inside juicy

Frying mediums -

peanut oil

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ghee (clarified butter)

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lard (animal fat)

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canola oil

Points to : 

Season the food before coating



Shake or drain excess coating before frying



Keep a spider or frying basket on hand as a safety measure

Common Problems: 

Food doesn’t brown



Food over cooked

-Fryer overload



Food browns before it is cooked

-Oil too hot



Food is soggy

-Temperature too low

-Oil not hot enough

-Oil old or contaminated -Food covered after cooking

-Baking

oven 130°C - 235°C

Baking is a cooking method done in an oven were food is subjected to the action of dry heat, the objective is to cook a product with a dough or a crust

Exception: cooking en papillote – buttered parchment paper is cut into a heart shape, the product is then placed in the middle then the parchment paper is folded to look like an empanada then the edges are crumpled to seal it in. EN PAPILOTTE- refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of alfoil or greaseproof paper(parchment paper) cut in the heart shape. The edge of the greaseproof paper is paper is brushed with egg white and folded over to seal in the juices.

-Roasting

oven (starts 200°C - 220°C) Finish

Spit roasting

180°C

start 220°C Cook 180°C

Roasting is a cooking method, done in a spit or in the oven. The Objective is to cook it crispy outside and juicy inside. Tender meats are cooked in a spit.

Basting- is where a small amount of fat is poured thinly over the food during roasting. Common Problems: Food tough and dry due to -Overcooking -Temperature too high -Meat not basted enough or not turned in the oven -Should have been barded or larded -Cut of meat not suited to roasting.

Surface of meat burned -Temperature too high -Some edges overexposed to heat -Not trussed properly Suface of meat not browned -Oven temperature not hot enough

-Grilling

Grill 240°C - 190°C

Grillingis a cooking method, done on a gas griller, charcoal griller, electric griller, infrared griller the objective is to cook tender portioned meat by smoking it and to make a grill marks to give juiciness, texture and color

Basting liquids -

water

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quick marinade

Reminder: you need to preheat the griller first

Pan frying/ sautéingstove 165°C - 200°C

Pan frying/sautéing is a cooking method, done on a stove, stainless steel pan, Teflon pan the objective is to caramelize or until translucent and to create a dish with a sauce.

Stewing

stove 95°C - 98°C

Stewing is a cooking method, done on a stove. The objective is to cook ingredients at simmering temperature in one pot fully submerged in a liquid, ingredients are cut into small sizes or portioned. all the ingredients are served together as one dish. Traditional stews

Points to :

-

civet

-food needs to be cut into an even size

-

goulash

- meats can be marinated prior to stewing

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navarin

- meats of a tougher nature are suitable for stewing

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salmis

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ragout

Common problems -

stock is too dark

-roux overcooked or stew burnt during cooking

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meat is tough

- undercooked or cooking temperature is too high

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sauce is greasy

-fat lest on meat -stew not skimmed adequately

-stew left standing for too long before service

Steaming

stove -100°C Steamer- 120°C

Steamingis a cooking method done on a stove or a steamer, were food is cook in an atmospheric or high pressure steamer with no direct to the liquid. The objective is to gently cook tender meats items or fish/seafood/vegetables with a lid

Disadvantage -

Advantages

no pan drippings

- the natural taste of food are preserved -the cooking process is faster -very nutritional way of cooking because no fats or oils are used.

Food suitable for steaming: Atmospheric steaming:

Pressure steaming:

Meat-tender cuts( fillet,sirloin)

Meat- any tough cuts

Poultry-any type, whole or portioned

Offal-tongue and oxtail

Fruit-Dried only

Poultry-boilers

Vegetables-Most vegetables

Vegetables-frozen

Seafood-any type Puddings-sponge puddings

Safety points -

check safety valves regularly for blockages or corrosion

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when operating pressure steam doors, or lids, allow time for the inside pressure to reduce to a safe level before opening

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stand at the hinged side of the doors of steaming cabinets when opening them.

Gratinating

oven 240°C Salamander 280°C

Gratinatingis a cooking method done in an oven or a salamander to create a crust, to brown food, to increase the flavor and aroma to the dish