Moist Cooking
Immersing food in liquid that is rapidly moving
to boil
quickly cook food in a small amount of hot fat at a high temperature.
Saute
combination heat cooking method
green beans boiled for 1 minute then put into ice water
Blanching
cooking method used to de-skin tomatoes and peaches
Blanching
liquid at 185-200*F
Simmering
cooking food directly over a source of dry heat
Grill
searing your meat to create carmelization, then slowly cooking it in flavorful liquid.
Braising
pouring strawberry sauce on a deep fried churro
adding a Flavor
pulling sugars to the surface to create a crust
caramelization
vacuum packed food cooked at a low, steady temperature for a longer time period.
Sous Vide
dough or batter cooked in dry heat
Baking
a thick, hearty soup-like dish with meat, veggies and legumes cooked slowly in a flavorful liquid.
Stewing
frying
hearty meat and veggies dish
Stew
steam from boiling water below the food cooks the food, preserving the color and nutrients in the foods.
Steaming
cooking something in a pan on very high heat to create carmelization
Searing
when 2 things are added together
Combination
cooked onions but they're still translucent white
sweating
meat and veggies cooked in dry heat (no liquid)
Roasting
gently cook food in slow simmering liquid.
to Poach
hot air, radiant heat or a small amount of fat with no liquid or steam
Dry Heat Cooking Method
if I were to vacuum seal a steak and cook it slowly at a low temp in water, then remove it and caramelize the outside of it- which cooking methods am I using a combination of?
Sous Vide and Searing
adding wine to the same pan I just seared my steak in
Ways that we cook foods
Cooking Methods