Basic Cooking Techniques The Importance of Choosing the

Basic Cooking Techniques

The Importance of Choosing the Right Technique • Choosing the right technique helps retain nutrients: • nutrients can be destroyed by heat (eg. , Vitamin C) • vitamins and minerals can be lost in juices or boiling water • overcooking toughens protein

Moist Heat Methods Food cooked in hot liquid or steam. Boiling • water boils at 100 o. C • high nutrient loss • evaporation (eg. thickening a sauce) • suitable for rice, pasta, eggs, tougher cuts of meat

Moist Heat Methods Food cooked in hot liquid or steam. Simmering • water simmers at 86 o. C to 99 o. C • suitable when food needs time to cook (eg. , soup; stew; etc. ) • Stewing: cover food with liquid, simmer until done. • Poaching: simmering food in small amount of liquid.

Moist Heat Methods Food cooked in hot liquid or steam. Steaming • food placed above boiling/simmering water • limited loss of nutrients, food retains colour, shape, and flavour • suitable for fish, vegetables

Moist Heat Methods Food cooked in hot liquid or steam. Pressure Cooking • cooks food in steam above 100 o. C • cooks faster and makes food tender (eg. beans, tough meats)

Dry Heat Methods Food cooked uncovered without added liquid or fat. Roasting • best for large tender cuts of meat or poultry, vegetables • rack in shallow pan drains fat • produces crispy brown crust

Dry Heat Methods Food cooked uncovered without added liquid or fat. Broiling • food placed directly under top element in oven • cooks quickly – watch carefully, or food will burn • used for melting or browning • suitable for tender meat, poultry, seafood, vegetables

Dry Heat Methods Food cooked uncovered without added liquid or fat. Pan Broiling • in a frying pan on top of the stove with no added fat or liquid • sears the surface of the meat, sort of like proper broiling would • used for thin steaks, thin chops, fish fillets

Frying Food cooked in fat. Sautéing • brown food in small amount of fat using low to medium heat • suitable for cooking onions, peppers, small pieces of meat, or fish

Frying Food cooked in fat. Deep Fat Frying • food immersed in hot oil • must use a thermometer to ensure accurate temperature of oil before frying • suitable for french fries, doughnuts, battered foods

Combination Methods Uses both moist and dry heat methods. Braising • brown food first (eg. pan frying) • cover in liquid • simmer in dutch oven or covered pot on stove top at 180 o. F or 350 o. C • suitable for tougher cuts of meat, stews

Combination Methods Uses both moist and dry heat methods. Stir Frying • small pieces of food cooked quickly in small amount of fat at a high heat • liquid added at the last minute; food is steamed briefly