Filipino Best Recipes and All-Time Favorites Collection: Basic cooking methods

The heat-activated cooking methods take five basic forms, namely:

boiling, poaching, stewing - food immersed in liquids such as water, stock, or wine
frying- food immersed in fat or oil
steaming, braising- food exposed to vapor
roasting, baking, broiling- food exposed to dry heat
sautéing- food subjected to contact with hot fats

With minor modifications, all five methods are applicable to any type of food not eaten raw, but certain treatments traditionally are rarely used to prepare particular foods. Deep-fat frying, for example, is not generally thought the ideal method for preparing steaks or chops.

Boiled foods usually are immersed in flavored or unflavored liquids for longer periods of time than poached foods, and the cooking liquid usually takes the form of a thickened sauce when foods are stewed. The chief difference between frying and sautéing is that frying produces a crisp surface, sealing natural moisture inside the food, whereas in the sauté process, natural juices usually mingle with the pan fat, coating the food with a light sauce. As opposed to steaming, which does not place foods in direct contact with liquids, braising is accomplished by first browning food in fat and then placing it in direct contact with a small amount of liquid within an airtight pan. Originally, roasted foods were exposed to the action of open fires or live coals, but in contemporary cookery roasting is synonymous with baking—that is, cooking by dry heat in a closed oven. Broiling, whether in an oven or over an open fire or coals, exposes meats to the direct action of more intense heat, which sears their surfaces quickly to seal in their juices.

----------------------------------------------------------

Go back to:

Filipino Best Recipes and All-Time Favorites Collection

Pages

Basic cooking methods

No comments:

Post a Comment

Featured Recipes

GINGER BEEF & BROCCOLI

Popular Posts