Different methods of cooking

Objectives
By the end of the lesson, the students should be able to:

Describe the main differences between dry and moist heat cooking methods List the different cooking methods under dry and moist heat cooking methods

Compile the list of foods that can be cooked using the dry and moist heat cooking methods Introduction

In cooking, there are some basic methods of cooking that are used. These commonly used basic cooking methods are di ided into two general groups. The groups are: Dry heat cookery methods and !oist heat cookery methods. The methods of cooking are di ided into these two groups because of the way food is cooked and the type of heat that is used. Let us ha e a look at the Dry "eat cookery methods.

Dry heat Cookery Methods

In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food. #uch methods of cooking are: baking, steaming, grilling, and roasting. $hen heat is applied to the food, the food cooks in its own %uice or the water added to the food during its preparation e aporates during the heating process and this cooks the food. "eat is applied directly to the food by way of con ection thus making the food to get cooked. The action or mo ement of air around the food, cooks it. Let us now ha e a look at each of these cooking methods

Baking

In baking method of cooking, the food is cooked using con ection heating. The food is put into an enclosed area where heat is then applied and the mo ement of heat within the confined space, acts on the food that make it get cooked.

Steaming

To steam food, water is added to a pot and then a stand is placed inside the pot. The water le el should be under the stand and not abo e it. There is no contact between the food and the water that is added to the pot. &ood is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot. This method of cooking for egetables is ery good as the food does not lose its fla our and much of the nutrients are not lost during the cooking.

Grilling

There are two methods of grilling that are used these days. 'ne type of grilling is the one that is commonly used by the people in the illage. This is when food is cooked o er hot charcoal on an open fire. The food is placed on top of the burning charcoal. #ometimes people impro ise by using wire mesh and place it o er the open fire to grill fish or egetables. The other method is using grills that are inbuilt in sto es. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas(generated or electric( generated depending on the type of sto e used. The food is again left to cook on the grill with the doors of the grill open. )eople who can afford to buy a sto e would use the grilling part to grill their food. $hat happens in this type of cooking is the heat seals the outside part of the food and the %uice inside the food cooks it. The fla our of the food is not lost and much of the nutrients are not lost either. &ood is fre*uently turned o er to pre ent it from burning and to ensure that e*ual heating and cooking time is applied to both sides of the food. By doing this, the food is cooked e enly and thoroughly.

Roasting

$ith roasting, direct heat is applied to the food. The heat seals the outside part of the food and the %uice inside the food cooks the food. +oasting is mainly used when cooking fleshy food like fish, meat or chicken. $hen heat is applied to the outer co ering of the food, it seals it up thereby trapping all the %uices inside the food. The action of direct heating, heats up the %uices inside the food, which then cooks the food. ,gain there is ery little nutrient lost and the fla our is not spoilt. &ood is fre*uently rotated o er the spit so that there is e en heating applied to all parts of the food. This is so that heat is applied e enly to the food to make it get cooked properly. Moist eat Cookery Methods In moist heat cookery methods, li*uid is used as a medium to cook the food. #uch medium could be water, coconut cream or oil. These li*uids are added to the food before heat is applied to it or sometimes heat is applied to the li*uid before the food is added into the cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbe*uing and basting. ,ll these moist heat cooking methods use li*uid to cook the food in.

Boiling

This is the most common method of cooking and is also the simplest. $ith this method of cooking, enough water is added to food and it is then cooked o er the fire. The action of the heated water makes the food to get cooked. The li*uid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the fla our can be reduced with this method of cooking. If you o er cooked cabbage, all the nutrients can get lost.

Ste!ing

In the process of cooking using the stewing method, food is cooked using a lot of li*uid. Different kinds of egetables are chopped, diced or cubed and added to the pot. #ometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The li*uid is slightly thickened and stewed food is ser ed in that manner. This method is also used when preparing fruits that are going to be ser ed as desserts. $ith this cooking method, e ery food is

cooked together at the same time in one pot. The fla our, colours, shapes and te-tures of the different egetables that are used, makes stewing a handy method of cooking. The only disad antage is that some of the egetables might be o ercooked and thus the nutrient content becomes much less. It is therefore important that the egetables that take the longest to cook to be put into the pot first and the ones that need least cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.

"rying

$hen food is fried using oil or solid fat it is important that you obser e some rules in handling oil or fat. Simple rules to follow when frying: ..!ake sure there is enough oil or fat put in the frying pan or a deep frying pan. /.The food to be cooked must not ha e water dripping from it. This is because when water comes into contact with hot oil or fat, you will ha e the oil si00ling and spitting out of the pan, which could burn your skin if you are not careful. 1.)ut the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin. 2.The oil of fat should be heated to the right temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak up the oil and you will ha e food that is all oily or greasy. If the oil or fat is o er heated, you will end up with food that is burnt. #ometimes the food especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food using the frying method, there are two ways of doing it. There is the shallow frying and the deep frying methods.

Shallo! "rying

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned o er a few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before ser ing it.

Dee# "rying

This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. &ood is then put into the hot boiling oil and is cooked in that way. #uch food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying method.

Barbe$uing

The method of cooking food by barbe*uing is usually associated with fund raising acti ities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderi0ers 3for meat cuts4 for sometime before it is cooked. $ith this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. , sufficient amount of oil is heated up and food is added. The food is then turned o er a couple of times before it is dished out.

Basting

This method of cooking is usually associated with roasting. The %uice or li*uid that comes out of the meat being cooked is spooned o er the roast fre*uently while it is being roasted. The outer part of the meat is moistened fre*uently during the cooking process with the %uice that is being spooned o er. 5sually, the e-tra %uice from the cooked meat is added to a mi-ture to make the meat sauce.

%ctivity

Di ide yoursel es into group of e*ual numbers Collect one recipe each for a dry heat and a moist heat cooking method )repare costings for each of these recipes In your own groups prepare and cook the assigned recipe

66,ssignment7 .. 8ou will make a collection of recipes, taking into account the types of ingredients used. Things to consider are: o The a ailability of the ingredients
o o

The steps used in the recipes are simple or easy to follow The cost of the ingredients are affordable

/. In this collection of recipes, make sure you group those under dry heat cooking method and those under the moist heat cooking method 1. The estimated cost9price for each of the recipe is indicated in the collection of recipes.

Methods
There are ery many methods of cooking, most of which ha e been known since anti*uity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. , more recent inno ation is microwa ing. :arious methods use differing le els of heat and moisture and ary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. #ome ma%or hot cooking techni*ues include:

, #unday roast consisting of roast beef, roast potatoes, egetables, and yorkshire pudding

, Braised pot roast dish

, diagram of a propane smoker used to prepare smoked foods. +oasting +oasting ; Barbecuing ; <rilling9Broiling ; +otisserie ; #earing Baking Baking ; Baking Blind( &lashbaking Boiling Boiling ; Blanching ; Braising ; Coddling ; Double steaming ; Infusion ; )oaching ; )ressure cooking ; #immering ; #mothering ; #teaming ; #teeping ; #tewing ; :acuum flask cooking &rying &ry ; Deep frying ; "ot salt frying ; "ot sand frying ; )an frying ; )ressure frying ; #aut=ing ; #tir frying #moking #moking

&itchen '(') Cooking Methods

Buy the Cooking Methods *osters at +he S!eet +ooth *a#er Goods Com#any, -nter ./I"- %C&-R0 into the #romo code bo1 and get '(2 off the Mi1ing Methods *oster, #low and gentle, rough and fast, hot and wet. Can you guess what I>m talking about? 'f course not, you dirty(minded foodie. I>m talking about cooking methods and their effect of cooking. Like mi-ing methods, our recipes always tell us how to cook something, but they rarely tell us why. ,nd if you don>t know what one means, or e en ha e one mi-ed up with another, then you could not be getting the best results for that dish. #ome methods refer to where the heat is applied and others refer to the tool used to create heat. &or the moist(heat cooking methods, some indicate the amount of li*uid use while others refer to how hot the li*uid should be. Between them all, you can cook %ust about anything and get what e er type of result you>re looking for. ,nd while some cooking methods are more e-clusi e and others all inclusi e, each one let>s you do that something special that will ha e you coming back to that techni*ue time and time again. ,s for baking, you may be wondering %ust how many cooking methods are actually used in making pastries. $ell, you might be surprised. I ha e a grilled peach ice cream recipe. #o if the grill can be used in making dessert, then any of the cooking methods can be used.

Before we %ump into the different cooking methods, here is a little cheat sheet to help you out with the cooking methods. )rint it out, bookmark it here, or head o er to The #weet Tooth )aper <oods Company and buy yourself a copy to ha e shipped straight to your door@

Dry-Heat Cooking Methods

The first of the two ma%or categories in cooking methods is the Dry("eat collection of methods. Dry heat refers to these methods not relying on water to cook food. ,nd while the double boiler uses water to heat a essel, the water ne er comes in contact with the food, so I> e decided to classify that as a dry(heat method. ,mong the dry(heat methods are baking, grilling, roasting, frying, and the fun to watch flamb=. $hile the cooking times, temperatures and usable essels ary, there are generali0ations for each that work as a good rule of thumb, e-cept for baking of course which is one of the most ersatile cooking methods. Because of that, and because this is a baking and desserts blog, we>ll start with that.

Baking
Ainety percent of the recipes in this blog will call you to bake it at some point. #ince the recipes also tell you which type of baking dish to use, the temperature at which to bake and for how long, there is little thinking in ol ed in this method 3and for good reason ; why spend time worrying and thinking about what makes the cake come out delicious when you could spend that aluable time eating that delicious cake4. Did you kno!3 Baking can be traced back to early ancient history. In ,ncient +ome, the pastry chef 3or pastillarium4 was e en a well(respected occupation. Baking refers to the cooking method that re*uires cooking in an enclosed space with dry heat. In con entional o ens, stagnant dry heat surrounds the baked(good cooking it e enly 3hopefully4 from all sides. In con ection o ens, dry heat is circulated around the baked good with a fanB the baked(good is again cooked e enly from all sides but here it is cooked *uicker and often far more precisely than a con entional o en can. +i#) $hen using a con ection o en, you can ad%ust the recipe by reducing the baking time by /CD or reducing the temperature by /C degrees. ,s always, check the baked good a few minutes before it is due to finish baking. Temperature: the temperature in baking can ary from as low as /CEF& to as high as CEEF& in home cooking 3and upwards of GEEF& in professional pi00a o ens4. Cooking Time: Because of the wide range of cooking temperatures and products that can be baked, the cooking times ary as well from as *uick as a couple minutes to upwards of an hour. Tools/Vessels: Dishes used to bake in include metals, glass and ceramics and ary in shape and si0e depending on the baked good. Darker metals will absorb more heat and can cook items *uick and brown the bottoms and sides more. Lighter metals or chromed metals will reflect more heat, thus re*uiring more timeB light metals can prolong browning or o er browning. , ma%ority of baked goods are baked unco ered.

Roasting $hile roasting today is identical to baking in it>s use of a closed o en and method of dry heat, the term is typical used to refer to cooking meats or egetables unco ered in the o en. Like baking, roasting can carameli0e and brown the crust or outside of an ingredient. This cooking method lends it>s name to red meats cooked in this fashion: the roast.

+i#) $hen cooking large or tough cuts of meat, use a low temperature for a long cooking time. $hen cooking smaller, tender cuts of meat, and egetables, use a higher temperature and shorter cooking time. Dishes like +oast Chicken use both ; a high temperature for a small amount of time early on to brown the skin then a lower temperature for the remaining time to yield a tender, %uicy bird. +oasting can also refer to cooking meat or poultry on a spit in front a flame or heating element. Temperature: Like baking, the temperature in roasting can ary from as low as /CEF& to upwards of 2CEF& in home cooking. Cooking Time: Because of the wide range of cooking temperatures and products that can be baked, the cooking times ary as well from ten minutes to upwards of three hour. Tools/Vessels: +oasting is typically done in open dishes, often shallow baking pans to allow e en browning. Broiling/Grilling
Like baking and roasting, broiling and grilling are two more methods that are ery similar to each other ; similar enough to be categori0ed together for the home cook. 5nlike baking or roasting, broiling and grilling use direct heat, often an open flame to cook something hot and fast. $hile grilling is typically considered to contain a flame on the bottom and broil an element on the top, either can refer to the use of a flame or using a heat source on the top or bottom ; usually ranging depending on region. Did you kno!3 , toaster is essentially a grill. Temperature: Broiling and grilling both utili0e ery high temperatures ; often the highest that can be achie ed in home cooking. Cooking Time: Because of the high temperature used in broiling and grilling, cooking times are usually ery short ; rarely more than ten minutes. Tools/Vessels: <rilling is one of the few cooking methods where no essel is used, rather the cooking is done straight on a grill rack. #ince broiling typically refers to cooking from the top, broiling is often done on a broiling pan. $hile many people refer to grilling as barbecue, the two terms are not interchangeable.

Barbecue
Barbecue or BBH to most us americans is a cooking method that is the e-act opposite of grilling e en though it often uses the same de ice. $here grilling is hot and fast, barbecue is low and slow, utili0ing indirect heat and a ery low temperature. The meat or poultry is then cooked o er a ery long period of time ; often upwards of 2 hours ; sometimes o ernight. Barbecuing uses a combination of cooking and smoking to impart fla or. Did you kno!3 BBH in the 5# has become *uite contentious, so much so that numerous regional styles ha e de eloped o er the years including four Te-as(styles, #t. Louis(style, Le-ington(style, Iansas City(style and !aryland(style. Temperature: the temperature of barbecue can ary but is typically ery low, often below 1EEF& and many times as low as /EEF& or less. Cooking Time: Because of the low temperature used, barbecue is cooked o er a ery long time, often taking upwards of four hours. Tools/Vessels: Like grilling, barbecue can be done straight on the rack.

Frying
&rying refers to any form of cooking utili0ing fat. ,nd while it may seem strange that frying ; especially deep frying ; is a dry cooking method, because it doesn>t rely on water or steam, it is not a moist heat cooking method. There are two general categories of &rying: pan frying and

deep frying. )an frying can be narrowed down e en further into four specific techni*ues: pan frying, saut=ing, sweating and cooking on a griddle.

Pan Frying
)an &rying, unlike deep frying, only uses a small amount of fat for lubricating the pan 3or no fat for certain products like bacon which creates its own fat4. )an frying allows for darker browning but also allows more moister to escape the food, as compared to deep frying. Temperature: )an &rying typically uses a medium high cooking temperature but can ery slightly from one food to another. Cooking Time: )an frying is a fairly *uick cooking method but can ary. Tools/Vessels: 5nlike deep frying, pan frying only re*uires a shallow dish such as a sautee pan or a skillet. $hile pan frying and saut=ing are often used interchangeably pan frying is typically used to refer to cooking larger pieces of meat whereas saut=ing is typically used for smaller chunks of meat or chopped egetables.

Sauting
In addition to the arying si0e in goods cooking with saut=ing ersus pan frying, saut=ing also typically uses a higher temperature to aid in browning and keeping egetables crisp by locking moisture in. Did you kno!3 !any chefs ; include me ; find the saut= pan, despite its name, unsuitable for saut=ing many ingredients and often fa or the skillet. Temperature: #aut=ing re*uires a high or medium high cooking temperature . Cooking Time: #aut=ing is a fairly *uick cooking method but can ary depending on the ingredient. Tools/Vessels: Like pan frying, saut=ing can use a saut= pan or skillet.

Sweating
#weating is similar to pan frying and saut=ing in that a small amount of fat is used but the similarities end there. Instead of a high heat or *uick cooking process, sweating uses much lower heat and thus re*uires more time. $here saut=ing is used to brown items and keep egetables crisp ; by locking the moisture in ; sweating does the e-act opposite. Like the name suggests, sweating pulls moisture from the egetables being cooking. #weating is also used when you want to a oid browning an ingredient. +i#) #tir fre*uently if you want the e-tracted moisture to e aporate. If you plan to make a soup or other dish where you want to e-tracted moisture, keep the dish co ered as you sweat the egetables. Temperature: #weating re*uires a low cooking temperature. Cooking Time: #aut=ing is a fairly slow cooking method but can ary depending on the ingredient. Tools/Vessels: #weating can be done in numerous cooking essels including saut= pans, skillets and e en larger pots. The dish can be co ered but it is not necessary.

Deep Frying
Deep &rying, us southerner>s second fa orite method of cooking, is a cooking techni*ue in ol ing the complete submersing of food into hot fat, typically oil. If the temperature of the fat9oil is too low, the food will absorb oil, resulting in a greasy product. If the temperature of the oil is too high, the product will brown or burn before cooking through.

+i#) "eat the oil %ust abo e the temperature you are looking to cook with, especially if doing multiple batches. 'nce food is placed in the oil, the temperature is going to drop. ,lso, gi e the oil plenty of time to preheat Temperature: Depending on the type and thickness of food, deep frying is done at between 12EF& and 1GEF& degrees. Cooking +ime) Because of the high temperature in deep frying, this is typically a ery *uick cooking method. Tools/Vessels: &or deep frying you need a deep fryer or a large pot and mesh bowl or spoon.

Flamb/Torching
$hile these two methods are slightly different from each other, they both re*uire a flame that comes in direct contact with the food to cook, sear or burn. Torching uses a kitchen torch to brown and scorch the outside of something such as meringue. &lambeing uses li*uor to ignite the surface of a food or a mi-ture. By burning off the li*uor with a flame in the flamb= method, you can achie e additional fla ors, different than what you can get simply by reducing a li*uor. $hile torching is traditionally associated as an aesthetic process, the browning and carameli0ing of sugar under a flame can also alter the fla or profile. Did you kno!3 The higher the alcohol content in a li*uor the more flammable it will be Temperature: The temperature in flamb= and torching is ery high because of the use of a direct flame. Cooking Time: Both techni*ues cool or scorch the food ery *uickly. Care should be taken. Tools/Vessels: &lambe re*uires li*uor and a lighter or ignition source where torching re*uires a kitchen torch. #ometimes a broiler can stand in for a kitchen torch.

Double Boiler
The double boiler is the most delicate of the dry heat cooking methods and is used to prepare custards, certain sauces, temper chocolate and cooking delicate ingredients. $hile this method does use water 3simmering water in a pot below a bowl4 the water and its steam ne er comes in contact with the food +i#: Despite the gentle nature of the double boiler, care should be taken as certain ingredients like chocolate and eggs can still o ercook in a double boiler. Temperature: The double boiler uses a ery low temperature. Cooking Time: Because of the low temperature, this method can be a slow cooking process though many dishes prepared with this method are usually prepared *uickly to a oid prolonged e-posure to heat. Tools/Vessels: The double boiler is a stand alone tool though it can be achie ed by using a small pot and bowl set on top. The bottom of the bowl should not touch the water.

Moist-Heat Cooking Methods

The second of the two ma%or categories in cooking methods is the !oist("eat collection of methods. !oist heat refers to the use of water, li*uid or steam in these cooking methods. These

methods are mostly distinguished by the temperature of the waterB a few of them also stipulate the amount of water or li*uid used.

Blanch
The first of the moist(heat cooking methods is blanching. This is the only methods here which uses two steps 3and another moist(heat cooking method. Blanch re*uires boiling an item then *uickly plunging that item in ice water to stop the cooking. This method is used to partially cook an ingredient or to retain the shape and keep egetables and fruit crisp. Did you kno!3 Blanching actually means Jto whitenK e en though this is not always the case in blanching. Temperature: Blanching uses two temperatures. &irst, a ery high temperature is used for the boiling portion. #econd, near(free0ing water is used to cool the ingredient down and stop the cooking. Cooking Time: Because this method is used to only partially cook an ingredient, this is a ery *uick cooking method. Tools/Vessels: Blanching usually re*uires a large pot for boiling and then a bowl for the ice water bath.

Boil
Boiling is the most intense ; and often most destructi e ; of the moist(heat cooking methods. Boiling creates ery large, igorous bubbles ; which indicates a temperature of /./F&. Because of the intense cooking process boiling creates, this is usually used only for hardy ingredients. Did you kno!3 $ater boils at /./F& 3.EEFC4 at sea le el but in Den er it boils at /E1F& 3LCFC4. Because of this, boiling water at high ele ation might not always be hot enough to cook an ingredient ; thus often re*uiring additional baking time. Temperature: Boiling uses a ery high temperature ; the highest that can be achie ed in a li*uid without the use of a pressure cooker. Cooking Time: $hile cooking times can ary depending on the ingredient, boiling is typically a ery *uick process. Tools/Vessels: Boiling usually re*uires a ery large pot though li*uids and mi-tures in smaller pots or pans can achie e a boil.

Braise
Braising is one of the moist(heat cooking methods which stipulates both the temperature and amount of li*uid used. Braising is typically used for slow cooking meats, by using a small amount of li*uid, but the method can be used for egetables and other foods. Braising can be done on the sto e or in the o en. Did you &no!3 Braising can also include dry(heat cooking as meat is often seared 3 ia pan( frying4 before it is braised. Temperature: Braising uses a medium(low temperature. Cooking Time: $hile cooking times can ary depending on the ingredient, braising is typically a fairly slow process. Tools/Vessels: Braising is usually done in a deep baking dish or pot and is typically co ered, though it doesn>t ha e to be.

Poach
)oaching is one of the most gentle cooking methods and is particularly useful for infusing fruits, egetables and meats 3particularly fish4 with fla ors. This is another cooking method that often stipulates the amount of li*uid used as it typically uses a small amount of li*uid ; like braising ; but is almost e-clusi ely done on the sto e.

Did you kno!3 The li*uid used to poach is called court bullion. $hile you should always follow the recipe, poaching usually utili0es a ery slow simmering li*uid and is suitable for delicate ingredients. Temperature: )oaching is a ery low temperature process. Cooking Time: $hile cooking times can ary depending on the ingredient, poaching is typically a slow cooking process though can be done *uickly for more delicate ingredients. Tools/Vessels: )oaching recipes a saut= pan

Scald
#calding is another ery gentle cooking processes, e en more gentle than poaching. Li*uid brought to the scalded point is heated to .CEF&. This will not produce any mo ing bubbles but small bubbles may appear to cling to the sides of the pot. &or opa*ue li*uids like milk, you may notice a little steam beginning to appear and the li*uid may appear to mo e. +i#) Ieep an eye on li*uids you are trying to scald as they can mo e from this point up to a simmer and boil ery *uickly. #calding is used for ery delicate ingredients or heating li*uids to temper eggs and other dishes. #calding was once pre alent before the days of pasteuri0ing dairy products. +em#erature) #calding is a ery low temperature process and it should not be allowed to reach a simmer.. Cooking Time: Because of the delicacy of the ingredients used in the scalding method, this is typically a *uick process. Tools/Vessels: #calding re*uires a small pot though it can be achie ed in high(side pans or larger pots.

Simmer
#immering is one of the most common moist(heat methods as it is ideal for making stocks, soups, cooking many ingredients and reducing certain sauces. #immering is ideal in dishes that will be cooked for a long period of time as it produces small, gentle bubbles. #immers can range from a ery la0y simmer 3one or two bubbles reaching the surface a minute4 to a steady simmer 3which produces a small bubble e ery second or two4B anything faster is typically considered a boil. +em#erature) #immering is a low temperature baking process but re*uires more heat than a scald. Cooking Time: #immering can range in cooking times widely but is typically a slow cooking method. Tools/Vessels: The item being cooked will typically dictate which pot or pan to use.

Steam
#teaming is probably the most delicate cooking method and is often used to cook delicate ingredients or in applications where the shape of the food needs to be retained.

+em#erature) #teaming is a low temperature cooking process. Cooking +ime) #immering can range in cooking times widely but is typically a slow cooking method. Tools/Vessels: #teaming re*uires a speciali0ed steamer pot or a large pot with a steaming rack inserted. #teaming should always be co ered.

Other Cooking Methods

$hile the abo e list is not comprehensi e, as it is almost impossible to compile a list of e ery cooking method in the world, it does co er the basics used most in home kitchens and baking. !ethods like #tewing and <riddling are so similar to other methods that I chose not to list them separately. Ao(cook methods like smoking, curing and acid cooking are all posts in themsel es.

Note about this post: The post is meant to be used as a reference and has been researched and collected from numerous sources including but not limited to: Glenn Rinsky and Laura Halpin Rinksy of The Pastry hef!s ompanion: " omprehensi#e Resource Guide for the $aking and Pastry Professional% and from $i &riberg of The Professional Pastry hef' &undamentals of $aking and Pastry% &ourth (dition) Check out the other Iitchen .E. posts. Buy the Cooking Methods *osters at +he S!eet +ooth *a#er Goods Com#any, -nter ./I"- %C&-R0 into the #romo code bo1 and get '(2 off the Mi1ing Methods *oster,