Cooking methods are divided into three categories – dry-heat, moist-heat, and combination-heat. By understanding the cooking methods one can choose the correct method required for specific foods.
Various methods of cooking have a direct impact on the outcome of the finished dish. Choosing the correct method not only affects the flavor of foods but also the texture and appearance.
DRY HEAT COOKING METHOD
This method cooks the food with hot air or fat. It’s rather a quick process that adds crispness and flavor to the food.
EXAMPLES OF THIS METHOD ARE FOODS USED FOR THIS METHOD ARE
Sautéing
Pan-frying and Deep-frying
Grilling and Broiling
Roasting and BakingThin, tender cuts of meat such as chops and cutlets.
Ground meats
Most seafood
Most vegetables
DEFINITION, SIMILARITIES, AND DIFFERENCES OF DRY HEAT COOKING METHOD
COOKING METHODS DESCRIPTION
SAUTEING There should be just a thin coating of fat in the pan (about 1/8th inch). Sauteing uses conduction to transfer the heat from the hot pan to the food.
PAN - FRYING The food should be partially submerged in fat. The fat should cover approximately 1/3 to 1/2 of the product which is to be cooked.
DEEP - FRYING To deep-fry, the food is entirely submerged in hot fat. Heat is transferred to the food in deep-frying through the conduction of the hot fat which surrounds the food.
SIMILARITIES AND DIFFERENCES BETWEEN SAUTEING, PAN-FRYING AND DEEP - FRYING
DIFFERENCE- The amount of fat. SIMILARITY- They all use hot fat to cook the food.
SIMILARITIES AND DIFFERENCES BETWEEN GRILLING AND BOILING
Though these terms are often used interchangeably, they are distinctly different.
While both use a radiant heat transfer, the heat source from grilling comes from the bottom, or underneath the food, whereas the heat source from broiling is on top, or above the food.
SIMILARITIES AND DIFFERENCES BETWEEN ROASTING AND BAKING
Roasting and baking are basically the same thing; the difference is in terminology. Generally speaking, meats, poultry, large fish, and vegetables are roasted.
Baking is generally applied to breads, pastries and other sweet confections. Heat is transferred to the surface of the food through the convection of hot air, and then penetrates the food through conduction.
MOIST HEAT COOKING METHOD
This method cooks food with a liquid – usually water, stock or steam.
EXAMPLES OF THIS METHOD ARE FOODS USED FOR THIS METHOD ARE
Poaching
Simmering
Boiling
SteamingTender cuts of poultry, such as chicken breasts.
Starches and pasta
Some fruits
Most seafood
Most vegetables
DEFINITION, SIMILARITIES, AND DIFFERENCES OF MOIST HEAT COOKING METHOD
COOKING METHODS DESCRIPTION
Poaching In poaching - the liquid will "shiver" slightly, but there should be no visible bubbling.
Simmering In simmering - there will be small bubbles breaking the liquid's surface.
Boiling In boiling - there will be large bubbles breaking the surface and a large amount of movement in the liquid.
Steaming In order to create steam, water has to be at 212°F or higher. When steaming- the food is in contact with the steam only but if submerged in a liquid it is considered poaching, simmering or boiling.
SIMILARITY - They are all moist-heat cooking methods and they all use convection as the mode of heat transfer.
DIFFERENCE - Is in the temperature of the liquid and steam.
COMBINATION COOKING METHOD
As the name suggests, this method uses a combination of dry heat and moist heat in cooking. This method has the ability to break down naturally tough cuts of meat because of the long, slow cooking period.
EXAMPLES OF THIS METHOD ARE FOODS USED FOR THIS METHOD ARE
Braising
StewingTough meats.
Certain seafood's like swordfish or tuna.
Some vegetables
SIMILARITIES AND DIFFERENCES OF COMBINATION COOKING METHOD
SIMILARITIES DIFFERENCES
Braising and stewing are similar- both entail first sauteing the item, then adding liquid and simmering. The difference is in the terminology. Generally foods that are cut up or diced are referred to as a stew, whereas in larger items like poultry legs, pork-chops, pot roast, etc. this term is referred to as braised.
Hi! Ruchi,
I am planning Xmas dinner for 10 non indian young adults,who fancy indian food.
Pls suggest proportion/measurements and also make ahead items……Veg n Non Veg.
For Main I m decided with :
Rajma curry
Coconut Chicken curry( also tips on how I can keep the chicken tender).
Rice
Appetizers: Pls Suggest 3 appetizers 1 non veg 2 veg.
Thank you
Hello Simi,
Here is the breakdown of the menu you requested.
FOR RAJMA CURRY
You’ll need –
3 cups Rajma
7 cups of water
Salt
For the masala
1/4 cup oil
2 teaspoon cumin seeds
2 cup grated onion
2 tablespoon ginger-garlic paste
2 green chili chopped
8 medium tomatoes pureed,
Coriander powder
Turmeric powder
Garam masala
Kashmiri red chili powder
Salt
——–
COCONUT CHICKEN CURRY
You’ll need –
1/4 cup olive oil
1.5 kg chicken breasts skinless and boneless
2 small onions chopped
6 cloves garlic paste
4 tablespoon curry powder
2 cups chicken broth
1 can coconut milk (28oz)
1 can diced tomatoes (28oz)
1/4 cup tomato paste
1/4 cup sugar
3 tablespoons fresh parsley chopped
——–
RICE
I usually keep a measurement of 1/2 cup (uncooked) rice per person. So that makes 5 cups of uncooked rice.
——–
APPETIZER CHOICE –
Non veg – Murgh Malai Tikka
Veg appetizer 1- Corn salsa or Black bean and corn salsa cracker bites – (recipes are on the blog)
Veg appetizer 2- Puff pastry Pinwheels or Oven roasted potatoes -(recipes are on the blog)
Have a great day!