Types of Cooking Method
3 kinds of Heat Transfer
1. Conduction - transfer heat from one item to another.
2. Convection - transfer heat cause the movement of molecules from a warmer area to a cooler one.
3. Radiation - transfer heat without physical contact between heat source and the food.
There are three types of cooking method:
1. Dry heat Cooking are:
- Cooking techniques where heat is transferred to food without using any liquid
- Heat can be from the top, bottom, top and bottom or rounds of food.
- Food Cooked in direct heat, such as a grill or with indirect heat, such as an oven.
- Food must be naturally soft.
- Sous made separately
Kinds of dry heat cooking:
- Baking
- Roasting
- Grilling
- Griddling
- Broiling
- BBQ
2. Moist Heat Cooking
- Cooking with liquids, such as water, broth, stock, wine, etc.
- Usually for hard ingredients, such as beef shank, beef top side, hard vegetable, etc.
- Moist heat cooking faster than dry heat cooking.
Kinds of moist heat cooking
- Boiling
- Blanching
- Poaching
- Simmering
- Stewing
- Braising
- Steaming
- Sous Vide
- Pressure Cooking
3. Fat Cooking
- Cooking with fat or oil
Kinds of fat cooking:
- Pan Frying
- Deep Frying
- Sautéing
-Stir Frying