Methods of cooking

ways of heat transfer- heat can be transferred by three ways

Conduction,Convection ,Radiation. Two or three of these methods may be combined

For example: in baking a cake convected heat cooks the mixture when the cake comes in contact with the cooking utensils . heat is also transferred by the conduction browning of the cake is by radiation.

Conduction:- it is the passage of heat through a solid or one solid to another provided they are in contact.

Convection:- it involves the transfer of heat in liquid and gases. In heating liquid or gases convection currents are produce which distributes the heat.

Radiation:- it is passage of heat in straight rays from a hot object. Any object in the part of the rays becomes hot.

Basic methods of cooking;

Cooking helps to preserve colour , get a variety of texture enhance flavour and make a nutrient easily digestive . though a few of a nutrient which are water soluble are lost or oxidised .

Various method of cooking:

1 : boiling 2: poaching 3: steaming 4: stewing 5: braising 6: roasting 7: grilling 8: baking 9: frying 10: broiling.

                                                                         BOILING


Boiling:- the following point are to be kept in mind while boiling

1- the food item should be completely immersed in the liquid for even cooking.

2- it is usually used for tougher and stronger flavoured meats.

3- removed any scum regularly or else it will boil back to the food.

4- the food item may be covered to return to boiling point repeatedly but cover should then be removed.

5- vegetables grown above the ground to be started in boiling water

6- vegetables grown below the ground to be started in  cold water .

7- temperature of the water to be 100 degree C  for rolling boiled.

8- food being boiled should be of same size to ensure the even cooking.

                                                                 POACHING


Poaching:-

1. always keep the liquid below boiling point.

2. food may be covered; but not necessary unless cooking even.

3. keep liquids to minimum to preserve the nutritional value of food commodity.

4. food being poached should be of even size to ensure even cooking.

5. food should be completely immersed in water.

6. acid medium is required for poaching, as acid hardens the proteins.

7. the ratio water to vinegar should be 10:1 while poaching eggs.

INDIRECT STEAMING 

DIRECT STEAMING

Steaming :-

Steaming is of two types 1. Direct and  2. In-direct.

1. direct- direct steaming is done placing the food item in a perforated container or on a covered plate over a saucepan of water.

2. in-direct- in-direct steaming is done when the food is placed in a closed pan, which is surrounded by plenty of steam from fast-boiling water or in a steamer.

Points to be kept in mind while steaming:

1. only small suitable food items should be steamed, as it is cooked slowly.

2. root vegetables including potatoes must be placed on perforated tray that will allow condensed steam to circulate, and cook them.

3. usually second quality of meat is used with the exception of chicken and fish.

                                                                    STEWING


Stewing:-

1. it is a very gentle method of cooking

2. the amount of liquid used is very small, just enough to cover the food commodity.

3. cheaper and less tender cuts of meat are used as the slow gentle cooking renders then tenders.

4. the liquid is served and form a sauce with it.

5. the liquid should be gently shimmering, if it boils repeatedly the protein will tuffen.

6. the cooking pan is covered with the well fitting lid.

7. ideal stewing temperature on the flame is approximately 80 degree C.

8. ideal stewing temperature inside the oven 180 degree C.

                                                                     BRAISING


 Braising:-

1. Use cheaper or tougher joints of meat as this is the moist cooking method which makes the meat tender.

2. joints may be cooked on a very hot pan, turning evenly to seal the outer covering before braising .

3. joints may be marinated

4. joints may be larded.

5. joints may be glazed to form a nice colour and crust always cooked covered initially and the uncovered and roast the joint for final finishing.

6. an appropriate should half covered the food item .

Roasting:-

There are many different types of interpretation of the word roasting around the world and some of these are follows:

                                                                      spit roasting

1. spit roasting:- it is cooking method in which food is cooked by direct heat and basted with fat . an spit is inserted in the meat which constantly revolved to ensure even colouring in cooking .

                                                                TANDOOR

2. Tandoor:- it is method of roasting in Indian cooking in which a clay oven is used , where the meat is char grilled to impart a smoky flavour to the dish.

                                                      OVEN ROASTING

3. oven roasting:- it is cooking in the roasting tray in an oven with the aid of fats and first class meat , poultry and certain vegetables are used. Baste the meat often so as to have the neat colour without drying., the average time for cooking is 15 minutes per pound.

4. pot roasting:-  cooking is done in the covered pot or pan . the meat or poultry or game is tied to retain the shape it is placed in the thick bottom pot and stewers placed at the bottom to prevent the meat from sticking to the pan. Fat should cover the bottom of the pan and the joint should touch the fat.,cover the pot with the well fitting led and cook on slow fire.

                                                      GRILLING

Grilling:-

1. The food is placed on grill bars and subjected to the action of radiation which could be from below or above.

2. the source of heat may be charcoal coke, gas or electricity.

3. grilling should start with high heat then reduce the heat considerably to cooked the product.

4. regular basting should be done to keep the meat moist.

 French grilling term

Au bleu- rare or very under done

Saignant – under done

A point- just done or medium

Biencuit- well cooked or well done

Baking:-

1. baking is cooking of food by the action of dry heat in an oven.

2. item should be placed in the right position in the oven, the cool spots should be avoided.

3. the oven should has the correct temperature according to the baked item.

4. the oven is pre heated before the baking goods are placed inside.

                                                      DEEP FRYING

                                                            SHALLOW FRYING


Frying:-

 frying is cooking a food in fat , frying is of two types

1- deep frying 2- Shallow frying

In deep frying: food should be completely immersed in the fat and in shallow frying partially.

2. in shallow frying the presentation side should put on the pan first and in deep frying doesn’t matter.

3.  butter can also be a cooking medium in shallow frying, but cannot be for deep frying.

4.  wherever batter is used ensure that the batter is not too thick.

5. well dredging the food with flour make sure to shake off excess flour.

6. the holding temperature range for deep fryer is 90-110 degree C.

Smoke point  this is the stage where oil begins to gave a haze or smoke

Flash point this is the stage where the temperature sur passes the smoke point and at this point the oil becomes vulnerable and catch fire and ignite.

Sauteing:- it comes under shallow frying the word sauteing comes from the French word sauteed which means “to jump”  in this food items are placed in a heavy bottom pan with the little hot fat and the pan with the items is shaken and flip occasionally on the fire.

                                                           BROILING

Broiling:- broiling is cooking by direct heat and is used synonymously with grilling, it could be done by source of heat above or below it is dry cooking.