CHEF'S CORNER/Cooking Methods

COOKING METHODS

Bake - to cook by surrounding food with hot air, usually describes the cooking method for baking products.

B.B.Q. - to cook food above hot coals or wood ambers/ashes

Boil - to cook food in a rapidly bubbling liquid, above 100*c/212*f or simmering around 80*c/180*f

Braise - to cook food submerged in a liquid, usually flavoured and then slow cooked in the oven.

Casserole - Cooking food slowly to tenderise meat and vegetables and Stew and to intensify flavour. Casseroles are cooked in the oven and Stews are cooked on top of the oven on the stove.

Deep-fry - to submerge food in hot oil between 175/190*c/ 345/375*f, depending on the thickness of the food.

Grill - to cook food below a heated element. Usually having to turn while cooking.

Pan fry - cooking food in a frying pan on both sides with or with out a small amount of oil. i.e. - a fatty piece of meat will pan fry in a non-stick pan without oil.

Poach - to submerge food in a hot liquid, usually around 70/80*c or 160/180*f.

Roast - to cook food in a hot oven, surrounding by dry heat.

Sauté - a French term, as for pan-fry but with hot oil and a good amount of movement.

Shallow Fry - to cook food in a layer of hot oil, usually in a frying pan, not submerged- therefore having to turn over the food to cook on both sides.

Steam - cooking food in a holed container above boiling water, but not with the water touching the food as the water produces a steam, which rises up to moistly, cook the food.

Stir-Fry - to cook usually -thin strips of food in a hot pan with hot oil, moving around quickly and cooking rapidly on a high flame.

Toast - to brown lightly on both sides, under a grill or in a toaster.

Wok Fry - same as for stir-fry only using a Chinese wok. Woks cause an intense heat in the centre, so stir frequently on a high flame. Sometimes 1/2 way through the process liquid is added to create a steam to soften and flavour the ingredients.

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