Blanching - to remove natural bitterness from strong flavoured vegs
Poaching - gentle cooking process done in water
Boiling - to preserve maximum flavour
Steaming - cooking food in hot moist air
Frying - placed in oil
Sauteing - quick frying food in pan with little oil
Roasting - cooking in large joints in dry heat
Grilling - fast cooking of smaller pieces with little/no oil
Gratinating - browned on the surface (cheese)
Baking - cooking food in dry heat
Stewing - moist cooking methods for though meats
Braising - combination of roasting/stewing on stove or oven
Glacing - same as braising used for white meats
Pot roasting - cooking poultry in a fat medium pot
Cooking is defines as the transfer of energy from a heat source to a food. Heat is transferred either by: convection, conduction, induction, radiation or a combination utilising 14 different cooking methods.
Proteins - coagulate (60`)
Sugars - caramelize
Starches - gelatinise
Water - evaporates
Fats - melts
Poaching - gentle cooking process done in water
Boiling - to preserve maximum flavour
Steaming - cooking food in hot moist air
Frying - placed in oil
Sauteing - quick frying food in pan with little oil
Roasting - cooking in large joints in dry heat
Grilling - fast cooking of smaller pieces with little/no oil
Gratinating - browned on the surface (cheese)
Baking - cooking food in dry heat
Stewing - moist cooking methods for though meats
Braising - combination of roasting/stewing on stove or oven
Glacing - same as braising used for white meats
Pot roasting - cooking poultry in a fat medium pot
Cooking is defines as the transfer of energy from a heat source to a food. Heat is transferred either by: convection, conduction, induction, radiation or a combination utilising 14 different cooking methods.
Proteins - coagulate (60`)
Sugars - caramelize
Starches - gelatinise
Water - evaporates
Fats - melts
Hi I was searching for the blogs for many times, now I have reached at the right place.Danny
ReplyDelete