Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 1 views

    9.methods of Cooking Meat

    Uploaded by

    anyub143

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    9.methods of Cooking Meat

    Uploaded by

    anyub143
    1 views31 pages

    Original Title

    9.Methods of Cooking Meat

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1 views31 pages

    9.methods of Cooking Meat

    Uploaded by

    anyub143

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 31

    Methods of

    Cooking
    Meat
    1.Dry heat cooking
    such as roasting,
    grilling,broiling,
    sautéing,baking or
    roasting
    typically involve
    very high
    temperatures/ heat,
    with temperatures of
    300°F or hotter. and
    short cooking times.
    refers to any
    cooking technique
    where the heat is
    transferred to the
    food item without
    using any moisture.
    Roasting & Baking
    use hot, dry air to cook
    food roasting and
    baking.
    the surface of the food,
    which in turn develops
    complex flavors and aromas.
    Grilling & Broiling
     cooks hot and fast, because air
    is a poor conductor of heat .
    require the food to be quite
    close to the heat source, which
    in this case, is likely to be an
    open flame.
    produces browning reactions
    on the surface of the food,
    Sautéing & Pan-Frying
    is a form of dry-heat
    cooking that uses a very hot
    pan and a small amount of
    fat to cook the food very
    quickly.
    requires a very hot pan.
    avoid overloading or
    overcrowding the pan.
    Deep-Frying
    involves submerging
    food in hot, liquid fat, it
    might take some time to
    get used to the idea
    that it's actually a form
    of dry-heat cooking.
    2.Moist heat
    cooking, like
    braising,
    steaming, or
    include any technique
    that involves cooking with
    moisture
    Cooking temperatures
    are much lower, anywhere
    from 140°F to a maximum
    of 212°F.
    Simmering, the cooking liquid is
    a bit hotter than poaching from
    180°F to 205°F.
    an excellent choice for culinary
    preparations including stocks or
    soups, starchy items such as
    potatoes or pastas, and many
    others.
    Boiling
    holds true for delicate fish
    as well as some pastas.
    Water at a full boil would
    be a bad choice for cooking
    an egg outside its shell,
    Steaming
    a
    moist-heat cooking
    technique that
    employs hot steam to
    conduct the heat to
    the food item.
    Braising & Stewing
    Braising
    is a form of
    moist-heat cooking in
    which the item to be
    cooked is partially
    covered with liquid and
    then simmered slowly at a
    - is best done in the oven,
    because the heat fully surrounds
    the pot and causes the food to
    cook more evenly than if it were
    only heated from below.
    is a good choice of cooking
    method for cuts of meat that are
    tougher or from older animals
    Choosing the
    Right Cooking
    Technique
    the type of
    food being
    prepared is a
    major part of the
    Tough cuts:
    = beef brisket or lamb shank
    need to be cooked slowly, at
    low heat, for a long time, and
    with plenty of moisture.
    =incredibly tender and
    delicious
    Factors Affecting
    Choice of Cooking
    Methods in Meat
    1.Cuts of meat
    A.Tender cuts like ribs and
    loin cuts are used for
    roasting, broiling and grilling
    B.Less tender cuts from leg
    or round are used for braising
    C.Tougher cuts from chuck
    or shoulder are usually
    1.Cuts of meat
    D.Least tender cuts from
    shanks, breast, brisket, and
    flank are cooked by moist heat.
    E.Ground meat and cubed
    usually made from trimmings
    can be cooked by dry heat or
    moist heat
    2. Fat content
    2. Fat content
    Meats high in fat are cooked
    without added fat, such as
    roasting or broiling
    Meats low in fat are often
    cooked with added fat to
    prevent dryness, like sautéing,
    pan frying or braising
    3. Desired quality
    Tenderness is not the
    only goal of cooking. To
    develop flavor and
    appearance is also one
    of the objectives to get
    the desired quality.

    You might also like