How To Guide in Cooking Methods

Cooking is the process of preparing food with heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.

The French were one of the first to realize that proper cooking methods are the unique foundation of all good food. The best ingredients in the world can be ruined if you don't know how to prepare them in the right way.

Two Main Classification of Cooking Methods:

MOIST HEAT:

Cooking Medium:  with water or liquid.

Cooking Method: Boiling, Microwave, Steaming, Stewing, Poaching, Simmering

DRY HEAT:

Cooking Medium: with air or oil.

Cooking with Air: Baking, Toasting, Grilling, Roasting

Cooking with Oil: Deep Frying, Dry Frying, Shallow Frying, Sauteing

Cooking With The Methods of Heat Transference:

There are several different methods of cooking, each utilizing a different method of heat transfer. Understanding how heat transfer works under different conditions will help you to understand why certain foods are better cooked one way than another.

Firstly we need to understand the meaning of Heat Transfer. So what exactly is heat Transfer? Heat is energy, and cooking is simply the transfer of energy from a heat source to food. Heat always moves from hot temperatures to cooler temperatures. There are three basic methods cause this to happen.

METHOD 1 - CONDUCTION:

Food is made up of vibrating molecules, and when you apply heat these molecules starts to vibrate faster and start bumbing into each other, passing heat energy from one molecule to another like a chain reaction. For example. The stove plates heats the base of the saucepan; this heat is then conducted through the food. Some materials conduct heat better than others.That is why it is best to cook in stainless steel/copper pots and pans as they conduct heat the best.

METHOD 2 - CONVECTION:

Heat travels round liquid and air by convection currents. As we all know hot air and liquid rises. Cold air and liquids falls and take its place. In this way, convection currents are set up, until a constant temperature is reached. Oven are heated by convection current. Convection currents also heat up water in a saucepan.

METHOD 3 - RADIATION:

Heat travels from one place to another by rays. Food that is grilled or toasted is cooked by radian heat or radiation. The outside meat is cooked by radiation but the inside is cooked by heat conducted through the food.

Who would have thought basic cooking is a highly developed art and science?

There are also Three Different Methods of Frying:

Shallow Frying:

Shallow frying is a skillful process that requires constant care and attention, the resulting product should be crispy and lightly browned with little evidence of fat. A low sided pan is used with little oil to cover the pan thinly.The main purpose is to improve the taste of prime foods. To add different texture to food through browning; and to cook food quickly, usually for immediate consumption.

Deep Frying:

Food is completely surrounded by hot fat in a deep pan (normally half full) and cooks very quickly. Conventional deep-fried foods, with the exception of potatoes, are coated with milk and flour, egg and crumbs, batter or pastry to; protect the surface of the food from intense heat; prevent the escape of moisture and nutrients modify the rapid penetration of the intense heat. The food is carefully placed into deep pre-heated oil or fat, fried until cooked and golden brown, drained well and served.

Here is a few methods to test if the oil is ready for deep frying:

1.Use the handle of a wooden spoon or a wooden chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up – then it’s not hot enough.

2.The old Joy of Cooking method – drop a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 190 °C.

3.The Cooks Illustrated Method – drop a single kernel of popcorn into the oil as you heat it. The kernel will pop as the oil reaches between 175 and 190 °C. (Remove the kernel, eat it, and start frying)

Dry Frying:

The fat contained in fatty foods is used to fry them, not extra fast is needed. Example bacon, duck, sausages. By means of dry frying it uses less fat in the meal. The Disadvantage is that the meat can stick to the pan and also scorch, therefore non-stick pans are best for this method of frying.

PRECAUTIONS WHEN FRYING:

*******
The fat used for frying is hotter than boiling water. For this reason extra care must be taken when frying!!


*Food should be dry before frying, as any water will make the fat splatter;


**Many fried foods needs a protective coating such as an egg and flour batter to protect the food from the extremely high heat of the oil, and to prevent the oil from penetrating into the food;


***Never leave a frying pan or deep fat pan unattended, hot fat can catch on fire;


****Keep the heat under control, a medium heat is best and warm the oil slowly;


*****Lower food gently into the fat using a slotted spoon or tongs;


******Drain the fried product on paper towling to drain off the excess oil.