Scribd Logo
Upload

Welcome to Scribd!

  • Methods of Cooking Meat

    Uploaded by

    Mark Russel Macapili
    92 views4 pages
    There are two main methods of cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling and sautéing use high temperatures and involve little to no moisture. These methods brown the exterior of meats. Moist heat cooking methods like braising and simmering use lower temperatures and involve cooking meats with liquid. Tougher cuts are often best cooked using moist heat to break down connective tissues and tenderize the meat. The appropriate cooking method depends on the specific cut or type of meat.

    Original Description:

    Cookery 1

    Original Title

    Methods of cooking meat

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    There are two main methods of cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling and sautéing use high temperatures and involve little to no moisture. These methods brown the exterior of meats. Moist heat cooking methods like braising and simmering use lower temperatures and involve cooking meats with liquid. Tougher cuts are often best cooked using moist heat to break down connective tissues and tenderize the meat. The appropriate cooking method depends on the specific cut or type of meat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    92 views4 pages

    Methods of Cooking Meat

    Uploaded by

    Mark Russel Macapili
    There are two main methods of cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling and sautéing use high temperatures and involve little to no moisture. These methods brown the exterior of meats. Moist heat cooking methods like braising and simmering use lower temperatures and involve cooking meats with liquid. Tougher cuts are often best cooked using moist heat to break down connective tissues and tenderize the meat. The appropriate cooking method depends on the specific cut or type of meat.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 4

    Methods of cooking meat

    1. Dry heat cooking, such as roasting, broiling, or sautéing.


    2. Moist heat cooking, like braising, steaming, or poaching.

    Choosing the Right Cooking Technique


    Using the appropriate cooking method for the type of food being prepared is a
    major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank need
    to be cooked slowly, at low heat, for a long time, and with plenty of moisture. Prepared
    properly, these cuts can be incredibly tender and delicious. On the other hand, dry-heat
    methods typically involve very high temperatures and short cooking times. A piece of
    brisket cooked in this way — on a grill, let's say would be tough, chewy and largely
    inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat
    method such as braising would also turn out tough, chewy and inedible

    Dry heat cooking


    Dry heat cooking refers to any cooking technique where the heat is transferred to
    the food item without using any moisture. Dry-heat cooking typically involves high heat,
    with temperatures of 300°F or hotter.

    Baking or roasting in an oven is a dry heat method because it uses hot air to conduct
    the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer
    takes place through the hot metal of the pan.
    Note: The browning of food (including the process by which meat is browned, called
    the Maillard reaction) can only be achieved through dry-heat cooking. Examples of dry-
    heat methods include:

    Roasting & Baking

    Forms of dry-heat cooking that use hot, dry air to cook food roasting and
    baking. Like other dry-heat cooking methods, roasting and baking brown the
    surface of the food, which in turn develops complex flavors and aromas.
    Both words describe a method of cooking an item by enveloping it in hot,
    dry air, generally inside an oven and at temperatures of at least 300°F and often
    much hotter. A convection oven, which circulates hot air throughout the oven, can
    enhance the browning reaction.

    Grilling & Broiling


    http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm
     Dry-heat cooking methods that rely on heat being conducted through the
    air from an open flame are grilling and broiling. This type of cooking produces
    browning reactions on the surface of the food, thus encouraging the development of
    complex flavors and aromas. Grilling cooks hot and fast, because air is a poor
    conductor of heat. Broiling and grilling require the food to be quite close to the heat
    source, which in this case, is likely to be an open flame.

    Sautéing & Pan-Frying

    Sautéing 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. Like other dry-heat cooking methods,
    sautéing browns the food's surface as it cooks and develops complex flavors and
    aromas.
    Sautéing requires a very hot pan.
    When sautéing, it's important to heat the pan for a minute, then add a
    small amount of fat and let it gets hot as well, before adding the food to the pan.
    This hot fat helps brown the surface of the food. Another key is to avoid
    overloading or overcrowding the pan.

    Deep-Frying

    Since 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.
    But if you've ever seen the violent reaction of hot oil to even a tiny drop of
    water, you know that oil and water are a couple of opposites that has nothing to
    do with each other.

    Moist heat cooking


    Moist heat cooking methods include any technique that involves cooking with
    moisture — whether it's steam, water, stock, wine or some other liquid. Cooking
    temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because
    water doesn't get any hotter than that. Examples of moist-heat cooking methods
    include:

    Simmering
    With simmering, the cooking liquid is a bit hotter than poaching from 180°F to
    205°F. Here we will see bubbles forming and gently rising to the surface of the water,
    but the water still isn't at a full rolling boil.
    Because it surrounds the food in water that maintains a more or less constant
    temperature, simmering cooks food very evenly. It's an excellent choice for culinary
    preparations including stocks or soups, starchy items such as potatoes or pastas, and
    many others.

    Boiling
    The hottest of these three stages is boiling, where the water reaches its highest
    possible temperature of 212°F. It's actually the least likely of the three to be used for
    cooking. That's because the violent agitation caused by the rolling boil can be too rough
    on food and will often damage it.
    Water at a full boil would be a bad choice for cooking an egg outside its shell, as
    we do when preparing poached eggs, because the agitation would cause the egg to fall
    apart. The same holds true for delicate fish as well as some pastas.

    Steaming

    Steaming is a moist-heat cooking technique that employs hot steam to conduct


    the heat to the food item.
    Cooking With Steam

    Steaming can be done on a stovetop, with a pot containing a small amount of


    liquid that is brought to a simmer. The item to be cooked is then placed in a basket
    suspended above the liquid and the pot covered.

    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 low temperature.

    Though it can be done on the stovetop, braising 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.
    Begin by Searing
    Because moist heat does not permit the various browning reactions that dry heat
    produces, giving cooked meats the brown, outer crust that also helps to develop
    complex flavors and aromas, it's customary to sear meat in a pan with a small amount
    of hot fat before braising it. This step helps to develop flavors as well as making the
    meat more appealing visually. Read more about how to braise meat
    How Braising Works
    Braising is a good choice of cooking method for cuts of meat that are tougher or
    from older animals. The connective tissues that are more prevalent in cuts like this, and
    which can make meats tough and chewy when improperly cooked, are slowly dissolved
    through long, slow application of moist heat. So you end up with a tender piece of meat.

    You might also like