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How To Prepare Hot and Cold Meals
How To Prepare Hot and Cold Meals
The human digestive system works better with foods and liquids that are at warmer temperatures because
it doesn't have to work as hard to digest the food. Cold foods shock the digestive system and make your
gut work overtime in order to break down nutrients in the food.
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking.
Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling
to steaming, can be grouped under one of these three methods. Understanding and mastering the different
types of cooking methods is essential to becoming a great chef. Knowledge of cooking techniques allows
you to work with a variety of ingredients and kitchen equipment to achieve consistent, flavorful results in
your cooking. Continue reading to learn about the three main types of cooking, all the techniques that fall
under those types, and the foods that are complemented by these techniques.
1. Broiling
2. Grilling
3. Roasting
4. Baking
5. Sauteing
6. Poaching
7. Simmering
8. Boiling
9. Steaming
10. Braising
11. Stewing
Broiling
Broiling works by transferring extremely high heat onto food, usually directed from a radiant located
above the food which cooks on one side at a time. Browning can occur very quickly with this method,
sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's
helpful to use a timer or check the doneness so foods don't become burnt or overcooked. In commercial
kitchens, broiling can be performed with a salamander or broiler oven.
Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling
equipment will feature an open grate with a heat source located beneath the food. Flipping is required to
cook foods on both sides and grill marks from the hot grate or rack are desirable.
Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning.
This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be
performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of
meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.
Baking
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is
used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes.
Technically, these cooking methods are the same, but baking is usually performed at lower temperatures
than roasting.
Sauteing
Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat
food for even browning. This method cooks foods very quickly so it's best to keep the food moving by
tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with
sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many
items, and stir or toss frequently.
As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This
method can be used to make healthy dishes without any added fat or oil. It's also a great way to tenderize
the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and
legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat
cooking methods, moist heat cooking will not produce a browned crust.
Poaching
Poaching is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees
and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and
flavor are preserved without the need for fat or oil.
Simmering
Simmering is also a gentle method of cooking foods but uses higher temperatures than poaching, usually
between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point and
produces tiny bubbles. To achieve a simmer, first bring water to the boiling point and then lower the
temperature.
Boiling
This cooking technique involves submerging food in water that has been heated to the boiling point of
212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they
cook. The expression slow boil means that the water has just started to produce large, slow-moving
bubbles but is not quite heated to the boiling temperature. A full boil occurs at the boiling point and
results in fast-moving, rolling bubbles. Steam is also released from the water as it boils.
Steaming
In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds
foods and cooks evenly while retaining moisture. Steaming can be performed in a few different ways. For
high volume kitchens, a commercial steamer or combi oven is the most efficient. Other methods of
steaming include using a pot and steamer basket, using a microwave, or wrapping foods in foil so they
can steam in the oven.
3. Combination Cooking
Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids at low
heat for an extended period of time, resulting in a fork tender product. This technique works with the
toughest cuts of meat, gradually breaking down fibers until they melt into the liquid.
Braising
During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot
liquid. The foods are only partially submerged in simmering water, broth, or stock. Using low heat, the
foods soften over an extended cook time and the liquid becomes reduced with intensified flavors.
Braising is a great method for producing fork tender meats that fall off the bone.
Stewing
The key difference between stewing and braising is that foods are completely submerged in hot liquid
while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the
method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat
and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of
meat and soft vegetables.
As you follow recipes, you might come across some cooking terms that are unfamiliar to you. We've
added descriptions of some of the most common cooking terms below:
With a basic understanding of the three type of cooking methods, you can choose the best technique to
use for each dish you prepare. As you create your own signature recipes, you'll know how to use dry
cooking to achieve a crispy, brown exterior on meats, or how to use moist cooking to keep your meats
fork tender. When needed, you'll know when to use a combination of dry and moist heat to transform
tough cuts of meat into succulent, juicy morsels.