Methods of Cooking – Dry Heat
1. Baking – it is the cooking of food by surrounding it with hot air in an enclosed chamber – Oven
Foods that cooked by using this method are :
- Pies
- Quiche
- Baked dishes
- Tarts
- Cakes
- Cookies etc.
Method
- Pre heat the oven to required temperature
- Place the main item in the center of the oven on a rack and bake for required amount of time
- Check for doneness.
2 . Grilling – It is a method of cooking food using a het source, which is immediately under the food product.
Foods that could be cooked by using this method are :
- Steaks
- Fish
- Sea food
- Vegetables
Method
- Thoroughly clean and pre-heat the grill.
- Season the main item;marinate or brush it with oil if necessary to prevent sticking.
- Place the main item on the grill ; use a hand grill for delicate foods, such as fish.
- Turn the item 90 degree to produce cross hatch marks, if desired.
- Turn the item to complete cooking to the desired doneness.
3 . Broiling – It is the method of cooking food using a heat source, which is directly above the food product
Foods that could be cooked by this method are :
- Steaks
- Fish
- Sea Food
Method
- Season and brush the main item with butter.
- Place on a heated sizzle pan.
- Place on a rack below the heat source.
- Turn the item to complete cooking to the desired doneness.
4. Poeleing – It is a cooking technique associated with white meats and game birds, is sometimes known as butter roasting. Meats are allowed to cook in their own juices in a covered vessel (casserole) on a bed of aromatic vegetables known as Matignon. The Matignon then becomes a granish served as a part of the sauce.Jus is often used to prepare a sauce from the pan drippings.
Method
- Season, stuff, bard or lard the main item.
- Sweat the matignon in a generous amount of butter.
- Arrange the main item on a bed of Matignon and baste it liberally with melted butter.
- Cover poeleing pan and cook the item until the desired internal temperature is reached. Be sure to allow for carryover cooking.
- Let the poeleed item rest before carving.
- Prepare the pan gravy with the Matignon and released drippings.
- Carve the main item and then serve it with the appropriate gravy and garnish.
By Sangeetha On 23 Jun 2009.