METHODS OF COOKING

HEAT TRANSFER

In order for food to be cooked, heat must be transferred from the heat source (such as a gas
flame or heating element coil) to and through the food. Understanding the way in which heat
is transferred and the sped at which it is transferred helps to control the cooking process.
Heat could be transferred by

 Conduction
 Convection
 Radiation.

Conduction – occurs in two ways:

1. When heat moves directly from one item to something touching it.

2. When heat moves from one part of something to an adjacent part of the same item.

Different materials conduct heat at different speeds. Heat moves rapidly through copper and
aluminum, more slowly through stainless steel and slower yet in glass and porcelain. Air is a
very poor conductor of heat.

Convection – Convection occurs when the movement of air, steam or liquid (including hot
fat) spreads heats. There are two types of convection:

1. Natural. Hot liquids and gases rise, while cooler ones sink. Thus in any oven, kettle of
water or deep fat fryer there is a constant natural circulation that distributes the heat.

2. Mechanical. In convection ovens and steamers, fans speed the circulation of heat. Thus
the heat is circulated much faster and more evenly and thus the food cooks faster.

Stirring is a mechanical form of convection. Thick liquids cannot circulate as quickly as thin
ones, so the rate of natural circulation is slower.

Radiation – Occurs when energy is transferred by waves from the source to the food. The
waves themselves are not actually heat energy but are changed into heat energy when they
strike the food being cooked. There are two types of radiation used in the kitchen:

1. Infrared. Broiling is the most familiar example in infrared cooking. In a broiler, an

electric element or a ceramic element heated by a gas flame becomes so hot it gives off
infrared radiation. which cooks the food. There are also high intensity infrared ovens,
designed to heat food rapidly.

2. Microwave. In microwave cooking, the radiation generated by the oven penetrates part
way into the food, where it agitates the molecules of water. The friction caused by this
 agitation creates intense heat, which cooks the food. Because microwave radiation
affects only water molecules, a completely waterless material will not heat up in the
microwave. Plates become hot only because of the conduction of heat from the food.
Also, because microwaves penetrate no more than 2” into the foods, heat is transferred to
the center of large pieces by conduction.

COOKING METHODS

Cooking methods are classified as `moist heat’ and `dry heat’

Moist-heat methods are those in which the heat is conducted to the food product by water
(liquid) or steam.

Dry-heat methods are those in which the heat is conducted without moisture, that is, by hot
air, hot metal, radiation or hot fat. We usually classify dry heat methods into two categories:
with fat and without fat.

Different cooking methods suit different kinds of foods. For example, some meats are high
in connective tissue and will be tough unless the tissue is broken down slowly by moist heat.
Other meats are low in connective tissue and are naturally tender. They are at their best and
juiciest when cooked with dry heat.

There are many factors to consider when choosing a method of cooking for meat, fish,
poultry and vegetables, such as the flavor and appearance imparted by browning, the flavor
imparted by fats and the firmness and delicacy of the product.

Cooking Methods are

1. Boiling
2. Poaching
3. Stewing MOIST HEAT METHODS
4. Steaming
5. Braising
6. Roasting
7. Baking
8. Grilling DRY HEAT METHODS
9. Broiling or Griddling

10. Frying DRY HEAT METHODS USING FAT

Boiling

boil means to cook in a liquid that is bubbling rapidly and is greatly agitated. Water boils at
2120F (1000C) at sea level. No matter how high the burner is turned, the temperature of
the liquid will go no higher. Boiling is generally reserved for vegetables and certain
starch products. The high temperature would cause protein foods to toughen (meats and
fish) and the rapid bubbling would break up delicate products.

To simmer means to cook in a liquid that is bubbling very gently. Temperatures are

generally 185 - 205F (85 - 96C). Most foods cooked in a liquid are simmered. The
high temperatures and agitation are detrimental to most foods.

Poaching

To poach means to cook in a liquid, usually a small amount that is hot, but not actually
bubbling. Temperature is about 160 - 180C (71 - 82). Poaching is used to cook
delicate foods such as fish and eggs. It is also used to partially cook variety meats to get
rid of odors and undesirable flavors which can be eliminated by poaching and which will
firm up the product before the actual cooking.

Stewing

To stew means to cook pieces of meat or fish or vegetables using fairly large amounts of
liquids.

1. The food items are normally cut into small cubes. Tougher cuts of meat and harder
vegetables are cooked by this method.

2. The liquid is normally at simmering point and is enough to just cover the entire foodstuff.

3. In stewing, a lot of the nutrients, flavor and taste of the food item is transferred to the
liquid.

Stewing is almost the same as simmering and the principles are the same. Simmering refers
to a preliminary method of cooking whereas stewing refers to the making of a dish.

Steaming

It is the process in which cooking is done by moist heat i.e., steam. It can be direct or
indirect.Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that
it cooks in the steam formed by its own moisture.

Steaming is widely used for vegetables. It cooks them rapidly without agitation and
minimizes the nutrient, color and flavor loss normally associated with boiling.
Direct steaming

is by placing the article in a perforated container over a sauce pan of water

Indirect steaming

is done when the food items is in a closed pan in a steamer and the item should be covered
with grease proof paper to prevent it from wetting.

Braising

To braise means to cook covered in a small amount of liquid, usually after preliminary

browning. Then cooking could be done on a bed of vegetables and most often, the liquid
used for the cooking is served with the foodstuff as a sauce.

1. Braised meats are normally browned first using a dry heat method such as pan frying or
searing. This gives a desirable appearance and color and flavor to the product and to the
sauce.

2. Braising also refers to cooking some vegetables such as cabbage and leeks, without the
preliminary browning.

3. Food being braised is not completely covered with liquid during the cooking process. The
top of the product is normally cooked by steaming.

4. Braising is done on the range top or could even be done in the oven. Oven braising has
two advantages: 1. Uniform cooking, as the heat penetrates the food from all sides and
not just the bottom. 2. Less attention is required. In the oven the foods will cook slowly
and gently without having to be checked frequently.

5. In the braising of meats, usually large joints or whole birds (like chicken, duck) are
cooked in this method.

Roasting:-

It is process n which cooking is done turning spit over an open fire. Now it is also called
barbequing. There are three types of roasting. They are:-

• Pot roasting
• Spit roasting
• Oven roasting

Pot roasting

it is also called tandoori type cooking. Cooking is done in the tandoor pot. Small cut of meat
or poultry are used.
Spit roasting

It is the original form of roasting. The same principle of seasoning, basting and cooking
with a fierce heat is done. Its is cooking by direct heat and basted with fat.

Oven roasting

This type of cooking is done in roasting tray in an oven. The raw meat is trimmed and tied if
necessary to retain the shape. Baste the meat to avoid it from drying.

Roasting usually applies to meat and poultry.

1. Cooking uncovered is essential to roasting. Covering holds in steam, changing the process
from dry to moist heat cooking.

2. Meat is usually roasted on a rack. This rack prevents the meat from simmering in its own
juices and fat. It also allows hot air to circulate around the meat. A rack of roughly cut
vegetables could also be used.

3. When roasting in a conventional oven, the cook should allow for uneven temperatures in
the different parts of the oven by occasionally shifting the position of the product.
Usually the back of the oven is hotter as heat is lost near the door.

Frying

It is a process in which cooking is done by immersing food items in oil or fat at a

sufficiently high temperature

There are two types of frying. They are

Deep frying

It is quick method of frying and it is a popular method for Indian cuisine. Food is fully
immersed in hot fat and the fat should be in good quality with high smoking point

Shallow frying

The cooking is done in lesser quantity of oil as compare to deep frying. The cooking can be
done on a tawa or in heavy bottomed pan.

To sauté means to cook in small amounts of fat.

1. The French word sauter means `to jump’, referring to the action of tossing small pieces of
food on a sauté pan. However, larger slices of meat or vegetables could be sautéed
without actually tossing.
Baking

It is the process in which cooking is done by the action of dry heat in an oven.

Baking applies to bread, pastries and cakes & cookies. Fish could also be baked.

Grilling

This type of cooking is done on grill bars, subjected to the action of radiation which could
be from below or above. The source of heat may be from charcoal, gas or electricity.
Grilled items must be turned over once during the cooking process to ensure even
cooking.

Broiling or Griddling

It is the process in which cooking is done by dry heat. It could be done by source of heat
above or below. The pan or griddle is oiled slightly to prevent sticking. When cooking is
done on a tawa it is called griddling on a pan is called broiling.

The temperature is adjustable and is around 3500F/1770C. this is much lower than on a grill.
In addition to meats, items such as pancakes and eggs can be cooked on a griddle.
Grooved griddles have a solid top with raised ridges and are designed to cook like grills
and leave desirable marks on the surface of the food. Although they may appear the
same as food cooked on the grill, meats cooked on the griddle do not have the charcoal-
grilled flavor imparted while cooking on a grill.

Pan – broiling is like griddling, except it is done on a frying or sauté pan or skillet instead of
on a griddle surface. Fat must be poured off as it accumulates, or the process would
become pan-frying.

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