cooking methods and techniques/Types of cooking methods/food production practical/hotel management
Summary
TLDRThis script delves into various cooking methods, categorizing them into moist and dry heat techniques. It explains moist methods like boiling, simmering, poaching, steaming, stewing, and braising, which are ideal for pasta, rice, and vegetables. Dry heat methods, including baking, grilling, roasting, and frying, are suited for meats and achieving a crusty exterior. The video also touches on modern techniques like sous vide and radiation cooking, offering a comprehensive guide to culinary enthusiasts.
Takeaways
- 🍳 Cooking Methods: The script introduces two main categories of cooking methods: moist heat methods and dry heat methods, each with several techniques suitable for different types of food.
- 💧 Moist Heat Methods: These methods use a liquid medium to conduct heat and are appropriate for pasta, rice, pulses, and vegetables, including boiling, simmering, poaching, steaming, stewing, and braising.
- 🔥 Boiling: Involves cooking food in boiling water or a water-based liquid, with the temperature ideally kept at 100 degrees Celsius for vegetables.
- 🍲 Simmering: A technique where food is cooked just below boiling point, beneficial for high-protein foods like meat and poultry.
- 🥚 Poaching: Maintains a temperature between 70-85 degrees Celsius, requiring experience to keep the food in liquid without it simmering or boiling.
- 🌬 Steaming: Cooking with steam under varying degrees of pressure, including direct and indirect steaming, and modern methods like sous vide and en papillote.
- 🍲 Stewing: A slow cooking process using small amounts of liquid, where the food is served with the cooking liquid.
- 🔥 Braising: Combines dry and moist heat by first searing food in fat/oil and then finishing in liquid, often in an oven, and served with reduced liquid.
- 🍖 Dry Heat Methods: Heat is transferred through hot air or fat/oil, suitable for foods rich in protein and for achieving a crusty exterior.
- 🍞 Baking: Cooking with dry heat in an oven, used for cakes, pastries, and bread without additional fat.
- 🔥 Grilling: Cooking with direct heat from above, below, or the sides, suitable for thin cuts of meat and seafood.
- 🍗 Roasting: Cooking with radiation from a heat source, can be done in an oven or over an open fire, and includes methods like spit roasting and pot roasting.
- 🍤 Frying: Cooking in fat/oil, resulting in a golden brown and crisp exterior with a moist interior, with sub-methods like sautéing, pan-frying, shallow frying, deep frying, and stir-frying.
- 🌡️ Temperature Control: Many cooking methods require precise temperature control for optimal results, such as poaching and sous vide.
- 🍽️ Serving Style: Some methods, like stewing and braising, are characterized by serving the food with the cooking liquid, enhancing the overall dish.
- 🔬 Radiation Cooking: Modern cooking methods using electromagnetic radiation, such as infrared and microwave, for various cooking applications.
Q & A
What are the two main categories of cooking methods discussed in the script?
-The two main categories of cooking methods discussed are moist heat methods and dry heat methods.
What is the primary medium used in moist heat methods?
-In moist heat methods, a liquid is used as a medium to conduct heat, with water being the most common liquid used, but water-based liquids such as stock, sauces, milk, or steam can also be used.
What is boiling and what is its relevance to cooking vegetables?
-Boiling is a method of cooking food in boiling water or a water-based liquid. It is most relevant to cooking vegetables and involves the food being completely immersed in the liquid with visible bubbles on the surface of the cooking utensil.
What is the temperature range for simmering food?
-Simmering is done at a temperature just below the boiling point, roughly around 85-95 degrees Celsius.
How does poaching differ from boiling and simmering in terms of temperature?
-Poaching maintains a temperature between 70-85 degrees Celsius, which is lower than both boiling and simmering.
What is steaming and how does it work?
-Steaming is a method of cooking where food is cooked by steam under varying degrees of pressure, either at atmospheric pressure or high pressure, and can involve direct or indirect contact with the steam.
What is Sous Vide and how does it differ from traditional steaming?
-Sous Vide is a French term meaning 'under vacuum'. It involves vacuum-sealing food and cooking it in a water bath at a precise, lower temperature for a longer duration, which results in even cooking and retention of moisture and nutrition.
What is the difference between braising and stewing in terms of the cuts of meat used?
-In braising, cheaper and larger cuts of meat are used, while stewing uses smaller and more uniform cuts of meat.
What is the main difference between dry heat methods and moist heat methods?
-Dry heat methods transfer heat through hot air or fat/oil, suitable for foods rich in protein and for achieving a crusty exterior. Moist heat methods use a liquid medium to conduct heat, suitable for pasta, rice, pulses, and vegetables.
What are the two types of dry heat methods using hot air?
-The two types of dry heat methods using hot air are baking, grilling, and roasting, which involve cooking with radiation from a heat source or hot air.
How does radiation cooking differ from traditional cooking methods?
-Radiation cooking uses electromagnetic radiation, such as infrared or microwave, to cook food. It is different from traditional methods as it does not rely on conduction, convection, or direct heat transfer.
Outlines
🍳 Introduction to Cooking Methods
This paragraph introduces the concept of different cooking methods and their appropriate applications for various food items. It emphasizes the importance of selecting the right technique, such as grilling for steaks and hamburgers, frying for French fries, baking for muffins and cookies, and boiling for soups. The video script categorizes cooking methods into two main groups: moist heat methods and dry heat methods, and promises a detailed discussion on each, starting with moist heat methods like boiling, simmering, poaching, steaming, stewing, and braising, which use liquids to cook food.
💧 Exploring Moist Heat Cooking Techniques
The second paragraph delves into moist heat cooking methods, which use liquids to transfer heat to the food. It explains various techniques such as boiling, where food is cooked in vigorously bubbling liquid at 100 degrees Celsius, simmering, which is done at temperatures just below boiling, and poaching, which maintains a gentle heat between 70-85 degrees Celsius. The paragraph also covers steaming, which can be done under low or high pressure, and includes direct and indirect methods. Sous Vide and En Papillote are introduced as modern and traditional methods, respectively, for cooking in a sealed environment to retain moisture and nutrients. The paragraph concludes with a discussion on stewing and braising, which involve slow cooking in liquid, with the key difference being the type of meat cuts used.
🔥 Dry Heat Cooking Methods Overview
This paragraph shifts the focus to dry heat cooking methods, which transfer heat through hot air or fat/oil. It is suitable for foods rich in protein and for achieving a crusty exterior. The paragraph distinguishes two subgroups within dry heat methods: those using hot air or hot metal as the medium, such as baking, grilling, and roasting, and those using fat/oil, which will be detailed in the subsequent paragraph. Baking is described as a dry heat process in an oven without additional fat, suitable for cakes and bread. Grilling is explained as cooking with radiant heat, and the paragraph differentiates between overheat, underheat, and in-between heat grilling, as well as broiling and barbecuing. Roasting is presented as a method involving radiation from an open fire or spit, with spit roasting and modern rotisserie cooking as specific examples.
🍖 Advanced Dry Heat Cooking Techniques
The fourth paragraph continues the discussion on dry heat methods, focusing on techniques that use fat/oil as the cooking medium, such as frying. It outlines various types of frying, including sautéing, pan-frying, shallow frying, deep frying, and stir-frying, and encourages viewers to watch a detailed video on these techniques for a comprehensive understanding. The paragraph also touches on radiation cooking, which uses electromagnetic waves to cook food, mentioning infrared and microwave radiation. It differentiates between infrared ovens for multipurpose cooking and microwave ovens for defrosting and reheating, and notes that while these technologies are significant, they are not considered traditional cooking methods.
📚 Conclusion and Additional Cooking Insights
In the final paragraph, the script wraps up the discussion on cooking methods, inviting viewers to share any additional methods they might know. It acknowledges the effort put into researching and animating the video content and encourages viewers to like and follow the Hospitality Broadcast channel for more informative content. The paragraph also provides a link in the description for those interested in learning more about heat transfer methods, reinforcing the educational value of the video.
Mindmap
Keywords
💡Moist Heat Methods
💡Boiling
💡Simmering
💡Poaching
💡Steaming
💡Sous Vide
💡Stewing
💡Braising
💡Dry Heat Methods
💡Grilling
💡Roasting
Highlights
Different cooking methods are suitable for various types of food, such as grilling for steaks and baking for cookies.
Moist heat methods use liquid as a medium to conduct heat, appropriate for pasta, rice, pulses, and vegetables.
Boiling involves cooking food in water or water-based liquids at 100 degrees Celsius.
Simmering is done at temperatures just below boiling, beneficial for high-protein foods like meat and poultry.
Poaching maintains a temperature of 70-85 degrees Celsius, ideal for cooking eggs.
Steaming can be done under varying pressures, with direct and indirect methods used for different foods.
High-pressure steaming uses equipment that traps steam, increasing temperature and reducing cooking time.
Sous Vide is a modern method where food is vacuum-sealed and cooked in a water bath at precise temperatures.
En Papillote is a method where food is baked in a pouch, allowing for even cooking and flavor retention.
Stewing is a slow-cooking method using small amounts of liquid, serving food with its cooking liquid.
Braising combines dry and moist heat, starting with sautéing and finishing in a covered container.
Braising and stewing differ in meat cuts and cooking methods, with braising using larger cuts and less liquid.
Dry heat methods transfer heat through hot air or fat/oil, suitable for protein-rich foods and achieving a crust.
Baking uses dry heat in an oven, applicable for cakes, pastries, and bread.
Grilling involves cooking with radiant heat, ideal for thin cuts of meat and seafood.
Roasting uses radiation from a heat source, with methods including spit roasting and pot roasting.
Frying is a technique where food is submerged in fat/oil, with categories including sautéing, pan-frying, and deep frying.
Radiation cooking uses electromagnetic waves, with microwave and infrared radiation common in modern appliances.
The video provides a comprehensive overview of cooking methods, including comparisons of similar techniques.
Transcripts
For cooking, you can use various methods or techniques, for preparing varied food dishes.
For example; steak and hamburgers are best if grilled,
French fries are fried, muffins, cookies are baked and soup is boiled.
So, one needs to have a basic idea of which cooking method is right for which kind of food
item i.e., one cannot prepare cookies by boiling or frying. Neither can you grill French fries?
So in this video, we are going to discuss different methods or techniques of cooking.
Cooking Methods; The first category is moist heat methods and the second one is Dry-heat methods
Now let’s discuss them in detail.
Moist heat methods: In this method, a liquid is used as a medium to conduct heat. Generally,
water is used but one can also use water-based liquids such as stock, sauces, milk, or steam.
These methods are specifically appropriate for preparing pasta, rice, pulses, and vegetables.
The different types of moist heat methods are:
Boiling, Simmering Poaching, Steaming, Stewing, and Braising.
Let’s talk about the first one i.e Boiling…. Boiling means cooking the food in boiling water
or water-based liquid such as milk or stock. As many a time, the liquid used is water-based and
the boiling point of water is 100 degrees Celsius, so it is advisable to keep the temperature
at 100 degrees Celsius. Boiling is most relevant to the vegetables.
Please note: In boiling, the food is completely immersed in the liquid
throughout the entire span of the cooking time. In boiling, one can see several
bubbles on the surface of the cooking utensil. Generally, vegetable soups are prepared this way.
Now similar to boiling we have Simmering and Poaching.
Simmering: If we cook the food in liquid, just below the boiling point i.e., roughly around
85-95 degrees Celsius, then it is called
Simmering. Temperature is kept just below the boiling point but it is never allowed to boil.
High-protein foods like meat and poultry fare much better when simmered.
Poaching: In poaching, the temperature is kept roughly between 70-85 degrees Celsius.
It takes experience and practice to keep the temperature constant.
So that neither it simmer nor start boiling. For example, eggs may be poached.
Next, we have Steaming. Steaming As the name suggests it is cooking by steam under
varying degrees of pressure. For instance: (Low pressure steaming or at atmospheric pressure and
high pressure steaming) Low-pressure steaming: Here,
steam is used under normal conditions without any extra pressure means at atmospheric pressure.
The temperature will range from 100-105 degrees Celsius which is just above the boiling point.
Such a steaming could be to two types: Direct steaming and indirect steaming
Direct Steaming: Here, the food comes in direct contact with the Steam heat.
Usually, we prepare rice cakes i.e. Idli or dumplings, Momos this way.
For example, this is a steamer. In the below portion we have boiling water
and in the upper compartment, we place our momos in direct contact with steam.
Indirect Steaming: Here, the food is placed in a closed pan which is surrounding by plenty of steam
from the fast-boiling water, and the food is protected from direct contact with steam
to avoid water getting into the food. Take the same example we took in the case of momos.
If we close the holes of the upper compartment and closed the upper lid tightly or with grease paper
or aluminum foil. then it will not allow the steam to get in touch with
the food that is placed in the upper compartment. A chocolate pudding is usually prepared this way…
Next, we have high-pressure steaming. Here, equipment that doesn’t allow the steam to escape
is used. As the steam is not allowed to escape by the equipment, the temperature inside the
equipment increases causing thereby the cooking of the food. Such a method also results in lower
cooking time. As we see in a pressure cooker. We generally cook lentils and legumes this way.
Now there is one more popular and modern method of steaming i.e
Sous Vide: It is a French term that means Under Vacuum. In this method, food is vacuum-sealed or
packed in a plastic pouch or glass jar. Later that sealed pack of food is cooked in a water bath.
Water is hot but never boils. Temperature is usually kept 55-60 Celsius for Red meat,
66-71 for Poultry, and higher for vegetables.
As food is cooked at a lower temperature,
it is a slow process of cooking, which may take from 1 hour to 7 hours to cook food. In
some cases, it may take up to 72 hours or more. Depend on the type of food and its thickness.
As food was vacuum-sealed, steam is trapped inside the plastic pouch or glass jar.
Which evenly cook the food and retain its moisture and nutrition.
One more traditional method similar to sous vide
is En Papillote. Which is also a French term that means "enveloped
in paper". In this method, food is put into a folded pouch or parcel and then baked.
A pouch or parcel is usually made from parchment paper which can withstand
normal baking temperature. but other materials could be used such as aluminum foil, paper bag,
and in some Asian regions banana leaves are used. This method is more popular for cooking fish.
After cooking, This parcel may be opened directly before the guest on their table.
Note: in both methods, herbs/seasonings/spices are added before packing.
I hope the concept of steaming is clear to you. Now let’s move to our next method i.e stewing.
Stewing: It is a slow and long method of cooking in which food is cut into pieces and cooked in a
minimum amount of liquid. Here, the food is served with liquid. Such food which is served along with
the liquid is also called a stew. For example chicken stew.
Next we have Braising. Braising: Another method similar to stewing is Braising. It is also a long,
gentle, and slow cooking process. In this method, food is first sautéed or
sheered in a very small amount of fat or oil to brown its surface and enhance its flavor.
Sautee is a type of frying that we will learn during dry heat methods.
After sauteeing, a certain amount of liquid is added usually a stock. Then finished
in enclosed container.. usually in an oven. And like stewing served with that liquid which is
reduced to very little. Enclosed container like covered pan, casserole, or cocotte can be used.
Also, note one thing; this method uses both dry heat (as food is first sautéed in fat/oil)
and moist heat (as later cooking is finished in liquid).
Example is on your screen.
Now, what is the difference between braising and stewing? The key difference is the cuts of meat.
In braising we use cheaper and larger cuts of meat while in stewing smaller and uniform cuts
are used. In stewing meat, cuts are totally immersed in liquid and finished on the stovetop.
In braising a small quantity of liquid is used which is reduced further and braising
is usually finished in the oven. Please note: in both cases,
A tight-fitted lid should be used during cooking to retain the juices and the flavors.
Also, some people consider braising as pot roasting
which we will discuss in the latter part of the video.
Now we have covered our moist heat methods. Lets move to the second category i.e Dry heat methods.
In dry heat methods, heat is transferred through hot air or fat/oil.
The methods are suitable for foods that are rich in proteins like meat,
fish, and seafood as well as where a crust i.e., a brown outer appearance is desired.
The dry heat methods are further classified into two groups.
First, where oil or fat serves to be medium, and second where hot air is the medium of cooking.
First, let’s take into account the method using dry heat/hot air:
In this method hot air, hot metal rod/plate, or radiation is used to cook food.
For instance, Baking, grilling, and roasting.
Baking: In this method, food is prepared by dry heat, typically in an oven. Temperature
normally varies between 120-250 degrees Celsius. Here, no additional fat is required to cook food.
Some examples of baked items are Cakes, pastries, pieces of bread, muffins, etc.
Next, we have Grilling: Grilling is cooking by radiant heat or direct heat which could be
from above, below, or from the side. Best suited for pork chops, seafood,
hamburgers, hot dogs, and other thin cuts since the intensity of the fire is high.
The food which is to be cooked is put on a grill or grill pan.
Based on the direction of heat, it may be of three types: Overheat, Underheat, and in-between heat.
Overheat: when the source of heat is below the food i.e., food is over the heat then it’s called
overheat grilling. As you can see in this picture. It is an example of overheat grilling.
The grill bars which are under the food are pre-heated and brushed with fat or oil
to avoid sticking food on the grill bars.
Under heat: Now if the food is below the heat source then it's called underheat grilling.
In the United States, such underheat grilling, where food is grilled below the heat source is
called broiling and the pan which is used for broiling is called broiler pan. An example
of overhead grilling equipment is Salamander. Salamander is the equipment used for broiling.
In-Between heat: In this, the heat source is on both sides, and food is placed in between.
the way bread is grilled in a bread toaster. Further, there is also a similar term to
grilling i.e., Barbecuing. Sometimes, the terms are used interchangeably.
The very difference is that grilling is cooking food hot and fast near about 260-290 Celsius
whereas barbecuing is cooking at low heat and quite a slow process usually 110 Celsius or lower.
Barbecuing is generally done with indirect heat as compared to direct heat in grilling.
Charcoal and wood are commonly used heat sources for barbecuing.
So, Grilling is cooking fast over high heat while barbecue entails a slow cooking process
with low heat and over indirect heat.
Please note, here, fat may or may not be added to the food while cooking.
Next, we have Roasting: Roasting refers to cooking food with radiation from a
heat source such as an open fire or spit. Additionally, now we also opt for oven roasting
which is a combination of convection and radiation.
For more details on heat transfer watch the video on different methods of heat transfer.
Next, we have Spit Roasting: In this, the food is cooked over a spit or open fire,
in direct contact with the flame of a clear, bright fire. During roasting
the food is slowly rotated over the heat and cooking takes place with radiant heat
and convection of air, all depending upon the position of food over the fire.
Usually, large meat joints are cooked by this method.
The more modern version of spit roasting is Rotisserie.
In this, the meat is skewered onto a metal road that slowly rotates automatically in
front of the heat that is produced either by electric filaments or by gas burners.
Next, we have pot roasting which is more suitable for larger joints or cuts (especially of beef).
The meat is first sautéed or seared in a little butter/oil till it gets golden brown color,
then placed on a bed of root vegetables covered in a deep pot without any, or with barely any liquid.
The pot is tightly covered and the meat is cooked gently.
Note: Pot roasting may be done in a pot or pressure cooker, in a Bratt kettle,
and maybe finished in an even. Now one of the similar terms related
to Pot Roasting is Poeling. In poeling meat is placed inside a closed container
in melted butter. No liquid is added. As food is cooked in an enclosed container, moisture will be
retained and food gets cooked in its own juices. In poeling, two terms are widely used. Encasserole
and Encocotte. Encasserole is where food is cooked only in butter without vegetables.
Once finished cooking meat is withdrawn and served with brown stock in an earthenware utensil.
In Encocotte procedure remains the same, except the meat,
is garnished with vegetables cooked separately in butter such as small onions, mushrooms, etc.
Now, what’s the difference between pot roasting and poeling? There are two major differences
between Pot Roasting and Poeling. In poeling meat is not seared/sautéed before cooking as in the
case of pot roasting. In Poeling, butter is used as the main liquid to cook meat.
Now many of the professionals also get confused in three terms. i.e Pot Roasting,
Stewing, and Braising.
In stewing meat/food is completely immersed in water, while in braising some amount of liquid
is required and in pot roasting very small quantity of liquid may or may not be required.
Full roast is pot-roasted or you can say use a whole piece of meat, steaks
and similar cuts (short ribs) are braised, cubes and dices are stewed. But in my opinion, braising
and pot roasting can be used interchangeably….. One more method is left in roasting i.e Tandoor.
In this method, a clay oven called tandoor is used.
The source of heat is at the bottom of the tandoor but the heat gets distributed
evenly due to the clay. Additionally, it provides a smoky flavor to the dish.
Well, this was all about roasting and different methods of roasting.
Now let's move to the second category of Dry heat method using fat/oil:
Here, fat or oil serves as the medium of cooking and is known as Frying. Frying is an
art of cooking where the food is either partially or fully submerged
in fat/oil until the food gets golden brown in color along with crispness and a moist interior.
The varied categories to Frying are: Sautéing
Pan-frying Shallow frying
Deep Frying Stir-frying
To have a fine understanding of these methods, please tap on the eye button above,
and a link is also provided in the description below.
There I described the complete frying and frying techniques in detail.
Now some people also consider Radiation cooking as a modern method of cooking. In radiation cooking,
food is cooked via the energy waves, emitted by the other object in terms of electromagnetic
radiation. In cooking, we usually follow two types of electromagnetic forms;
Infrared radiation and microwave. In the market, you will find many infrared ovens
which work as multipurpose appliances. You can cook a variety of dishes with different
cooking methods. Like baking, grilling, roasting, etc. While microwave ovens are very popular for
defrosting and reheating pre-cooked food/meat. You may also find the ovens which work on both
types of electromagnetic radiations i.e infrared and microwave.
Now do note one thing: In my opinion, this radiation works as a heat source,
I do not consider these as methods of cooking. To gain a full understanding of the concept,
go and check my video on heat transfer methods. A link is in the description.
Well, guys that was all about cooking methods. I tried my best to cover all the methods
available and also compare similar cooking techniques. If you know any other cooking
method or technique comment down below. And guys it took a lot of research and effort
to animate these videos so do hit the like button. Stay tuned on Hospitality Broadcast.
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