3 Types of Cooking Method

Kitchen Introduction: 3 Types of Cooking Methods

3 kinds of Heat Transfer

1. Conduction - transfer heat from one item to another.

2. Convection - transfer heat causes the movement of molecules from a warmer area to a cooler one.
3. Radiation - transfer heat without physical contact between the heat source and the food.

There are three types of cooking method:

1. Dry heat Cooking is:

    - Cooking techniques where heat is transferred to food without using any liquid
    - Heat can be from the top, bottom, top, and bottom or rounds of food.
    - Food Cooked indirect heat, such as a grill or with indirect heat, such as an oven.
    - Food must be naturally soft.
    - Sous made separately.

     

Kinds of dry heat cooking:

    - Baking
    - Roasting
    - Grilling
    - Griddling
    - Broiling
    - BBQ

2. Moist Heat Cooking

    - Cooking with liquids, such as water, broth, stock, wine, etc.
    - Usually for hard ingredients, such as beef shank, beef topside, hard vegetable, etc.
    - Moist heat cooking faster than dry heat cooking.

Kinds of moist heat cooking

    - Boiling
    - Blanching
    - Poaching
    - Simmering
    - Stewing
    - Braising
    - Steaming
    - Sous Vide
    - Pressure Cooking

3. Fat Cooking

    - Cooking with fat or oil

Kinds of fat cooking:

    - Pan Frying
    - Deep Frying
    - Sauteing
    - Stir-Frying