|
Bake - to
cook by surrounding food
with hot air, usually describes the cooking method for baking products.
B.B.Q. -
to cook food above hot coals or wood ambers/ashes
Boil - to cook
food in a rapidly bubbling liquid, above 100*c/212*f or simmering
around 80*c/180*f
Braise - to
cook food submerged in a liquid, usually flavoured and then slow
cooked in the oven.
Casserole - Cooking
food slowly to tenderise meat and vegetables and Stew and to
intensify flavour. Casseroles are cooked in the oven and Stews are
cooked on top of the oven on the stove.
Deep-fry - to
submerge food in hot oil between 175/190*c/ 345/375*f, depending on
the thickness of the food.
Grill - to cook
food below a heated element. Usually having to turn while cooking.
Pan fry - cooking
food in a frying pan on both sides with or with out a small amount
of oil. i.e. - a fatty piece of meat will pan fry in a non-stick pan
without oil.
Poach - to
submerge food in a hot liquid, usually around 70/80*c or 160/180*f.
Roast - to cook
food in a hot oven, surrounding by dry heat.
Sauté - a
French term, as for pan-fry but with hot oil and a good amount of movement.
Shallow Fry - to
cook food in a layer of hot oil, usually in a frying pan, not
submerged- therefore having to turn over the food to cook on both sides.
Steam - cooking
food in a holed container above boiling water, but not with the water
touching the food as the water produces a steam, which rises up to
moistly, cook the food.
Stir-Fry - to
cook usually -thin strips of food in a hot pan with hot oil, moving
around quickly and cooking rapidly on a high flame.
Toast - to
brown lightly on both sides, under a grill or in a toaster.
Wok Fry - same
as for stir-fry only using a Chinese wok. Woks cause an intense heat
in the centre, so stir frequently on a high flame. Sometimes 1/2 way
through the process liquid is added to create a steam to soften and
flavour the ingredients. |
CHEF'S
CORNER/Cooking
Methods