Types of cooking methods

There are three common types of cooking methods: dry heat cooking, wet heat cooking and combination cooking. Each of these methods affects food in a different way. Understanding and mastering different types of cooking methods is very important for cooks or family cooks. Let's take a look at the three main types of cooking.

 

Dry heat cooking

Dry heat cooking works without relying on any moisture. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to food. Usually it needs high temperature. Browning occurs only when the temperature is 300 degrees or hotter. This is the reaction of amino acids and sugars in the food. Then the color of the food will turn brown and produce obvious aroma and taste. Its methods include broiling, grilling, roasting, baking, sauteing.

 

Baking is a very common method. The food is baked in an oven. This cooking method is slower, but can fully show the taste of meat and vegetables. Baking can be done at a low temperature between 200 and 350 degrees Fahrenheit, and for softer meat, higher temperatures may be required, up to 450 degrees Fahrenheit. During baking, stainless steel bakeware is a necessary tool for cooker.

 

Heat and humid cooking

Heat and humid cooking relies on the presence of liquid or steam to cook food. It is also a common and healthy way of cooking, which can be used to make healthy dishes without any added fat or oil. When cooking fibrous vegetables and beans in this way, the moist heat softens the food until it is perfectly soft. Unlike dry heat cooking, wet heat cooking does not produce a brown shell. Its methods include poaching, simmering, boiling, steaming.

 

Combination cooking

Combination cooking combines dry and wet cooking methods. Food in liquid at low temperature for a long time, resulting in fork tender products. This technique is suitable for tough meats, in which the meat gradually breaks, becomes fibrous, and eventually melts into the liquid. Its methods include braising, stewing.

 

For braising, the food is first heated in a hot oil die cast detachable pan and then transferred to a larger stainless steel pan for cooking in a hot liquid. Food needs to be only partially submerged in simmered water in the press aluminum cookware pot, broth or stock. If you cook at low temperature, the food will soften slowly

 

For stewing, the key difference between stew and braising is that the food is completely submerged in the hot liquid, not partially submerged. Smaller meats are used in stews, but slow cooking at low temperatures is the same. As a stew, fibrous vegetables dissolve the fat and collagen in the meat. The result is a thick, delicious gravy soup.

 

No matter which cooking method you choose to cook food, you need a good set of cooking utensils such as die cast aluminium cookware, press aluminum cookware, forged aluminum cookware. HONORWAY has focused on manufacturing high end cookware for many years.