There are two important cooking methods that you need to know about; the dry heat method and the moist heat method. The dry heat cooking techniques do not need any water and use dry heat to cook something; some examples are steaming, baking, grilling, and roasting. Under the moist heat cooking type, we use liquids to cook the food; some examples include boiling, frying, stewing, barbecuing, and basting. Let us look at some of these methods further.
Healthy cooking method – Grilling
Grilling with direct heat is accomplished by placing food on the grilling grate in the area directly over the heat. A charcoal grill, or a gas grill for indoor but for outdoor an open fire or wood burning grilling unit is vary efficient. Direct heat grilling is the best method for foods such as hot dogs, brats, steaks, hamburgers, fish, and pork chops.
Steaming is using in keto diet
Steaming is a method of cooking that requires moist heat. Steam is producing from water after vaporizing of heat. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.
Searing in cooking method for non vegetarian
Searing refers to the browning of food. Seared food has a brown and caramelized appearance from the outside. Food can be seared when small amounts of fat are used over high heat to give the outside a caramelized textured. Searing fish or meats is quite common.
Boiling is cooking foods by just immersing them in water at 1000C and maintaining the water at that temperature till the food is tender. Water is said to be boiling when large bubbles are seen rising constantly on the surface of the liquid and then breaking rapidly. Water receives heat by conduction through the sides of the utensil in which the food is cooked and passes on the heat by convection currents which equalize the temperature and become vigorous when boiling commences. Boiling points of water are 1000C and alter at high altitudes and in the presence of electrolytes.
Broiling is the cooking technique that uses radiant heat from above to cook your food, so it’s like upside-down grilling. It is a good method to use for thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions.
Roasting is a dry heat method of cooking, where hot air from an oven, open flame, or another heat source surrounds the food, cooking it evenly on all sides. It is a great way to take advantage of the extra flavor that a process called the Maillard reaction is responsible for, giving roasted food its toasty brown color and sweet, caramelized flavors.
Shallow frying is a cooking technique that involves cooking in oil, generally in a frying pan. A small pieces of meat or fish is cooked by this technique. That are generally marinate in flour or some types of batter. Shallow frying is the best for preparing flat patties, such as potato pancakes. Medium-high temperature is good for quick cooking and browning.
This cooking technique is too easy. The barbecue lit on the fire burns on one side of it cooks on the up side. The coals baked on both sides of a grill, and the food cooks in the middle. Without this technique, the outside of a whole chicken, leg of lamb, or another large cut of meat. It will burn before the inside has a chance too cook through. If your gas barbecue has two burners, only light one. If your barbecue has three burners than light two of them. A front and back burner or a left and right one. Then, cook the food in the middle.
Deep-frying is essentially for submerging food in oil or fat and cooking it rapidly at a high temperature. Sure, you will need the proper utensils. The correct oil, and a bit of know-how, but more importantly to become an expert deep fryer you will need to be vigilant . Your oil temperature to get the best results.