Introduction to methods of cooking | www.ehospitalitystudies.com

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INTRODUCTION TO QUANTITY FOOD PRODUCTION

1.1 METHODS OF COOKING FOODS :

While the correct preparation of ingredients and correct mixing are necessary, greater skill is needed in the actual cooking of the food. The different methods of cooking are : 1 Roasting 2 Baking 3 Frying 4 Boiling 5 Poaching 6 Steaming 7 Stewing 8 Braising 9 Broiling 10 Grilling.

Moist methods of cooking

Dry methods of cooking

Frying

Steaming with pressure & without pressure

Baking

Sautéing

Braising

Roasting

Shallow frying

Poaching

Grilling

Deep – frying

Boiling

Tandoor

Combining the methods

Pressure Frying

METHODS OF COOKING

Steaming with pressure & without pressure

1.1.1 Steaming
The food to be cooked is surrounded by plenty of steam from fast boiling water directly or by having the food in a basin or other dish placed in steam or boiling water. This is a slow process of cooking and only easily cooked food can be prepared by this method.

Advantages of steaming

1) Food cooked by this method is easily digested.

2) All nourishment and flavour are kept in the food.

3) Food cannot be easily overcooked.

4) Pudding basins and other containers need not be filled to the top, thus allowing room for food to rise and so making food light.

General rules for steaming

1) Prepare the vessel and have the water boiling fast.

2) If a basin is to be used as a container inside the steamer, see that it is greased and covered with a well-fitted lid or with greaseproof paper. This is to prevent condensed moisture from falling on the food.

3) Keep a kettle of boiling water handy so that the water on the steamer can be replaced as it boils away. Frequent refilling however, should be avoided as this causes a draught on food.

4) Never allow the water in the steamer to go off the boil, except when preparing dishes with eggs as the main ingredients, such as custard. For this, water must be kept at the simmering point otherwise the custard will curdle.

5) Dish food quickly and serve hot. An appropriate sauce must accompany steamed food to make it appetizing, as steamed food is generally bland.

1.1.2 Stewing

This is a very gentle method of cooking in a closed pan using only a small quantity of liquid. The food should never be more than half covered with the liquid and food above this level is thus really cooked by steam. As the liquid is not allowed to boil during cooking the process is a slow one.

Advantages of stewing

1) Cheap cuts of meat, old fowls and tough or under-ripe fruits may be prepared by this method as the slow, moist method of cooking softens fibres, rendering the food tender.

2) Meat and vegetables may be cooked and served together, making an appetizing dish, while saving fuel and labor.

3) Stewed food may be cooked in the oven after other food is cooked, or it may be cooked on the side of the fire or on a very small gas or oil flame, thus again saving fuel.

4) All nourishment and flavour are retained so the food is very appetizing.

General rules for stewing

1) Have a pan with a well-fitting lid ready.

2) Prepare the food and cut into pieces convenient for serving.

3) Use tepid liquid, which is just sufficient to half cover the food.

4) Bring just to boiling point and then simmer very gently until the food is perfectly tender. Never allow a stew to boil for “a stew boiled is a stew spoilt”.

1.1.3 Braising
This is a combined method of roasting and stewing in a pan with a tight-fitting lid. To be strictly correct this method requires a special pan but a casserole dish or stew pan makes a good substitute. The meat should be sealed by browning on all sides and then placed on a lightly fried bed of vegetables (generally root). Stock or gravy is added which should cover two-thirds of the meat. The flavourings and seasonings are then added. The lid is put on and the food is allowed to cook gently on the stove or in the oven. When nearly done the lid is removed and the joint is frequently basted to glaze it. This latter process is always done in the oven.

1.1.4 Poaching
Poaching is cooking slowly in a minimum amount of liquid which should never be allowed to boil but should be just off boil. Fish, fruits and eggs are poached. When poaching eggs, a little vinegar and salt are added to the liquid to help in quicker coagulation and thus prevent disintegration.

1.1.5 Boiling

Food is cooked by surrounding it with boiling or simmering liquid (stock or water). Only just sufficient liquid should be used to cover the food to be cooked. To retain nourishment and flavour in food, plunge into boiling liquid. Allow to reboil and then to simmer. The liquid thus obtained is liquid. Allow to reboil and then to simmer. The liquid thus obtained is known as ‘Pot Liquor’ and contains some nourishment and flavour. This should not be wasted. It can be used as a substitute for stock when stock is not available or cooled and used to prepare stock. If a well-flavored stock is required, vegetables and meat should be put into cold water and allowed to cook gently. Salted or pickled meats should always be started in cold water.

Generally speaking, vegetables grown above the ground are cooked in boiling salted water and vegetables grown below the ground are started in cold salted water with the exception of new potatoes and new carrots. Dry vegetables are started in cold water. Salt is added only after the vegetables are tender.

Fish should be put into hot liquid and allowed to just simmer.

1.2 DRY METHODS OF COOKING

1.2.1 Baking
The food to be cooked is surrounded by hot air in a closed oven. The action of dry heat is modified by the steam which arises from the food whilst cooking. Bread, cakes, pastry, puddings, vegetables and potatoes may be cooked by this method.

1.2.2 Roasting
Spit Roasting - The food to be cooked is brought into direct contact with the flame of a clear, bright fire. The food is basted with fat and also turned regularly to ensure even cooking and browning. This method, now known as spit roasting, is not often used as only good quality meats are suitable for it. Roast meats, however, have a very good flavour, and are still served in large hotels and in special restaurants and hotels, e.g., as barbecued meat.

Oven roasting -This has now taken the place of spit roasting, because of its convenience, although only first class meat, poultry and vegetables are thus cooked. It is done in a closed oven with the aid of fat. The joint is raised out of the fat by means of bones or a trivet to prevent the meat from frying and becoming hard. Frequent basting, however, is essential. The food is put into a fairly hot oven for 5 to 10 minutes and the temperature is lowered to allow the joint to be cooked through. Cooking in a moderate oven for a longer time produces a better cooked joint to be cooked through. Cooking in a moderate oven for a longer time produces a better cooked joint than cooking at high temperature for a shorter period. There is also less shrinkage. Therefore, more portions can be obtained. Aluminum foil is now used in oven roasting. The joint is larded or browned in fat. A metignon [ finely minced 2 medium carrots, 2 onions, 2 sticks of celery (heart), 1 tbsp ham, 1 sprig thyme, ½ a bay leaf crushed and stewed in butter] may or may not be used to cover the joint which is then wrapped tightly in aluminum foil and cooked in the oven till done. This method is an improvement on oven roasting as the meat retains its moisture and flavour.

Pot Roasting - This method is used to cook small joints and birds if no oven is available, but a thick heavy pan is essential. Enough fat is melted to cover the bottom of the pan. When the fat is hot the joint is browned. It is then lifted out and 2 or 3 skewers are put into the pan, on which the joint is placed. This is to prevent the joint from sticking to the pan. The joint should just touch the fat. The pan is then covered tightly with a well-fitting lid and cooked over a very slow fire. The joint could be basted if lean and turned occasionally to ensure even cooking. Prepared root vegetables and potatoes can also be cooked around the meat.

1.2.3 Grilling
Used synonymously with broiling. This is cooking by dry heat. The food is supported on a grid iron over the fire, or on a grid placed in a tin under a gas or electric grill, or between electrically heated grill bars.

Grilling over a heat - This is cooking on greased grill bars with the help of fat over direct heat. Only first class cuts of meat, poultry and certain fish can be prepared this way. The grill bars are brushed with oil to prevent food from sticking, and can be heated by charcoal, coke, gas pr electricity. The bars should char the food on both sides to give the distinctive flavour of grilling. The thickness of the food and the heat of the grill determine the cooking time. Grills are typical a la carte dishes and are ordered by the customer to the degree of cooking required, such as rare, medium rare, medium or well done.

Grilling under the heat-salamander - Cooking on grill bars or on trays under direct heat. Steals, chops, etc., are cooked on the bars but fish, tomato, bacon and mushrooms are generally cooked on trays. This method can also be used in the preparation of foods au gratin and when glazing is required.

Grilling between heat - Food is cooked between electrically heated grill bars.

Infra-red grilling - This is cooking by infra-red radiation. This method reduces cooking time considerably, e.g., a steak can be grilled in one minute.

1.2.4 Tandoor

The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.[2] Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

1.3 FRYING METHOD OF COOKING

Types of frying medium

1.3.1 Sautéing

This is a method of cooking whereby the food to be cooked is brought into contact with hot fat. Food cooked in this way is said to be indigestible, but if the method is correctly and carefully carried out, the food is quite suitable for normal people.

The advantages of frying are:

(1) Fried food is very appetizing,
(2) It is a quick method of cooking,
(3) The keeping quality of fried food is strengthened.
It is however, an expensive method of cooking meat as only the best parts are suitable (chops, liver, etc.).
For other foods and for reheating of food, frying is a good means of providing variety.

1.3.2 Shallow fat frying
Only a little fat is used and the food is turned over in order that both sides may be browned. Generally this method is applied to pre-cooked food useless the food takes very little time to cook (omelettes, liver, etc.). Some foods contain sufficient fat in themselves (e.g., bacon, sausages, etc.) and additional fat is not necessary although some cooks prefer to use a little fat. Fat absorption is greater when food is shallow fried then deep fried.

1.3.3 Deep fat frying
The food is completely immersed in hot fat and, therefore, a large quantity of fat is required. The quantity of fat requires some time to heat. Special care must be taken to prevent overheating of fat, as this spoils both the food and the fat. The fat decomposes at high temperatures.

If the fat is not hot enough the food breaks up and absorbs extra ft thus making the product unfit for consumption. Use a frying basket wherever possible to remove fried foods easily.

Almost all foods require coating before frying, since not only are the juices and flavour of the food to be kept in, but the fat must be kept out. Materials used are:

(1) Eggs and breadcrumbs;

(2) Flour and milk (not suitable for deep fat frying);

(3) Batter (flour, milk and eggs);

(4) Thinly rolled pastry;

(5) Oatmeal or vermicelli;

(6) Lamb or pigs

(7) Besan (gram flour or chick pea flour) batter.

Both sweets and savouries may be cooked by this method without the flavour affecting the fat or the food, provided correct principles are applied. Food cooked by deep fat frying has a much better appearance than that cooked by shallow fat frying as it is evenly browned.

General rules for frying

1) Have the fire clear and hot.

2) Make the food into suitable sizes and shapes and see that it is free from cracks.

3) Apply coating evenly. The breadcrumbs used should not be coarse. Remove any excess and firmly press on loose crumbs.

4) When frying chicken dry off all moisture before dipping in flour.

5) Use fat with a high smoke point. The fat must be quite still and at the right temperature required, before the food is put.

6) Do not put in too many pieces of food at the same time as this will lower the temperature.

7) See that the temperature is not increased for increased output.

8) Follow a time and temperature chart.

9) Fry to a golden brown on both sides turning over the food if necessary.

10) Drain well on absorbent paper and serve attractively.

11) Cover fats left in the fryer between frying periods and maintain at a temperature not higher than 2000 F.

12) Once fat has been used for frying, strain and store in cans in a refrigerator.

13) Replenish the original volume with fresh fat after each frying period.

14) Fat begins to thicken, getting to be what is known as gummy or syrupy, with continuous use. This condition is known as polymerization and such fats are more viscous than fresh fat. Since there are no known food additives for inhibiting this. Since there are no known food additives for inhibiting this condition, fat that has reached this stage is no longer fit for use.

15) Fats that are used for frying should have high stability. Normally fats themselves do not gen rancid during the frying process but rancidity in the finished product affects the keeping quality and acceptability of the product. For commercial purposes fat of over 100 hours stability is desired for continuous trouble-free frying.

Darkening of the fat is caused by cooking at too high a temperature which carbonizes loose breadcrumbs and small particles of fried food. Such fat should be strained and replenished with fresh fat before being used again

1.3.4 Pressure Frying

In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer.

The process is most notable for its use in the preparation of fried chicken in many commercial fried chicken restaurants.

Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker causing it to fail. Attempting to pressure fry using a first generation pressure cooker can be very dangerous. Second generation cookers are somewhat safer, but can still be dangerous if proper precautions, like opening fill limits, are not taken.

Pressure fryers operate at a lower pressure than pressure cookers. The gasket in a pressure cooker's lid can be melted by boiling oil, which can result in burn injuries to anyone in the vicinity.

1.4 Microwave cooking

Microwave is a method of cooking and heating food by using high frequency power. The energy used is the same as hay, which carries television from the transmitter to the receiver but is at a higher frequency.

The waves disturb the molecules or particles of food and agitate them, thus causing friction which leaves the effect of cooking the whole of the food, whereas in the conventional method of cooking, heat faster cooking time, easy maintenance, hygienic, safe, improved working environment. (less heat in the kitchen)

Factors Affecting Microwave Cooking

a) Density: The denser the food, the more difficult it is it cook. A joint of red meat will not be easily and uniformly penetrated by microwaves whereas liquids, fish, white meats, etc. offer far less resistance.

b) Quantity: The heating is proportional to the quantity of food placed in the oven. For instance if one portion takes 30 seconds to heat, two portions will take 45 seconds, whereas three portion, will take 60 seconds. For each additional portion, half the time taken by the first portion is added.

c) Shape: The thicker the product, the longer it will take to cook. Shape as far as possible should have uniform thickness, e.g. truss chicken.

d) Containers: They should be of glass, china, plastic or paper to allow transmission of microwaves.

Advantage

Microwave heats the food by agitating the food molecules.
It is a rapid method for small quantities and small portions of uncooked food.
There are no food odours and less stem.
Excellent method for reheating, frozen cooked foods on a plate or pre-cooked snack meals.
Rapid service and needs less staff.

Disadvantage

The food does not brown: browning elements can however be fitted, if required.
Food cannot be prepared in the quantity.
The induction tops are expensive and special cooking utensils are required.
Any non-magnetic material does not work and aluminum and copper are unsuitable. Stainless steel, enameled ware, iron and specially adopted copper pans are suitable.
Without electric city the microwave does not work.

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