Cooking Methods Manual WebCookingClasses

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Chef Todd Mohr s Cooking Methods Manual, Choosing the correct cooking method for the ingredients you are using is MUCH more important. than finding the right recipe Recipes only tell you WHAT to cook and most often neglect. informing you HOW to cook This guide is designed to give you the absolute bare bones basics. of cooking methods to be used in your home, Cooking is the transfer of heat to food This can be accomplished directly or indirectly Direct. heat transfer is called conductive Indirect heat transfer is termed convective. Convective cooking methods can be dry or moist Roasting in the oven is a dry convective. method because it cooks indirectly with air Poaching accomplishes the same result through. Combination cooking methods employ the advantages of dry conductive AND moist convective. methods to add flavor and tenderize, After mastering these basic techniques you ll be able to create your own recipes or gain greater. insight into what most written recipes are asking you to do. It s absolutely necessary to understand these principles so that you fully understand the final. results in cooking that you are trying to achieve, Burn Your Recipes Volumes 1 2 and 3 as well as the WebCookingClasses com curriculum. are referred to for additional information highlighted in BLUE. Chef Todd Mohr s Cooking Methods Manual,WebCookingClasses com.
Table of Contents,Cooking Methods Table Summary 3,Effects of Heat on Food Table 4. Doneness Cooking Temperatures Table 4,Broiling 5,Grilling 6. Roasting Baking 7,Sauteing 8,Pan Frying 9,Deeep Frying 10. Smoking 11,Poaching 12,Simmering 13,Boiling 14,Steaming 15. Braising 16,Stewing 17,Chef Todd Mohr s Cooking Methods Manual.
WebCookingClasses com,Method Type Medium Equipment. Dry Heat Methods,Broiling Conductive Air Broiler flat pan w rack. Grilling Conductive Air Grill,Roasting Convective Air Oven flat pan w sides. Baking Convective Air Oven baking pan,Saut ing Conductive Fat Stove saut pan. Pan Frying Convective Fat Stove straight sided pan. Deep Frying Convective Fat Pot filled with oil,Smoking Convective Air Smoker stove top.
Moist Heat Methods, Poaching Convective Liquid Stove or oven pan w sides. Simmering Convective Liquid Stove or oven pan w sides. Steaming Convective Steam Stove pan w rack lid,Combination Methods. Braising Both Fat then Liquid Stove or oven pan w rack. Stewing Both Fat then Liquid Stove stock pot,Chef Todd Mohr s Cooking Methods Manual. WebCookingClasses com,Effects of Heat on Food,Temp F Temp C Stage. 150 212f 66 100c Gelatinization of Starches,Starches absorb liquid and swell.
160 185f 71 85c Coagulation of Proteins,Proteins stiffen and shrink. 212f 100c Evaporation of Moisture,Liquid turns to gas. 320 338f 160 170c Caramelization of Sugars,Sugars brown and become brittle. Doneness Temperatures,Temp F Temp C Stage,125 130f 51 55c Very Rare. 130 140f 55 60c Rare,140 150f 60 65c Medium,150 165f 65 74c Well Done.
165f 74c Poultry Pork Fish Game,Chef Todd Mohr s Cooking Methods Manual. WebCookingClasses com,Dry Heat Cooking Methods, Dry heat cooking methods use either conductive direct heat or convective indirect heat to. cause changes in food products Conductive heat will cook food items by applying direct flame. or transfer of direct heat through a cooking vessel Convective heat will cook food items by. surrounding food items with heated air,Burn Your Recipes Volume 3. Broiling uses conductive heat applied from above the food. item by electric element or flame The proximity of the. food to the heat source makes this one of the quickest. most intense applications of heat in the kitchen,1 Pre heat broiler to highest setting. 2 Pre heat a broiler pan fitted with a rack to suspend the food above the pan. 3 Place the food item on the rack and the rack directly under the heat source. 4 Control the amount of heat applied to the food item by raising or lowering the distance. from the heat source, 5 Observe the coagulation of proteins and turn the food item when cooked 75 on one side.
6 The item is finished when it reaches the desired internal temperature. 1 Be careful not to place the food item too close to the heat source Surface sugars can. caramelize before internal proteins coagulate In other words you can burn the outside. before the inside is cooked, 2 DO NOT close the oven door leave it ajar A closed environment creates convective. heat rather than conductive heat, 3 Preheat your broiler pan to give grill marks from the heated rack and reflect heat from. the pan below the food item, 4 Use broiling only for tender or thin items that can cook quickly. 5 Captured drippings can be used in a sauce,Chef Todd Mohr s Cooking Methods Manual. WebCookingClasses com,WebCookingClasses Week 4 14 15 35.
Burn Your Recipes Volume 3, Grilling is broiling turned upside down Grilling uses conductive heat. applied from below by charcoal or wood combustion electric. element or flame The direct heat of the grill is most probably the. most intense heat available to you in your home Propane gas grills. can generate heat of 100 BTU per square inch of grill A 500 square. inch grill can produce 50 000 BTU of energy much more than your. stove or oven, Grilling can impart a flavor to food that other methods are unable to reproduce Charcoal or. wood chips can add a smoky element to cooked foods Even former burnt on bits of the gas grill. can create a flavor that saut cannot, 1 Preheat grill to highest setting with top lid closed to burn off material. 2 Decide which side of the food item will be the show side. facing up on the plate, 3 Place the item on the grill with the show side down. 4 Cook long enough for grill marks to appear on the show side. 5 Rotate the item 90 degrees and move to a new spot on the grill. 6 Turn the item when proteins have coagulated 75 of the way. up the side, 7 The item is finished when it has reached the desired internal temperature.
1 Preheat the grill with the lid closed to generate as much heat as possible but always cook. with the lid OPEN Closing the lid changes the cooking method from direct to indirect. 2 Choose an item that is already tender and thin This intense direct heat will not tenderize. items it will not fully cook very thick items, 3 Avoid flare ups with a spray bottle of water Flare ups may be fun to watch but are. uncontrolled heat and can quickly burn your item, 4 Consider marinating or dry rubbing your item before cooking to add extra flavor to the. quick intense cooking method, 5 Cook very delicate items like flaky white fish in a dry but indirect cooking method by. heating only one side of the grill and cooking on the opposite side with the lid closed. Chef Todd Mohr s Cooking Methods Manual,WebCookingClasses com. Roasting and Baking,WebCookingClasses Week 1 24 30 31 32 33 34 45 46.
Burn Your Recipes Volume 2 and 3,Chef Todd s Holiday Cooking Success Course. Roasting and baking are terms that are used interchangeably but most. often incorrectly While both refer to a convective cooking process. where food items are heated with dry air in an enclosed environment. Roasting is reserved for meats and poultry while Baking is reserved. for fish vegetables fruits breads or, Heat is applied to the outside of food items and penetrates by. conduction The exterior of the food item dehydrates and then. browns from caramelization,1 Pre heat oven to desired temperature. 2 Place item to be roasted or baked in the oven pan appropriate for the food item. 3 Turn the item 180 degrees mid way through cooking. 4 Item is finished when it reaches desired internal temperature. 1 Don t trust the temperature your oven tells you Get an oven thermometer to be assured. 2 Use a pan appropriate for the item being cooked Pans that are too small will affect the. amount of heat reflected during the cooking process. 3 Basting is a myth DO NOT open the oven door during the cooking process. Syringing drippings back to the top of the meat is useless when letting 100 degrees of. temperature escape from the oven each time the door is opened. 4 Items that are roasted of baked will dry out considerably Consider having a sauce ready. 5 Always let roasted or baked items rest after removing from the oven to allow for carry. over cooking,Chef Todd Mohr s Cooking Methods Manual. WebCookingClasses Week 2 3 18 21 28,Burn Your Recipes Volume 3.
Saut uses a conductive method to transfer dry heat from the source to. the bottom of a saut pan through to the food product being cooked. I consider saut to be the driving the car of cooking As opposed to. roasting saut demands your constant attention and adjustment of the. cooking process If you can t saut you are limiting the amount of. items you can cook, Saut uses high temperatures to cook quickly in a small amount of. fat Sauter in French means to jump referring to using the. sloped sides of the sauteuse to toss foods or the jumping of heated. items in the pan, 1 Preheat saut pan on the stove top until droplets of water boil and evaporate immediately. 2 Add a SMALL amount of fat to the pan swirling the pan to cover the bottom. 3 Heat the fat to just below the smoke point Observe the fat changing from perfectly. smooth in the pan to streaky This is the indicator of reaching the smoke point. 4 Add your food item to the pan show side down, 5 If cut into pieces toss to cook evenly If one large piece use tongs to turn the item. 6 Turn the item when cooked 75 on the first side observe coagulation of proteins. 7 Either remove the food item to a plate or leave in the pan to create a sauce. 8 Add vegetables or aromatics to the pan saut ing in the fond or pan drippings. 9 Deglaze the pan with a cold liquid releasing the fond and dropping the temperature of. 10 Reduce the sauce to half its original volume, 11 Add condiments flavorings seasonings to the pan sauce. 12 If removed return the food item to be cooked in a moist convective process. 13 Item is finished when it reaches the desired internal temperature. 1 Pre heat the pan The most common mistake is starting saut with a cold pan. 2 Food items for saut should be as DRY as possible before cooking The combination of. fat and water will create splattering and the food will be steamed instead of saut ed. 3 Control the heat The saut pan should be hot enough to create conduction of heat into. the item being cooked but not so hot that the surface burns before the middle cooks. 4 Consider cutting larger items into smaller pieces for the intense heat of saut so they cook. more quickly and evenly, 5 Do not crowd foods in the saut pan Cook in batches if necessary.
6 Use pans without a non stick surface to promote the development of fond the basis to the. flavor in your pan sauce, 7 Always match deglazing liquids to the flavor profile of the dish you re creating. 8 Stir Fry is the Asian cousin of French saut using the same method in a Wok. Chef Todd Mohr s Cooking Methods Manual,WebCookingClasses com. Pan Frying,Burn Your Recipes Volume 3, Pan frying differs from saut in the amount of fat used in the pan. Food items that are pan fried are immersed but not submerged in hot. fat 50 of the item is cooked in the fat Pan frying is a dry cooking. method because no water or stock is used, Heat is transferred through the direct conduction of the bottom of the. pan as well as the convection of the hot fat around the food item which is usually breaded or. sealed in some manner to retain moisture, 1 Add a correct amount of fat to have your food item.
immersed 50 This can be estimated or by measuring, the height of the food item and then the fat in the pan. 2 Heat the fat until convection begins or a small crumb. browns quickly Use a temperature lower than you would with saut. 3 Control the temperature of the fat with a thermometer Fat that is too cold will allow the. food item to absorb fat Fat that is too hot will burn the outside before cooking inside. 4 The fat SHOULD NEVER SMOKE, 5 Add your food item in a motion AWAY FROM YOU so you are not splashed with fat. 6 When the food is fully browned on one side turn it over with tongs Be careful not to. puncture your breading and release moisture, 7 The item is finished when it reaches the desired internal temperature. 1 A proper breading procedure will give attractive eye appeal and retain moisture in your. pan fried item, 2 Being burned by hot fat is very painful Be careful not to drop items into hot fat Place. them carefully into the cooking medium, 3 Use of a thermometer is mandatory to tell the heat of the oil and doneness of the item.
4 Fat used for pan frying can be re used many times but will take on the flavors of items. cooked previously French Fries will taste fishy after frying fish. 5 Never pour used fat down your sink Used fat can be disposed in a metal can with paper. towels or kitty litter,Chef Todd Mohr s Cooking Methods Manual. WebCookingClasses com,Deep Frying, Deep frying differs from pan frying in that the food item is totally submerged in hot fat Deep. frying is a convective dry heat cooking process because it employs no water or stock in cooking. Heat is transferred through the direct conductive application of heat through the hot fat Foods to. be deep fried are usually coated in a batter or breading to prevent absorption of fat and to retain. Chef Todd Mohr s Cooking Methods Manual Choosing the correct cooking method for the ingredients you are using is MUCH more important than finding the right recipe Recipes only tell you WHAT to cook and most often neglect informing you HOW to cook This guide is designed to give you the absolute bare bones basics of cooking methods to be used in your home Cooking is the transfer of heat to

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