DFW Chef

Methods

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Cooking Methods:

Saute- A cooking method that requires a small amount of oil and fairly high heat. The pan as well as the oil in the pan should be preheated prior to adding the food product.This cooking method when done properly should produce a sizzling sound in the pan.  

Pan Fry- This cooking method requires enough oil to cover half of the product being cooked. The item to be pan fried should not be added to the oil until it is hot.

Deep Fry- This cooking method requires enough oil  to completely submerge the product being cooked. The oil should be preheated to the appropriate temperature which is typically 300 to 350 degrees Fahrenheit.

Steam- A cooking method were a product is cooked in a steamer or with a minimal amount of water while covered.

Braise- This cooking method typically requires enough water to cover the product half way. The water should be heated prior to adding the food product.

Boil- A cooking method that requires enough water to completely submerge the product to be cooked. It is a term that is used fairly loosely in cooking. Water typically boils at 212 degrees Fahrenheit however, most items should be cooked at a lower temperature.  

Simmer- To cook in a liquid at at temperature sufficient enough to produce tinny bubbles.

Bake- A cooking method executed in the oven with even heat.

Broil-  A cooking method executed in the oven or broiler with heat from above. It is typically use to melt cheese or for browning purposes.

Grill-  A cooking method executed on a preheated grill.
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