Cooking Methods Essay

Published: 2019-10-10 12:16:19
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Category: Barbecue

Type of paper: Essay

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Baking is a way of cooking sweet or savory items in the dry heat of an oven. Although baking itself is a relatively easy process, it is good to have some knowledge of the role each ingredient plays in creating the final dish. Barbecuing: Nothing beats the deep, rich flavor of good barbecue. In the United States, barbecue refers to the slow, indirect cooking of meats over a wood, charcoal or gas flame. The meat is often seasoned with rubs, sauces or mops. This same method is known as barbie in Australia and braai in South Africa.

Asian barbecue, on the other hand, uses thinly sliced meat and seafood, often highly seasoned, that is quick-cooked on a hot grill or a searing hotplate Deep Frying: Who doesnt love fried food? Deep frying may not be the most calorie-poor way to prepare food, but it certainly produces some of the worlds tastiest. The high heat of the oil seals in a foods moisture and crisps up the outside, giving that irresistable pairing of crunchy and juicy Grilling:

Grilling is the quick cooking of meat, fish or vegetables over intense heat. The source of the heat can be burning wood, simmering coals, a gas flame, or an electric heating element. A related method is broiling, but with broiling the heat source comes from the top instead of the bottom Roasting: Roasting is the slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. Spit roasting was the original form. In the modern kitchen, the dry heat of an oven is preferred.

Roasting is a method best used with large cuts of meat, whole poultry, whole fish, or with sturdy vegetables such as carrots, potatoes and onions. Steaming: As the term implies, steaming involves suspending food over simmering or boiling water and cooking it with the resulting steam. Steaming as a method is valued for the fact that it preserves vitamins and minerals in the food that might otherwise be washed away with boiling. It is also a way to cut back on fat, since none is needed, unlike sauteing or grilling.

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