|
There
are two cooking meat methods: DRY & MOIST.
Some meat products can be cooked using either. DRY METHODS: Roasting, broiling, grilling, sauteing, frying, and baking. MOIST METHODS: Boiling, simmering, poaching and steaming. Descriptions of most common methods here
Grill
|
|
Product |
Internal |
|
Boneless,
skinless breast |
165°F (74°C) |
|
Boneless,
skinless thigh |
165°F (74°C) |
|
Bone-in breast |
165°F (74°C) |
|
Bone-in legs-Bone-in
Thighs |
165°F (74°C) |
|
Ground chicken
patties |
165°F (74°C) |
|
Chicken Legquarters |
165°F (74°C) |
|
Whole chicken |
185°F (85°C) |
Cooking Methods Described
| DRY
HEAT Roasting Roasting is to cook foods by surrounding them in dry heat usually in an oven or by spit roasting over an open fire or on an outdoor grill. Broiling Broiling is to cook foods at a high temperature with an overhead heat source, four to six inches below the heat source. meat is usually only turned once during cooking Sauteing Sauteing is to cook fast in a small amount of fat. The pan should be preheated to allow the food to be seared quickly. Baking In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food the make it get cooked. Barbequing The method of cooking food by barbequing is usually associated with fund raising activities, parties or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added. MOIST HEAT Boiling Boiling is cooking in liquid at 212 °F at sea level. The liquid may be water, a seasoned liquid, wine, stock, or a mixture Simmering to 205 Simmering is cooking in a liquid just below the boiling point. The temperature of the liquid is 185 °F°F Poaching Poaching is to cook in a liquid that is not actually bubbling at 165°F to 180 °F It is usually used to cook delicate foods such as fish and eggs. Stewing In the process of cooking using the stewing method food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot with pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner. |
DRY HEAT Grilling Grilling is done an on open grid or grate over a heat source. The heat source can be electric,charcoal, or a gas flame. Frying There are two types of frying: Pan frying is done in a moderate amount of fat over moderate heat. This method is used for larger pieces of meat, turned more than once during cooking. Deep fat frying is to fry foods completely submerged in fat, meat must be fried at 350°F to 360°F degrees to minimize fat absorption Steaming It's the hot steam that cooks the food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it. There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. This method of cooking vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost during the cooking. MOIST HEAT Steaming Steaming is cooking foods by exposing them directly to steam, on a rack above boiling liquid, by wrapping foods tightly, or in a covered pan allowing the food to cook in its own steam, it is a good method for fish, not meat. Blanching To cook food items briefly in boiling water is known as blanching, meats are placed in cold water and brought to a boil or placed directly into boiling water. After a brief cooking time they are removed and plunged in icewater to stop the cooking process and to set color. Meats are blanched briefly to leach out impurities or salt. |
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