Dry Heat Cooking Methods,

Moist Heat Cooking Methods,

And its Combination

Group Members:

John Rey Alejo

Bryant Miles O. Andungan
Hans Cyril B. Toledo
Klint Yvan S. Villanueva
Dry Heat Cooking

Moist Heat Cooking

Combination
Beef and Beer Stew 

Ingredients : 1-1/2 Pounds Cubed Beef StewMeat/Kosher Salt/ to tasteFresh

Ground Black Pepper, to taste/1/2 Cup All-Purpose Flour/1 Tablespoon
Vegetable Oil/1 Bottle Beer, (12 fluid ounce), (good quality)/1-1/2 Cups Water/1
Tablespoon Crushed Dried Rosemary/1 Pinch Dried Dill Weed/2 Medium Red
Onions, chopped/1 Teaspoon Fresh Garlic, minced/1 Tablespoon Fresh Parsley

Preparations:
1. Season the stew meat with salt and freshground pepper.
2.Then dredge it in flour to coat.
3.Then heat the oil in a large pot over medium-high heat.
4.When the oil is hot, add the stew meat, andcook until it is browned on all sides.
5. Turn as needed.
6. Remove the meat from the pot and set aside.
7. Add the garlic and onion to the pot and untilclear and starting to brown stirring
frequently.
8. Return the meat to the pot.
9. Pour in the beer and water making sure toloosen any bits of food from the bottom of
thepan.
10. Season with the dill, parsley and rosemary.
11. Bring the mixture to a boil.
12. Simmer over low heat for 1-1/2 hours
Steamed bun dough (Red Bean Steamed Buns)

Ingredients:
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Preparations:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth.
Let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cupboiling
water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board untilsmooth. Put into extra large, greased bowl in
awarm place. Cover with damp cloth. Let riseuntil double in bulk, about 2 hours. Divide
into 2 portions. Remove first portion andknead 2 minutes. Repeat with second. Roll each
into roll 12 inches long and 2 inches wide. Cutinto 12 pieces (24 total). Flatten each piece
with palm of hand. Roll withrolling pin into 3 inch circles. Brush with sesame seed oil.
Indent middle of circle with chopstick. Fold circle in half so that itbecomes a half moon.
Crimp edges tightly with fork. Place each roll on separate square piece of foilon steamer
tray. Cover tray with towel. Let bunsrise to double in bulk, about 30 minutes. Remove
towel.

Greek Stew

Ingredients: 3 Pounds Lean Veal, Beef or Lamb (cut into large bite-size pieces)/
1/2 Cup Extra Virgin Olive Oil/ 1 White Onion (chopped)/ 5 Garlic Cloves
(thinly sliced)/ 3 Cups Diced Tomatoes (canned OK including juices)/ 4
Tablespoons Fresh Italian Parsley (chopped)/ 1 Tablespoon Vinegar/ 1 to 2
Teaspoons Sugar or Honey/ Salt and Fresh Cracked Black Pepper to taste/ 1
Cinnamon Stick/ Water/ Beef Broth/ Dry Red Wine/ 3 Pounds Fresh Spinach
(cleaned and trimmed)/ 1/2 Cup Fresh Dill (chopped)

Preparations:
Sprinkle the shredded ginger and green onionover top. Steam the chicken over boiling
waterfor 15 - 20 minutes, making sure it is thoroughlycooked. Serve over rice.
1. A few pieces at a time, sauté the meat, in alittle of the olive oil. 2. Sauté until lightly
browned on all sides. 3. Remove the meat from the pan. 4. Add a little more oil to the
pan. 5. Add the onion and cook until lightly browned.
2. 6. Return the meat to the pan, along with thegarlic, tomatoes, parsley, vinegar, sugar,
saltand pepper, cinnamon and the rest of the oliveoil. 7. Simmer, uncovered, stirring
every so often. 8. Simmer until the meat is very tender andthe sauce has reduced to a
thick consistencywhich usually takes about 1 1/2 to 2 hours.
3. 9. Add water, broth or wine as needed tokeep the sauce from scorching. 10. About 30
minutes before serving, blanchfresh spinach for 1 minute. 11. Drain and squeeze lightly
to removeexcess water. 12. Stir the spinach into the stew and simmerfor 10 minutes or
so. 13. Adjust the vinegar/sugar balance if needed. 14. Sprinkle with the dill
Char siu bao (Steamed Pork Buns)

Ingredients:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into smallcubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2tablespoons water or chicken stock

Preparations:
Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).
Heat 2 tablespoons oil in wok. Stir fry scallionand garlic 30 seconds. Add pork.
Stir fry 1minute. Add soy sauce, oyster sauce, and sugar. Pour in dissolved
cornstarch. Stir fry quicklyuntil pork is glazed. Remove to bowl and allowto
cool. On a floured board, knead dough 1 minute androll into one long, sausage-
like roll 2 inches indiameter. Place each bun on 2 inch square of aluminum foil
on steamer tray. Cover with atowel. Let rise 1 hour, until dough springs
backwhen touched with finger. Remove towel.Steam over briskly boiling water
10 minutes.May be prepared in advance. May be frozen. Thaw out in plastic bag
and resteam 10 Steam, tightly covered, over briskly boilingwater for 10 minutes.
Cantonese steamed chicken

Ingredients:
4 - 6 medium sized Chinese driedmushrooms (reserve 1 tablespoon
soakingliquid)
1 1/2 pounds assorted chicken pieces, bone-in
1/4 teaspoon salt
Pepper, to taste
1 1/2 tablespoons soy sauce (4 1/2teaspoons)
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
1 1/2 tablespoons cornstarch
2 slices ginger, shredded (about 1tablespoon)
1 green onion (spring onion, scallion), diced
Preparations:
Soak the dried mushrooms in a bowl of warmwater for 20 minutes, or until they
havesoftened. Squeeze out the excess water, cut thestems off the mushrooms and
thinly slice.Reserve 1 tablespoon of the mushroom soakingliquid. Use a heavy
cleaver to chop the chickenthrough the bone into bite-sized pieces. Place ina
heatproof bowl and add the salt, pepper, soysauce, rice wine or sherry, sugar,
sesame oil,reserved mushroom liquid and cornstarch.Allow to marinate while
bringing water to a boilfor steaming.Place the bowl on a rack in a pot for
steaming orin a steamer such as a bamboo steamer in awok. Place the chicken
pieces in the middle of the plate and surround with the mushrooms.

Crispy fried fish

Ingredients:
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying

Preparations:
1. In a medium bowl, beat together egg, beer,flour, garlic powder, salt, and
pepper. Placecod in the bowl, and thoroughly coat withthe mixture.
2. In a separate medium bowl, mix thecornflake crumbs and Cajun seasoning.
Dipthe cod in the crumb mixture, andthoroughly coat all sides.
3. In a large, heavy skillet or deep fryer, heatthe oil to 365 degrees F (185 degrees
C). Frythe fish until golden brown, and flesh is easilyflaked with a fork
Egg rolls

Ingredients:
2 T. peanut oil/ 3 to 4 cups shredded cabbage/ 3 green onions, sliced crosswise
thinly/ 1 T. soy sauce1 tsp. brown sugar/ 1 cup cooked chopped meat and/or
shrimp

Preparations:
Put oil in a 12" (or larger) wok or a 12" (or larger) skillet. Add cabbage and green
onionsand toss with oil to coat. Turn heat on high and stir-fry for about 3 minutes, or until
cabbagegets limp. Add the last three ingredients andcontinue stir-frying for 1 minute, or
until done.(Pick out a shred of cabbage and eat it todetermine when it's done.) Let cool a bit
andthen fill the wrappers according to thedirections on the package.While you are rolling
them, heat peanut oil. You can either deep- fry at 375 degrees or just put 11/2 " or so of oil
in a skillet. When they are allrolled, add some of them to the oil. (I put asmany as will fit
without crowding. Justremember that the more you put in, the more itlowers the
temperature of the oil, and if thetemp gets too low, the egg rolls will absorbmore oil and be
greasier than they wouldotherwise.) They only take a minute or two tocook -- go by the
color. When they look almostas browned as you want them, take out and cool and drain on
paper towels. I say "almost asbrowned" because they are so hot theycontinue cooking for a
little bit after you takethem out. (They stay really hot for a bit -- warn the family!) Serve
with the sauce.
Fried ham bites

1 pound cooked ham, ground or very finelychopped

1 1/2 pounds lean bulk pork sausage
1/4 cup finely chopped onion
2 tablespoons very finely chopped green bellpepper
2 cups fine dry bread crumbs
2 eggs, beaten
1/2 cup milk
1 tablespoon brown sugar, packed
1 teaspoon dry mustard
oil for deep frying
Dipping Sauce, see below

Preparations:
In a large bowl, combine ham, sausage, onion,bell pepper, bread crumbs, eggs,
milk, brownsugar and mustard, mixing well. Shape into 1-inch balls. Heat oil in
the deep fryer to 360 degrees. Fry ham balls in batches until crispybrown and
cooked through, about 3 to 4minutes. Drain on paper towels. Keep warm in alow
oven on a paper towel-lined cookie sheet.Serve with Sweet and Sour Sauce,
JezebelSauce. Makes 3 to 4 dozen ham bites.

Old fashioned onion rings

Ingredients:
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Preparations:
1. Heat the oil in a deep-fryer to 365 degrees F(185 degrees C.)
2. Separate the onion slices into rings, and setaside. In a small bowl, stir together the
flour,baking powder and salt.
3. Dip the onion slices into the flour mixtureuntil they are all coated; set aside. Whisk
theegg and milk into the flour mixture using afork. Dip the floured rings into the batter
tocoat, then place on a wire rackto drain untilthe batter stops dripping. The wire rack
maybe placed over a sheet of aluminum foil foreasier clean up. Spread the bread crumbs
outon a plate or shallow dish. Place rings one ata time into the crumbs, and scoop
thecrumbs up over the ring to coat. Give it ahard tap as you remove it from the
crumbs.The coating should cling very well. Repeatwith remaining rings.
4. Deep fry the rings a few at a time for 2 to 3minutes, or until golden brown. Remove
topaper towels to drain. Season with seasoningsalt, and serve.

Shrimp fritters:

Ingredients:
3 tablespoons butter
1 pound medium shrimp, peeled anddeveined
4 green onions, finely chopped (include tops)
1 bell pepper, seeded and finely chopped
1 small hot or mild chile pepper, seeded andfinely chopped
2 cups mashed potatoes
2 eggs, beaten
salt and pepper, to taste
1 cup fine dry bread crumbs
vegetable oil, for deep frying

Preparations:
Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3
minutesdepending on size). Remove shrimp from skilletwith a slotted spoon, cool
slightly, then chop.Set aside. Add the green onions, bell pepperand chile pepper to the
butter remaining in theskillet. Saute over medium heat until vegetablesare just softened,
about 3 minutes. Add mixtureto the mashed potatoes and mix well. Stir in the chopped
shrimp and beaten eggs. Season totaste with salt and pepper. Stir in some of thebread
crumbs, if needed to make the doughstiff enough to form into balls. Shape mixtureinto
2-inch balls. Put the bread crumbs in ashallow bowl. Roll the shrimp/potato balls inthe
crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deepfryer
or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes,
oruntil browned and crispy on the outside.Remove balls to paper towels; drain and
serve.
Vinegar Braised Chicken

Ingredients:
2 pounds cipolline or pearl onions
Kosher salt
3 tablespoons olive oil
8 ounces pancetta (Italian bacon), cut into 1/4-inch pieces
4 garlic cloves, peeled, crushed
5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts
halved crosswise)
Freshly ground black pepper
3/4 cup balsamic vinegar
3/4 cup red wine vinegar
2 cups low-sodium chicken broth
1/2 cup golden raisins
2 bay leaves

Preparation:
Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and
let cool. Trim root ends; peel. Meanwhile, heat oil in a large heavy pot over medium
heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and
pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large
bowl. Add onions to same pot and cook, stirring occasionally, until beginning to brown,
8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes.
Transfer onions and garlic to bowl with pancetta Season chicken with salt and pepper.
Working in batches, add chicken to pot skin side down and cook, turning, until browned
on all sides, 10-15 minutes per batch; transfer to bowl with onions. Carefully drain fat
from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil,
stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay
leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce
heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes. Using a
slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking
liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon
sauce over chicken and onions.

French Onion Pot Roast

Ingredients:

2 tbsp butter
 1 onion thinly sliced
2 lb beef chuck roast
3 tbsp French Onion Dip Mix click link for easy homemade recipe
3 cups beef broth
2 tbsp Worcestershire sauce

Preparations:

1. Press the saute button on an electric pressure cooker, use the adjust button to set on
the “normal” setting.
2. Add the butter to the pressure cooker, when the display says “hot”, add the onions,
saute 4-5 minutes.
3. Rub the beef chuck roast with the french onion dip mix, then add it to the pressure
cooker and sear for 1-2 minutes per side.
4. Press the Keep Warm/Cancel button on the pressure cooker.
5. Add the beef broth and worcestershire sauce, stir to combine.
6. Place the lid on the pressure cooker and make sure the steam release is set to
“sealing”.
7. Press the “manual” button and set the pressure cooker to high pressure, then use the
+/- buttons to set the pressure cooker to 60 minutes.
8. When the cooking time is up, turn off the pressure cooker and wait 15-20 minutes,
then release any remaining pressure before unlocking the lid.
9. Shred the beef with two forks in the pressure cooker and serve with mashed potatoes
or your favorite side.
 Slow Cooker Beef Stew

Ingredients:

2 tablespoons olive oil

2 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, quartered
4 carrots, cut diagonally into 1/2-inch-thick slices
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon caraway seeds, optional
2 bay leaves
1/4 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
Preparations:

1.Heat olive oil in a large skillet over medium heat.

2.Season beef with salt and pepper, to taste. Add beef to the skillet and cook until
evenly browned, about 2-3 minutes.
3.Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in
beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway
seeds and bay leaves until well combined; season with salt and pepper, to taste.
4.Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5.In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour
mixture into the slow cooker. Cover and cook on high heat for an additional 30
minutes, or until thickened.
6.Serve immediately, garnished with parsley, if desired.
 Braised Beef and Mushrooms:

Ingredients:

2 tablespoons canola oil/ 1 tablespoon butter/ 4 cups finely diced onions/ 2 large cloves
garlic, crushed and peeled / 2 tablespoons tomato paste/ 2 tablespoons sweet paprika/ 2
teaspoons chopped fresh marjoram, or 1 teaspoon dried/ 4 pounds beef chuck, trimmed
and cut into 1 1/2-inch pieces/ 1 teaspoon salt, divided/ Freshly ground pepper, to taste/
2 pounds cremini mushrooms, cut into 1/2-inch pieces/ 1 cup reduced-sodium beef
broth/ 8 large shiitake mushroom caps, cut into 1/2-inch pieces/ 2-3 teaspoons finely
minced fresh tarragon, or dill for garnish

Preparations:
1. Preheat oven to 350 F.
2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions
and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes.
Stir in tomato paste, paprika and marjoram.
3. Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms
to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in
shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven,
uncover and let stand, undisturbed, for about 15 minutes.
5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a
slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just
coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and
heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.
Braised Pot Roast With Vegetables

Ingredients:

3-4 lb beef chuck roast

3 Tbsp seasoning i.e. Meat Magic or Montreal steak seasoning
Olive oil
2 Tbsp butter
1 lb carrots peeled and diced
3 ribs celery sliced
1 large Vidalia onion cut into thin wedges
3 garlic cloves minced
1 tsp garlic salt
1 tsp black pepper
3 sprigs fresh thyme
1 bay leaf
2 Tbsp Worcestershire sauce
2 cup low sodium beef broth
1 Tbsp Kitchen Bouquet Browning Sauce
1/4 cup all purpose flour
1/4 water or milk

Preparations:
1. Preheat the oven to 300F. Rinse and pat dry the chuck roast. Season liberally on all
sides with Meat magic seasoning or similar.
2. In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2
Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
3. Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and
1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown.
Add the minced garlic, thyme and bay leaf.
4. Pour the beef broth over the vegetables and scrape the bottom of the pot to release
any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
5. Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork
tender.
6. To thicken the braising liquid, remove the roast and vegetables from the dutch oven
with a slotted spoon. Cover and keep warm.
7. Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour
in water or milk depending on your preference.
8. Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry.
cook for 5 minutes until thickened. Drizzle over the roast just before serving.