ADH – 2A

MEMBER OF GROUP 6 :

1. SEPTIAN ADHI

2. GION GELVINADIRA

3. LASKAR HARIMURTI

DUTY ON ENGLISH DISCUSS : 

COOKING METHOD

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1. Sauteing

Sautéing is a method of cooking food, similar to stir frying, that uses a small amount
of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly
sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture,
moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by
deglazing the pan's residue to make a sauce.

Sautéing is often confused with pan-frying, in which larger pieces of food (for

example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a
distinction between the two based on the depth of the oil used, while others use the terms
interchangeably. Sautéing differs from searing in that searing only browns the surface of the
food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at
once, instead of serially in a small pool of oil.

Olive oil or clarified butter are commonly used for sautéing, but most fats will do.
Regular butter will produce more flavor but will burn at a lower temperature and more quickly
than other fats due to the presence of milk solids, so clarified butter is more fit for this use.

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 2. Stewing

Stewing, the process of cooking by slowly simmering ingredients in a little liquid until all
the ingredients are tender, is a basic method of Chinese cooking.

Stewing is a popular method because stews can be prepared in advance and generally
left unattended till the gravy is thickened just before serving. This thickening not only creates a rich,
creamy sauce that can be eaten with rice, but also gives body to the tender and easily digestible food.
Another advantage that makes stews a cook's favorite is that a stewed dish can be kept for nearly a
week, it’s flavour improving with each reheating. Besides the basic slow stewing method, there are
variations of this technique. They are fast stewing, braising, spicy stewing and sauted stewing.

Braising and stewing - Both these methods involve long, slow cooking in liquid; the
difference is in the amount. Stewing cooks small pieces of food in ample liquid to cover. Braising uses
only enough liquid to half-submerge larger pieces of food in a covered pan, so it stews and steams at the
same time. The heat should be kept steady and very low in either case, so you can cook stews/braises on
the stovetop or in the oven.

Meats are often placed on top of a bed of vegetables before being braised, whereas
with a stew everything is stirred together.

Both methods need little supervision after everything's in the pot, so they are ideal for
busy people. They are also inexpensive, as the cuts of meat they suit best, like beef brisket or lamb
shank, are cheaper than more tender cuts, yet turn out succulent and tasty after cooking.
Braised/stewed recipes also multiply easily for a crowd, and most keep well refrigerated or frozen.

However, stews are not prepared by simply putting all ingredients in a pot and boil over
low heat until they are cooked. Instead, stewing takes a great variety of forms - using coconut juice,
shrimp paste, fermented taro curd, etc. By using a little imagination, you can make marvelous stews.

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3. Boiling

boiling is the method of cooking food in boiling water, or other water-based

liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid
moves but scarcely bubbles.

Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be
cooked in this fashion because the bubbles can damage the food. Foods such as red meat,
chicken, and root vegetables can be cooked with this technique because of their tough texture.
[citation needed]

The open-air boiling point of water is typically considered to be 100 °C or 212 °F.

Pressure and a change in composition of the liquid may alter the boiling point of the liquid. For
this reason, high elevation cooking generally takes longer since boiling point is a function
of atmospheric pressure. In Denver, Colorado, which is at an elevation of about one mile, water
boils at approximately 95 °C.[2] Depending on the type of food and the elevation, the boiling
water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in
a pressure cooker raises the temperature of the contents above the open air boiling point.

Adding a water soluble substance, such as salt or sugar also increases the boiling

point. This is called boiling-point elevation. However, the effect is very small, and the boiling
point will be increased by an insignificant amount. Due to variations in composition and
pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for
cooking.

Bringing water to a boil is generally done by applying maximal heat, then

shutting off when the water has come to a boil, which is known asbang–bang control. Keeping
water at or below a boil requires more careful control of temperature, particularly by
using feedback.

In places where the available water supply is contaminated with disease-

causing bacteria, boiling water and allowing it to cool before drinking it is practiced as a
valuable health measure. Boiling water for a few minutes kills most bacteria, amoeba, and
other microbial pathogens. It thus can help prevent cholera, dysentery, and other diseases
caused by microorganisms.

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 Foods suitable for boiling include vegetables, starchy foods such
as rice, noodles and potatoes, eggs, meats, sauces, stocks and soups.

Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale
cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious,
well flavoured stock is produced. Also, maximum color and nutritive value is retained when
cooking green vegetables, provided boiling time is kept to the minimum.

On the other hand, there are several disadvantages. There is a loss of soluble
vitamins from foods to the water (if the water is discarded), and some boiled foods can look
unattractive. Boiling can also be a slow method of cooking food.

Boiling can be done in several ways: The food can be placed into already rapidly
boiling water and left to cook, the heat can be turned down and the food can be simmered; or
the food can also be placed into the pot, and cold water may be added to the pot. This may
then be boiled until the food is satisfactory.

Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot
of water to boil. The pot will heat at a normal rate once all excess water on the outside of the
pot evaporates.

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4. Browning

Browning is the process of partially cooking meat to help remove

excessive fat and to give the meat a brown color and flavor through various browning
reactions. Ground meat will frequently be browned prior to adding other ingredients and
completing the cooking process. The process is commonly used when adding ground meat
to casseroles or other prepackaged food products like Hamburger Helper, where the final
cooking temperature will not be high enough to initiate the Maillard reaction.

a. Techniques

It is typically done using a skillet or frying pan, which generally should be

preheated to a medium high temperature to avoid sticking. In order to brown properly, the
meat should first have surface moisture removed. This is usually achieved by patting the meat
with a paper towel. The function of this is to remove water which creates steam instead of
evenly browning the meat.

When browning ground beef, the meat is stirred during cooking to break it up and to promote
even browning. Onions and seasonings are sometimes added during the browning process.
When the pink color has disappeared and the meat has reached the desired degree of
brownness, the pan is removed from the heat and the excess fat is drained off.

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5. Baking

Baking is the technique of prolonged cooking of food by dry heat acting

by convection, and not byradiation, normally in an oven, but also in hot ashes, or on hot stones.
[1]
 It is primarily used for the preparation
of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are
sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares
baked goods as a profession is called a baker. It is also used for the preparation of baked
potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and
various other foods, such as the pretzel.
Many commercial ovens are provided with two heating elements: one for
baking, using convectionand conduction to heat the food, and one for broiling or grilling,
heating mainly by radiation. Meat may also be baked, but this is usually reserved for meatloaf,
smaller cuts of whole meats, and whole meats that contain stuffing or coating such
as breadcrumbs or buttermilk batter; larger cuts prepared without stuffing or coating are more
often roasted, a similar process, using higher temperatures and shorter cooking times. Baking
can sometimes be combined with grilling to produce a hybrid barbecue variant, by using both
methods simultaneously or one before the other, cooking twice. Baking is connected
to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

The baking process does not require any fat to be used to cook in an oven. Some
makers ofsnacks such as potato chips or crisps have produced baked versions of their snack
items as an alternative to the usual cooking method of deep-frying in an attempt to reduce the
calorie or fat content of their snack products.

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6. Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven,
or other heat source. Roasting usually causes caramelization or Maillard browning of the
surface of the food, which is considered a flavor enhancement. Roasting uses more indirect,
diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
[1]
 Meats and most root and bulb vegetablescan be roasted. Any piece of meat, especially red
meat, that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of
meat are referred to as roasts. Roasting is a much slower method of cooking. A roast joint
of meat can take one, two, even three hours to cook - the resulting meat is tender. Also, meats
and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or
roasted squash.

Each method can be suitable under appropriate circumstances :

 A low-temperature oven, 95 °C to 160 °C (200 °F to 325 °F), is best when cooking with
large cuts of meat, turkey and whole chickens. This is not technically roasting temperature,
but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a
more tender product. At true roasting temperatures, 200 °C (400 °F) or more, the water
inside the muscle is lost at a high rate.
 Cooking at high temperatures is beneficial if the cut is small enough—as in filet
mignon or strip loin—to be finished cooking before the juices escape.
 The combination method uses high heat just at either the beginning or the end of the
cooking process, with most of the cooking at a low temperature. This method produces the
golden-brown texture and crust, but maintains more of the moisture than simply cooking at
a high temperature, although the product will not be as moist as low-temperature cooking
the whole time. Searing and then turning down to low is also beneficial when a dark crust
and caramelized flavor is desired for the finished product. Note that searing in no way
"locks in" moisture: moisture loss is simply a function of heat and time.
In general, in either case, the meat is removed from heat before it has finished cooking and left
to sit for a few minutes, while the inside cooks further from the residual heat content, a
phenomenon known as carry over cooking.

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7. Bain-Marie

A bain-marie (also known as a water bath) is a French term for a piece of

equipment used in science, industry, and cooking to heat materials gently and gradually to fixed
temperatures, or to keep materials warm over a period of time.

The bain-marie comes in a wide variety of shapes, sizes, and types, but
traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a
handle, an outer (or lower) container that holds the working liquid, an inner (or upper), smaller
container that fits inside the outer one and which holds the material to be heated or cooked,
and sometimes a base underneath. Under the outer container of the bain-marie (or built into
its base) is a heat source.

Typically the inner container is immersed about halfway into the working liquid.

The smaller container, filled with the substance to be heated, fits inside the
outer container, filled with the working liquid (usually water), and the whole is heated at, or
below, the base, causing the temperature of the materials in both containers to rise as needed.
The insulating action of the water helps to keep contents of the inner pot from boiling or
scorching.

When the working liquid is water and the bain-marie is used at sea level, the
maximum temperature of the material in the lower container will not exceed 100
degrees Celsius (the boiling point of water at sea level). Using different working liquids (oils, salt
solutions, etc.) in the lower container will result in different maximum temperatures.

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8. Deep Frying

Deep frying is a cooking method in which food is submerged in hot oil or fat. This is
normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be
used. Deep frying is classified as a dry cooking method because no water is used. Due to the high
temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

If performed properly, deep-frying does not make food excessively greasy,

because the moisture in the food repels the oil. The hot oil heats the water within the
food, steaming it from the inside out; oil cannot go against the direction of this powerful flow
because (due to its high temperature) the water vapor pushes the bubbles toward the surface.
[2]
 As long as the oil is hot enough and the food is not immersed in the oil for too long, oil
penetration will be confined to the outer surface. However, if the food is cooked in the oil for
too long, much of the water will be lost and the oil will begin to penetrate the food. The correct
frying temperature depends on the thickness and type of food, but in most cases it lies between
175 and 190 °C(345–375 °F).

Some fried foods are given a coating of batter or breading prior to frying. The effect of these is
that the outside of the food becomes crispy and browned, while the inside becomes tender,
moist, and steamed. Some foods – such as potatoes or whole, skin-on poultry – have a natural
coating and do not require breading or battering.

9. Simmering

Simmering is a food preparation technique in which foods are cooked in hot

liquids kept at or just below the boiling point of water[1] (which is 100°C or 212°F at average sea
level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings
it to a boil and then reduces the heat to a point where the formation of steam bubbles has all
but ceased, typically a water temperature of about 94°C (200°F).

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