Culinary Weekly Message
Culinary: cooking method & technique – dry heat
Sustainability: project clean plate
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What’s happening…hot stuff! Cooking Method and Techniques. Learn methods and
techniques of cooking different foods. Learn why we do what we do. Learn how to apply
different methods based on your ingredients and why those methods are best.
Monday
Culinary:
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dry heat methods
Cooking is the transfer of heat from a heat source to the food being cooked.
Dry heat cooking is the cooking technique used to transfer heat to the food without any
moisture. The heat is transferred through air, fat or metal.
Dry heat methods are done at a higher temperature than the boiling point of water.
When meats are cooked with a dry heat method they will turn a rich brown color. This is
known as the maillard reaction.
The maillard reaction enhances the flavor and appearance of a meat.
Sustainability:
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842 million people in the world do not have enough to eat. This number has fallen by 17
percent since 1990.
Tuesday
Culinary:
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sauté
Sauté –to cook quickly in a small amount of fat in a sauté pan on the range top over direct heat
Sauté in French literally means “to jump”, which is what the food does in the hot pan
A traditional sauté pan has a flat bottom and is shallow.
Sautéed items generally include a sauce made from deglazing the drippings (also known as
fond) from the pan in which it was cooked.
Items, such as meats, may be either seasoned or dredged with flour before they are sautéed.
Typically it is lighter colored meats, poultry and fish that might be dredged with flour to obtain
a deeper color.
Sustainability:
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The vast majority of hungry people (827 million) live in develop8ing countries, where 14.3
percent of the population is undernourished.
Wednesday
Culinary:
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pan fry / deep frying
Pan frying – an item is cooked in deep fat in a skillet.
A pan fried item is cooked in more oil than a sautéed item but less than a deep fried item.
Pan fried items are almost always coated with flour, breadcrumbs or a batter.
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The pan should be half to two thirds filled with oil. The heat will be less intense than a sauté.
Deep frying – an item is submerged in oil to cook. This is a dry cooking technique because no
water is used in the process.
Sustainability:
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If women farmers had the same access to resources as men, the number of hungry in the world
could be reduced by up to 150 million.
Thursday
Culinary:
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roasting
Roast – to cook an item uncovered using hot dry air
A fat is necessary to roast an item. The fat can come from the meat or in the case of vegetables
a fat needs to be added.
Roasting is a great method for larger cuts of meats
There is a combination of higher and lower temperatures are used when roasting.
To produce a nice brown flavor crust on the cut of meat, start at a higher temperature, then
lower the temperature for the rest of the cooking time.
Sustainability:
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One out of six children-roughly 100 million- in developing countries is underweight.
Friday
Culinary:
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broiling / grilling
Grilling is cooking that involves dry heat applied to the surface of food.
It is a quick technique used generally on naturally tender and smaller/portion sizes of meat,
fish or poultry.
Food can be grilled on a grill, in a grill pan or on a griddle.
The term barbecue is sometimes used for the word grill.
Broiling is when the heat source for grilling is above the item. Generally broiled items will be
marinated.
Sustainability:
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WFP calculates that US$3.2 billion is needed per year to reach all 66 million hungry school-age
children.
www.wfp.org/hunger/stats