Deep Frying

Foods served very hot, directly from the fryer, have a better, less greasy taste.

The important characteristics are flavor, color and texture.

• Deep-fried foods should taste like the food item being prepared, not like the oil.
• The food should have a deep golden color, except for tempura, which is Very light.
• Overly pale items have been undercooked or placed in oil that wasn’t hot enough, over crowded or coated too thickly.
• Foods that have off flavors have generally been cooked in oil that was not hot enough; old oil or a strongly flavored food was cooked in the same oil

Grilling

The action of cooking food by dry heat, close to an open flame or fire. The intense heat keeps the juices inside the meat while browning the outside.

Broiling may be carried out on          

A.  Broiler – top heat source. Conventional, convection, gas or electric

B.  Grill – heat source radiates from below. Gas electric, charcoal, or hardwoods

• usually tender cuts of meats are used
• meat/ items should be cut into pieces not more than 2 inches thick
• to prevent sticking the grill should be oiled and cleaned regularly and should be hot when the items are placed on them
• after searing, thick items are often transferred to a sizzle platter and finished in the oven- this prevents development of a burnt crust
• steaks and other medium thickness items are seared and then moved to a cooler location on the grill to finish
• thin items are cooked quickly at a high heat and served immediately
• foods should be grilled close to service time as possible

Steaming

The steaming technique can be as simple as creating steam by heating a small amount of water n a pot. Food is elevated on a rack over the steaming water and covered, trapping the hot vapors, which in turn cook the food. There are many ways to steam foods in addition to the traditional pot of covered water. Bamboo baskets and coussieres are frequently used as well as a variety of commercial convection steamers, which circulate steam around food items in a highly controlled environment.

            There are three alternate methods commonly used to steam foods: en papillote, shallow poaching, and pan steaming. Each of the methods cooks the food items by surrounding them with steam. The steam can be created from a flavorful liquid, from the natural moisture in many food items, or simply from water. Due to the subtle flavors derived by the steaming technique, seasonings should be applied with care. In many cases, the flavorful liquid, referred to as the “cuisson” used to create the steam, is used in the preparation of a delicate sauce.

            Steamed foods are commonly associated with health or diet related products. Although this technique is an excellent choice to attain these objectives, it in no way means that steamed foods should be bland and unimaginative. On the contrary, steamed foods should possess a subtle taste and are many times served with a delicate sauce that adds a depth of flavor to an otherwise simple food item. Additional flavors can be imparted to steamed items by using stuffings or fillings, wrapping them in aromatic leaves, or marinating them before steaming.

            Food should be naturally tender, as steaming does not significantly tenderize foods during the cooking process. Well-made steamed foods should be plump, tender, and juicy with much of their original volume and natural color intact. Learning to determine the correct level of doneness is extremely important and comes with practice and experience. Overcooking steamed food causes them to quickly become dry and lose their natural color.

Procedure for Steaming:

1.   Cut the food item into an appropriate shape.

2.   Trim the food item of excess fat, bones, and skin. Peel vegetables when appropriate.

3.   Bring a small amount of liquid to a boil in an appropriately sized saucepot. Water is the most common liquid for steaming foods where imparting additional flavors is not desired. In the case of fish, seafood, and shellfish, a fish stock or court bouillon can impart an additional depth of flavor to teamed food. Herbs, spices, aromatic vegetables, and beer and wine can also be incorporated to add a complexity of flavors to the finished product.

4.   Place the food items on a rack or in a basket suspending them over the liquid. It is important to allow enough space in the steamer so the items do not come in contact with one another.

5.   Reduce the heat to a simmer and cover the pot with a tight fitting lid. Do not remove the lid of the steamer until you are sure that the desired level of doneness has been attained. When the lid is removed prematurely, the steam escapes and the cooking temperature will be significantly reduced.

6.   Steam the food items until the desired level of oneness is attained. Steamed foods must also take into consideration carry-over cooking time.

7.   Serve immediately with an appropriate sauce.