Advertisement
Cooking Methods for Meat, Poultry, and Fish
Appears in
Published 2014
All cooking involves one or more methods of applying heat to foods in order to change them in ways we can control. We learned the definitions of the basic cooking methods, and we looked at these methods in more detail in the discussion of cooking vegetables. But the changes we look for in meats, poultry, and fish are different from those we look for in vegetables, so it is helpful to take another look at these techniques.
We begin with the dry-heat methods, then the dry-heat methods with fat, and finally the moist-heat methods. Each section in this chapter includes a general discussion, guidelines on how to evaluate the quality of products cooked by that method, and a detailed procedure. Each procedure is illustrated by a recipe using that technique.