Week 2 – Cooking Methods Part 1

This week we are going to talk about some of the most common and universal cooking methods: moist heat cooking methods like steaming and poaching, and dry heat cooking methods of roasting and baking.  After you understand the basics of when and why to use these methods here you can apply them to items you are cooking anywhere!

Watch the Videos

Moist Cooking Methods

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There are different types of moist cooking methods, but as a general rule, they almost always have to do with the amount of moisture used in the cooking process.  If you are going to steam or poach something, only fill the water up to about half way at the most on the item(s) you are steaming.  To simmer or boil items, then you can completely or mostly submerge the item(s).

Roasting and Baking

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Roasting – To cook with dry heat in an oven or with other heat sources like hot coals.

Examples: Usually the term roasting refers to savory items such as chicken, potatoes, roast meats, etc.

Baking – To cook with dry heat especially in an oven,

Examples: Usually the term baking refers to sweet or bakery-type items such as cakes, muffins, bread, etc.

So as you can see there is very little difference between baking and roasting.  It almost always has to do with with what context the word is used in (whether you are referring to sweet or savory items), but the cooking method is almost always the same.  Now you can confidently answer these timeless questions:

Question #1 – Does that mean you could call roasted chicken, baked chicken instead? . . . . . . .  You bet!

Question #2 – Could you actually roast instead of bake a cake?  . . . . . . . Yes you could, but you probably won’t ever here of people referring to it as “roasting a cake.”

Specific recipes for using these processes will be available in the vegetable, starches and different meat sections!  So hang in there, you’ll be there soon enough!

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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