Cooking Methods

Finally, after we did our fatigue project we started to do our practical again.. Today we would learn about dry heat methods and a few moist heat methods. Dry heat methods can be classified as roast, saute, grill, bake, salamander, grill, griddling, frying ( pan fry, deep fry, stir fry). Roasting can be done by chicken. Saute is use less amount of fat. Grilling is the place that has line. It can be used for BBQ, Satay, Kebab. Pan fry can be used for fish. Deep fry can be used for keripik pisan, mushroom with flour, nugget. Deep fry use a large amount of oil. Stir fry usually for Asian cuisine. We also did blanching for moist heat methods.

Our ingredients and equipments to make this all methods are chicken, fish, shallot, red pepper, green pepper, wood stick, lime, orange, cauli flower, carrot, onion, garlic, butter, parsley, zucchini, thyme, dill, Lamb shank, mushroom, flour, ice cubes, water, seasoning, egg, olive oil, needle, black pepper,

For grilling : A whole of chicken we cut into some pieces, we put some salt and pepper on the chicken also add orange squeezed on the top. Put some olive oil on the top of grill. Waiting for it until it cooked but remember to turn it around so it wont be burned.

                  The other thing that we can do is kebab. First, cut chicken,red pepper, green pepper into cubes and put into stick and arrange chicken,red pepper, green pepper, mushroom,shallot. After that, grill it.

For griddling : 2 to 4 pieces of chicken put on the griddle. It has same method as grilling only the place is different.

For pan fry : just add some olive oil on skillet and add fish.. first, put the skin and turn it around. remembeer to add  seasoning

For deep fried : We did mushroom for this method. Take some flour and mix with some eggs, put mushroom inside and put inside big sauce pan (already have oil inside) and cook until the colour turn into brown.

For blanching : Prepare a sauce pan or stock pot until half and put salt inside and put vegetable seperately until it boil and take it off from water and put inside mix bowl with ice cubes.We did it to do saute.

For saute: Just put a small amount of butter and put vegetable seperately because if we put all together some will burn and some have not cook yet. After that, just make the vegetable become fresh and get the colour, take it and put seperately. The other thing to do by saute is mushroom with shallot. First, put butter on skillet then put fine chop shallot then put fine chop mushroom. Just wait until it cook.

For roasting : We can use a whole chicken and lamb shank. We have to do chicken truss before put inside roasting tray. Before that, we have to make the skin loose so jsut put your hand inside and do some stretching for the chicken. :) then, put some garlic and thyme inside and outside chicken.. and then put olive oil on roasting tray and put on stove and cook for a while and put inside oven.