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Combination Cooking

Combination Cooking. Goal 1: Combination Cooking. Combination Cooking. c ombine 2 cooking techniques d ry + moist cooking method=combo cooking b rown food using the dry heat method and then simmer food until it is fully cooked used for large, tough, flavorful meats

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Combination Cooking

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  1. Combination Cooking Goal 1: Combination Cooking

  2. Combination Cooking • combine 2 cooking techniques • dry + moist cooking method=combo cooking • brown food using the dry heat method and then simmer food until it is fully cooked • used for large, tough, flavorful meats • makes meat more tender

  3. 1. Braising • long slow cooking process • meat is seared and then the pan is deglazed (add a small amount of liquid to the pan to loosen brown bits of food after searing or sauteing) • meat is finished by cooking in a stock, sauce, or water on the stove top or in the oven • produces a very flavorful, highly concentrated liquid • served with the liquid after it has been strained, thickened and seasoned

  4. Braising Method • Sear the food in a frying pan or dutch oven. • Remove food from pan. • Add vegetables. • Cook vegetable and deglaze the pan by adding a small amount of liquid. • Place meat back into the pan. • Add more liquid to cover 2/3 of the food. • Continue to cook (oven or stove top) until fork tender.

  5. Braising Equipment • Saute pan • Cast iron skillet • Stock pot • Dutch oven • Sauce pan • range

  6. 2. Stewing • completely covered food • S`hortercooking time than braising

  7. Stewing Equipment • Saute pan • Cast iron skillet • Stock pot • Sauce pan • range

  8. Stewing Method • Sear the food in a pan over high heat. • Completely cover the food with liquid. • Bring the stew to a simmer and cook until tender. • Add vegetables, if desired, part of the way through simmering the main food. (so that the vegetables do not over cook)

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