The Style Chef

by National Library of Scotland

Article by Jason Stern

Cooking School Lessons: Styles Of Food Preparation – Education – College and University

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Cooking refers the process of preparing meals using heat or a variety of chemical reactions. It is practiced differently in specific parts of the globe. And the techniques or ingredients used are usually influenced by the economic conditions, cultural traditions and environmental setting in which it is being observed. There are also countless tools that can be utilized to achieve the expected result – which are edible, delectable fares – but most of these depend on what type of cooking style is being performed. There are currently two general methods known as of the present (Dry Heat and Moist Heat Cooking) and it something that can be further expounded through proper cooking school education. But for the sake of exploration, here are some details any aspiring chef should know about.

First, we look into Dry Heat cooking methods. Generally, this means cooking without the use of water. The food will typically be left exposed to fire or put on utensils that are subjected to direct heat so that it can be eaten. There is observably less flavor and nutrient wastage with this type of cooking. However, they tend to be very taxing. Examples of this technique would be grilling, baking and roasting.

Grilling usually involves the food being cooked over wood or charcoal or through a wire mesh that is placed on top of an open fire. It is often turned to different sides so that all parts become edible. But with electric and gas grillers, people today do not have to slave away over the blistering fire pit just to prepare a delicious grilled meal. Baking is another technique, which much simpler, and all that is required is to make the necessary mixture, place it in an enclosed area, and allow the heat to circulate in the confined space so as to cook the meal thoroughly. Lastly, there is roasting, which is pretty much the same thing as grilling except for the fact that it is usually used to cook fleshy fares like meat, chicken and fish. Typically, the ingredients are rotated in top of the fire and the juices inside is used to cook the food.

Second, we have the Moist Heat Cooking methods which make use of a liquid medium. This could be anything from oil to water and coconut cream. These are customarily added to the ingredients so that the food becomes edible. Boiling, frying, and stewing are just a few cooking styles under this general approach.

Boiling utilizes water and is one of the simplest forms of most heat cooking. See, there are certain types of ingredients that can’t be cooked over direct fire because they have no innate water content to accommodate the structure change. So they have to be exposed to enough liquid to be cooked. And then there’s frying, where instead of water, oil or solid fat is used to make something raw into something palatable. And lastly, we have stewing, which is pretty much like boiling. But instead of throwing away the liquid, seasonings are introduced to it so that it can be taken in as well with the main ingredients.

If you want to orient yourself to the other techniques for cooking such as basting and steaming, and possibly master all of them, you might want to try out a cooking school course that not only teaches you how to do them but also apply them in different cuisines.

About the Author

For more information about cooking classes new orleans and cooking classes in new orleans visit our website http://www.crescentcitycooks.com/

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Jason Stern

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