Wednesday, 22 April 2015

Basic Methods of Cooking


Method                                  Temperature
§  Blanching                                        265-300 F
§  Poaching                                          160-175 F
§  Boiling                                              212 F
§  Steaming                                         390-430 F
§  Deep Frying                                     320-350 F
§  Sautéing                                           320-465 F
§  Grilling/Broiling                            430-480 F
§  Gravitating                                     460-570 F
§  Baking                                              285-480 F
§  Roasting                                          300-390 F
§  Glazing for white meat               340 F
§  Stewing                                            250-285 F
§  Glazing for Vegetables               300 F


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