Northeastern University Dining Services Blog

Thursday, March 21, 2013

Cooking 101 Recap: Week VI

Thursday, March 21, 2013 | 12:15 PM Posted by Northeastern Dining , , , , , No comments

by Chris Jennings, Northeastern Dining Quality Assurance Manager

Braising – Sauteing – Pan Frying – Steaming. These were just some of the cooking techniques demonstrated this week in the latest segment of Cooking 101. The main topic of focus were dry and moist heat cooking methods.

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Dry heat refers to cooking foods where the heat transfers to the food without any moisture and typically involves temperatures of 300ºF or higher. Examples would be sautéing, roasting, baking, grilling and deep frying to name a few. And yes, despite initial hesitations, deep frying and pan frying are in fact dry heat cooking methods since you are submerging the food in hot liquid fat and not relying on a water-based moisture. Moist heat refers to cooking foods with a water-based moisture, be it water, steam, stock, wine, etc. Cooking temperatures typically range from 140ºF-212ºF and examples include braising, stewing, poaching, simmering, boiling and steaming.

Our student chefs tried their hand at numerous dishes. Braising was accomplished by a splendid chicken coq au vin and a delightful pan fried chicken was served up next. A bold Asian-inspired citrus tilapia was then cooking "en papillote." Papillote is a technique where the food is placed in a folded parchment paper pouch and then baked. The evening finished off with a sautéed chicken piccata dish and everyone trying their hand at making the food "jump," the basis of the French word sauté.

Next week we will be jumping into baking and desserts with a special guest chef! Until then, happy cooking.


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