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What’s cooking? It is important to understand these cooking methods, as how you cook your meat, vegetables and starch will change the flavour and look of your food entirely. Here are a few basic cooking methods;



Roasting is a common cooking method which can easily dehydrate your protein if the cooking time is too long, your oven temperature is too high or the size and type of the protein is not taken into consideration.

Roasting

Roasting

Beef: 30 min* per kg (this will cook your meat to rare)
Lamb: 30 min* per kg (this will cook your meat to rare)
Mutton: 40 min* per kg (this will cook your meat to rare)
Whole Chicken: 50 min* per kg (this will cook your meat to rare)
Pork: 50 min* per kg (this will cook your meat to rare)

Deep Frying

Deep Frying

Deep-frying is a quick method of cooking food in deep, pre-heated oil that ensures good colour of your food. Conventional deep-fried foods are coated with flour, egg and crumbs, batter or pastry. The risk with deep frying generally comes down to oil temperature. Too hot and the food wont cook through, too cold and the food becomes oily.

The coating:

  • Protects the surface of the food from intense heat.
  • Prevents the escape of moisture and nutrients.
  • Modifies the rapid penetration of the intense heat.

Examples: potato chips, battered and breaded foods and pastries

Braising

Braising

Braising is cooking previously browned food in just enough water to cover it in a pan with a very tight-fitting lid, which reduces evaporation.

This cooking method is very slow and can take many hours. The main ingredient is usually cooked together with onions, carrots, leeks and celery, together with a liquid such as stock or wine and is cooked until tender.

Examples: steaks, cabbage and livers