5 Cooking Methods

By: Annesia Scott

Types of Methods

The 5 methods that I am doing are roasting, broiling, grilling, frying, and stewing.

Nutrients (beef,chicken)

Beef: vitamin A-21%, iron-90%, calcium-68%

Chicken (breast): Vitamin A-11%, calcium-31%, iron-109%

Cooking Methods

  • Broiling: A fast way to cook fish, meat and poultry, as the food is under a direct heat source. The fat from meat simply drains away into the bottom of the pan.
  • Braising: This is where food is cooked slowly in a small amount of liquid at low heat in a tightly covered pot – usually in the oven. You can brown the food beforehand if you like. Wine, broth or water are good braising liquids. This is a great way to cook tougher cuts of meat
  • Grilling: Outdoors or indoors. The fat drains away from the food
  • White vs. Dark Poultry

    Dark meats simply have more myoglobin proteins, the magic stuff that ships oxygen to the muscle cells. Muscles used more frequently, get to be dark. Chickens and Turkeys generally have dark colored drumsticks and thighs because of walking around a lot.

    This is poultry tissue that is used for quick bursts of activity (such as chickens have short bursts of flight).

    Breast meat is white.