Filipino Cooking Methodologies PDF

browned without this flavoring. FILIPINO COOKING SEARING (sangkutsa) METHODOLOGIES Browning (caramelizing) the surface of the food at high heat with little or no fat,...

browned without this flavoring. FILIPINO COOKING SEARING (sangkutsa) METHODOLOGIES Browning (caramelizing) the surface of the food at high heat with little or no fat, searing brings out the flavors and TWO TYPES OF COOKING creates a fond (caramelization/ brown METHOD bits) at the bottom of the pan, used in 1. DRY HEAT METHOD making sauces. 2. MOIST HEAT METHID ROASTING (ihurno) Food is cooked gradually in an oven. Roasting requires tender cuts of meat. FILIPINO DRY HEAT METHOD Basting keeps the meat moist. If OF COOKING roasting a lean cut of meat, one might lay thin pieces of fat atop the meat as it GRILLING (inihaw, inasal, sugba) cooks, allowing it to melt and gradually Grilling is a high-heat cooking method baste the meat. over hot charcoal. While the food cooks, the fat drips down onto the coals, SPIT- ROASTING (lechon) imparting a smoky, charred flavor to the Food is skewered and cooked over hot food. charcoal, basted and turned slowly for even cooking. A pan set below the food PAN-FRYING/SHALLOW-FRYING will catch the drippings and prevent flare (prito) -ups. A moderate-heat (180-190C | 350-375F) cooking method in which food is fried in BAKING (ihurno) oil, The food is turned once during the Similar to roasting, except it is used cooking process. mostly for fish, breads and pastries. DEEP-FAT FRYING (prito) TOASTING (tustado) A moderate-heat (180-190C | 350-375F) A moderate-heat method, using a pan cooking method in which food is over a fire or in an oven to brown grains, completely submered in oil to fry. uncooked rice, flour or nuts to be used as thickener for sauces or flavor SAUTEEING/ STIR-FRYING enhancers for a dish. (guisa/ sangkutsa) Food is cooked in a small amount of oil in a shallow saute pan. Guisa implies a traditional flavoring base of onions, garlic and tomatoes. Sangkutsa is when meat or poultry is FILIPINO MOIST HEAT BOILING (pinakulo) METHOD OF COOKING Food is submerged in salted water and cooked above 100C | 212F, and STEAMING (pasingaw) maintained at high heat. In a boil, the Leafy vegetables such as kangkong or bubbles rise quickly to the surface. camote tops, still most from rinsing, are BLANCHING (banlian) put in a covered pan over high heat for a Vegetables are submerged in salted few minutes until just wilted but still boiling water for one or two minutes to green. partially cook. Cooking in a steamer or on a rack over The vegetables are then removed and boiling water preserves the flavor, immediately submerged in ice water to nutrients, shape and texture of foods stop the cooking process. better than poaching or boiling. They are then dried on towels and BRAISING (kinulob) usually reserved for later use. Tough cuts of meat or stringy vegetables are cooked slowly in a small amount of stock or sauce, in a covered FILIPINO FOOD container in the oven or stovetop. PRESERVATION METHOD Generally for larger cuts of meat. SALTING, CURING & SMOKING STEWING (pagpapakulo/ Salting pagpapalambot) involves introducing salt into the flesh Similar to braising but using more of fish or meat. Water moves out of the liquid and, usually, smaller tough cuts of meat or fish and is absorbed by the salt. meat. These are slowly simmered in liquid for a long period to tenderize and Microbial cells die in the meat from the allow the flavors to meld. loss of water, therefore, preventing spoilage. Example is etag in Benguet STEWING IN VINEGAR (adobo) and buro in Pampanga. Instead of stock or sauce, the cooking liquid is principally vinegar. Curing STEWING IN VINEGAR (paksiw) is another method of food processing that involves the application of salt and The food is submerged in vinegar and other ingredients to draw moisture out cooked until done. and introduce flavor to food such as SIMMERING (inin) nitrates, seasonings, additives and Food is cooked gently (below boiling colorants. Examples are tocino, tapa, point- not exceeding 82C | 180F) in longganisa. water or stock to just cover. In a simmer, the bubbles rise slowly to the surface. Smoking equipment for dehydration is the cabinet dryer. Example of dehydrated products involves exposing meat or fish to are dried mango and tamarind. smoke from burning wood. Aside from extending shelf-life, smoking is done to achieve a distinct flavor. Examples are tinapa, kiniing. FERMENTATION AND PICKLING Fermentation uses beneficial microorganisms to transform food, enhancing flavor and preserving it. It can be acetic acid fermentation, lactic acid and alcoholic fermentation. Examples of fermented products are tapuy, bagoong, suka. Pickling uses acidic brine to preserve food. This brine consists of vinegar and sugar which are brought to a boil. The brine is then poured into a container of vegetables or fruits. The use of heat and acid kills the bacteria while the vinegar makes the texture of the food softer. Examples are binurong mangga and atsara. SUGAR CONCENTRATION Food preservation through sugar concentration required sugar, pectin, and acid. These three ingredients lower the pH and bind available water. Hence, the growth of microorganisms is slowed down. Example is strawberry jam, guava jelly. DRYING AND DEHYDRATION Drying refers to a simple method of moisture removal like sun-drying. Example is daing na tuyo, dried dilis and squid. Dehydration controls the temperature, time and humidity of an equipment where the food is dried. A common