Various Methods of Cooking

The most basic cooking techniques are discussed below:

Baking

Baking involves applying a dry convection heat to the food in an enclosed environment. The dry heat involved in baking process makes the outside of your food go brown and keeps the moisture locked in. This is regularly used for cooking bread, pastries and desserts.

Frying

Frying means cooking your food in fat. There are different variations of frying foods:
Deep frying: where your food is completely immersed in hot oil.
Pan frying: where the food is cooked in a frying pan with oil.
Stir frying: where the food is fried very quickly on a high heat in an oiled pan.
Sauteing: where your food is browned on its one side and then the other with a small quantity of oil or fat.

Roasting

Roasting is the high heat form of baking, where the food gets drier and browner on its outside by initial exposure to a temperature of over 500F. Roasting prevents most of the moisture being cooked out of the food. After that the temperature is lowered to between 425F and 450F to cook through the vegetables or meat.

Grilling

Grilling is a dry, fast and very hot way of cooking, where your food is placed under an intense heat. You can use different sources of heat for grilling such as gas flame, coals, wood burning, or electric heating Before grilling, food can be seasoned or marinaded. Another similar method to grilling is broiling, where the source of heat originates from the top instead of the bottom.

Steaming

Steaming means cooking the food in water vapour over the boiling water. For steaming it’s handy to have a steamer, which consists of a vessel with a perforated bottom placed on top of another containing water. Steam rises as the water boils, cooking the food in the perforated vessel above.

Poaching

Poaching involves a small amount of hot liquid which is ideally at a temperature between 160F and 180F. The cooking liquid is normally water but broth, stock, milk or juice are can be used. Common foods which are cooked by poaching includes eggs, fish and fruit.

Simmering

Simmering involves cooking liquid on the top of a stove in a pan or pot. Simmering should be carried out on a low heat, and bubbles appearing on the surface of the liquid will be seen as the dish cooks.

Broiling

Broiling is similar to grilling. In this process the source of heat originates directly from the top instead of the bottom. You will be able to adjust your oven setting to broiling, but please be careful, as this cooking method works quickly and the meal could easily get burned. Dishes cooked by broiling includes fish, chicken and beef.

Blanching

In this process the food is part cooked and then its immediately submerged in ice cold water to stop the cooking process. All kind of vegetables can be blanched, including potatoes, green beans and asparagus.

Braising

In Braising process first the food is sauted or seared and then simmered in liquid for a long period of time until tender. Stews, pot roasts and casseroles can be cooked in this way if they contain larger food items such as poultry legs.

Stewing

In stewing also, the food is seared or sauted first, and then cooked in liquid but normally uses smaller ingredients such as chopped vegetables or meats.

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