Key Cooking Methods and Terminologies

Understanding cooking methods and terminologies is essential for interpreting recipe guides effectively. Misinterpretation often leads to unsatisfactory results such as food being too salty, bland, overcooked, or undercooked. Here is a summary of common cooking methods that are crucial for any cooking enthusiast:

Frying

• Description: Cooking in high heat using oil or fat in a shallow pan.
• Recipes: Fried egg, fried fish.

Sautéing

• Description: Similar to frying, involves tossing food in a shallow pan over high heat.
• Recipes: Sautéed vegetables, sautéed shrimp.

Deep Frying

• Description: Food is completely submerged in oil or fat.
• Recipes: French fries, fried chicken.

Braising

• Description: Involves both dry and moist heat; high temperature cooking followed by slow cooking in liquid.
• Recipes: Braised beef, braised chicken, braised pork.

Simmering

• Description: Cooking in liquid just below boiling point, gentle bubbles.
• Recipes: Stocks, soups, cooking vegetables.

Stewing

• Description: Slow cooking method in a closed pan with foods cut into pieces and submerged in liquid.
• Recipes: Beef stew, bean stew.

Steaming

• Description: Cooked by steam, food is kept separate from boiling water.
• Recipes: Steamed broccoli, steamed fish.

Boiling

• Description: Food is cooked in water at 100 degrees Celsius.
• Recipes: Boiled egg, boiled potatoes.

Poaching

• Description: Submerging food in liquid at low heat with few bubbles.
• Recipes: Poached egg, poached fish.

Blanching

• Description: Submerging food in boiling water briefly, then cooling in ice water.
• Recipes: Blanched green beans, commonly used for vegetables.

Roasting

• Description: Cooking in an oven with hot air, suitable for meats and large servings.
• Recipes: Roast chicken, roast potato.

Baking

• Description: Dry heat cooking in an oven, typically for foods from flour or grains.
• Recipes: Breads, pies, cupcakes, cakes, cookies.

Grilling

• Description: Direct or radiant heat from below, often used for meats.
• Recipes: Barbecue.

Broiling

• Description: Direct heat from above, healthier as fat drips away.
• Recipes: Usually applied to meats.

Understanding these cooking methods will help in comprehending recipe guides and assist in planning and creating recipes effectively for desired flavors and textures.