There are some basic cooking methods which are used in cooking. Such basic cooking methods which are widely used are classified into two general classes. The classes are: Dry methods for cooking heat and Moist methods for cooking heat. Cooking methods are divided into these two categories because of the manner in which food is cooked and the amount of heat used. Let’s take a look at the cooking methods you need to know here.
Water is as hot as it can be (212 degrees at sea level), with many large bubbles breaching the surface continuously. This approach is generally reserved for cooking pasta or starchy foods like potatoes. Since prolonged boiling can compromise the color and flavor of most vegetables, we do not recommend it.
Broiling is similar to grilling except the source of heat comes from above. In an oven, this is usually done by changing the temperature to broil. Broiling happens very quickly, and when broiling it is best to watch the food closely so that it does not burn. Having the cheese golden brown and crispy on top of the lasagna is an example of broiling.
It is hard to think of a form of cooking that you can use with so many different types of food, from fish to vegetables to meat to noodles. The meaning of sauté literally means “jumping” in French, which alludes to the fact that the food is tossed around quite a bit in the skillet using this technique.
Based on the food you are sautéing, you can use a range of fats from butter to various oils, or a mix. The pan and the fat must be hot enough to start browning rapidly with the food added to the pan, since the heat used to cook the food comes directly from the oven itself. The food’s surface is browned, at times just slightly, at times more caramelized, and the interior was cooked using this process. There is somewhere between searing and stir-frying.
Dry heat Cookery Methods
The food being cooked does not use water to cook the food in dry-heat cooking methods. The food is left dry, and the food is cooked using oil. These cooking methods include: baking, steaming, grilling, and roasting. During the heating process, as heat is applied to the food, the food cooks in its own juice, or the water added to the food during its preparation evaporates and this cooks the food. Heat is applied directly to the food by means of convection, while the food is cooked. Cooks it, the motion or air movement around the meal. Let us now look at each of those methods of cooking.
This technique uses water from 160 to 180 degrees (depending on the delicacy of the item being cooked), at which point tiny bubbles will start breaking the surface. This gentle method of cooking serves delicate foods such as fruit, fish, or eggs. The poaching liquid is often flavored with aromatics or alcohol to cause a taste exchange between the food and the liquid.
In general, roasting is the same as baking but relates more to proteins and vegetables. Roasting is usual in the oven, and cooked things until golden brown and tender. A turkey on Thanksgiving is the most common item which is roasted.
Searing refers to the browning of food in a pan over high heat–usually meat or fish. It is often used at the beginning of the recipe, and the browning caramelizes the natural sugars in the food which allow another layer of flavor to emerge, and can also add a pleasant texture to the outside of the food. This technique typically employs a small amount of fat. For example, in the case of a piece of fish, you can simply sear it on both sides, and the cooking process is complete, whereas in the case of a harder meat cut, searing can be the first step in the preparation process, followed by braising or roasting.
Water is applied to a pot to steam food, and a stand is then put inside the pot. The water level should be under and not above the stand. The food and the water that is applied to the pot are not in touch. Afterwards, food is placed on the stand and heat is added. The hot steam coming up out of the boiling water works on the food and the food is cooked. It is the hot steam that cooks the food because inside the bowl, there is no contact between the food and the water. This cooking method for vegetables is very good as the food does not lose its taste and many of the nutrients are not lost during the cooking process.
This method requires the slow simmering of food in a tightly sealed bowl, in a small amount of liquid. (The temperature of the simmering liquid is between 180 and 190 degrees.) Braising is most widely used for rough cutting of meat that needs to be cooked gently until tender. Usually braised products are browned in hot oil before adding aromatics and flavourful liquids such as wine or stock.
Pan-frying is achieved by adding enough fat to a hot pan so that the fat is about half an inch up the side of the pan. Food is partly submerged in the fat, and then flipped over to allow the other side to cook. An example of this is a crabcake, which is cooked on one side until golden brown and then turned over so that the other side can brown.
Baking means simply using indirect, dry heat to cook food in the oven — usually uncovered. The words are often used to describe foods such as breads, pies, muffins, and other well-baked products, but they are also used to describe cooking savory foods such as lasagna or chicken. The foods cook in from the outside, and the temperature of the oven varies from recipe to recipe, though the word roasting is often used once the heat gets higher, say 400 ° F or above.
(source: wikieducator.org, cooksillustrated.com, thedailymeal.com, and themom100.com)