Basic Cooking Methods 1

BASIC
COOKING
METHODS
BAKING
Baking is a dry-heat cooking method most commonly
done in the oven. The dry, indirect heat from baking
cooks all sides evenly and gets the exterior of a food
item brown while keeping the inside moist. Though
there are exceptions, baking tends to be at a medium
oven temperature. This method most commonly refers
to breads, cakes, cookies and other pastries, though it
can also refer to meats and vegetables, such as
potatoes and chicken breast.
BAKING
ROASTING
Like baking, roasting is a dry-heat method commonly
done in the oven in which dishes are cooked until
golden brown and tender. Roasting typically refers to
meats and vegetables, and can either be done at low
temperatures (think: turkey, prime rib) or high
temperatures (think: roasted Brussels sprouts and
other vegetables).
ROASTING
BROILING
Broiling is similar to grilling, except the heat source is
extremely hot and comes from the top. It works well
for getting the top of a dish brown and crispy, like
meatloaf, glazed salmon or the cheese on top of mac
and cheese. It is usually done in an oven by adjusting
the setting to broil. The process happens very quickly,
so watch your food carefully when broiling so it does
not burn.
BROILING
SEARING
Searing is a quick-cook method done with minimal
amounts of fat over high heat. Searing foods gives
them a brown, caramelized outside without fully
cooking the interior. Think searing a piece of tuna so it
has a browned exterior and a medium-rare interior, or
cooking steak in a cast-iron skillet.
SEARING
SAUTÉING
Sautéed foods are cooked in a thin layer of fat (oil,
butter, bacon fat) over medium-high to high heat,
usually in a frying pan on the stovetop. Foods are
cooked until tender or browned. Green vegetables, like
Swiss chard, asparagus and broccoli, are particularly
delicious when sauteed, as is fish. Sautéing is another
quick-cooking method, so keep an eye on your pans
and flip and stir your food as it cooks.
SAUTÉING
PAN-FRYING
Pan-frying is done by adding enough fat to a hot pan so
that the pan is coated. This method tends to be at a
lower heat than sauteing or searing. Pan-fried foods
tend to be larger than those you sauté. Examples
include crab cakes or fried green tomatoes, which are
cooked until golden brown on one side and then turned
over so the other side can brown.
PAN-FRYING
DEEP-FRYING
Deep-frying occurs when food is completely
submerged in hot fat. The result is a crispy, golden-
brown exterior and a fully cooked interior. Fried
chicken, of course, is a classic example. Before you try
this method, make sure you read our full guide about
frying food at home.
DEEP-FRYING
POACHING
Poached food should be completely submerged in
liquid that is between 160 and 180F. The food item
remains in the liquid until tender and fully cooked
through. This is a good cooking method for delicate
food. Poaching is one of the essential ways to cook
eggs but is also used for chicken, fish and fruit like
pears.
POACHING
SIMMERING
Simmering is another moist-heat cooking method, but
the liquid is heated to a higher temperature than
poaching — tiny bubbles should appear on the surface.
Soups and stews are frequently cooked over a long
period of time at a simmering temperature, as are
Bolognese and other sauces.
SIMMERING
BOILING
Typically, foods are boiled in water in a pot or deep
pan after the water reaches a boiling temperature of
212F. Though there are exceptions, foods are
completely submerged in the boiling liquid and cooked
until tender, then drained. Commonly boiled foods
include pasta, potatoes and eggs in the shell.
BOILING
BLANCHING
Blanching is similar to boiling. Bring a pot of liquid to a
rolling boil, submerge your food and cook it. The
difference here is that food is only in liquid for a matter
of moments until it’s partially cooked, then it’s
immediately submerged in an ice bath to stop the
cooking process. Vegetables, such as asparagus,
green beans, broccoli and carrots, are most frequently
blanched.
BLANCHING
STEAMING
To cook an ingredient with steam, first boil liquid in a
pot, then place a separate vessel, usually a steamer
basket, over the boiling liquid. Steam from the boiling
liquid cooks the food, which does not come in contact
with the liquid. Vegetables like broccoli, carrots or
cauliflower are often steamed, but the cooking method
also works very well for seafood, such as salmon or
crab legs.
STEAMING
BRAISING
Braising is a combination cooking method that first
involves sautéing or searing an item in a small amount
of hot fat to brown the exterior, then simmering it in
liquid over low heat for a long cooking period until
tender. Braised foods include pot roasts, short ribs and
lamb shanks.
BRAISING
GRILLING
Grilling is a favorite summer pastime and an easy skill to pick
up. When grilling food, you cook on top of a grate. The heat
source — either coals or flames from a gas line — comes from
the bottom. Food is cooked by heating the grill grates, which
gives ingredients the charred, grilled lines. This method is pretty
easy, especially for staples like burgers, chicken and steaks.
You just need to make sure you flip your food while it’s cooking.
Before you start learning how to grill, make sure your grill is
cleaned and properly prepped for the season. Then test your
skills with our 50 best grilling recipes.
GRILLING
REFERENCE
https://www.thedailymeal.com/cook/15-basic-cooking-
methods-you-need-know-slideshow/slide-14

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