Cooking methods and techniques :
When it comes to cooking, there are various methods or techniques used to prepare
different dishes. They can be classified into two categories: moist heat methods and dry
heat methods. Moist Heat Methods Boiling is a method of cooking food in boiling water
or water-based liquid, such as milk or broth. Simmering and poaching are other types of
moist heat methods.
Steaming, on the other hand, involves cooking food by steam under varying degrees of
pressure. Direct and indirect steaming are different methods of steaming. Sous vide is a
French term that means "under vacuum." In this method, food is vacuum-sealed or
packed in a plastic pouch or glass jar, then cooked in a water bath. This method is
particularly popular for cooking fish. Stewing is a slow and long method of cooking in
which food is cut into pieces and cooked in a minimum amount of liquid.
Herbs, seasonings, and spices are often added before packing in both of these methods.
Dry Heat Methods In dry heat methods, heat is transferred through hot air or fat/oil. In
this method, food is first sautéed or seared in fat or oil to brown its surface and enhance
its flavor.
Grilling is the process of cooking food using radiant heat or direct heat, which can come
from above, below, or from the side. Roasting involves cooking food with radiation from
a heat source, such as an open fire or spit.
Barbecuing is typically done with indirect heat, in contrast to direct heat in grilling.
Grilling usually involves a slow cooking process with low heat and over indirect heat.
Spat roasting is best suited for larger cuts, especially beef, than pot roasting. Poeling is a
method of cooking meat where it is placed inside a closed container with melted butter.
No liquid is added and the meat is not seared/sautéed before cooking as in the case of
pot roasting.Poeling only involves cooking the food in butter without vegetables. Now
let's move onto the second category of dry-heat cooking methods using fat/oil
When it comes to cooking, there are various methods or techniques used to prepare
different dishes. They can be classified into two categories: moist heat methods and dry
heat methods. Moist Heat Methods Boiling is a method of cooking food in boiling water
or water-based liquid, such as milk or broth. Simmering and poaching are other types of
moist heat methods.
Steaming, on the other hand, involves cooking food by steam under varying degrees of
pressure. Direct and indirect steaming are different methods of steaming. Sous vide is a
French term that means "under vacuum." In this method, food is vacuum-sealed or
packed in a plastic pouch or glass jar, then cooked in a water bath. This method is
particularly popular for cooking fish. Stewing is a slow and long method of cooking in
which food is cut into pieces and cooked in a minimum amount of liquid.
Herbs, seasonings, and spices are often added before packing in both of these methods.
Dry Heat Methods In dry heat methods, heat is transferred through hot air or fat/oil. In
this method, food is first sautéed or seared in fat or oil to brown its surface and enhance
its flavor.
Grilling is the process of cooking food using radiant heat or direct heat, which can come
from above, below, or from the side. Roasting involves cooking food with radiation from
a heat source, such as an open fire or spit.
Barbecuing is typically done with indirect heat, in contrast to direct heat in grilling.
Grilling usually involves a slow cooking process with low heat and over indirect heat.
Spat roasting is best suited for larger cuts, especially beef, than pot roasting. Poeling is a
method of cooking meat where it is placed inside a closed container with melted butter.
No liquid is added and the meat is not seared/sautéed before cooking as in the case of
pot roasting.Poeling only involves cooking the food in butter without vegetables. Now
let's move onto the second category of dry-heat cooking methods using fat/oil
