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- Roasting. Roasting surrounds food with high heat in the oven, creating a caramelized crust with a tender inside, ideal for meats and vegetables. For even cooking, rotate your roasting pan halfway through the cooking time.
- Baking. Baking uses the oven’s ambient heat to produce everything from bread to pastries, relying on precise temperatures. Always preheat your oven for the most consistent results, and don’t open the door too often.
- Grilling. Grilling applies direct heat from below, quickly cooking food and imparting a smoky flavor, especially good for meats and vegetables. Let your grill preheat fully to get perfect marks and avoid sticking.
- Broiling. Broiling cooks food with high heat from above, great for a quick char or melt on top of dishes. Keep an eye on your food as it broils because it can go from perfectly golden to burnt in seconds.
Scalding. Moist heat is used to cook food. Liquid or steam is used to help solids such as sugar, flour, or chocolate to dissolve more easily into a liquid. Double boilers are often used. Blanching. Food is scalded in hot water briefly and then plunged into ice water to halt the cooking process. Frying.
- Danilo Alfaro
- Sautéing. Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly.
- Roasting or Baking. In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions.
- Braising. Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews.
- Simmering. Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews.
- Sautéing. Sautéing is a critical cooking technique for a home cook, as it's a common step when making foods such as soups, stews, and sauces. Start by heating a pan on the stove with just enough oil to coat the bottom.
- Broiling. Although broiling occurs in the oven, it's different from the low and slow heat of baking. Broiling employs intense, direct heat from above. You could think of it like grilling, but the flame comes from overhead instead of below.
- Deglazing. If you've ever cooked food in a pan, whether it's vegetables, a steak, or just about anything that has browned in the process, you've likely noticed the bits left behind after.
- Folding. A common technique with baking, folding is a simple process, though it can be puzzling if you've never seen it before. Think of folding as a variation on stirring.
- America's Test Kitchen
- Season Smarter with Salt.
- Bloom Spices for Depth and Complexity.
- Finish with a Sprinkle or Drizzle to Elevate Flavor.
- Make Great Vinaigrettes.
Dec 14, 2023 · How to Line a Pan. This might seem like an obvious and super-simple cooking technique, but it's vital when baking. Line a pan with foil before you bake brownies to cut cleanup time in half. Ensure your baked goods come out intact by taking a few extra minutes to line your cake pans correctly.
Jun 4, 2018 · 10) Pan Frying (Shallow Frying) As the name specifies that food cooks using a small amount of oil. As a matter of fact, 'Shallow frying' is the most common technique to prepare or fry food like ' cutlet ', ' fried eggs ', 'omelet' and others. It's simple and easy to apply as a cooking method.
