Discover cooking methods – finding the right cooking methods for meats and vegetables will guarantee huge success.
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Roasting The purpose of roasting is to create a golden brown crust on whatever it is you are roasting, at the same time, make sure the meat, poultry or fish is properly cooked in the center. read more >> |
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Braising & Stewing Braises and stews often call for less tender (and often less expensive) main ingredients than other techniques. With braising, the ingredients are first sautéed and browned to impart color and flavor then cooked slowly in a small amount of liquid such as cider, wine, water, stock or tomato sauce. read more >> |
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Poaching This is a gentler method of cooking ingredients in liquid; the liquid is hot but not quite boiling. It’s suited to the delicate flesh of chicken, fish, and fruit and produces a softly cooked egg. read more >> |
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Steaming Steaming is an efficient cooking method and one that preserves the most nutrients. This method also preserves the color of vegetables and the texture and taste of delicate ingredients like fish. |
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Broiling A quick and simple method of cooking using dry radiant heat to produce beautifully browned food with a succulent interior. read more >> |
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Grilling Grilling has traditionally meant cooking on an outdoor grill over a bed of charcoal. |
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Sauté & Frying There are various types of frying – pan frying, shallow-frying, sautéeing, stir-frying, and deep-frying. Ingredients for frying should always be at room temperatures; cold food lowers the temperature of the fat. read more >> |
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Boiling Boiling brings out the natural flavor of vegetables and can help to retain their color and maintain their nutrients. It is also used to cook pasta, crustaceans, and eggs, and to reduce sauces. read more >> |