Intro into Techniques Section

Quality ingredients are only part of the cooking equation, the cooking method you choose is of equal importance. When the best ingredients are prepared properly, great tasting foods are sure to follow.

The technique you choose affects the flavor and quality of the finished dish in several different ways.  Below we have listed cooking techniques for different types of foods. Each cooking method combined with proper seasoning will help in developing flavor.(link to developing flavor) Properly cooked foods should not only be full of flavor and texture, and should also look appealing.

Dry-Heat Techniques

• Roast
• Bake
• Grill
• Pan Fry & Sauté
• Stir-fry

Moist-Heat Techniques

• Poach
• Boil
• Steam
• Stew & Braise

Techniques for Developing Flavor (link)

Techniques for Vegetables & Fruits (links to landing page – methods below to page)

• Grill
• Roast
• Steam
• Stir-fry
• Boil
• Bake
• Fry
• Blanching/Shocking
• Concassé

Techniques for Meats (links to landing page – methods below to page)

• Grill
• Roast
• Steam
• Stir-fry
• Bake
• Stew & Braise
• Pan Fry & Sauté
• Sous Vide

Techniques for Poultry (links to landing page – methods below to page)

• Grill
• Roast
• Steam
• Stir-fry
• Fry
• Bake
• Stew & Braise
• Pan Fry & Sauté

Techniques for Fish and Shellfish (links to landing page – methods below to page)

• Grill
• Roast
• Steam
• Stir-fry
• Bake
• Boil
• Poach
• Steam
• Pan Fry & Sauté
• Fry
• Ceviche

Techniques for Pasta & Grains (links to landing page – methods below to page)

• Boil
• Steam
• Bake