Cooking Methods

Baking is a way of cooking sweet or savory items in the dry heat of an oven. Although baking itself is a relatively easy process, it is good to have some knowledge of the role each ingredient plays in creating the final dish. Read more »

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised. Read more »

Who doesn't love fried food? Deep frying may not be the most calorie-poor way to prepare food, but it certainly produces some of the world's tastiest. The high heat of the oil seals in a food's moisture and crisps up the outside, giving that irresistable pairing of crunchy and juicy. Read more »

Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through. Read more »

Roasting is the slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. Spit roasting was the original form. In the modern kitchen, the dry heat of an oven is preferred. Roasting is a method best used with large cuts of meat, whole poultry, whole fish, or with sturdy vegetables such as carrots, potatoes and onions. Read more »

Sautéing is one of the easiest and quickest methods of cooking. It generally consists of searing portion-sized cuts of meat or fish in hot oil on both sides to brown. The meat or fish is then removed, and the remaining bits and juices in the pan (the fond) are incorporated into either a pre-made sauce or the sauce is made directly in the pan. While it's not totally necessary to make a sauce out of the fond, most respectable chefs consider it a sinful waste of flavor not to. Read more »

As the term implies, steaming involves suspending food over simmering or boiling water and cooking it with the resulting steam. Steaming as a method is valued for the fact that it preserves vitamins and minerals in the food that might otherwise be washed away with boiling. It is also a way to cut back on fat, since none is needed, unlike sauteing or grilling. Read more »