Roast, grill, grill, bake, sear, sauté, pan fry, sauté and fry with a lot of fat. Dry heat cooking methods use air or fat that enhance rich flavors due to the caramelization and browning of foods. The three types of cooking methods are dry heat cooking, humid heat cooking and combined cooking. Each of these methods uses heat to affect food in a different way.
All cooking techniques, from grilling to steaming, can be grouped into one of these three methods. Understanding and mastering the different types of cooking methods is essential to becoming a great chef. Knowledge of cooking techniques allows you to work with a variety of ingredients and kitchen equipment to achieve consistent and tasty results in your kitchen. Continue reading to learn about the three main types of cooking, all the techniques included in those types, and the foods that complement these techniques.
Dry heat cooking works without the presence of moisture, broth or water. Instead, it depends on the circulation of hot air or contact with fat to transfer heat to food. Temperatures of 300 degrees or higher are used to create a golden color, a reaction in which amino acids and sugars in foods turn brown and create a distinctive aroma and flavor. The unique aromas of toasted bread or braised meat are examples of hot, dry cooking at work.
As the name suggests, cooking with humid heat is based on the presence of liquid or steam to cook food. . It's also a great way to soften the hard fibers of certain cuts of meat, such as beef or brisket. When cooking fibrous vegetables and legumes, cooking with humid heat softens foods until they reach perfect tenderness.
Poaching is a gentle cooking method in which food is immersed in a hot liquid between 140 and 180 degrees Fahrenheit. Low heat works especially well for delicate items, and moisture and flavor are preserved without the need for fat or oil. Slow cooking is also a gentle way to cook food, but it uses higher temperatures than poached foods, usually between 180 and 205 degrees Fahrenheit. This temperature range is below the boiling point and produces small bubbles.
This cooking technique involves submerging food in water that has been heated to a boiling point of 212 degrees Fahrenheit. Boiling water produces large bubbles, which keep food moving while it cooks. The term slow boiling means that the water has just started to produce large, slow-moving bubbles, but it hasn't fully heated to the boiling temperature. It boils completely at the boiling point and produces bubbles that move quickly and spin.
Steam is also released from the water when it boils. Sear Searing is a technique for creating flavor. Requires a high-heat skillet to quickly brown the surface of the meat and caramelize it (use cast iron or stainless steel for best results). For perfect browning, use a thin layer of neutral oil with a high smoke point (such as canola) in the pan and add the meat in batches for optimal flavor and remember to turn the meat only once.
Dry heat cooking is an incredible technique because it doesn't add more calories to foods, but it provides them with a tender texture. First, the food is seared, then covered with braising liquid (broth or wine) and simmered until incredibly tender. It should be done on a slow fire, and you will see bubbles appear on the surface of the liquid as the dish is cooked. Roasting is done in an oven and uses indirect heat, which is cooked on all sides to brown evenly.
These are the most basic cooking techniques to help you survive your first culinary year as a university student. Foods are cooked in liquids over low heat for an extended period of time, resulting in a tender product with a fork. Cast iron pans are a popular choice for cooking because they gradually build up condiments with use, can be used both on the stove and in the oven, and are easy to clean and maintain. Cooking a steak in a cast iron skillet is ideal because it helps give the steak a tasty, crunchy crust.
We also have lots of information and tips on the different herbs and spices you can use to cook, how to keep your kitchen clean, how to budget for food, eat healthily, and a list of useful utensils you may need. At low heat, foods soften for a long cooking time and the liquid is reduced with intensified flavors. During stewing, foods are first seared in a hot pan with oil and then transferred to a larger pot to be cooked in a hot liquid. If you are thinking of a method for cooking seafood, such as mussels, crabs and lobsters, steaming is a good choice.
While cooking food, cooks spontaneously stir it with a spatula or pair of toothpicks to ensure that the food is evenly tender. .
