Grilling involves an open flame in which food is cooked from the bottom up. Roasting is similar to baking and refers to vegetables or animal proteins cooked in an oven. 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. . 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. This method can be used to prepare healthy dishes without added fat or oil. 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.
Unlike dry heat cooking methods, cooking with humid heat will not produce a golden crust. 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. To bring it to a simmer, first bring the water to the boiling point and then lower the temperature. 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. When you have extensive knowledge of different cooking methods, it will equip you with the skills needed to work with diverse ingredients and kitchen equipment to produce tasty results.
Such mastery and understanding are essential to becoming a great chef or home cook. The grilling method involves cooking food over direct heat. A grill is made up of an open grill with a heat source located under the food. The heat source can be anything from coal to wood, electric or gas.
When grilling, food is exposed to the convection of the flames, as well as to the conductive heat of the placed grill. The additional heat and direct contact with the grill are what produce the desirable dark grill marks. Grilling methods are fast, dry and hot. When grilling, food can be placed directly on the grill, over an open flame, or in a pan.
Foods can be marinated or seasoned before grilling and then flipped to cook on both sides. Grilling is suitable for cooking fruits such as your favorite recipe for pineapple, meat, seafood and vegetables. If you notice charcoal lines on your meats or vegetables, it's most likely been grilled. Grilling involves transferring extremely high heat (minimum 500 °F) to food directly through convection in the vicinity of a heat source.
This is similar to grilling, but when grilling the heat source is above the food, while grilling is placed under the food. Food is cooked one side at a time. Gilding occurs quickly, so a timer would be useful and you should watch closely. Commercial kitchens have equipment specially designed for grilling, which heats up much more than your home oven configuration.
Roasting is done in the oven and requires the use of indirect heat, which is cooked on all sides to brown evenly. This cooking method works slowly and draws flavors from meats and vegetables. Roasting is done at a temperature of approximately 200 to 400° F, although most dishes are around 200 to 350° F on the heat setting. Roasting can be considered as a form of cooking at high temperature.
The food is cooked until it takes on a beautiful golden brown color. When planning to grill a food, you can try our recipe for roasted garlic hummus, which is easy to prepare. The high conductivity and specificity of water allow a constant and uniform application of heat to food. The food is kept moving thanks to the boiling water that bubbles as it cooks.
The food is completely immersed in liquid and boiled until soft and tender. Simmering is a method of humid heat much like boiling. It's also a gentle way to cook food, but it uses higher temperatures than poached food. Here the water doesn't quite reach the boiling point.
Instead, the heat of the water is just below what would be needed to bring things to a boil. To bring it to a simmer, bring the water to a boil and then lower the temperature. Uses of confectionery for cooking pastries, breads and desserts. It usually involves cooking food (usually uncovered) in an oven with dry heat.
Cooking uses indirect heat to surround food and cook it everywhere. Technically, the cooking methods for baking and roasting are similar, but baking generally works at lower temperatures than roasting. However, both involve applying dry convective heat to food in a closed environment. The dry heat process gives the outside of the food a brown color and maintains the moisture retained.
When you love baking, you can try a recipe like baked mac and cheese. The methods of stewing and stewing are very similar. These are smaller cuts of meat submerged in the pot, while larger pieces are used for stewing. The result of the stew produces a delicious and tender meal that comes with its sauce.
Stews are usually made with meat and vegetables. The ingredients are usually seared first before cooking them in liquid. First, the food is seared in a hot, greased pan. Then, they are transferred to a larger pot where they are cooked in hot liquid and are only partially submerged in water, broth, or broth over low heat.
Foods soften over a long cooking time and the liquid is reduced, preserving their intensified flavors. Steam cooking is a unique cooking method in which the heat of boiling water is used as steam for cooking. It is a favorite of Asian culinary chefs. Vegetables, fish, desserts, tamales and meatballs can be steamed.
This method usually involves cooking food in steam over boiling water. Stealth cooking is a gentle method of cooking. The food is submerged in water heated between 71° Celsius and 82° Celsius and remains in the water until it is fully cooked. Frying is one of the most popular methods used in fast food (a quick trip to McDonald's and you'll see why).
It's one of the fastest ways to cook food at very high temperatures. Frying is essentially boiling food in oil, with the difference that oil can be much hotter than water. Gold gives food a brown, caramelized appearance from the outside. This gives steaks the meaty “bite” that people love while retaining moisture at the same time.
This is the easiest method for cooking a lot of things, but not so effective for everything. All that is required for this cooking method is water and maybe a little salt. While eggs are easily cooked this way, the technique faces some criticism when it comes to vegetables. For most vegetables, boiling them is a way of draining essential nutrients and losing all their nutritional value, crunchy texture, and even flavor and color.
However, research suggests that boiling may have positive effects, such as better antioxidant activity, on vegetables such as pumpkins. Roasting is another method of cooking with dry heat that can be achieved with an oven or stove. This technique works best with sturdy vegetables and meats, where you can apply heat directly without the risk of burning the ingredient. While wrapping the product in aluminum foil is optional, it helps seal in juices and flavor while reducing the risk of burning.
While this technique may involve using a little oil, you can be sure to use only a minimal amount. Sautéing consists of mixing vegetables in a pan, usually over high heat. Sautéing is a form of sautéing. When cooking anything using this method, be sure to cut vegetables and meat into thin, small pieces, preferably of equal size.
This ensures uniform cooking, as well as ease of cooking when stirred and mixed at a fast pace. While it may seem similar or similar to boiling, poaching is a more refined and delicate technique. It refers to cooking ingredients such as eggs, meat or fish in liquid on the stove while maintaining a uniform temperature. Compared to boiled eggs, poached eggs involve cooking without the shell, which is where the subtlety of the technique comes into play.
The liquid used for poaching, depending on what is being cooked, can be water, milk or broth. However, the key difference between poaching and boiling is not letting the poaching medium boil and keeping it on low or medium heat. Make sure to use cuts that are easy to cook. Scalding is almost “boiling quickly” and then hitting the ingredient by putting it in ice or cold water to stop the cooking process.
It consists of submerging the ingredients in boiling water for a few seconds to cook to a minimum and then stopping the process immediately, which basically makes it a quick and easy process. Almost all vegetables can be blanched and used directly or processed in other dishes. In addition, this is a technique that makes it possible to store and freeze vegetables. Fish is an excellent protein to serve because there are many ways to cook it, but not all cooking methods work for every type of fish.
Next, we'll look at different aspects to consider when deciding how to cook a fish and show you the ideal types of fish for each cooking method. Grilling is a cooking method in which food is placed on a fire grill bar, which can be from below or from above. However, choosing the right cooking method and executing it could also make it heart-healthy, regardless of the ingredients you cook with. It is done on a stove in a hot, shallow pan with a small amount of oil to cook food and brown it evenly.
Grilling works by transferring extremely high heat to food, usually directed from a radiator located above the food, which is cooked on one side at a time. Cooking a steak in a cast iron skillet is ideal because it helps give the steak a tasty, crunchy crust. If done correctly, with the proper use of wood, meat and durability over the fire, ingredients cooked in this way acquire a distinctive flavor and caramelization. But unlike most other cooking methods, in which heat is supplied from below and passes through the middle of a utensil, grilling involves direct heat from the top, usually inside an oven or through the use of a grill.
What to consider when choosing a cooking method There are several factors that affect how different types of fish are cooked. .
