What are the different ways to cook food?

Types of cooking methods: grilling, roasting, baking, sautéing, poaching, simmering. Grilling uses the heat from below to cook food. Barbecuing is a common grilling technique. Use a hot grill to make sure food doesn't stick together, and use a lid to cook food quickly.

Grill ground beef burgers or beef steaks, marinated chicken breasts, and fish such as salmon. Kebobs with vegetables and meat or vegetables and tofu are also well prepared on the grill. Try these ideas for healthy and delicious recipes that use the grill. If you don't have a barbecue, you can still grill food using a griddle or pan on the stove, or an indoor grill (such as a sandwich maker).

Grilling is very similar to grilling, but it uses oven heat from above (rather than from below). Roasted foods cook quickly and evenly because they are exposed to very high temperatures for a short period of time. To roast, place the food on the top rack of the oven and set it to roast. You can also roast food in a toaster oven.

Just watch your food carefully, as it will heat up quickly. Like grilling, grilling is an excellent technique for different cuts of meat such as veal, lamb or pork loin or chops. Try chicken pieces such as thighs, breasts or legs, or fish like this tasty tandoori haddock. Vegetables can also be prepared on the grill, such as these roasted mushrooms with thyme.

For baking, the oven is used just like for grilling, except that the food is surrounded by heat. Air moves inside the oven, which bakes food. Baking is the slowest method of cooking with dry heat. If you have a convection oven, you may notice that food bakes faster.

This is because there are more fans to circulate hot air inside the oven. Baking works well for meat dishes, such as these green meatballs. The fish is also baked well covered with fresh vegetables and herbs, such as this Mediterranean baked fish. Roasting is usually done in the oven, allowing dry heat to circulate and cook food evenly.

Roasting is different from baking because it usually requires a high temperature at the start of cooking to get a crispy, brown surface. After a brown surface forms, lower the temperature until the cooked food reaches a safe internal temperature that is measured with a food thermometer. Roast is usually used for roasted meat, such as top quality ribs, whole or cut pieces of chicken and pork, such as this pork loin and glazed carrots, and vegetables such as these fried potatoes with carrots and parmesan. Sautéing and sautéing are forms of frying, but smaller amounts of oil and a higher temperature are used than when frying in a pan and frying.

To sauté or sauté, cook food directly on a high heat on the stove and stir frequently. This results in a crunchy food product. Sautéing is ideal for vegetables, such as teriyaki, rice noodles with vegetables, tofu in a sweet chili, sautéed tofu or chicken or veal fillets. Broiling is a way to quickly brown meat or fish.

To brown, place food in a hot pan, under a grill, or in a very hot oven. The high heat keeps the food moist inside, but creates a nice brown crust on the outside. Use some oil to help create this crust. After browning for a minute or two, lower the temperature so that the food can be fully cooked.

Broiling is excellent for fish such as salmon, pork and chicken, such as blackened chicken and creole lentils. Grilling involves an open flame in which food is cooked from the bottom up. To preheat the grill, set it to medium-high heat and keep the lid covered until hot. For cooking, add vegetables directly to the grill or use vegetable skewers or a grill to grill.

Try adding roasted peppers and onions to a sandwich, Portobello mushrooms as a substitute for meat burgers, or try adding roasted peppers and onions to a sandwich, Portobello mushrooms as a substitute for meat burgers, or grilled vegetable skewers as a main meal. Add whole fruit, such as pineapple rings or halved peaches, to the grill for a delicious and beautiful charred dessert. Check out these 5 tips for healthy grilling. Sauteed foods are cooked for a short period of time in a thin layer of fat.

Using a skillet, add a thin layer (1-2 tablespoons) of fat (olive oil or coconut oil). Lightly cook food in the oil on a stove over medium-high heat. In fact, the small amount of fat can increase the absorption of nutrients in some vegetables, such as carrots, which contain vitamin A, a fat-soluble vitamin. Sautéing allows you to control the desired tenderness of your foods.

Sautéing is an easy way to mix lots of vegetables, spices and herbs for a strong and tasty meal. Try this easy caprese kale stir-fry. Sautéing is a difficult cooking method that can be used with many different types of foods, from fish, vegetables and meat to noodles. In this technique, the food mixes quite a bit in the pan.

Usually, this term is used in conjunction with meat. In stew, food is usually browned first, though not necessarily, and then finished in a simmering oven. Baking simply means cooking food in the oven, usually uncovered, with dry, indirect heat. The terms are often used when talking about foods such as cooking bread, muffins, and other well-baked foods.

Grilling is one of the least practical cooking methods, perfect for when you need to prepare dinner but then you have other things that demand your attention before lunchtime comes. Grilling refers to cooking food under a broiler, which is sometimes a separate drawer from the oven and sometimes requires you to place the top rack of the oven. The foods that best suit this cooking method are those that cook well quickly. There are many different types of cooking that fall into these two categories, so we'll explore each of them in depth and talk about the types of foods that are best for each of these methods.

Frying is one of the fastest ways to cook food, as temperatures usually range between 175 and 225 °C. But boiled eggs can also be blanched in ice water or cold running water to easily remove the shell and stop the cooking process. You can use less fat (such as oil or butter) when you cook on a dry fire and still get a lot of good-tasting foods. You should be able to adjust the settings of the oven to the grill, but be careful, as this cooking method works quickly and food could easily burn.

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. With a basic knowledge of the cooking methods and terms described above, you'll be able to follow any recipe and cook all kinds of wonderful foods in your own kitchen. But unlike stir-frying, it requires frequent stirring and it's good to extract the flavor from vegetables such as onions, cooking them until they're tender and translucent, not golden brown. Steaming is an excellent cooking method because it doesn't require added fat, adds moisture to food and doesn't remove nutrients the way you can boil it.

In a small skillet, add the vegetables to a steam basket over 1 to 2 of boiling water and cook until tender as desired. . Again, food is sautéed or burned first and then cooked in liquid, but smaller ingredients are usually used, such as meat or chopped vegetables. Blanch: cook food in boiling water for a very short time and then place it in cold water to stop cooking.

With the sous vide method, you'll place the food in an airtight plastic bag and then cook it in the bags in hot water but well below the boiling point. Simmer allows ingredients to cook very slowly in a saucepan with liquid, broth or water until tender. .