These are the most basic cooking techniques to help you survive your first culinary year as a university student. This involves applying dry convective heat to food in an enclosed environment. 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 that are included in those types, and the foods that complement these techniques.
Roast, grill, grill, bake, sear, sauté, pan fry, fry 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. 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. It is very difficult, for example, to give the Crème Anglaise or the Crème Pâtissière technique without giving the list and quantity of ingredients.
In wet cooking methods, the maximum temperature of the cooking heat is 100 C (212 F), since that is the maximum temperature of the water. If you are thinking of a method for cooking seafood, such as mussels, crabs and lobsters, steaming is a good choice. Bread, cover fish or meat with breadcrumbs or batter before cooking to seal the food's natural moisture and provide a crunchy, delicious crust. Many of the cooking techniques necessary throughout human history, such as cutting the head of a chicken, removing the feathers and cleaning it, are currently not needed in most Western kitchens and have therefore fallen by the wayside.
The stew begins with dry cooking (frying or sautéing) the meat to ensure adequate caramelization. People usually divide these Western food cooking techniques into wet (with water or steam) and dry (cooking without water as the main source of heat) cooking techniques. We tend to call them “techniques” in English rather than “methods” because of the influence of French cuisine, which refers to them as “techniques”. At low heat, foods soften for a long cooking time and the liquid is reduced with intensified flavors.
Dry heat cooking is an incredible technique because it doesn't add more calories to foods and, at the same time, provides them with a tender texture. What to consider when choosing a cooking method There are several factors that affect how different types of fish are cooked. After cooking with cast iron, follow these steps on how to clean and season a cast iron skillet to ensure that your sturdy cast iron remains a staple in your commercial kitchen. In this classification, frying and even frying are considered dry cooking, since they are cooked with oil instead of water.
Most Western cuisines ultimately base their techniques on French culinary techniques, simply because the French were the first to document and code cooking procedures, giving precise names even to the subvariants of cooking procedures so that any trained person would know exactly what was being asked of them.