The secret of becoming an assertive cook is to learn the essential cooking methods. This is achieved by such modes of food preparation which allow you to control the taste, the texture and the amount of nutrient and the most appropriate mode of working with the given item. You can cook either under dry cooking methods such as roasting, grilling, or under the methods of using water in cooking such as boiling, poaching, and simmering, but an idea about the difference will help you to decide what method to use. You can also be able to control, on time, heat and on seasonings due to all these ways to cook. Be it food each day or a fancy one, you will be free in the kitchen to learn the different kinds of cooking methods, time saved, and quality. The chefs are all forced to learn such cooking techniques and methods so as to produce tasty and nutritious dishes.

The two categories of cooking methods: dry and water-based cooking

Cooking is of two general classes, which are dry and water cooking. The methods of dry cooking include grilling, roasting, frying, and baking where no liquid is added to the heat. These types of cooking contribute to achievement of caramelisation and intense flavours. Water-based cooking processes, such as boiling, simmering, steaming and poaching, cook using water or steam to prepare food in a tender way. These forms of cooking make the food moist and are applicable to fragile foods. The same knowledge of these two categories of cooking also enables the chefs in choosing the appropriate type of cook depending on the targeted texture, nutritional and flavour goals. Both the types of cooking offer different ways of cooking that improve the results as cooking and baking meats, vegetables, and desserts.

Dry cooking methods

Dry cooking methods: These methods are founded on direct cooking which uses no water and cooks by using hot air or fat. Roasting, baking, frying, grilling, and sauteing are the types of such cooking techniques. They contribute in the development of full flavours, crisp texture and deep browning through caramelisation. Dry cooking should be used in baked items, vegetables and meats. All these forms of cooking operations give chefs creative authority of taste and texture.

Water-based cooking methods

Water based cooking refers to the cooking method that uses water, broth or steam to soft cook the food stuffs. Such cooking processes include boiling, poaching, steaming and simmers. They may be applied to the delicate products like fish, eggs, grains, and vegetables. These processes of food preparation conserve moisture, nutrients and confer softer textures. Cooking healthy foods will need use of water-based cooking that provides constant and controlled heat.

All of the different cooking techniques

The baking cooking method

Baking is a dry cooking method that involves the food being baked using warm air in a cooking oven. This is an ideal method of cooking used on bread, cakes, savoury meals and pastry. Baking also serves to give uniform heat over the baking process giving control to the setting in terms of texture and browning. It is also one of the essential cooking techniques that help to attain similar, soft, or crunchy results depending on the dish.

The roasting cooking method

Roasting is the process of using dry heat usually an oven to cook meat, vegetables or poultry at high temperatures. This method of cooking forms deep flavours through caramelisation and browning. It is a popular type of cook that is employed to produce soft inside and crisp outside. Roasting is one of the surest ways of cooking large cuts and releasing the natural flavours.

The steaming cooking methods

Steaming is a method of cooking, which is founded on the concept of using water without touching water and food. This is a method that is accredited to the preservation of nutrients, and therefore, it is extremely relevant in healthy cooking. It keeps vegetables, fish and dumplings, however. Steaming is a least aggressive and violent cooking process and preserving the natural colours and flavours.

The sautéing cooking method

Sauteing, which is a form of dry cooking, is cooked in a little oil and in moderately high heat. The cooked food are also prepared in a short time whilst they are being tossed or stirred on. The method is the best one in regard to vegetables, meat strips and seafood. The process of sauteing intensifies rich flavors and preserves the texture of the texture. It is among the other cooking techniques that is quick and effective. 

The poaching cooking method

Poaching is a soft water cooking process whereby the food is cooked in low temperatures in a liquid. The delicate textures are maintained using perfect with eggs, fish, chicken and fruit poaching. It does not overcook and renders dishes wet. The most healthy way of cooking is poaching because it does not imply any additional fat use, and preserves the nutrients. 

The simmering cooking method

Simmers Cooking in water or broth heated (barely boiling). This type of cooking method can best be applied to stews and soup. It slowly gains flavour and tenderness especially in harder meat. Some of the cooking techniques that are required include simmersetting to prepare hearty and warm food with proportional flavours.

The simmering cooking method

Simmersing is the act of cooking in water or broth at or near boiling temperature. This is the best method of cooking: soups, stew and sauce. It gradually builds flavour and tenderness and particularly in harder meats. Simmersing is among the cooking techniques required to prepare deep and comfortable meals with harmonious flavours.

The frying cooking method

Frying is a dry cooking technique that involves the use of hot oil to cook food fast. It is either shallow or deep frying. The technique yields crispy textures and flavours, and is used on chicken, potatoes, seafood and snacks. Frying is a method of cooking that is one of the most common in the world despite containing high amounts of calories.

The grilling cooking method

Grilling food is done with high direct current of heat, typically charcoal or gas. The dry cooking technique produces smoky flavours and good grill marks. Meats, vegetables and burgers are best when grilled. It is among the most used methods of cooking since it improves natural flavours by using minimal amount of fat.

The stewing cooking method

Stewing is a water-based cooking technique in which there are small food components that are cooked within long durations of time. It yields soft textures and rich and deep flavours. Tough meat, beans and vegetables should be stewed. It is among the various forms of cooking techniques, which turn a simple food into a comfort meal. 

The braising cooking method

 Braising involves the mixture of dry and water cooking. The food will be dried by the use of dry heat before being cooked gradually in liquid. This is a great technique when dealing with tougher meat and root vegetables. Raising assists in breaking down fibre making the dishes moist and flavourful. It is among the most needed cooking methods to use on hearty tender-cooked meals.

The sous vide cooking method

Sous vide is a very exact cooking technique that involves the vacuum sealing of food and cooking it in a temperature pool of water. This is a method that gives uniform doneness and texture. It is applied to meats, eggs and vegetables. Compared to any other contemporary ways of food cooking, sous vide is unrivalled in terms of accuracy and preservation of flavours.

The blanching cooking method

Blanching is a technique of cooking vegetables that is used in boiling water and then it is dipped into ice water. This preservation method maintains the colour, nutrients and texture. It is usually applied to vegetables, fruit and nuts. Blanching is a cooking technique which is mandatory when cooking ingredients that are to be frozen, sauteed, or roasted.

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