Preparing and cooking food is an art and science and a combination of the two help to create fabulous meals. There are several ways of cooking food that you should know. Each of these methods of cooking has its own advantages and disadvantages. The best method of cooking is the one that preserves food nutrients to a larger percentage while making the food palatable. Here are several methods of cooking that are used to prepare food.
Grilling
Grilling is a way of cooking food without any liquid by subjecting it to a high temperature using Iron cookware which receives the heat directly from the heating source. The heat is applied to the surface of the food from all sides; above, below and the sides.
Baking
Baking is placing food in a baking tray or dish and into a preheated oven. It is cooked using an oven over varied temperatures. The oven transfers the heat to the food being cooked. Moisture is released from the food while it is baking and circulates in the oven.
Barbeque
Barbequing is a cooking method that involves cooking at a high temperature on a grate place at a certain distance from the heat source. The method uses live fire and smoke to cook food.
Browning
Browning is cooking food (usually casseroles and meat) by giving it a toasted finish. This is usually done by using a frying pan which is preheated to a medium high temperature to avoid sticking.
Blanching
Blanching is when we partially cook food, especially vegetables, by briefly putting them in hot water. You can either put the vegetables in already boiled water or quickly boil them for a few minutes before submerging them in cold water to stop them from cooking further. This cooking technique helps to keep the colors and nutrients of the food preserved.
Boiling
Boiling is complete cooking of food by immersing in water or broth. The food is cooked by the rapidly moving liquid.
Simmering
Simmering is the process of cooking food in liquid whose temperatures are below boiling point. This is done by bringing the liquid and food to a boil first and the reducing the heat to low to medium-low and cooking with a lid on the pot.
Sautéing
Sauteing is cooking food in a way that the food does not change its color. Sautéing is done on a low fire with the juices of the food used as the liquid. This is a quick-moving process that necessitates having your ingredients at hand ready for use. If the food begins to stick to the pan, add extra fat, water or stock to the pan to prevent burning.
Stir frying
Stir-frying is a method of cooking using oil at high temperature within a short time. Heat the pan over medium-high heat and add some oil. Once the oil is hot add the food and fry. Keep the food moving as you cook to prevent burning. You can finish by adding small amount of liquid to the pan and cover with a lid to quickly finish the cooking by steaming.
Stewing
Stewing is the process of complete cooking of food in a mixture of oil and water. This is a slow-cooking method, similar to braising. This different between stewing and braising is that in stewing is covered in liquid and cooked over a long period. This is method is best done using heavy stockpot or Dutch oven on a stop top, oven or slow cooker.
Steaming
Steaming is cooking food using steam produced by boiling water in a pot. The food is placed in a basket/container with holes that allows steam to pass through. The basket should not touch the boiling water at the bottom of the pot. This method is a great way to barely cook food, especially vegetables until they are crisp-tender. It also helps to retain more nutrients than other methods.
High pressure cooking
High pressure cooking is done using pressure cooker pots that have air tight lids to prevent heat and steam from escaping. Food is cooked by trapped steam at high pressure thus generating high temperatures that facilitate fast cooking. This method of cooking reduces cooking time considerably. When using a pressure cooker, never fill more than half full and be sure to use the recommended amount liquid.
Roasting
Roasting is cooking food by dry heat in an oven, often with some kind of fat added. Roasting can also be done using open fire or charcoal burner.
Toasting
Toasting is usually done with seeds, nuts and whole spices. Raw seeds are toasted to improve flavor and digestibility. To toast the seeds, heat a thick thickened skillet/pan over medium heat then add seeds to the pan to create one layer. Keep the pan moving to prevent burning. Once the seeds are lightly brown or start making a popping sound, then they are done.
Poaching
Poaching is a method of cooking whereby food is submerging into a liquid that is just barely simmering. The food is covered in the cooking liquid by 1/2 to 1 inch. The liquid used in poaching is either water or stock with an acid added to it. The acid can be lemon juice or vinegar. You can also add fresh and dried herbs and salt (except for eggs). This method works to retain the original shape of the food.
Parboiling
Parboiling is cooking food partially in boiling water; the cooking is then completed by some other method.
