Cooking Techniques 1-24
24 entries in the Cooking Techniques compendium.
BraisingA cooking method browning then simmering food in liquid.RoastingDry-heat cooking method using hot air to cook food evenly.SauteingA high-heat cooking method using minimal fat.PoachingA gentle, moist-heat cooking technique that submerges food in simmering liquid to preserveSteamingCooking method using steam, popularized by Chinese and East Asian cuisine.GrillingA fast cooking method using direct radiant heat.BroilingA US grilling method using overhead radiant heat.FryingCooking food in hot oil or fat, with ancient roots and modern health concerns.Deep fryingCooking method submerging food in hot fat, practiced for millennia.Stir fryingA Chinese cooking technique using high heat and a wok.BlanchingCooking, coinage, and horticulture techniques share this name.Sous videA precise low-temperature water-bath cooking method.Smoking (cooking)Ancient method of preserving and flavoring food with smoke.Curing (food preservation)Ancient salt-based method to preserve meat and prevent spoilage.PicklingA method of preserving food by brine or vinegar.Fermentation in food processingFermentation converts carbohydrates using microorganisms without oxidizing agents.EmulsionMixture of immiscible liquids, one dispersed in another.CaramelizationA pyrolytic browning process of sugar producing butter-like flavor.Maillard reactionChemical reaction between amino acids and reducing sugars creating browned food flavors.Reduction (cooking)Cooking technique that thickens liquids by evaporation.Deglazing (cooking)Technique for dissolving browned pan residue into sauces.ConfitSlow-cooked food preserved in fat, a French culinary tradition.MarinationSoaking foods in seasoned liquid to flavor and tenderize.BriningA salt-based technique for preserving and tenderizing food.
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