Cooking

10 Methods of cooking

To keep the recipes interesting and save yourself from boredom, you must give new cooking methods a try! 

Try now and dazzle your family and friends, especially your children. 

There are, particularly, two significant cooking methods that you require to know about, the dry heat method and the moistened heat method. The dry heat cooking techniques do not need any liquid and use dry heat when cooking something; some examples are baking, grilling, steaming, and roasting. Below the moist heat cooking techniques, you use liquids when cooking the food; some examples are frying, stewing and boiling. 

Here are the most essential cooking methods to help you,

Searing 

Seared food has a caramelized brown appearance to it; searing is a method of browning food. Food can be seared when small quantities of fat are used over high heat to present the outside a caramelized appearance, while the middle is not cooked through. Searing meats or seafood is pretty normal.

It often is used as the beginning step of the recipe. The browning caramelizes the natural sugars in food and allows another layer of flavour to emerge, which can add a pleasant texture to the outside of the food.

For instance, a piece of fish can simply be seared on both sides, and the cooking process is finished. In the case of a finer cut of meat, searing may be the primary step in the cooking process, followed by any other required method.

Broiling

Broiling is similar to grilling, but the heat source for broiling comes directly from the top. 

You should accommodate your oven setting to broiling, but be aware, as these cooking techniques work fast and your meal could quickly be burned.

Broiling refers to cooking foods under a grill, which seldom is a separate drawer in your oven. You have to place the top rack in your oven to be near the heat source, which may be electric or gas. The closer the rack is to the heat, the quicker the food will cook. The top of the food which is exposed to the direct and intense heat source is the only side that will brown, so you normally have to turn food when the broiling method.

Steaming

For steaming, food is placed in a steamer or a steam container which is kept over hot water. The steam cooks the food, but the water which is used for steaming does not come in touch with the food itself.

The constant flow of hot steam gently cooks the food in this cooking technique, and it is famous in Asian cuisine. The fact that the food is cooked above the water and not actually dipped into it means that most of the nutrients and vitamins stay right where they belong, in the food. Water is often used, though broth, wine, beer or other liquids can also be used as steam.

Baking

Baking simply means cooking food items, usually uncovered in an oven utilising dry heat. This cooking method is used for food items like bread, cakes, muffins, lasagna, cookies, etc.

The dry heat required in the baking process makes the surface of the food go golden brown and keeps the moisture secured.

Grilling 

Grilling is the method of cooking food over immediate heat. The food is placed on top of the flames, and the heat comes from the fuels underneath the grill. You can grill above an open fire or in a grill container. Grill grates are used, and the food that is grilled has charred marks on it.

Grilling is the method of making food on active fire over direct heat, usually fairly high temperature. Food is exposed to the fires and it soon develops a browned, caramelized outside as the interior cooks through. 

Braising

Braising is similar to searing; the ingredients are seared then boiled in water. Food items that are normally braised are high in protein.

Stews, pot roasts, and casseroles can be prepared in this way if they contain bigger food items such as chicken legs.

Usually, this term is used in combination with meat, in particular parts of meat that benefit from lengthy, slow cooking to become tender and soft, though anything from endive to poultry can be braised. 

Roasting

The roasting method is similar to baking as it requires the use of an oven to prepare the food. Often, meat or vegetables are roasted. Food is heated until it turns pretty light brown.

Roasting is essentially a high heat method of baking, where your food gets more dehydrated and browner on the exterior part by initial exposure to high heat. This limits most of the moisture from being made out of the food.

Stewing 

Stewing is as same as braising. The elements are first seared then cooked in a fluid. Often refers to food that has been cut into shorter parts, while braising applies to whole cuts of meat or parts of a chicken. 

Stewing the food is normally first cooked over higher heat, then put into the pot with additional ingredients, such as vegetables, and water to dip the ingredients.

The container is then partly covered, and the cooking is completed over low flame. Like braising, stewing is an extraordinary method for turning more premium cuts of meats or poultry or also certain kinds of seafood, tender.

Frying 

Deep-frying means preparing the food in boiling oil. The food is prepared until its colour turns golden or brown. It is crispy on the surface, and the inside is cooked thoroughly.

In a traditional stir-fry, the food is always cut into small bite-sized pieces so that it cooks uniformly. This process is usually referred to in several Asian cuisines. 

The cook stirs the food using a cooking tool and seldom shaking the pan itself. The heat under the pan must be extremely high, a small amount of oil is used, and you will want to have every single element fully prepped and measured before you start.

Sautéing 

Sautéing food is one of the most basic steps that we follow while making anything. Food is fried in very little oil or fat till it turns soft and tender. This is ordinarily done in a frying pan and the food is heated over medium to high flame.

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