Cooking Techniques
27 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.PoachingIllegal hunting, capturing, or harvesting of wild animals and plants.SteamingA healthy cooking method using pure steam, with ancient roots in China and around the world.BroilingHigh-heat cooking from above, using thermal radiation.FryingThe art and science of cooking food in hot oil or fat.Deep fryingA cooking method where food is submerged in hot fat, with a history spanning millennia and global popularity.Stir fryingA quick, high-heat cooking technique from China that brings out vibrant flavors and textures.BlanchingCooking, coinage, and horticulture techniques share this name.Sous videPrecise low-temperature cooking for even results and retained moisture.Smoking (cooking)Ancient method of preserving and flavoring food with smoke.Curing (food preservation)Curing: an ancient method of preserving food by drawing out moisture with salt.PicklingA method of preserving food by brine or vinegar.Fermentation in food processingThe science of turning carbohydrates into alcohol or acids using microbes.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)Thicken and intensify flavors by simmering or boiling without a lid.Deglazing (cooking)Technique for dissolving browned pan residue into sauces.ConfitA slow-cooking preservation method from southwestern France, using fat at low temperatures.MarinationSoaking foods in seasoned liquid to flavor and tenderize.BriningBrining: preserving, seasoning, and tenderizing food with brine or coarse salt.KneadingProcess of mixing and strengthening bread dough.Proofing (baking technique)Final dough rise before baking; also yeast hydration test.Basting (cooking)A technique of coating meat with juices during cooking.SearingHigh-heat cooking that browns food surfaces for flavor and texture.
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