Types of cooking methods: roasting, roasting, baking, sautéing, poaching, simmering, boiling. If you want to become a culinary force to be reckoned with, you must master certain basic skills. First, we'll review some basic cooking methods, such as sautéing, roasting and braising, followed by a summary of some of the most fundamental procedures and basic preparations of the culinary arts. These are 25 of the most important cooking techniques that everyone should know.
Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods such as vegetables, meats and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the surface of food as it cooks and develops complex flavors and aromas. Stewing is a humid heat technique for cooking meats and vegetables. Low and slow temperatures help to soften hard cuts of meat, as well as tubers, vegetables and legumes, and are the starting point for preparing soups and stews.
Not to be confused with boiling, slow cooking is a wet cooking method. Slow cooking is a gentle technique, in which the liquid is kept just below the boiling point, which is useful for cooking dishes such as vegetables, soups and stews. Deglazing a pan is a technique used after sautéing, browning, or browning food in a pan. Liquid, such as broth or wine, is added to loosen and dissolve food particles that are stuck to the bottom of the pan.
The tasty mix produced by deglazing can be used to make a simple skillet sauce. Before grilling, food can be marinated or seasoned.