Essential Techniques For Cooking

Learn how to hold and use a chef's knife properly for chopping, slicing, dicing, and mincing ingredients. Practice basic knife cuts like julienne, dice, and chiffonade. 

1. Knife Skills 

Sautéing involves cooking food quickly in a small amount of oil or fat over medium to high heat. It's used for cooking vegetables, meats, and seafood, and it helps to develop flavor and texture. 

2. Sautéing 

Grilling imparts a delicious smoky flavor to food and is great for cooking meats, fish, vegetables, and even fruits. Learn how to preheat the grill, control the temperature, and properly cook different foods. 

3. Grilling 

Roasting involves cooking food in the oven at high heat, which caramelizes the exterior and enhances the flavor. It's ideal for roasting meats, poultry, vegetables, and even fruits. 

4. Roasting 

Boiling is cooking food in a liquid at a temperature where bubbles break the surface, while simmering is cooking at a slightly lower temperature. These techniques are used for cooking pasta, grains, soups, stews, and sauces. 

5. Boiling  

Baking involves cooking food in an oven using dry heat. It's used for making bread, cakes, cookies, pastries, and savory dishes like casseroles and gratins. 

6. Baking 

Steaming involves cooking food over boiling water in a covered pot or steamer basket. It's a healthy cooking method that preserves nutrients and flavors, especially for vegetables, seafood, and dumplings. 

7. Steaming 

Braising involves searing food in fat and then cooking it slowly in a covered pot with a small amount of liquid. It's perfect for tough cuts of meat, as well as vegetables, and results in tender, flavorful dishes. 

8. Braising 

Blanching is briefly boiling food, then immediately plunging it into ice water to stop the cooking process. It's used for vegetables to retain their vibrant color and crisp texture. 

9. Blanching And Shocking