Cookery Methods

Poaching

Is cooking by submerging food (usually delicate food) in a liquid

Microwaving

a rapid, non-conduction cooking method that uses high-frequency electromagnetic radiation (typically 2.45 GHz) to heat and cook food from within

Simmering

Is cooking food gently in liquid at a temperature just below boiling point.

Stewing

A long slow cooking method where food is cut into pieces and cooked in a liquid

Blanching

Foods that are first scalded in boiling water then plunged into cool water

Sous vide

A low temperature cooking method where food is vacuum sealed and slowly cooked in a water bath

Shallow Frying

It is usually done in a frying pan with a small amount of oil or a shallow layer of oil

Braising

The food is first seared at a high temperature then finished in a pot at a lower temp

Steaming

Food is cooked by steam usually in a steaming tray over boiling water

Boiling

Is cooking food items fully submerged in a liquid that has reached 100 degrees usually stock or water

Deep Frying

A cooking method in which food is fully submerged in hot fat, commonly oil

Grilling

Dry heat applied to the surface of food, commonly from above below or from the side and usually at a high temp

Roasting

Is a method that uses dry heat where hot air covers the food cooking it evenly on all sides

Baking

Process of cooking by dry heat, usually in an oven or enclosed container such as a camp or Dutch oven