Poaching | | Heating/cooking foods submerged in a liquid Gentle cooking method Does not use fat (i.e. oil or butter) Bring poaching liquid (i.e. water) to a boil Add the food to be poached Reduce the heat to maintain a simmer Poach until done, remove with perforated spoon
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Boiling | | | Examples: |
Grilling | | Cooking food with dry, direct, radiant heat applied for quickness Metal grates are placed over a heat source Produces a smoky and charred flavour
| Examples: Shrimp skewers Vegetables Steak
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Steaming | | Indirect method where hot steam rises from water to cook food Water needs to be boiled continuously so that it may vaporize into steam The steam is trapped in the cooking vessel to allow for the food to cook effectively Useful for making hardy vegetables softer
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Sauteing | | A dry heat cooking method Combines a small amount of fat in a hot pan to cook food A shallow pan is used over relatively high heat
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Roasting | | A slow cooking process that uses indirect heat Exposes food to high temperatures over a longer period of time Food is placed in an enclosed place (i.e. oven)
| Examples: Sweet potatoes Chicken Carrots
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Pan-roasting | | A hybrid method that uses both searing and roasts Used to maximize flavour and texture in dishes Searing will create a crust with medium to high heat, whereas roasting will finish off the cooking process gently
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Braising | | Dry and liquid form of cooking Searing or browning food to develop flavour and/or colour then adding a flavourful liquid to make it tender Used on tougher cuts of meat and vegetables
| Examples: Pork shoulder Lamb shanks Short ribs
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Stirring vs Whipping vs Beating | | Stirring is to gently mix ingredients with a spoon, spatula or utensil in a circular motion Beating is to develop a smooth consistency and can be achieved with a wooden spoon, electric beater or food processor Whipping is a form of beating to incorporate air and make the ingredient foamy
| Stirring Example: Beating Example: Whipping Example: |
Blanching | | Cooking an ingredient in scalding hot, boiling water (or steam) briefly then plunging it into ice water to stop the cooking process It helps slow the loss of vitamins in the cooking process
| Examples: Green beans Leafy greens Peaches
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Breading | | The process of covering food with bread crumbs, crackers, or nuts before it is cooked to improve the flavour of a food A multi-step process of dredging an item in flour, egg wash then coarse crumbs prior to frying in a fat
| Examples: Schnitzel Fish sticks Mozzarella sticks
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Deglazing | | Adding a liquid to a hot pan so that caramelized food bits can be released It could be alcohol such as wine but also could be a stock This method maximizes flavour
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