Being a cook means a lot of learning in Cooking should be done by the cook. There are different methods and techniques through which you can understand the art of cooking. Here, we are going to discuss some primary methods that a cook should know. Learning these methods and techniques helps you to climb up the ladder from beginner to intermediate in this field. So, by mastering these methods you can understand the kinds of ingredients and equipment used in the kitchen and also with the help of commercial cookery courses too. So, let’s start discussing these methods and their sub-methods.

A variety of Cooking methods are as follows

Dry Cooking methods

These methods do not need moisture or water to work. Its main function is done through the circulation of hot air or exposing fat to provide heat to the foods. Higher temperatures are used to brown the Food which is used to give flavors and great aroma from the food.

Sautéing – It is done on the top of a burner in a pan which is hot and is used for a quantity of fat or oil so as to coat the ingredients used in cooking. Through this technique, the food is cooked fast and one has to flip or toss the food constantly since the Saute means “jump” and step-by-step cooking is also done in it.

Pan Frying – It is a common method of cooking which relies on the oil or fat as a source that is used to transfer the heat to the food. The steam rises with the help of oil used for cooking the meat. There should be complete contact with the pan base which in turn results in good crisping and browning.

Searing – In this technique, you can prepare food at high levels of heat with some amount of oil in a pan. When we sear the meat, there are natural sugars which come out of the loaf. Then the browning of the protein starts which forms a brown coating on the top of the dish so that its rich flavor comes out.

Deep Frying – It is one of the most practiced methods of cooking in which the browning of the food and the interior becomes soft in finished goods. There are a variety of dishes which are deep fried and become tender.

Moist heat cooking methods

In this method, steam is used to process food. Many liquids can be used for transferring the heat and adding flavor during the process of cooking. The liquids that are leftover from the food are used to prepare sauce.

Blanching – In this method, the food is soaked in a hot liquid or boiling water. There are fruits and vegetables that are blanched because the food has to be softened so that the outer layer should be weak and the food can be peeled off to bring out the color of the food.

Poaching – It is a technique used in cooking to immerse food in a liquid without using fat. It is a very simple and tender method but a slow one in cooking as compared to other methods. Many dishes that require poaching can be prepared in advance at room temperature. Some examples of poached foods are starchy vegetables, seafood, chicken etc.

Stewing – In this method, the food is cut into pieces before the cooking starts in a very little amount of water. The liquid when cooked is served with the food. These types of stewed meals are cooked with a pan that is covered, placed on the stove or in a pan inside the oven.

Simmering – In this technique, liquid is brought at a below boiling state. When we simmer the food, there are lots of tiny bubbles that are formed and come at the pot surface. When the pot starts boiling, the heat has to be turned down for light type of bubbling.

Combination Cooking methods

This technique is a combination of both moist-heat and dry-heat cooking. The methods used in this technique are braising and pot-roasting which are great for making tough pieces of meat. In this, the food should be cooked gentle and cooked long so as to transform the cuts of meat into fork tender dishes.

Braising – In this process, meat and vegetables are cooked by heating them slowly with oil in a closed vessel. This technique is an amalgamation of covered steaming and roasting. The food which has to be braised is browned firstly in an open pan and then prepared in a closed pan.

Pot-roasting – In this method, the meat is seared in little butter and then placed on the vegetables which are browned. In this way the pot is covered tightly and the meat is cooked gently.

Conclusion

All these methods provide us a foundational understanding of these Cooking Methods, and then incorporate these methods into each and every dish you cook by selecting the best method. There are also some cookery courses for international students which you can pursue among the best colleges in Perth which give you relevant knowledge and skills regarding the methods and techniques we have discussed.

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