COOKING TECHNIQUES

COOKING TECHNIQUES

1. MIXED COOKING TECHNIQUES

   • STEWING
     • Is slow cooking in a deep, lidded pot of liquid. On top the cooker it can be used to simmer stews, goulash, fricassés, fish, fruit or vegetables with high water content, with the addition of butter or oil and stock. In the oven, stewing can be used to cook vegetabkes such as cabbage, beans, leek or fennel in stock to retain
   • GLAZING
     • Is slow cooking where water evaporates or is reabsorbed into the food so that it becomes jelly-like. You can glaze different vegetables by blanching or steaming then sauteing or braising them until they form a glaze, adding fat, liquid and sugar as required.

2. HEAT COOKING TECHNIQUES

   • BAKING
     • is cooking by dry heat in an oven without direct contact with a flame. This is usually done to bread, cakes, biscuits, soufflés and oven-baked pasta.
   • ROASTING
     • on the other hand, is cooking in an oven in direct heat. Typical roast dishes are meat, large fish, potatoes and other vegetables.

3. WATER COOKING TECHNIQUES

   • POACHING
     • consists in gently cooking food, in a little liquid,at a constant and moderate temperature. This can be in water, milk, or wine, in a stock or in bain-marie.
   • BLANCHING
     • is a quick process proceding food preservation or cooking, which you can do in hot or cold water. To cold blanch meats, fish and stock bones, place them under running water until all traces of fat and impurities are eliminated.
   • BOILING
     • consists in immersing food in water or other liquid until it forms bubbles. This technique is used to cook rice, fresh and dried pasta, vegetables and boiled meats.

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