As a home cook, it can be confusing to understand all the different cooking definitions. How is sous vide different from en papilotte? What’s the difference between stewing and sautéing? Do you grill or roast?
To become a culinary master, you need to understand this comprehensive guide about cooking definitions. Here, you’ll learn about the different types of cooking techniques, along with their definitions and uses. So, let’s get started!
Introduction
Cooking is an art form and, like any art form, it has its own terms, techniques, and definitions. Knowing and understanding these definitions is essential for any chef — home or professional — to create delicious dishes.
This guide will cover the basics of the most common cooking definitions and techniques, so you can get up to speed with the lingo and create the perfect dish.
Common Cooking Definitions
The world of cooking has its own unique language. Here are some of the most common cooking definitions that you should know.
- Braising: Braising is a slow-cooking method where the food is cooked in a liquid, such as stock, wine, or water. The food is typically cooked in a large, covered pot or pan.
- Sautéing: Sautéing is a quick-cooking method where the food is cooked in a small amount of oil or butter. The food is usually cooked over high heat and stirred or flipped regularly.
- Stewing: Stewing is a slow-cooking method where the food is cooked slowly in a liquid, such as stock, wine, or water. It is usually cooked in a large pot or pan.
- Grilling: Grilling is a cooking method where the food is cooked over direct heat. The food is usually cooked over a hot fire or a hot metal grate.
- Roasting: Roasting is a cooking method where the food is cooked in the oven. The food is usually cooked uncovered and basted with fat or oil.
- Frying: Frying is a cooking method where the food is cooked in hot oil or fat. The food is usually cooked over high heat and stirred or flipped regularly.
- Poaching: Poaching is a cooking method where the food is cooked in a liquid, such as stock, wine, or water. The liquid should be just simmering and not boiling.
- Steaming: Steaming is a cooking method where the food is cooked in a steamer or colander. The food is usually cooked over boiling water or in a special steaming device.
- Broiling: Broiling is a cooking method where the food is cooked under direct heat. The food is typically cooked in the oven and is placed close to the heat source.
What is Sous Vide?
Sous vide is a French cooking technique where food is vacuum sealed and cooked in a water bath at a low, constant temperature. This technique is used to ensure the food is cooked evenly and to preserve the flavor and texture of the food.
The sous vide method is often used to cook meats and vegetables. The food is usually cooked for a long period of time, usually several hours, and can produce restaurant-quality results.
What is En Papilotte?
En papilotte is a French cooking technique where food is cooked in a parchment paper packet. The packet is usually sealed with either a twist or a knot, and the food is cooked in the oven or on the stove.
This technique is used to keep the food moist and to prevent it from burning. It is also used to infuse the food with flavor, as the steam and juices from the food are trapped inside the parchment paper.
What is Stewing?
Stewing is a cooking technique where food is cooked slowly in a liquid, such as stock, wine, or water. The food is usually cooked in a large pot or pan, and the liquid should just barely cover the food.
This technique is used to tenderize tough cuts of meat and to add flavor to the food. The food is usually cooked for several hours, until it is tender.
What is Sautéing?
Sautéing is a cooking technique where food is cooked in a small amount of oil or butter. The food is usually cooked over high heat and stirred or flipped regularly.
This technique is used to quickly cook food, as the high heat helps to seal in the flavor. It is also used to caramelize vegetables and to create a crisp texture.
What is Braising?
Braising is a cooking technique where food is browned at high heat and then cooked in a liquid, such as stock, wine, or water. The food is usually cooked in a large, covered pot or pan.
This technique is used to tenderize tough cuts of meat and to add flavor to the food. The food is usually cooked for a long period of time, and the liquid should just barely cover the food.
What is Grilling?
Grilling is a cooking technique where food is cooked over direct heat. The food is usually cooked over a hot fire or a hot metal grate.
This technique is used to give food a smoky flavor and a char-grilled texture. It is also used to quickly cook food, as the high heat helps to seal in the flavor.
What is Roasting?
Roasting is a cooking technique where food is cooked in the oven. The food is usually cooked uncovered and basted with fat or oil.
This technique is used to give food a golden-brown color and a crisp texture. It is also used to quickly cook large pieces of food, such as poultry or roasts.
What is Frying?
Frying is a cooking technique where food is cooked in hot oil or fat. The food is usually cooked over high heat and stirred or flipped regularly.
This technique is used to give food a golden-brown color and a crisp texture. It is also used to quickly cook small pieces of food, such as vegetables or meats.
What is Poaching?
Poaching is a cooking technique where food is cooked in a liquid, such as stock, wine, or water. The liquid should be just simmering and not boiling.
This technique is used to gently cook delicate foods, such as fish and eggs. It is also used to infuse the food with flavor, as the liquid is flavored with herbs and spices.
What is Steaming?
Steaming is a cooking technique where food is cooked in a steamer or colander. The food is usually cooked over boiling water or in a special steaming device.
This technique is used to keep food moist and to prevent it from drying out. It is also used to quickly cook small pieces of food, such as vegetables or dumplings.
What is Broiling?
Broiling is a cooking technique where food is cooked under direct heat. The food is typically cooked in the oven and is placed close to the heat source.
This technique is used to give food a golden-brown color and a crisp texture. It is also used to quickly cook thin pieces of food, such as meats or fish.
Conclusion
Now that you know the different cooking definitions, you can start to create delicious dishes with confidence. Whether you’re braising, sautéing, or grilling, you’ll know exactly what to do.
So, get in the kitchen and start experimenting with these cooking techniques. Who knows, you may just discover a new signature dish!
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