"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
Learning how to boil, sauté, fry, bake, roast, grill and steam food.
Sautéing: A quick cooking method that involves cooking food in a small amount of oil over high heat, frequently stirring or tossing the food. This method is commonly used for vegetables, meats, and seafood.
Roasting: A dry heat cooking technique that involves cooking food in an oven using high heat, resulting in caramelized and flavorful crusts on the food. This method is commonly used for meats, vegetables, and fruits.
Grilling: A dry heat cooking technique that involves cooking food over an open flame or hot grates. This method is commonly used for meat, poultry, seafood and vegetables.
Boiling: A moist heat method that involves submerging food in boiling liquid. This method is commonly used for cooking pasta, grains, and vegetables.
Steaming: A moist heat cooking technique that involves cooking food in the steam from boiling water. This method is commonly used for vegetables, seafood, and dumplings.
Braising: A slow, moist heat cooking method that involves cooking food in a small amount of liquid over low heat for a long period of time. This method is commonly used for tough cuts of meat and poultry.
Poaching: A moist heat cooking method that involves cooking food in liquid at a low temperature. This method is commonly used for delicate foods such as eggs, fish, and poultry.
Frying: A dry heat cooking method that involves cooking food in hot oil. This method is commonly used for meats, vegetables, and seafood.
Baking: A dry heat cooking method that involves cooking food in an oven, typically with high heat for a shorter period of time. This method is commonly used for baked goods like bread, pastries, and cakes.
Broiling: A dry heat cooking method that involves cooking food under high heat from a broiler. This method is commonly used for meats, vegetables, and seafood.
Stir-frying: A quick cooking method that involves cooking food quickly in a wok or frying pan with a small amount of oil, over high heat while regularly stirring or tossing the food. This method is commonly used for vegetables, meats, and seafood.
Sous-vide Cooking: A cooking method that involves cooking food in vacuum-sealed bags immersed in hot water. This process cooks food evenly and preserves flavors. This method is used in fine dining restaurants and professional kitchens, but it's becoming more popular in home kitchens.
Smoking: A cooking technique that involves heating food at low temperatures with smoke from combustible materials. The food then absorbs the smoky flavor. This method is commonly used for meats, poultry and vegetables.
Canning and Preserving: A food preservation method that involves sterilizing prepared food and storing them in airtight jars or containers. This method is commonly used for fruits, vegetables, and jams.
Dehydrating: A method that involves removing moisture from food, resulting in a concentrated, chewy texture. This method is commonly used for fruits, vegetables, and meats.
Infusing: A method that involves soaking food in liquid or oils to impart flavor. This method is commonly used for herbs, spices, and fruits.
Pickling: A method that involves soaking food in a vinegar solution to preserve it and give it a tangy flavor. This method is commonly used for vegetables and fruits.
Roasting and Blanching: A method that involves cooking vegetables for a short period in boiling water, then plunging them into ice-cold water. This process softens the skin and prepares them for roasting, resulting in a crispy exterior and moist interior.
Boiling: Cooking food in a liquid and allowing it to reach its boiling point.
Simmering: Cooking food in a liquid at a lower temperature than boiling.
Baking: Cooking food in an oven using dry heat.
Roasting: Cooking meat or vegetables in an oven using dry heat, often with the addition of oil or fat.
Grilling: Cooking food over an open flame or hot coals.
Frying: Cooking food in hot oil or fat.
Sautéing: Cooking food in a skillet over high heat with a small amount of oil.
Stir-frying: Cooking food in a wok or skillet over high heat with a small amount of oil, often with the addition of vegetables or meat.
Braising: Cooking meat slowly in a covered pot with a small amount of liquid.
Poaching: Cooking food in a liquid at a low temperature, below boiling point.
Steaming: Cooking food by exposing it to steam from boiling water.
Smoking: Cooking food over a smoldering fire, often using wood chips to add flavor.
Curing: Preserving food by adding salt, sugar or other preservatives.
Blanching: Cooking food briefly in boiling water, then cooling it in ice water.
Sous-vide: Cooking food in a vacuum-sealed bag at a low temperature for a long period of time.
Rotisserie: Cooking food on a spit slowly turning over a heat source.
Microwave cooking: Cooking food in a microwave oven using electromagnetic radiation.
Pressure cooking: Cooking food in a sealed container at a high pressure and temperature to reduce cooking time.
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"…such as good butter which heavily impacts the meal."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating."
"The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends."
"The way that cooking takes place also depends on the skill and type of training of an individual cook."
"…such as good butter which heavily impacts the meal."