The Wheeling Gourmet by Nicolas Steenhout

Knowing and understanding the different methods used to cook food items is an important part of improving your culinary skills. It is culinary theory, and it could be argued that as such, it is "boring". I beg to differ! I find it fascinating to understand why food does what it does if I cook it different ways.

While the following cooking methods have been defined in French cooking, they are really applicable to all types of cooking, regardless of origin. Indian, Chinese, Italian or Japanese cuisines use these methods routinely.

Understanding this theory will allow to select the best cooking method for the ingredient that are available. Have you ever wondered why some people's beef is always tender, yet other's seem to be tough most of the time? Chances are it has to do with the cooking method.

There are few main cooking methods, divided into three categories. One could easily build on the following list - although most other "method" are variations on the basic technique listed here.

1. Dry Cooking Method
2. Wet or Moist Cooking Method
3. Mixed Cooking Method

Dry Cooking

When using a Dry cooking method, you are using dry heat, with generally just a little fat matter. Deep frying is an exception to this.

Use these methods to cook meat of top tenderness, such as filet, ribeye, etc.

• Roasting
• Grilling
• Sautéing or Panfrying
• Deep frying

Wet or Moist Cooking

Wet cooking uses, obviously, a liquid, often water, to cook food in.

• Poaching
• Steaming

Mixed Cooking

This method uses both Dry and Wet methods, one after the other. Usualy the ingredient is fried/coloured in a little bit of fat/oil, then set to cook in a moist or wet heat.

Use these methods to cook meat that are the least tender, such as shoulder, shanks, etc

• Stewing
• Braising

Articles in the Cooking Methods series:

Grilling

Grilling is a dry cooking method. It is done on a grill (gas, electric or wood/charcoal), with heat coming from below.

Braising

Why shouldn't you use expensive, tender cuts of meat for pot roasts? Because they aren't roasts at all! Understanding the braising technique could save you loads!