Subscribe RSSThe Wheeling Gourmet by Nicolas Steenhout
Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
3 January 2009
There are few trully different cooking methods in the world. Recipes and flavours vary tremendously, but by and large all cooking methods may be classified in 8 or 9 types.
The food item's "juices" are pushed inside, or concentrated in the item.
Cook in dry heat, without cover.
Cook on dry heat, on a grill. Most often on a BBQ.
Cook in a pan, with little to no fat.
Cook immersed in fat.
The food item's "juices" are released from the food item.
Cook immersed in a cooking liquid, such as water, stock, juice, or wine.
Cook only with the heat from steam.
Steaming is sometimes considered a cooking by concentration method as the intensity of the steam pushes the juices back inside the food item.
This method mixes both concentration and expansion during the cooking process.
First colour the food item as if panfrying it, then add cooking liquid, cover and continue cooking.
Colour the food item (optional), don't add liquid, but cover and continue cooking.
Very similar to braise, however the food items tend to be in smaller pieces, like meat diced in 2cm (1") pieces.
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. Orson Welles