Are you sure you are using the correct cooking method to cook your foods? Do you even know the difference? Find out below.
1. Braising
It is a cooking method usually used for meat and tough vegetables. First the ingredients are browned, and then slowly cooked in a tightly covered pot with some cooking liquid over low heat for a long period of time. The cooking liquid can be water, wine or stock.
Tips
* The ingredients should be cut uniformly; same size.
* If you don't like bones, no need to struggle to remove them while chopping them. Just cook it with the bone. It will be easier to separate the flesh and the bone after cooking.
* Always turn off the heat before all the cooking fluid is over. The remaining fluid will be absorbed by the ingredients making them juicier and meltingly tender.
* Braising vegetables and fruits takes less time. It takes less than 30 minutes for vegetables and fruits to cook. So add them midway while cooking your meat.
* If you like some sauce to your curry, then uncover the cooking ware for the last 30-15 minutes. The excess fluid will evaporate leaving quite a thick sauce.
Suitable for: Meat, chicken, fish, vegetables (cauliflower, cabbage, beet, sweet potatoes, potatoes, carrots, etc) and fruits (pineapples, pears, apples).
2. Grilling and broiling
Both techniques use intense direct heat to cook foods. The cook needs to be very cautious to avoid burning. They provide a similar charring and caramelization that give food that distinct flavor.
Tips
* Try remove the maximum of grease from the meat you are going to cook. Fats that drip on the hot heating element or charcoal produce cancer causing emissions.
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* It is very difficult to remove all the fats from your meat. In this case just wrap your meat in aluminum foil before grilling.
* If you don't appreciate red meat, cut the meat in thin slices. They will be thoroughly and homogenously cooked faster.
* A good marinade will give a good flavor to your food. Use lemon juice, herbs and spices and allow your meat to marinate for at least 2 hours.
* If you are grilling chicken, it is best to remove its skin.
* Never let your food unattended when grilling or broiling. The food cooks so fast that it can be spoilt by burning for the slightest delay on your behalf.
* Always do grilling in open spaces or in well ventilated areas.
* The food often catches fire. Do not throw water directly. The grease may splash and burn you as well as your surrounding. I usually use a mixture of beer and soda to extinguish the fire. Or you can simply turn off the heater if you are using electrical grills or broilers.
* Always keep a fire extinguisher nearby in case things get out of control.
Suitable for: Sliced ham, bacon, fish, calf's liver and all tender meat in general.
3. Poaching
Poaching is the process of gently simmering food in liquid, generally water, stock or wine. In poaching the cooking liquid maintains a constant temperature. It is a fast method of cooking tender food and the food is moved as little as possible minimizing the effect of break up or fall apart.
Tips
* Avoid a too high temperature to prevent agitation of the liquid. The liquid should not form bubbles inside.
* Make sure to have enough liquid in the pan for both deep and shallow poaching.
* Poaching keeps flavors of food well and does not add fats/oils.
Suitable for : Eggs in water, fish in white wine, poultry in stock, fruit in red wine, duck in fat.
4. Baking
Baking is more known to be used for dessert and bread. It is similar to roasting except that the temperature is much lower.
Tips
* It does not require fat. A small amount can be added for taste.
* To prevent the food from drying, baste it from time to time.
Suitable for: Seafood, poultry, lean meat, and vegetables and fruits
5. Roasting
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat sources. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement.
Tips
* Marinate the meat or chicken to be roasted. Use spices and herbs as well as lemon juice.
* So that the marinate penetrates the meat better, prick it or make cut across it. Allow to stand for a minimum of 2 hours.
* Do not add any fat. The fat from the meat is more than enough.
* Place the food on a tray to collect the excess fat during the cooking process.
* Turn the meat twice or thrice for a homogenous cooking.
Suitable for: Meats and most root and bulb vegetables.
6. Sautéing
Sautéing is one of the easiest and quickest methods of cooking. It is a technique of browning foods quickly over high heat in a small amount of hot fat.
Tips
* The fat is very hot so that the food browns well and doesn't absorb the fat.
* The pan is low sided and large enough to hold the food without crowding so that the food browns quickly rather than stewing in its own juices.
* The food to be cooked is completely dry to prevent it from stewing (this parts is particularly important when sautéing foods that have been marinated).
* It is recommended to use a thick pan. a thin pan will not dissipate a uniform heat thus burning the food in the middle of the pan.
* Use a high temperature in the beginning and while coming to the end, gradually lower it. This will help to produce consistent sauce in case you are preparing one.
* Use butter rather than oil. It will give your food the best taste and a wonderful golden crust. But precautions must be taken as butter burns more easily.
Suitable for: Meat, potatoes , onions, bacons.
7. Stir-frying
Do you like Asian foods? Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce.
Tips
* A marinade for the meat or seafood before the stir-frying helps to enhance the flavor and seal in the moisture. Cornstarch is often called for, along with a small amount of liquid like soy sauce or rice wine
* To enjoy the health benefits of stir frying, you need to quickly remove the food from the heater. The food especially the vegetables will preserve most of their nutritive contents.
* Cut your food in small pieces. This will allow you to use a larger variety of ingredients and yet in smaller portions. Different types of food imply a range of health benefiting nutrients.
* You can use the same dish to do all your food since it is a very quick method
* Since we use a variety of ingredients, we can prepare a balanced diet very quickly by including cuts of meat or seafood paired with large quantities of inexpensive rice, pasta and vegetables.
Suitable for: Fried rice, riz Cantonai, meat, sea foods and almost every vegetables.
8. Steaming
At last, my favorite technique. Steaming consists of cooking food by placing it in a perforated basket placed over a recipient of boiling water.
Tips
* Cover the perforated basket to allow a uniform and high temperature around the food being cooked.
* This technique requires a very low temperature to work properly. It preserves the nutritive value and integrity of the food.
* There are less risks of burns compared to techniques where higher temperatures are used.
* It requires no fat at all and uses only water.
Suitable for: Rice, leafy vegetables and to heat precooked foods.
Cooking technique is as important as choosing the components of a balanced diet. Choosing the correct food but not cooking it correctly can do as much or even more harm than selecting the wrong food.