COMMON COOKING TECHNIQUES & WHAT THEY ACTUALLY MEAN

Originally published by Tramontina USA

You’re reading a recipe for braised pork ribs that first asks you to sear the meat into a crispy, golden crust. You’ll serve it with a side of sautéed zucchini and throw a few pieces of buttered, crusty bread under the broiler. Later, you’re baking gooey chocolate chip cookies for dessert and hard-boiling eggs for tomorrow’s lunch. There are so many different cooking techniques that you use on a daily basis, but have you wondered what they all mean? What’s the difference between braising and baking? What does it mean to simmer a pot of soup? Get answers and feel more confident as you read through recipes and make tonight’s dinner. 

BOIL

(You probably already know what “boiling” is, but it’s helpful to see the difference between this cooking method and the others that follow.) Using extremely high heat to cook food in liquid up to a high enough temperature in which large bubbles form, 212ºF. Food is cooked in boiling liquid and kept in constant motion to help cook evenly without sticking. It also can reduce a large amount of liquid to a smaller, concentrated amount.

BLANCH

Briefly boiling fruits and vegetables in boiling water and then shocking them in ice water to stop the cooking process. Blanching helps to maintain the color and crispness of fresh produce. Check out some extra tips on blanching in our Back to Basics series.

SIMMER

Using high heat to bring cooking liquid up to a high enough temperature in which very small bubbles form, between 180ºF and 200ºF. Food is cooked in simmering liquid and cooked evenly without sticking. It can also slowly reduce a large amount of liquid to a smaller, concentrated amount.

POACH

Submerging and cooking food in a hot liquid that’s just a bit below simmering, 160ºF-180ºF. This also helps food cook evenly.

STEAM

Cooking vegetables in a sealed vessel with water, either in a basket above boiling water or in a shallow pool of hot water. Steaming helps vegetables maintain their nutrients and requires no oil.

BROIL

Using a constant and extremely hot heat source above food, generally in the oven. Broiling cooks the surface of foods very quickly and is generally used to get a final crisp on food or cook very thin pieces of meat or vegetables.

BAKE

Cooking a non-solid food using dry, medium heat to surround the food and cook evenly on all sides. Baking happens in the oven and food is generally, but not always, uncovered.

ROAST

Cooking a solid piece of food in an uncovered vessel or on a “spit” (a long metal rod like the kind you see turning rotisserie chickens) using dry, medium-high heat to surround the food and cook evenly on all sides. Although generally applied in the oven, roasting was originally done over an open flame.

SEAR

Using high heat and a small amount of oil to heat the outer layers of a large piece of food, generally meat, until it forms a browned and crispy crust. To achieve a great sear, food is placed in smoking hot hoil and left undisturbed until crispy and ready to be flipped.

BRAISE

Searing and then slowly cooking meat and/or vegetables partially submerged in liquid (generally covered and in the oven) at a low temperature until tender. Braising can help break down tough cuts of meat. Check out some extra tips on how to Braise the Roof on Dinner.

SAUTÉ

Using a small amount oil to cook varying sizes of food on medium to medium-high heat on the stove. Sautéing requires that you turn and flip food produce and/or meats occasionally to cook cook evenly.

DEEP-FRY

Fully submerging food in hot or simmering oil to cook evenly, and often to create a crispy crust. Oil should have a high smoke-point in order to keep from burning.

GRILL

Cooking food on a metal grate raised over a hot flame or heat source. Grilling uses fast and high temperatures, direct contact with hot metal grates, and often charcoal or wood to create char and unique flavors. Grilling can also be done in a grill pan, in which the food only comes in contact with the hot raised grate-like edges.

SMOKE

Cooking food over burning and smoking wood for a long period of time to create a smoky flavor. Traditionally, smoking was used a preservation method.

 Although there’s only a slight difference in temperature, time, or quantity of liquid in many of these techniques, each shift changes the consistency and flavor of the food your working with. Understanding the differences and how you can move from one technique to the other will give you that much more confidence in the kitchen. Get cooking!