There are three basic cooking methods, dry heat cooking method, medium of fat or oil, and medium of liquids or moist heat cooking method.
1. Broiling
It is cooking by direct heat, it could be done by the source of heat above or below. It is dry cooking and can be done on an iron bar or pan, where the food is cooked uncovered. The pan or bar is oiled slightly to prevent sticking.
Example: Broiled peanut, Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce
2. Baking
Baking is a method of cooking food by the action of dry heat in an oven. The degree of dryness of heat may be modified by the amount of steam produced from the item baked.
Examples: Bread rolls, cakes, pastries, pudding, potatoes, and vegetables are baked.
Medium of fat or oil
This cooking method is done with different types of fat or oil.
3. Roasting
The term roasting was originally applied to the cooking of large pieces of meat on an open fire.
There are four types of roasting methods are there
A) Pot roasting
It is done in a covered pot or pan, only good-quality meats, small joints, and birds are used. The meat is tied with foil to retain its shape, it is placed in the pot, and skewers, are placed at the bottom to prevent the meat from sticking to the pan. Fat should cover the bottom of the pan, cover the pot with a lid, and cook on slow fire.
B) Oven roasting
Oven roasting is done in a roasting tray in an oven with the aid of fat. First-class meat, poultry, and vegetables are used. It is put in hot fat, and all sides are browned to seal the juices. After 15 minutes aromatic vegetables should be added for flavoring.
C) Spit-roasting
In this cooking technique, food is cooked by dried heat, and basted with fat. First-class quality meat is used and meat should be juicy. For this cooking technique, the fuel should be wood.
D) Tandoor roasting
This cooking technique is done in a clay oven. The heat comes below to above, the fire should be either coal, charcoal, or gas. We can prepare vegetables, fish, meat, poultry, and Indian bread with this technique.
Examples: Roasted chicken, Roasted duck, Roasted beef.
4. Grilling
Grilling is a cooking method where the food is placed on a griller bar on heat which could be from below or above.
The source of heat may be charcoal, gas, or electricity.
If the source of heat is from above the grilling equipment is called Salamander
We can also grill the food on a hot plate with a high flame, The plate is known as a griddle, usually, small items are grilled on a griddle.
French grilling terms
| SL. | English | French | Percentage |
|---|---|---|---|
| 1. | Rare (very underdone) | Aubleu | 40%-45% |
| 2. | Underdone | Saignant | 50%-60% |
| 3. | Just done | A-point | 70%-80% |
| 4. | Well cooked | Bien Cuit | 90%-100% |
5. Frying
Food is fried when it is placed or immersed in oil or fat at high temperature, used to brown the surface at least. There are mainly two types of frying methods.
A) Deep frying
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in.
B) Shallow frying
Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes, and patties such as fritters.
Note: Sauteing comes under shallow frying, the term comes from the French word.
6. Boiling
7. Poaching
8. Steaming
A) Indirect steaming
B) Direct steaming
9. Stewing
10. Braising
Note: For making white braising we use white stock and for brown braising we use brown stock.
