Essential cooking methods and techniques
20 cards · practical
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| Front | Back |
|---|---|
| Sautéing | Cook quickly in a little fat over high heat Use high heat and minimal oil; keep food moving for even browning. |
| Pan-searing | Brown the surface quickly at high heat Promotes deep Maillard flavor; finish thick cuts in the oven if needed. |
| Pan-frying | Cook in a shallow layer of hot fat Great for cutlets; turn once; keep oil shimmering for crisp results. |
| Deep-frying | Cook fully submerged in hot fat Maintain oil temperature and avoid crowding; drain on a rack. |
| Roasting | Dry-heat cooking in an oven with hot air Browns and concentrates flavor; don’t crowd the pan for better caramelization. |
| Broiling | Cook with intense radiant heat from above Place food close to the element; watch closely to prevent burning. |
| Grilling | Cook over direct radiant heat from below Preheat and manage hot and cool zones; let food release before turning. |
| Poaching | Gently cook in liquid below a simmer Ideal for eggs, fish, and fruit; keep liquid barely shivering. |
| Simmering | Cook in liquid with gentle, steady bubbles Best for soups and stews; gentle heat keeps proteins tender. |
| Boiling | Cook in liquid at a rolling, vigorous boil Use plenty of salted water for pasta; steady bubbles ensure even heat. |
| Steaming | Cook with steam without submerging in water Preserves texture and nutrients; keep the lid on to trap steam. |
| Braising | Sear, then cook slowly covered with liquid at low heat Great for tough cuts; low and slow turns collagen into gelatin. |
| Deglazing | Add liquid to dissolve browned bits from a hot pan Use wine, stock, or water; scrape up fond to build a quick sauce. |
| Emulsification | Combine immiscible liquids into a stable mixture Whisk gradually; emulsifiers like egg yolk or mustard help it hold. |
| Roux | Cooked mixture of fat and flour for thickening Cook to white, blond, or brown; darker adds flavor but thickens less. |
| Dice | Cut into uniform cubes Uniform size ensures even cooking; common sizes are small to large. |
| Mince | Chop very finely Rock the knife tip; gather and chop repeatedly for a fine texture. |
| Julienne | Cut into thin matchstick-like strips Square off, cut planks, then sticks; think matchsticks for consistency. |
| Brunoise | Cut into very small, even cubes Dice julienne sticks into tiny cubes; precision yields uniformity. |
| Chiffonade | Slice leafy greens or herbs into thin ribbons Stack leaves, roll tightly, and slice; ideal for herbs and tender greens. |