Recipes vary greatly in how they are written, whether they are too complicated or make the mistake of assuming home cooks know common culinary terminology. One of the most difficult things to understand about cooking are the different culinary techniques and how they differ from each other. What does sear mean? What is the difference between deep frying and shallow frying? Aren't roasting and braising the same thing? Don't worry any further because I have the answer to all of those questions.
Two Types of Cooking Techniques Alright as the title indicates there are two different types of cooking techniques: dry heat cooking and wet heat cooking. Dry heat cooking consists of broiling, roasting, grilling, baking, searing, sauteing, pan-frying, stir-frying, and deep-fat frying. Dry heat cooking methods use air or a form of fat (any type of oil, butter, etc.) that brings out more flavor out of the product and seals in the juices by caramelization, or browning, of food. Wet heat cooking consists of poaching, boiling, steaming, simmering, and braising. Wet heat cooking uses any type of liquid (water, stock, etc.) or steam in the cooking process to bring out the natural flavors in food. Pretty easy to understand: dry heat does not include liquid and wet heat cooking uses liquid. Now let's define the sub techniques in each category. Dry Heat Cooking Methods
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AboutTips, tricks, and culinary advice for beginner chefs or for those who want to expand their culinary knowledge. Professional and personal advice from a guy who loves to cook and eat food. Archives
February 2024
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