Basic Cooking Methods and Techniques
One of the first steps in learning how to cook is learning the proper cooking methods and techniques including the various ways to cook. There are many to learn, and they each cooking method has their advantages and disadvantages. You’ll begin to notice a trend when it comes to applying cooking methods to various food items. There are some methods that are basic, and some that are advanced cooking techniques.
- How to properly cook a steak (links opens in new tab)
- The best steak cuts
- Choosing the best cookware in 2019
Generally, you’ll notice moist-heat cooking methods are used to help keep foods moist and to prevent drying out. Moist-heat cooking methods are also used to cook food items that would be too tough to enjoy if prepared using a dry-heat cooking method. These items typically need longer cooking time and to ensure they don’t dry out, a moist heat cooking method would be applied. When you are learning how to cook a roast, this will come in handy.
Practicing these types of cooking methods and cooking techniques are the only way to become naturally adept with them. You are probably already aware of many of these cooking methods and unknowingly use them on a regular basis. What the goal is to make sure that you are applying the proper cooking technique to the proper food item. While the cooking process is usually seen as an empty canvas in which to experiment with, you must first master the theory and practical skills that gives the canvas its inspirational ability. One of those things happens to an important foundational skill and one that you can’t afford to be without.
The Primary Cooking Methods
To keep things simple, it is good to remember that there are only three types of cooking methods. It helps to simplify when cooking as much as possible. Within each type, there are several variations of methods. The three methods.
- Dry-heat Cooking Method
- Moist-heat Cooking Method
- Combination Cooking Method
Foods can be cooked in air, fat, water or steam and that is it. When we say that, we’re talking about the mediums required to transfer heat to your foods. Convection, conduction, and radiation. Alter your style of cooking to better suit the meat or vegetable you are cooking. Cooking preparation is king when it comes to mise en place.
Dry Heat Cooking Method
Dry-heat cooking methods are those that utilize air or fat. These are:
- Deep-fat frying
Foods cooked using this method have a rich flavor due to the caramelization and browning of the foods.
Moist Heat Cooking Method
Moist-heat uses water or steam for its cooking procedure. They include:
We use moist-heat cooking methods to emphasize the natural flavor in foods and reduce the major losses of water-soluble vitamins and increase the digestibility of protein.
Combination Cooking Method
Combination cooking is a method that incorporates both dry- and moist-heat cooking. These are:
Each one of these cooking methods can be applied to a large variety of foods including meats, vegetables, fish, pastries, cakes, cookies, etc. to finish different styles of cooking. The most common combination cooking appliance is a slow cooker. If you haven’t got one yet or if you are looking for a better quality slow cooker, check out my recommended Instapot slow cooker on Amazon by clicking here.
Applying the Cooking Methods
When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? As a chef, it was always my goal and desire to be able to turn cheap cuts of meat into delicious quality food.
We must know how to apply the cooking methods if we are to put that knowledge to any use. You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods.
You probably know a bit about cooking. You heard something one time about the grain or the marbling or something. Well, you’re close! Fully understanding the cuts and cooking methods requires an understanding of where those cuts come from off the animal. While this knowledge is invaluable, we’ll save it for later.
How to Use Dry Heat Cooking Methods
Dry heat cooking boils (ha) down to cooking without moisture as the medium. For example, roasting is a dry heat cooking and so is grilling. When using high heat dry methods, be sure to watch the moisture content in your pan as that pan fry can easily turn into poaching. Use small batches to keep the heat up in your pan to avoid this.
Sautéing involves very high heat and very little oil is used. The ingredients are added once the oil starts to smoke slightly. Less oil is needed because the high heat prevents moisture from escaping and as well as being safer from oil splattering and potentially causing a fire. Sauteing can be nerve-wracking due to the intense heat and sound of the product being cooked. Be sure to wear the appropriate clothing to avoid burns.
It is not recommended to saute using Teflon or other non-stick pans. Using a multi-clad stainless steel fry pan is the proper tool for this job as it can tolerate high heat, will caramelize food beautifully, and can transfer to the oven seamlessly and can be deglazed without fear of warping. I recommend investing in a high-quality brand such as All-Clad. They have unmatched heat transfer, build quality and they are made in the USA. You can check it out on Amazon by clicking here.
Pan frying involves cooking an ingredient in a frying pan at medium-high heat. Pan-frying involves a bit more oil than usual as it helps prevent moisture releasing from the ingredient. As with sauteing, pan frying should be done in smaller batches to help retain the temperature of the pan and keep it consistent.
An indication of an inferior pan is moisture leaking due to temperature falling. This can turn your pan fry into a moist heat cooking method that can ruin the intended result. Non-stick pans can be used here and are recommended for amateur cooks. Ensure that you are choosing a hard anodized non-stick surface as it can handle more abuse than your standard soft Teflon pan. I recommend Cook Standard for pan frying as I personally own a pair and they have held up fantastically to the abuse I put them through. They are incredibly inexpensive and are worth every penny. You can check them out on Amazon by clicking here.
Roasting/Baking uses the air, or convection, to transfer heat to an ingredient. Your oven provides this cooking method and is used because of its highly-accurate temperatures and ability to cook evenly for longer controlled periods. Large items are usually cooked, or items requiring even cooking.
The browning it provides is a desired effect of roasting and enhances the flavors of most foods. NOTE: Using a convection oven is a bit different than a conventional oven.
A convection oven uses a fan to move the hot air around, promoting more even cooking and causing the product to be cooked faster. Because of the nature of a convection oven, there is a specific rule to follow.
All standard recipes here assume you are using a conventional oven and the temperatures used to reflect that. If you are using a convection oven (And if you’re lucky enough to have one, use it!), reduce the temperature by 25F.
TIP: Baking is exactly the same as roasting. The key difference is baking is only referred to as such in the bakery world.
A proper roasting pan should be easy to clean and durable enough to handle various temperature changes. The roasting pan I use can be placed on the burner to help with deglazing and gravy making. I find this is a must-have feature. You can check out the pan on Amazon by clicking here.
Grilling is the favorite past-time of many men around the world and they all love to cook a nice ribeye or t-bone. This dry-heat method is desired for the flavor that is imparted from the rapid convection cooking.
It is ideal for smaller cuts of meats and grilling requires an advanced and experienced cook to ensure proper cooking and the ability to not burn the product while producing perfect rarity on a consistent basis.
Professional cooks and chefs use a cast iron grilling surface to do their grilling which provides that deep, noticeable grill-marking. It is much harder to do this with the coated stainless steel grill surface that comes with most barbeques today.
If you are in the market for a good grill, look for one with a quality cast-iron grilling surface as that will indicate whether or not you’re buying quality or if you’re just buying brand and gimmicks.
Broiling is similar and almost reverse to Grilling in that is uses radiant heat from an overhead source. Broiled foods are placed on a preheated metal grate and the heat above cooks the food while the grill below marks it.
Deep-fat frying or Deep Frying is another popular method of cooking. It means to cook in a large amount of hot fat. As odd as it sounds, deep frying is not considered a moist-heat method but rather a dry heat method. What separates deep frying from boiling is the temperature.
Boiling water can never go above 100C (212F), while deep frying temperatures can be as high as 200C (400F). These high temperatures allow the product to be cooked faster and be browned.
How to Use Combination Cooking Methods
There are technically 2 types of combination cooking, but we will include a third – sous vide.
A popular combination cooking method is called Braising. The proper method of braising is achieved by first dry-heat cooking a product, such as a lamb shank, either by pan-frying or sauteing to ensure proper caramelization. Once the lamb shank is seared and slightly caramelized, you then add a liquid such as stock until it comes up to about 1/3 of the lamb shank. Then, either in the oven or on the stove top, you simmer or Braise, the lamb shank turning it often until it becomes soft and tender. Braising is especially useful for tougher pieces of meat.
If you were to cover the meat entirely, you would then be Stewing the meat. This produces a soup-like consistency and, obviously, is the preferred method for creating stews.
Sous vide is a method of vacuum sealing food into plastic and then simmering the package in water to heat throughout. Sous vide is a relatively new method, developed in the 70s. The method removes the product from the external environment where it cooked in a way that retains its natural flavor.
Sous vide is fast becoming very popular in the food industry, as this method of cooking creates a beautifully even cooking method at an exact temperature. While not for the beginner cook, it takes patience, investment, and know-how.
How to Use Moist-Heat Cooking Methods
There are 4 types of moist heat method using water or water-based liquids and they all have to do with temperature.
Poaching is the lowest temperature method, defined at between 71C – 82C (160F – 180F). This produces an environment that is calm enough for delicate foods, such as eggs. The water should show slight movement and no bubbles.
Simmering is a common temperature range because it is the most balanced. It is defined at 85C – 96C (185F – 205F) and you will notice a simmering liquid by having small bubbles breaking through the surface of the liquid. It is great for promoting flavor release in stews, meats, and soups.
Boiling is the highest temperate for submersion. Defined at 100C (212F) at sea level, it is noticeable by rapid movement with many large bubbles. Boiling is rarely recommended for most cooking, and the only thing that is taught which should be boiled is pasta.
Steaming allows you to reach a higher temperature with liquids by steaming them. It is defined by the steam released once the water reaches past 100C (212F). Food is in contact only with the steam produces from the boiling liquid. Steaming is a common method due to its fast cooking times, high heat and moist-heat cooking nature.
Steam is also the cooking method that reduces the result of major losses of water-soluble vitamins.