Cooking with dry heat Stand Mixer in action •
Baking – the technique of prolonged cooking of food by dry heat acting by
convection, normally in an
oven, but can also be done in hot ashes or on hot stones. Appliances like
bread machines also allow automatic baking. :*
Blind-baking – baking pastry before adding a filling. •
Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. (
Tacuina sanitatis casanatensis 14th century) on a
barbecue grill •
Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle. •
Maillard reaction – a chemical reaction that occurs when
amino acids and
reducing sugars are exposed to heat which gives browned food its distinctive flavor •
Roasting – cooking method that uses dry heat, whether an open flame,
oven, or other heat source. Roasting usually causes
caramelization or
Maillard browning of the surface of the food, which is considered by some as a
flavor enhancement. •
Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven. •
Smoking – the process of
flavoring,
cooking, or
preserving food by exposing it to the
smoke from burning or smoldering plant materials, most often
wood. Hot smoking will cook and flavor the food, while cold smoking only flavors the food. •
Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
Cooking with wet heat Water and other liquids •
Basting – the continued application of a liquid marinade or sauce during dry-heat cooking, usually when roasting meat. •
Boiling – the rapid
vaporization of a
liquid, which occurs when a liquid is heated to its
boiling point, the
temperature at which the
vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. •
Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. •
Braising – combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. •
Coddling – food is heated in water kept just below the boiling point. •
Infusion – the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid. •
Poaching – process of gently simmering food in liquid, generally milk, stock, or wine. •
Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling. •
Simmering –
foods are cooked in hot liquids kept at or just below the
boiling point of
water, but higher than
poaching temperature. •
Steaming – boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. •
Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. •
Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water. •
Stewing – food is cooked in liquid and served in the resultant
gravy. •
Vacuum flask cooking Frying with oil •
Frying –
cooking food in
oil or another
fat, a technique that originated in ancient
Egypt around 2500 BC. •
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. •
Gentle frying •
Hot salt frying •
Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. •
Pressure frying •
Sautéing •
Shallow frying •
Stir frying ==Other food preparation techniques==