Types of Cooking Methods

Transforming raw ingredients into delicious meals is an art mastered with different types of cooking methods. Each technique brings its unique flavour, texture, and aroma to the table, expanding the culinary possibilities.

This blog explores three types of cooking methods: Moist Heat Cooking, Dry Heat Cooking, and Combination Cooking, and their specific techniques.

1. Moist Heat Cooking

In moist heat cooking, water or another liquid is used to pass heat to food by boiling, steaming, and the like. It is most suitable when cooking hard pieces of meat, flavouring up vegetables, and preserving nutrients.

Sous Vide

Sous vide means ‘under vacuum’ in French, where the food is sealed in a plastic pouch or glassware and then placed in a hot water bath at a regulated temperature for a long period. The types of food that are cooked using this method are tough meats, poultry, fish, and vegetables, which help retain the moisture content of the meat and ensure even cooking without overcooking.

Poaching

Poaching involves cooking food in water at low heat, often at a temperature range of 71 to 82°c. It is perfect for delicate food items like eggs, fish, and poultry so that they remain soft without becoming mushy. This technique maintains the food’s integrity, taste, and aroma and is perfect for dishes like poached eggs, poached salmon, and chicken breasts for salads or soups.

Simmering

Simmering is similar to poaching but at a slightly higher temperature, 85-93°C approximately. This method is mostly used for soups, stews and sauces, allowing the flavours to seep in over time. It is mild enough to cook the food without it falling apart, which makes simmering suitable for preparing such meals as beef stew, chicken soup, and tomato sauce.

Steaming

Steaming is a cooking method in which food is cooked by steam from boiling water. This method preserves the loss of nutrients, colour, and texture, making it suitable for vegetables, fish, and dumplings. It cooks the food fast and is beneficial to health. It is mostly used in cooking broccoli, asparagus, fish fillets, and Chinese dumplings.

Boiling

In Boiling, food is cooked in a water bath at 100°C. It is effective in cooking pasta, potatoes, and grains, but it doesn’t help retain nutrients in vegetables. This method is used for foods that are required to be cooked fast and tenderised. These include pasta, potatoes, corn on the cob, and eggs.

2. Dry Heat Cooking

Dry heat cooking involves the use of air or fat to transmit heat through the cooking process, whereby the food becomes crisp with a full-flavoured taste. It is great for browning foods like meat and vegetables to get a caramelised exterior on them.

Baking

Baking cooks food through dry heat in an oven at temperatures between 149-232°C. This method is essential for bread, pastries, cookies, biscuits, cakes, and pies, among other dishes such as lasagnas and casserole preparations, as well as roasted vegetables.

Grilling

Grilling is where the food is cooked on direct flame, which is ideal for preparing meats, vegetables, and fruits, making the exterior charred. Grilling can be done on a stovetop griddle, known as a grill pan. Some of the foods that can be grilled are steaks, burgers, chicken breasts, vegetables such as bell peppers and zucchini, and fruits such as peaches and pineapples.

Roasting

Roasting is done by cooking the food at a higher temperature than that used in baking, around 204°C or above. This cooking technique is suitable for large pieces of meat, including meat, poultry, and root veggies, as this will brown the exterior while the inside remains soft and tender. Some examples of foods that are usually roasted are whole chicken, turkeys, pork loins, and vegetables like carrots, potatoes, and Brussels sprouts.

Sauteing

Sauteing is one of the forms of pan-frying whereby food is cooked by throwing it in a little oil or fat with high heat on a medium flame. It is ideal for cooking delicate cuts of meat, vegetables, and seafood. Sauteing is popular for cooking vegetables, stir-fried foods, chicken breasts, shrimp scampi, and other vegetables.

Frying

Frying involves immersing the food in hot oil, which cooks the food fast while giving it a crispy coat. A few types of frying include deep frying, pan frying and stir-frying. Each method provides a different texture and taste. Deep frying is used to make foods like onion rings, chicken wings, and doughnuts. Pan-frying is for breaded chicken cutlets and fish fillets; on the other hand, stir-frying is suitable for Asian dishes made up of small pieces of meat and vegetables.

Broiling

Broiling is similar to grilling, in which the food is directly cooked in heat from above. It is particularly suitable for foods like thin cuts of meat, fish and vegetables like mushrooms and broccoli.

3. Combination Cooking

Combined methods involve both moist and dry heat; it is suitable for developing delicious flavours and making the meat tender.

Stewing

Stewing is the process of cooking meats or other food items, which are cut into smaller pieces and covered fully by the liquid for an extended period, which thickens the sauce, develops a rich flavour, and cooks the meat tender. Some of the most popular stews are beef stew, chicken stew, and vegetable stew.

Braising

Braising is a method in which the food is sauteed at a high temperature, followed by stewing, in which food is cooked gently in a liquid at a very low temperature. It is suitable for dense meat and vegetables as it helps break them down and soaks up the dish with rich flavours. Some of the most popular examples of dishes that are made using braising include coq au vin, beef bourguignon and braised short ribs.

Exploring these diverse methods of cooking opens up a world of culinary possibilities; each technique offers unique benefits and results that enhance the dining experience. By understanding these methods, you can elevate your cooking skills and create a broader array of recipes to enjoy. For expert guidance on mastering these cooking methods and more, consult a Food Consultant today.