Cooking Techniques Quick Recipe Guide
Cooking requires good judgement. We don't just depend on what and how the recipe calls. Not everyone uses the same brand or the same kind of ingredients, nor the same egg size or brand of milk when baking. Other factors affect the finished product like oven temperature, canned coconut milk consistency, dairy products' (eggs,milk, butter) temperature, stirring or mixing, folding techniques, etc.
Baking means cooking food in dry heat inside an oven. Since not all oven heat gauges are made the same, it is important to use an oven thermometer to keep track of how hot the oven is, so the dish won't be over or undercooked.
Braising is done by first browning the meat or vegetables in a little fat, then slowly cooking with a little water in a tightly lidded pot over low heat for a long period of time. This is best for tough meat cuts since the slow cooking tenderizes the meat, while at the same time allowing the flavors to develop.
Cooking food quickly in oil or butter over high heat. The pan should be hot enough before the oil and the ingredients are added so the food will cook evenly.
Heating liquid, or cooking food in liquid, with the temperature in high enough that bubbles actually break the surface.
Cooking food on a grill over a direct heat sauce. Cooking over coals is called charred grilling, while cooking using a cast iron grill is called pan-grilling.
Cooking food slowly in liquid, usually water or stock, with the temperature low enough that bubbles just begin to break the surface.
Cooking food in hot oil or fat over moderate to high heat. Deep Frying means the food is completely submerged in oil.
Cooking food by surrounding it with dry heat. Usually done at high temperatures to cook the surface and lock-in juices. Roasting is usually done either with an oven or turbo broiler.
Cooking food by placing it on a rack set over boiling or simmering water. This process keeps food moist and preserves its texture and flavor better than boiling or poaching.