Cooking Techniques

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.

So, below are a few cooking terms that will give you an idea what they mean and also techniques that you can apply to be successful in your baking and cooking.

Baking

It is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.

The most common baked item is bread but many other types of foods are baked.[1] Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center.

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

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.

Sauteing

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.

Boiling

Heating liquid, or cooking food in liquid, with the temperature in high enough that bubbles actually break the surface.

Grilling

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.

Simmering

Cooking food slowly in liquid, usually water or stock, with the temperature low enough that bubbles just begin to break the surface.

Frying

Cooking food in hot oil or fat over moderate to high heat. Deep Frying means the food is completely submerged in oil.

Roasting

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.

Steaming

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.