Cooking Method List Every Home Chef Must Know: Master Techniques To Elevate Any Dish
1. Baking – Cooking food by dry heat in an oven (e.g., cakes, bread, pastries).
2. Grilling – Cooking food over direct heat or on a grill (e.g., steaks, vegetables).
3. Frying – Cooking food in hot oil or fat (e.g., fried chicken, donuts).
4. Boiling – Cooking food in water or broth at high heat (e.g., pasta, eggs).
5. Steaming – Cooking food with steam (e.g., vegetables, fish).
6. Saut̩ing РCooking food quickly in a small amount of oil or butter (e.g., onions, mushrooms).
7. Roasting – Cooking food with dry heat in an oven, typically at high heat (e.g., meats, vegetables).
8. Simmering – Cooking food gently in a liquid just below boiling (e.g., soups, sauces).
9. Braising – Slow-cooking food in a small amount of liquid (e.g., pot roast, stews).
10. Poaching – Cooking food gently in simmering liquid (e.g., eggs, fish).
11. Broiling – Cooking food under direct heat (e.g., fish, steaks).
12. Slow Cooking – Cooking food over low heat for an extended period (e.g., chili, slow-cooker meals).
13. Pressure Cooking – Cooking food quickly using high-pressure steam (e.g., beans, meats).
14. Sous-Vide – Cooking food in a vacuum-sealed bag in a water bath at a precise temperature (e.g., steaks, vegetables).
15. Canning – Preserving food in sealed jars using heat (e.g., jams, pickles).
16. Fermentation – Using microorganisms to transform food (e.g., kimchi, sauerkraut, yogurt).
17. Pickling – Preserving food in brine or vinegar (e.g., cucumbers, olives).
18. Molecular Gastronomy – Using scientific techniques to create innovative dishes (e.g., foam, gels).
19. Raw Food – Preparing uncooked dishes (e.g., sushi, salads).
20. Meal Prep – Preparing meals in advance for convenience (e.g., batch cooking, portioning).
21. Griddling – Cooking food on a flat, hot surface (e.g., pancakes, burgers).
22. Barbecuing – Cooking food slowly on a grill or smoker with indirect heat (e.g., ribs, pulled pork).
23. Caramelizing – Browning sugar or food to enhance sweetness and flavor (e.g., onions, sugar).
24. Dehydrating – Removing moisture from food to preserve it (e.g., dried fruits, jerky).
These categories represent a wide variety of cooking techniques, each with its own unique processes and applications!
