Cooking methods are the different ways that you prepare your food before it’s ready to be served or eaten. Some cooking methods are done as part of the food preparation
process, but others are done after you’ve already cooked your food (for example, roasting). Cooking methods not only differ from cuisine to cuisine and culture to
culture, but also from cook to cook and meal to meal. If you’re looking to add some variety to your cooking repertoire, learn about these 10 cooking methods every cook should know.
1) Pan frying
Pan frying is a quick cooking method that works well with large, flat cuts of meat and dense fish fillets. Pan frying uses high heat to cook foods very quickly. You’ll need a
large sauté pan or heavy skillet for pan frying; either cast iron or stainless steel is ideal because they offer even heating. The skin (or crust) on many foods forms while they
are being fried. Depending on what you’re making, you may want to use an oil with a high smoke point (so it doesn’t burn at high temperatures). Examples include peanut oil, vegetable oil, canola oil and soybean oil.
2) Simmering
Simmering is one of those low-and-slow cooking methods that delivers big flavor, especially when it comes to stews and soups. Heat a little oil in a heavy-bottomed pot,
then add chopped veggies and herbs. Add enough liquid to cover (you can use stock or water), then drop in some whole chicken thighs (skin on) and cook until they’re fall-
off-the bone tender. To keep flavors from getting boring, try adding different ingredients (like squash or potatoes) about halfway through cooking time. Just make sure you stir everything frequently so nothing sticks to the bottom of your pot.
3) Baking
Cooking in an oven is called baking. Baking is mainly used for cakes, pies, pastries and cookies. The dry heat cooks food evenly without coloring or browning it at all. One of
the most common cooking methods, baked goods can be produced using minimal equipment and preparation time. Some bakers like to do blind baking before adding fillings and toppings to give foods a base that's crispy instead of soft or soggy.
Read also: 8 Tips for Outdoor Cooking
4) Slow cooking
Although it’s commonly used in home kitchens, slow cooking is a relatively new trend in professional kitchens. It may be surprising to hear that many chefs still don’t know
how to use a slow cooker properly. If you want to get more mileage out of your slow cooker, here are three tips for doing so. First, don’t overcrowd your dish. It may look
full when you add all of your ingredients, but leave enough room for steam to circulate and evaporate (this will keep food from stewing in its own juices). Second, use high-quality dishes (with an airtight seal) to give you greater control over cooking time.
5) Sautéing
Sauteing is a quick cooking method that cooks ingredients in a pan with a small amount of fat over relatively high heat. This method works best for thicker pieces of
meat, poultry, or fish because thinner pieces may overcook before they brown. Seasoned cooks know how to saute quickly without burning their food—and without
spending hours over a hot stove. To do it well, pay attention to what you’re doing; cook only in small batches; add just enough oil to keep ingredients from sticking (too much oil means you’ll lose flavor); and stir often so things don’t burn. Here are some tips
6) Boiling
This is how you make rice, pasta, and other starchy foods. Basically, these are grains that have been cooked until they’re soft in liquid. There are two important things to
remember when cooking grains: never let them boil over (and be sure to stir often) and add salt after the grains have finished cooking so they don’t get mushy. To ensure
you’re boiling your food right, bring a large pot of water to a rolling boil over high heat, dump in your food (adding it slowly so as not to splash), then bring it back down to a simmer immediately (stirring often).
7) Frying
Broiling is similar to grilling and sauteing, but it's usually done with your oven's broiler pan or rack set in its highest position. The intense heat is ideal for cooking thin
cuts of meat quickly, as in a broiled steak or chicken breasts. Foods can also be seared under an oven broiler, which creates crispier results than pan-searing with oil in a
skillet; just line a baking sheet with foil and spray it with nonstick cooking spray before placing your food on top.
8) Broiling
For broiling, you’ll want to use a high heat. You’ll place your food between 3-4 inches from your broiler and cook it for about 5 minutes or until golden brown. You’ll likely
only need to turn food once during cooking time to make sure that it cooks evenly. This is a quick way to get foods golden browned on top without having them
overcooked on their underside. Because of its high heat levels, be careful not to get burned while handling foods in close proximity of these burners when using either an oven broiler or stovetop broiler.
9) Roasting
Roasting is a cooking method that uses dry heat applied to food, commonly in an oven, but also on a barbecue. Roasting does wonders for veggies, bringing out their natural
sweetness. And you don’t have to think about it much—all you need to do is make sure your roast doesn’t burn. So if you’re looking for simple ways to cook vegetables, give roasting a try.
10) Grilling
Nothing beats a grilled meal in summer, but grilling can be a tricky business—it’s easy to burn food, or to leave it soggy and half-cooked. Luckily, there are plenty of tried-
and-tested ways to grill food perfectly every time. To know if your meat is ready for grilling, use your hand instead of a fork to stick in a couple of prongs; if you press
easily without having to pierce through anything (as though you were testing an uncooked piece of meat), then you're good. Or just learn how long different meats take
to cook on your barbecue. For example, a 1in thick steak will generally need 10 minutes per side over medium heat or 15 minutes per side over high heat.
