How to cook Fish and Seafood   -   How to Prepare Joint   -  How Prepare Vegetables   -  How to Make Sauces   -   Herbs and Spices   -   How to Make Pastry & Dough    

---

Cooking Techniques
Ways of Cooking Food ! 

Recipe Categories

Antipasti Recipes
Salad Recipes
Soup Recipes
Pasta Recipes - Rice Recipes
Chicken Recipes - Duck Recipes
Fish Recipes
Beef Recipes
Pork Recipes
Curry Recipes
Vegetarian Recipes
Dessert Recipes

Featured Recipes

Stuffed Mushrooms, Poached Salmon, Veal Saltimbocca, Grilled Rack of Lamb .Zabaglione, Cassata alla Sicilicna, Panettone, Crostata di Ricotta, Arance Glassate, Souffle di Amaretto. 

Related Web Sites

Snowy Cakes           Personal Cakes/ Wedding Cakes/ Anniversaries Cake/ Novelty Cakes
 

Mayhem Entertainment
Professional Entertainment
lighting & equipment hire, karaoke DJ, disco, Live music for the Island of Rhodes. 

Avalon Photography
For all your photography needs, Weddings, portraits. Very friendly and professional English
coulpe Mel & Ges capture the moments that make memories

Boiling is the cooking of prepared food in a liquid  at boiling point. This could be water, court-bouillon, milk or stock. There are two ways of boiling; 1- Place the food into boiling liquid, reboil and reduce the heat and gentle boil, this known as Simmering. 2 - Cover food with cold liquid and bring to boil in low heat to simmer.

Poaching The cooking of food in the required amount of liquid at just below boiling point.
There are two ways of poaching; shallow and deep
Shallow poaching - Foods e.g. cuts of fish and chicken, are cooked by this method in the minimum of liquid such water, milk, stock or wine. The should never be allowed to boil but kept in temperature as near to boiling point as possible.
Deep poaching - Eggs are cooked in approx. 8cm of water. you can deep poach salmon, chicken, cod. whole chicken and fish are cover in cold liquid and allow to simmer until cooked.

Stewing is a slow cooking of food cut into  pieces and cooked in the minimum amount of liquid [ water, stock or sauce] 
Methods1- the unpassed ingredients in the stew, E.G. Irish stew. 2- Thickening of cooking liquor, E.G. Blanquette [ white stew]3- Cooking in the sauce, E.G. Brown stew.

Braising is method cooking in the oven; unlike roasting or baking the food is cooked in liquid in a covered pan casserole. Braising is combination of stewing and pot roasting. There are two methods of braising; Brown braising used for joint and portions size cuts of meat, E.G. Beef, venison. White Braising used for vegetables and sweetbread

Steaming is cooked of prepared food my steam [moist heat] under varying degrees of pressure. E.G.of food steaming; fish, vegetables, ham, bacon, tongue, Puddings. Food can be cooked direct in a steamer or in a pan of boiling water or indirect between two plates over the pan of boiling water.

Baking is the cooking of food by dry  heat in an oven in which the action of the dry convection heat is modified by steam. NOTE; Oven must be pre-heated for baking.

Deglazing: Deglazing is a part of sauteing and roasting. When you saute some food, usually there is a deposit of caramelized flavor from the product stuck to the bottom of the pan. Using a liquid in the hot pan such as stock, wine, liqueur or even water, loosens the deposits and returns the extra flavor to the food. When you roast, you need to remove the food, skim most of the fat and deglaze the roasting pan to utilize all the meat juices and bits of flavor for a delicious sauce.

Roasting  is cooking in dry heat with the aid of fat or oil in the oven or on a spit. The  Purpose of roasting is to cook food that it is tender, easy to digest, safe to eat and palatable. Technique associated with roasting; Boning out, to remove the bone from raw meat. Tying, the securing the meat with string to retain shape. Trussing the tying of poultry with string. Metal trivet or grid, to raise the joint from the fat in tray to prevent the joint from frying. Basting spooning of juice or melted fat over the food during the cooking to keep it moist.

Grilling is the fast method of cooking by radiant heat Methods for grilling; a} Over heat - charcoal - barbecues - gas or electric heated grill. b} Under heat - gas or electric salamanders. c} Between heat - electric heated grill bars or plates.DEGREES OF COOKING GRILLS 
Rare   -   au bleu   -   Red and bloody
Underdone   -   saignant   -   Reddish pink
Just done    -   a point     -    Pink
Well done    -    bien cuit   -   Clear

Shallow Frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or flat griddle plate. Saute: Saute is a method of shallow frying foods over high temperature in a small amount of oil in a pan. The purpose of sauteing is to preserve the flavor and nutritional value of the products.

Pan Roasting: Pan roasting is when you sear meat in a hot pan and than finish it in the oven. I like using cast iron pan for pan roasting, which I deglaze at the end to make a quick and delicious sauce.

Searing: Searing means to seal the meat, which is going to be roasted, by browning its surface in a pan or flat top grill over high heat. The purpose of searing is to seal the meat juices inside the meat, so it ends up more juicy and tender when it is cooked

Paper Bag Cooking  { known as en papillotte} is method of cookery in which food is tightly sealed oiled greaseproof paper or foil, so that during the cooking no steam escapes. e.g. fish fillets, veal, chops.

Deep Frying is the cooking of food in pre-heated oil or fat. Deep fried foods except potatoes are coated with; milk, flour,egg & breadcrumbs, batter or pastry. e.g. fish & chips.
Technique of deep frying; Coating - Blanching - Clarifying - Draining - Holding for Service