Boiling – An heating process of liquid which forms a bubble when brought to the boiling point. Bubble form because heat energy is transferred to the molecules of liquid which begin to move more quickly The best example which comes to our mind is “Fresh Sea Water/Drinking Water“. The considerable temperature of boiling water is 100 °C. Boiling water kills bacteria, protozoa and other pathogens by using heat to damage structural components and disrupt essential life processes.
Braising – It is combination cooking method where both wet & dry method is used for cooking food. This method is used for cooking meat & vegetable. First saute or sear the food on high flame/ temperature, then add some water to it & cover it with lid, make sure you reduce flame/temperature at this point.
Broiling – This method is interconnected with grilling. The only difference in this method is heating source is from top. It is healthier source because extra fats from your food drips if you use a broiling pan.
Baking – Method of cooking that uses dry heat, normally in an oven. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer centre.
Blanching – A quick cooking technique used to boil or steam vegetables for short time. It stops enzyme actions which can cause loss of flavor, color and texture. It helps in maintaining the freshness & crispiness of vegetables.
Grilling – Method of cooking where dry heat is applied to the surface of food from below, above or from the side. Heat transfer to the food when using a grill is primarily through thermal radiation.
Frying – A cooking technique used to cook food in fat or oil. There are 3 types of frying methods
Pan-Frying: This method is used to fry food in shallow pan. Pan-fried foods are generally turned over once or twice during cooking, using tongs or a spatula
Deep -Frying: This method is used to fry food in deep pot. Deep fried foods are generally cooked in oil deep enough to cover it to allow the food to float in the oil.
Stir-Frying: This is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil on a very high flame & action is faster
Poaching – Method of moist cooking where food is submerged in liquid like water, milk, stock or wine.
Roasting – A cooking technique which uses dry, indirect & diffused heat which is used for slow cooking of larger pieces or whole meat. Roasting enhance the flavor once surface of food starts turning brown or caramalized.
Steaming – It is moist cooking technique where food is placed in a steamer causing it to vaporize into steam. Steaming cooks and seals in flavor and also preserves nutrients better.
Sauteing – This is a cooking technique which is inter related to stir fry method. Here food is cooked in shallow pan in small amount of oil over medium-high heat, turning often or just once.
Simmering – A moist cooking technique where food is cooked below the boiling point of water & above poaching temperature