Every home cook looking to boost their culinary prowess and create delicious food must understand the basic cooking methods and food preparation techniques. Having a foundational knowledge of how these processes work will not only enhance the taste, texture, and presentation of your food but also help you elevate your cooking skills.
Understanding and mastering basic cooking methods is key to learning how to prepare a wide range of dishes effectively. Here is a brief overview of the ten most fundamental cooking methods that every home cook should know; these are the basics for creating a variety of recipes, from humble everyday meals to elaborate dishes.
1. Cooking Methods: Boiling
What is Boiling?
Boiling is a basic cooking method in which food is immersed in water or broth and brought to a boiling point at 100°C or 212°F at sea level. Once the water reaches this temperature, bubbles rise from the bottom and break the surface continuously, as the water boils vigorously. Boiling is used to cook many different types of foods, including vegetables, pasta, rice, and some cuts of meat. It is especially effective for foods that need to be cooked quickly and thoroughly, as the high temperature allows heat to be transferred evenly and rapidly inside the food.
Best Practices for Boiling
To learn basic cooking methods and food preparation techniques, start by understanding the fundamentals of boiling, which is a core method. When boiling food, ensure you use plenty of water—enough to allow the food to move freely, ensuring even cooking. For added flavor, you can enhance the water with a pinch of salt, particularly when boiling pasta or vegetables. This not only improves taste but also slightly raises the boiling point, which helps in achieving better texture.
Timing is crucial in boiling: vegetables should be cooked just until tender to avoid mushiness, and pasta should be boiled until al dente to prevent it from becoming too soft. When boiling meat, remember to skim off any foam that rises to the surface to keep the liquid clear and appetizing. Mastering these techniques will provide a strong foundation for more advanced cooking skills.
Common Dishes Using Boiling
Boiling is an extremely common method in many everyday dishes. Boiled eggs are a breakfast classic, with their hardness varying according to personal preference: soft-boiled, medium, or hard-boiled. Another classic dish that involves boiling is mashed potatoes, where the potatoes are boiled until they can be mashed into a smooth consistency. Pasta dishes, such as spaghetti or macaroni, also rely on boiling. To cook pasta, it must be boiled in a pot of water until it reaches an al dente texture.
2. Simmering
What is Simmering?
Simmering is a gentler heat than boiling. Foods are cooked in liquid at a lower temperature, just below the boiling point—approximately 85-95°C, or 185-205°F. Unlike boiling, where the liquid moves constantly with large, vigorous bubbles, simmering features smaller bubbles that rise more slowly to the surface. This method is ideal for cooking foods over a longer period to develop flavours without overcooking or breaking down the ingredients. Simmering is the go-to technique for creating soups, stews, and sauces, as well as for poaching delicate items such as fish or eggs.
Best Practices for Simmering
Simmering requires some practice and vigilance, which are key components of mastering basic cooking methods. To start, bring the liquid to a boil and then reduce the heat so that the bubbles barely break the surface. This technique helps you learn how to control heat levels, a crucial skill in cooking. Monitor the heat closely to ensure that the liquid does not boil, as boiling increases the temperature of the contents and can lead to overcooking or toughening of the ingredients.
For dishes that require simmering—such as sauces, stews, and braises—it is important to stir occasionally to prevent sticking or burning on the bottom of the pot. This practice also helps you develop a keen sense of how to learn basic cooking methods. Partially covering the pot helps maintain the simmer and reduces the liquid, which is another fundamental aspect of controlling the cooking process. By paying attention to these details, you will build a solid foundation in basic cooking methods, enhancing your ability to prepare a variety of dishes with confidence.
Common Dishes Using Simmering
Simmering is an essential cooking technique for many beloved, comforting meals. For example, chicken soup, where the chicken, vegetables, and herbs slowly infuse their flavours into the broth through hours of simmering. Beef stew, where the meat becomes tender enough to shred with a fork, and all the flavours of the beef, herbs, and vegetables meld together seamlessly in a hearty dish. Or marinara sauce, the classic Italian tomato sauce, which is cooked down for hours until its rich, concentrated flavour is fully developed.
3. Steaming
What is Steaming?
Steaming is a healthy cooking method that uses the steam from boiling water to cook food. The major advantage of steaming is its ability to preserve the colour, texture, and nutrients of the ingredients. When preparing various vegetables, fish, and dumplings, many people prefer to steam them in a steamer basket or tray above the boiling water. This method efficiently prevents the ingredients from direct contact with the boiling water, which can cause overheating. Steaming is ideal for delicate ingredients that require a gentle cooking method without the addition of fat.
Best Practices for Steaming
To achieve optimal results, avoid overcrowding the steamer basket or tray, ensuring that steam can circulate around all the food. Use just enough water to create steam throughout the cooking period, making sure it doesn’t touch the food. Cover the pot or steamer tightly to prevent steam from escaping and to maintain consistent heat. Timing is crucial to avoid overcooking, as mushy vegetables and seafood are undesirable. Check periodically to ensure the food is cooked to your liking.
Common Dishes Using Steaming
Steaming is a versatile technique. Steamed broccoli, for example, is a simple and healthy side dish that remains fresh, bright green, crisp-tender, and full of flavour. Fish fillets are often steamed with herbs, citrus slices, or aromatics—such as a sprig of thyme, a slice of lemon, or a piece of ginger—to impart a delicate flavour and achieve a moist, silky texture. In Asian cuisine, steaming is the preferred method for preparing dim sum—small morsels of meat, seafood, or vegetables wrapped in thin flour-based dough—using bamboo baskets over a pot of rapidly boiling water.
4. Sautéing
What is Sautéing?
Sautéing cooks food in a small amount of oil or butter at a high heat for a short time. The term “sauté” is derived from the French verb sauter, which means “to jump,” reflecting the motion of tossing and stirring food in the pan as it cooks. Sautéing is ideal for small, tender cuts of meat and seafood, as well as vegetables that benefit from a quick sear and a bit of browning on the outside without becoming overly tender. It is a great technique for stir-fries, speedy vegetable sides, and dishes that require a layering of flavours.
Best Practices for Sautéing
For optimal results, the pan should be properly preheated to ensure immediate browning upon contact, creating a tasty crust. Using too little oil or butter can lead to sticking or uneven cooking, while too much can result in an unappetising, soggy mess. Avoid overcrowding the pan, as too much food will lower the temperature of the oil, causing the contents to steam rather than sauté. When cooking tender ingredients like garlic and onion, keep them moving by tossing or stirring to prevent burning.
Common Dishes Using Sautéing
Sautéing is a fundamental technique used in numerous dishes and is a staple in many kitchens. Examples include sautéed mushrooms, which offer a quick, flavourful side dish or topping that highlights the mushrooms’ umami flavour; stir-fried vegetables, where a medley of cut vegetables is cooked quickly to retain their crispness and colour; and chicken piccata, a rich Italian-American dish featuring chicken breasts sautéed until golden brown and finished in a tangy, lemony caper sauce.
5. Roasting
What is Roasting?
Roasting is a dry-heat cooking method that involves cooking food in an oven at high temperatures, usually between 175-230°C (350-450°F). Roasting is particularly effective for cooking meats, poultry, and vegetables because the dry heat promotes even cooking and browning, which helps to develop a rich, caramelised exterior. This method is often used for large cuts of meat, whole poultry, and tough root vegetables such as potatoes and carrots, as the natural flavours of these foods are concentrated and enhanced during the cooking process.
Best Practices for Roasting
To achieve good roasting results, season the food well, as the dry heat of the oven will concentrate the flavours. Use a roasting rack (a small frame that lifts the meat or poultry out of the pan) for meats and fowl to ensure even cooking and browning by allowing hot air to circulate around them. Avoid overcrowding the roasting pan, as this can cause steaming instead of roasting. Allow meats to rest after roasting to enable the juices to redistribute, resulting in a juicier, more tender taste experience. Sometimes, turning vegetables or meat halfway through cooking can help ensure even roasting.
Common Dishes Using Roasting
Roasting is a staple in many classic dishes, making it a cornerstone of everyday cooking as well as special occasion meals. Roast chicken is a beloved dish with crispy skin and juicy meat, ideal for a Sunday dinner or holiday meal. Roasted potatoes are popular for their golden, crunchy exterior and fluffy interior, complementing almost any main dish. Roasted carrots, Brussels sprouts, and bell peppers develop deep, concentrated flavours, making them a tasty, nutritious side dish for any meal.
6. Grilling
What is Grilling?
Grilling is a cooking method that exposes food to high heat over an open flame or hot coals, usually on a grill or barbecue. This method is popular for the smoky flavour it imparts to food as it cooks directly over the flame. The high heat causes charring, which produces the distinctive smoky characteristic of grilled foods. Grilling is commonly used for meats, seafood, and vegetables, and is valued for adding flavour and creating a crisp exterior. Due to the high temperatures, grilling is a quick-cooking method suited to foods that benefit from a short burst of intense heat.
Best Practices for Grilling
To maximise your grilling experience, it’s important to understand and apply fundamental cooking methods and food preparation techniques. Begin by cleaning the grates before use and preheating the grill to the appropriate temperature for the food you’re cooking. Consistent monitoring of the temperature ensures it remains stable, which is crucial for even cooking.
Enhance the flavour of your food by applying a marinade or rub, which can be applied to a variety of items, including desserts. Allowing meats to rest before serving lets the juices redistribute, ensuring a juicier result. Additionally, keeping an eye on your food helps you avoid flare-ups and burnt items while being cautious prevents fire hazards and injuries. Learning basic cooking methods and food preparation techniques will elevate your grilling skills and contribute to better, more delicious results.
Common Dishes Using Grilling
Grilling is a popular method for preparing many classic dishes, especially during warmer months when cooking outdoors is appealing. For example, grilled steak benefits from high heat that sears the exterior, preserving juices and creating a delicious crust. Barbecue ribs are another classic, where a slow grilling process (at low heat) allows the meat to become tender and absorb rich smoky flavours. Grilled vegetables, such as bell peppers, zucchini, and corn on the cob, also benefit from the smoky flavour of the grill, which enhances their natural sweetness and complements any grilled meal.
7. Baking
What is Baking?
Baking is a dry-heat cooking method that involves cooking food in an oven at lower temperatures than roasting. Unlike grilling or frying, which use a direct source of heat to cook food from the outside, baking uses the surrounding heat in the oven to cook food evenly on all sides. Baking is used for a variety of foods, from bread to pastries, cakes, and casseroles. It employs gentle, even heat to rise, set, or structure foods, making it a key technique for many sweet and savoury recipes.
Best Practices for Baking
Accurate measurement and timing of ingredients and processes are crucial for successful baking, as even small variations can significantly affect the dish. Leavening agents such as baking powder or yeast require precise measurement; too much or too little can impact the texture and rise of the baked goods. Preheating the oven is essential, ensuring that the food does not sit in a cold oven before the cooking process starts, which can negatively affect the outcome. A preheated oven allows cooking to begin immediately at the correct temperature.
Using the right bakeware is also important, as the correct pan or dish ensures even heat distribution and cooking. Additionally, avoid opening the oven door too frequently, as this can cause temperature fluctuations that may affect the final product.
Common Dishes Using Baking
Baking forms the foundation for many beloved foods, both sweet and savoury. A baked loaf of bread is a staple, offering a thin, crisp crust and a fluffy, airy interior. Cakes and cookies rely on precise measurements and timings to achieve their perfect texture and taste. Savoury meals, such as casseroles like lasagna or baked mac and cheese, also benefit from baking, using the oven’s even heat to meld and flavour the ingredients.
8. Frying
What is Frying?
Frying refers to cooking food in hot oil, either partially immersed in a pan (shallow frying) or completely submerged in a deep fat fryer (deep frying). This technique is renowned for crisping large areas of the food’s surface to a golden brown colour while keeping the inside moist and tender. This types of cooking method cooks quickly and is popular for developing rich flavours and interesting textures. It can be used with a wide range of foods, including meats, vegetables, and doughs, making it central to many cuisines.
Best Practices for Frying
The first step to successful frying is selecting the right oil. Choose an oil with a high smoke point, such as vegetable, canola, or peanut oil, to prevent burning and ensure a clean, crisp finish. Ideally, your oil temperature should be high (but not at the smoking point) so that it cooks the food quickly without burning. Conversely, if the oil is too cool, the food will become greasy and soggy.
Use a thermometer to monitor the temperature and adjust the heat as needed. After frying, drain the food on paper towels or a wire rack to prevent oil from pooling on the bottom, which can make it soggy. Generally, cook food in batches and avoid overcrowding the pan, as this can lower the oil’s temperature and lead to uneven cooking.
Common Dishes Using Frying
Frying is essential for creating many signature dishes known for their texture and taste. Who can resist juicy, tender fried chicken with its crispy exterior? Crispy French fries with fluffy centres and crinkly edges are a perfect complement to burgers or sandwiches. Tempura, a Japanese dish featuring fish or vegetables with a light batter, is another example of frying done right, offering a crisp and delicate finish.
9. Poaching
What is Poaching?
Poaching is the process of gently cooking food by submerging it in liquid that is just below simmering, at a temperature of 70-82°C (160-180°F). It is a popular cooking method for delicate foods that might easily toughen or fall apart at higher temperatures. Poaching is often used for cooking eggs (such as chicken, quail, or duck eggs) and certain types of fish, including trout, salmon, catfish, or sturgeon. It is also used for cooking fruit. As the food cooks slowly in liquid at a low temperature, it retains its moisture and tenderness while absorbing the flavours of the poaching liquid.
Best Practices for Poaching
The key to successful poaching is to choose a suitable poaching liquid (such as water, broth, wine, or flavoured with herbs and spices), heat it very gently to the proper temperature, and then add the food. Maintain the temperature throughout the cooking process. Use a thermometer to ensure the liquid remains within the poaching range. Handle the food with a slotted spoon or gentle tongs to avoid breaking delicate items like eggs or fish. Pay attention to the timing: under-poaching can result in toughness or a ropey texture, while over-poaching can cause the food to lose its texture and flavour.
Common Dishes Using Poaching
Poaching is behind some of our most beloved dishes, celebrated for their silky texture and subtle flavours. Poached eggs, with their runny yolks and soft whites, are perfect for topping toast or as part of eggs Benedict with hollandaise sauce. Poached salmon, similarly cooked to preserve moisture and flavour, is often served with a light sauce and fresh herbs. Poached pears, a delightful dessert, are cooked until tender and infused with the flavours of the poaching liquid and are typically served with a sauce or ice cream.
10. Braising
What is Braising?
Braising is a cooking method that combines searing—a dry-heat technique where food is cooked at high temperatures with oil or butter—with wet-heat cooking, where food is cooked in liquid at lower temperatures. This method is ideal for tough cuts of meat and hearty vegetables, which benefit from long, slow cooking. The low temperature breaks down tough fibres and develops rich, deep flavours. Braising is typically done in a heavy pot, such as a Dutch oven, with a tight-fitting lid. The lid traps steam rising from the liquid, ensuring even cooking and tenderising the food as it becomes flavourful.
Best Practices for Braising
Searing is a crucial initial step in braising. By browning the surface of the food, you create a flavourful crust and develop additional complexity from the brown bits left at the bottom of the pot, which enrich the cooking liquid. After searing, the food is partially submerged in a slightly flavoured liquid, such as broth, wine, or a combination of both. The pot is then covered and placed in a low oven or on the stovetop to cook slowly for several hours. Patience is key in braising, as the slow cooking process allows flavours to meld and the food to become tender. Check the dish occasionally and add a bit of liquid if needed to keep it moist.
Common Dishes Using Braising
Braising is essential for creating many beloved dishes, particularly those suited to colder weather or special occasions. For example, braised short ribs transform tough meat into meltingly tender, succulent pieces, often served in a rich sauce made from the braising liquid. Coq au vin, a classic French dish, involves braising chicken in red wine with mushrooms, onions, and bacon, resulting in a deeply flavoured and aromatic sauce. Braised cabbage demonstrates how braising can elevate simple vegetables; it turns them into tender leaves infused with the flavours of the cooking liquid.
Overall, braising is a different cooking method that transforms a variety of ingredients into comforting and delicious dishes, making it a valuable technique in both everyday and special occasion cooking.
Conclusion
By mastering the 10 basic cooking methods—boiling, simmering, steaming, sautéing, roasting, grilling, baking, frying, poaching, and braising—you will set yourself on the path to cooking well and with confidence. Each of these fundamental techniques results in distinct flavours and textures, enhancing the taste and interest of your meals. These are essential cooking methods that every home cook should know. So, step into your kitchen and start experimenting with each of these techniques. The more you practice, the more proficient and confident you will become.