The different cooking modes


The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture.

This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
6,206 4.7/5 (24 reviews)
Grade this page:
Keywords for this post:CookingFashionLexiconRoastPanBraiseSautéFryPoach
Last modified on: July 24th 2024
For this post: Comment Follow Send to a friend
The different cooking modes

Roasting

rotir

This means cooking, generally in an oven or on a spit, in a dry atmosphere (no steam).
The aim is to obtain a nice brown color, a crust on the surface of the food, and a softness inside.

Examples: Pork or veal roast

Sautéing

sauter

Depending on its size, the food is cut into small pieces, then cooked quickly, uncovered and over high heat, with a small amount of fat, in a very hot saucepan, frying pan or sauté pan.

Examples: Sautéed beef, vegetables or mushrooms.

Pan-frying

poeler

Frying means cooking the whole food (or a small portion of it) in a pan over medium heat, covered or uncovered.

Examples: Pan-fried fillet of sole or red mullet.

Grilling

griller

Quickly cooking food by placing it in direct contact with a heat source or a very hot surface: grill, barbecue coals, plancha.

Examples: Barbecued steaks or burgers.

Frying

frire

Cooking food by plunging it directly into a fatty substance (oil, beef fat, etc.).
Examples: French fries, fritters.

Poaching

pocher

To cook a food by dipping it in an aromatic liquid (stock, juice, fumet, etc.).

Examples: Poached pears, fish quenelles.

Braise

braiser

The food, generally a whole piece (meat or other), is first seared on each side in a pan with a little very hot fat, then cooked slowly in a closed container that contains a base of liquid, often wine, but not completely immersed in it.

Example: Braised beef with red wine and mushrooms.


These are just the main cooking methods; professional chefs use others, which are often variations of these.

Source: "La cuisine professionnelle" by Yannick Masson and Jean-Luc Danjou.


Lasts posts
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20255795
Always secure your cutting board
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1st 20257925
Cherry clafoutis, with or without pits?
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29th 20257875
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20252,418 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20252,1285

Other pages you may also like
Sauce and salad: When and how to mix them?
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29th 20244,5615
Your oven in "proofer" mode
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27th 20246,8085
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201361 K4.5
The right size of zucchini
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9th 20246,7135
Don't throw away your pizza crusts
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...
April 22th 20237,1164.9
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page