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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.
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.
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Last modified on: July 24th 2024
Keywords for this post:CookingFashionLexiconRoastPanBraiseSautéFryPoachThe different cooking modes
Roasting |
| 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 |
| 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 |
| 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 |
| 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 |
| Cooking food by plunging it directly into a fatty substance (oil, beef fat, etc.). Examples: French fries, fritters. |
Poaching |
| To cook a food by dipping it in an aromatic liquid (stock, juice, fumet, etc.). Examples: Poached pears, fish quenelles. |
Braise |
| 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.
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