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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.

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Keywords for this post:Cooking Fashion Lexicon Roast Pan Braise Sauté Fry Poach

Last modified on: July 24^th 2024

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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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Roasting

Sautéing

Pan-frying

Grilling

Frying

Poaching

Braise