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.
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Last modified on: July 24th 2024
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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.


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