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.
5,355 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
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,378
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20242,7385
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,2145
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 20243,3525
No need to boil gelatin
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21th 20243,3105
Other pages you may also like
The return of the "Norman hole"
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18th 202110 K4.8
Fried potatoes or fried mash?
Fried potatoes or fried mash?
In cooking there are a lot of dishes that appear to be extremely simple but which can actually prove to be very tricky. Amongst those that I'm aware of having this reputation are omelette and fried potatoes.
February 6th 201122 K4.5
A memo of utensil weights
A memo of utensil weights
You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
May 9th 201125 K4.6
Choosing a chopping board
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8th 201247 K4.6
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
February 27th 201340 K4.3
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