technique: Roasting

text:
Roasting cooks food evenly using hot air. The consistent, high heat caramelizes natural sugars and
deepens the flavor. This method dates back to prehistoric times when humans cooked meat over open
flames on spits. Today's oven roasting is essentially a refined version of this ancient practice.

Roasting surrounds the food with dry heat, allowing the outside to brown while the inside stays
tender. It's commonly used for meats like chicken , beef , and pork and also works well for hearty
vegetables like potatoes , carrots , and squash .

Roasting pans or baking sheets are typically used, sometimes with racks, to allow air circulation.
Seasoning and a light coating of oil help boost crispness and enhance taste.

---

difficulty: intermediate


technique: Grilling

text:
Grilling cooks food quickly over an open flame or hot surface, either outdoors or using an indoor
grill pan. The direct heat chars the exterior, locking in juices and creating a strong, smoky
flavor. It's perfect for steaks , burgers , chicken , fish , and vegetables like peppers or corn .

In Argentina, grilling is a national tradition known as asado , a social ritual that can last all
day. To them, grilling is a part of their cultural identity and regional pride.

Grilling typically involves placing food on a metal grate above the heat source, which can be
charcoal, gas, or electric. Marinating beforehand enhances tenderness and taste, whereas grill marks
give food a distinctive, appetizing look.

Because grilling uses intense, direct heat, it's best suited for foods that cook quickly (like thin
cuts of meat, seafood, or tender vegetables). Timing is everything: overcooking happens fast, and
one moment too long on the grill can turn juicy steaks or vibrant veggies into dry, charred
disappointments.

That's why it's essential to stay attentive , turning food often to ensure even cooking and to
prevent burning. Thinner items like shrimp or sliced zucchini can cook in just a few minutes per
side, while thicker cuts like bone-in chicken require careful management of heat zones to avoid
undercooking inside.

---


technique: Sautéing

text:
Sautéing involves cooking food quickly in a hot pan using a small amount of fat. The term comes from
the French for "to jump," reflecting how food moves in the pan. This technique is the foundation of
many classic sauces in French cuisine. Chefs often build a dish's entire flavor profile by first
sautéing aromatics like onions , garlic , or shallots in fat.

Beyond that, sautéing is ideal for thin cuts of meat , seafood , and vegetables that cook quickly,
such as mushrooms or bell peppers. The goal is to brown the surface without overcooking the inside.

A wide, flat skillet and high heat are key for even cooking, while stirring or flipping keeps food
from burning.

Given that sautéing is a fast-paced technique, preparation is everything. All ingredients should be
washed, chopped, measured, and within arm's reach before you even turn on the stove.

Read the recipe carefully ; ingredients are often added in a specific order based on how long they
take to cook. For instance, harder vegetables like carrots go in before delicate ones like spinach,
and proteins may need to brown first before aromatics are added.

Since things move quickly over high heat, there's little time to improvise, and even a few seconds
of distraction can lead to burning or uneven cooking.

---


technique: Broiling

text:
Broiling can be seen as upside-down grilling, applying intense heat from above using the oven's
broiler setting. Food sits close to the heat source, usually on a broiler pan or rack, so the top
gets crisp and browned. It's great for finishing dishes , melting cheese , or quickly cooking thin
cuts of meat , fish , or vegetables .

Broiling works best when food is evenly cut and monitored closely, as it can burn quickly. Since it
cooks only from one side, some foods may need to be flipped for even results. A light brush of oil
and seasoning enhances browning and flavor.

---


technique: Pan-frying

text:
Pan-frying involves cooking food in a moderate amount of oil in a shallow pan, typically over medium
to high heat. Unlike deep-frying, the food is only partially submerged, so it cooks from the bottom
up and may need turning.

This cooking method is perfect for achieving a golden, crispy exterior while keeping the inside of
your food moist. It works well for breaded items like chicken cutlets , pork chops , or vegetable
fritters . In traditional Japanese cuisine, pan-frying is used in dishes like okonomiyaki —a savory
pancake filled with cabbage, meat, or seafood. The contrast between the crispy outside and tender
inside shows off pan-frying's textural control.

To help with even heat distribution , using cast iron or heavy-bottomed skillets is usually
preferred, as these retain and distribute heat more consistently across the surface.

Just as critical is resisting the urge to overcrowd the pan . When too much food is added at once,
the oil temperature drops rapidly, disrupting the frying process. Instead of crisping, the food
begins to steam, leading to pale, limp, or greasy results.

For the best texture, cook in smaller batches, giving each piece enough room to sizzle freely.
Between batches, give the oil a moment to return to the proper temperature, and skim out any
leftover crumbs that might burn and affect flavor.

---


technique: Deep-frying

text:
Deep-frying submerges food completely in hot oil, cooking it rapidly and evenly. The intense heat
creates a crisp, golden crust while sealing in moisture. It's popular for fries , doughnuts , fried
chicken , tempura , and more. Temperature control is crucial— usually around 350–375°F —to avoid
greasy or undercooked results.

This technique originated as early as 2500 B.C. when ancient Egyptians fried what appeared to be
known as tiger nut cakes. Though often regarded as unhealthy because of the fat, deep-frying your
food is also beneficial for killing off any bacteria and preserving nutrients .

Today, deep-frying is used around the world for dishes like fried chicken , French fries , tempura ,
samosas , doughnuts , and churros .

To deep-fry effectively, you will need a deep pot or fryer, along with a thermometer for controlling
oil temperature. Once cooked, food should be drained on paper towels or a rack to remove excess oil.
While rich and indulgent, deep-frying can deliver complex textures and bold flavor when done well.

---


technique: Boiling

text:
Boiling involves cooking food in water or broth at 100°C (212°F), creating rapid bubbles. It's best
for foods that need full cooking and can withstand high heat, like pasta , potatoes , rice , and
hard-boiled eggs . It's also used to blanch vegetables before freezing.

Boiling, however, can cause some nutrient loss, especially vitamin C . Still, it remains one of the
oldest cooking methods globally. In many cultures, boiling was one of the first cooking techniques
for communal meals due to its simplicity and ability to cook large quantities. While boiling is
simple, a few tips can make it more effective. For example, when boiling eggs , start in cold water
and heat slowly to avoid cracking. Once boiling, lower the heat to a gentle simmer. Cook for 9–12
minutes for firm yolks or 6–8 for soft ones. Afterward, cool the eggs in ice water to stop cooking
and make peeling easier.

Boiling pasta ? Salt the water generously. For vegetables, avoid overboiling to preserve color and
nutrients, and try using a lid to bring water to a boil faster.

---


technique: Simmering

text:
Simmering uses lower heat than boiling, with liquid temperatures around 85–96°C (185–205°F). The
gentle bubbles make it perfect for cooking dishes that need time to develop rich flavors, such as
soups , stews , curries , and sauces . It's especially helpful for tenderizing meats and blending
spices .

Unlike boiling, simmering prevents food from breaking apart. This technique is often the secret
behind many classic dishes, like French coq au vin or Italian marinara , where depth of flavor is
key.

To get the most out of simmering, pay attention to timing . Add dried herbs early so they have time
to release their full aroma, but save delicate fresh herbs (like parsley or basil) for the end when
the dish is nearly done.

Use a lid to maintain moisture, especially during long simmers, and keep an eye on the surface:
small, slow bubbles mean you're at the right temperature. If the liquid boils too hard, lower the
heat to avoid toughening meat or thinning out flavors.

---


technique: Steaming

text:
Steaming cooks food by surrounding it with hot vapor from boiling water without the food making
direct contact with the liquid. It's ideal for vegetables , seafood , dumplings , and even desserts
like sponge puddings .

Steaming preserves flavor, texture, and more nutrients than boiling. Plus, it doesn't require oil,
making it a healthier option. Bamboo steamers have been used in Chinese cooking for over 5,000 years
, showing just how long people have relied on this gentle and efficient cooking technique.

For best results, wait until you see a strong, steady stream of steam before adding food to the
steamer. Placing vegetables over slowly warming water can cause dull color and soggy texture.

Cut items to uniform sizes for even cooking, and don't overcrowd the steamer (steam needs space to
circulate). For extra flavor, try adding herbs, citrus slices, or aromatics like ginger to the water
below. Always keep the lid closed during cooking to trap heat and maintain a consistent steam
environment.

---


technique: Poaching

text:
Poaching gently cooks food in liquid heated to about 71–82°C (160–180°F), making it suitable for
delicate ingredients like eggs , chicken breasts , fish , and fruits . It keeps food tender and
moist without overcooking.

Similar to steaming, poaching avoids aggressive bubbling that can break food apart, making it
perfect for light, clean dishes. The classic French dish, poached pear, dates back centuries and
showcases the elegance of this subtle method used during medieval times, typically for preserving
fruit.

When poaching eggs, for example, freshness matters. Older eggs tend to spread or form wispy threads
in the water, while fresh eggs hold their shape much better.

For best results, crack each egg into a small bowl first , then gently slide it into barely
simmering water. Adding a splash of vinegar can help the whites coagulate faster, and avoiding a
rolling boil prevents the egg from breaking apart. Aim for about 3–4 minutes for a soft, runny yolk
with a tender white.

---


technique: Braising

text:
Braising is a combination cooking method that starts by searing food, typically tougher cuts of meat
or hearty vegetables , at high heat, then slowly cooking it in a covered pot with a small amount of
liquid. This age-old technique, dating back over 300,000 years , breaks down connective tissues,
resulting in tender, flavorful dishes like pot roast or osso buco .

Pro tip for osso buco: Tie the veal shanks with kitchen twine before cooking to keep the meat
securely attached to the bone during braising. This prevents it from falling apart into the stew as
it becomes tender. Once fully cooked, carefully cut and remove the string before serving. The
result: meat that's perfectly "fall-off-the-bone" tender while still beautifully presented on the
bone.

---


technique: Stir-frying

text:
Stir-frying is a Chinese cooking technique in which small, uniform pieces of food are quickly cooked
over high heat in a wok with a minimal amount of oil. It dates back over 2,000 years to the Han
Dynasty in China; then, the term "stir-fry" was introduced to English speakers in 1945 by Buwei Yang
Chao in her book How to Cook and Eat in Chinese .

This method is perfect for vegetables , meats , and noodles , preserving their texture and flavor.
Just like with sautéing, timing is everything. Add ingredients in stages based on their cooking
times; start with proteins or firm vegetables like carrots, and add quicker-cooking items like snow
peas or bean sprouts at the end. This ensures the meat is fully cooked while delicate vegetables
stay crisp and bright, not limp or overdone. Have everything prepped before you start.

---


technique: Blanching

text:
Blanching involves briefly boiling food, usually vegetables or fruits, and then rapidly cooling them
in ice water to halt the cooking process. This technique preserves color, texture, and nutritional
value, making it essential before freezing or canning.

Blanching (along with boiling and stir-frying) can help remove pesticide residues and decrease the
microbial load on produce. It's also an essential step in preparing some vegetables for further
cooking methods like stir-frying or roasting.

---


technique: Caramelizing

text:
Caramelizing is the process of slowly cooking sugar or sugar-containing foods until they turn golden
brown and develop a rich, sweet flavor. This reaction occurs as sugars break down under heat,
typically between 160–177°C (320–350°F). It's commonly used in onions , carrots , and meats to
enhance flavor depth and complexity.

---


technique: Deglazing

text:
Deglazing involves adding a liquid—such as wine, broth, or vinegar—to a hot pan to loosen
and dissolve the flavorful bits of food (called fond ) that have stuck to the bottom after sautéing
or roasting. The fond leftover in a pan is considered liquid gold in culinary circles because it
holds the most concentrated flavor. These bits are rich in taste and form the base of many sauces.

Deglazing is often used in French cooking to create pan sauces for meats or vegetables . It's a
quick way to capture flavor and add richness to your dish without extra fat or salt.

Make sure the pan is still hot when adding your liquid, and scrape with a wooden spoon or spatula to
lift up all the browned bits. If using alcohol like wine or brandy, let it simmer for a minute to
cook off the harshness and reduce it slightly. This intensifies the flavor and helps the sauce
thicken.

---


technique: Reducing

text:
Reducing is the process of simmering or boiling a liquid, such as stock, wine, or sauce, to
evaporate water and concentrate flavor and thickness. This technique is commonly used to intensify
sauces , soups , or glazes . The longer a liquid reduces, the stronger and richer the taste becomes.

Reducing is especially useful when you want to deepen flavor without adding more ingredients. It
also helps improve the texture and visual appeal of a dish by creating a thicker, glossier finish.

Though boiling may feel like it speeds up the process, you risk scorching the thickening liquid at
the bottom of the pan. For best results, keep it at a low simmer for an extended period, stirring
occasionally to prevent sticking and ensure an even, gradual reduction.

---


technique: Folding

text:
Folding is a gentle mixing technique used to combine light, airy ingredients, such as whipped cream
or beaten egg whites, with heavier mixtures like cake batter. The term "fold" in recipes often
confuses beginners. It's not stirring or mixing but a slow motion meant to trap air and build
fluffiness.

The motion involves carefully lifting and turning the mixture to maintain volume and avoid deflating
the air bubbles. This technique is essential in baking, especially for mousse , soufflés , and
sponge cakes .

---