Cooking Methods

Boiling

Food is cooked in liquid at 212 degrees at sea level. The higher temperature and agitation toughens protein and breaks up delicate foods.

Braising

The food is browned first on top of the stove, then cooked in a casserole in stock.

Broiling

Food is cooked at a high temperature with an overhead heat source. Sometimes the temperature may be as high as 1500 to 2000 degrees in some commercial broilers.

Roasting

Food can be browned first in a little oil or butter on top of the stove, then put in a roasting pan with herbs and flavouring. It can be covered with foil to prevent drying out or burning- the foil should be removed for the last few minutes to crisp the top.

Steaming

Food is cooked entirely by the steam from boiling water below. The food should be placed on a perforated rack over the liquid, and the pan covered. For more flavour, use stock in place of plain water.

Poaching

The food is completely immersed in boiling water or stock; a medium heat is needed for best results.

Sauteing

Done in very little oil or butter in a heavy skillet over a high flame. The pan should be preheated, which will allow the food to be seared quickly.

Frying

Pan frying: food is cooked in a moderate amount of fat over moderate heat. This method is used for larger pieces of food and usually takes longer than sauteing. Varying amounts of fats are used and the food may be turned more than once during cooking.

Deep fat frying: foods are completely submerged in fat. Foods must be fried at the correct temperature, 350 to 360 degrees to minimize fat absorption. Only small amounts of food should be fried at any one time.