The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. Understanding and mastering the different types of cooking methods is essential to becoming a great chef or home cook. Knowledge of cooking techniques allows you to work with a variety of ingredients and kitchen equipment to achieve consistent, flavorful results in your cooking. Continue reading to learn about the three main types of cooking, all the techniques that fall under those types, and the foods that are complemented by these techniques. 1. Dry Heat CookingDry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or seared meat are both examples of dry heat cooking at work. BroilingBroiling works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful to use a timer or check the doneness so foods don't become burnt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven. Best foods for broiling:
GrillingGrilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable. Best foods for grilling:
RoastingRoasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts. Best foods for roasting:
BakingBaking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting. Best foods for baking:
Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it's best to keep the food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently. Best foods for sauteing: As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil. It's also a great way to tenderize the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat cooking methods, moist heat cooking will not produce a browned crust. PoachingPoaching is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and flavor are preserved without the need for fat or oil. Best foods for poaching: SimmeringSimmering is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point and produces tiny bubbles. To achieve a simmer, first bring water to the boiling point and then lower the temperature. Best foods for simmering: BoilingThis cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they cook. The expression slow boil means that the water has just started to produce large, slow-moving bubbles but is not quite heated to the boiling temperature. A full boil occurs at the boiling point and results in fast-moving, rolling bubbles. Steam is also released from the water as it boils. Best foods for boiling: In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture. Steaming can be performed in a few different ways. For high volume kitchens, a commercial steamer or combi oven is the most efficient. Other methods of steaming include using a pot and steamer basket, using a microwave, or wrapping foods in foil so they can steam in the oven. Best foods for steaming: Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids at low heat for an extended period of time, resulting in a fork tender product. This technique works with the toughest cuts of meat, gradually breaking down fibers until they melt into the liquid. BraisingDuring braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock. Using low heat, the foods soften over an extended cook time and the liquid becomes reduced with intensified flavors. Braising is a great method for producing fork tender meats that fall off the bone. Best foods for braising: StewingThe key difference between stewing and braising is that foods are completely submerged in hot liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of meat and soft vegetables. Best foods for stewing: Glossary of Cooking TermsAs you follow recipes, you might come across some cooking terms that are unfamiliar to you. We've added descriptions of some of the most common cooking terms below: With a basic understanding of the three type of cooking methods, you can choose the best technique to use for each dish you prepare. As you create your own signature recipes, you'll know how to use dry cooking to achieve a crispy, brown exterior on meats, or how to use moist cooking to keep your meats fork tender. When needed, you'll know when to use a combination of dry and moist heat to transform tough cuts of meat into succulent, juicy morsels. |