COOKING TECHNIQUES

METHOD MEDIUM EQUIPMENT

Dry-Heat Cooking Methods

Broiling Air Overhead broiler, salamander, rotisserie
Grilling Air Grill
Roasting Air Oven
Baking Air Oven
Sautéing Fat Stove top
Pan-frying Fat Stove top, tilt skillet
Deep-frying Fat Deep-fat fryer

Moist-Heat Cooking Methods

Poaching Water or other liquid Stove top, oven, steam-jacketed kettle,
tilt skillet, thermal bath
Simmering Water or other liquid Stove top, steam-jacketed kettle, tilt
skillet, thermal bath
Boiling Water or other liquid Stove top, steam-jacketed kettle, tilt
skillet
Steaming Steam Stove top, convection steamer

Combination Cooking Methods

Braising Fat, then liquid Stove top, oven, tilt skillet
Stewing Fat, then liquid Stove top, oven, tilt skillet, thermal bath

Other cooking methods employ a combination of dry- and moist-heat cooking

methods. The two most significant of these combination cooking methods are sous vide a modernist cooking
braising and stewing. (A third combination cooking method, called sous vide, (this will technique that uses low temperature,
be discussed in detail) moist-heat cooking methods similar to
braising or poaching
Each of these cooking methods can be applied to a wide variety of foods—meats, fish, vegetables
and even pastries. Here we describe each of the cooking methods and use Practicals to outline
their general procedures. Detailed procedures and recipes apply-ing these methods to specific
foods are found in Supplied transcripts

Dry-Heat Cooking Methods

Cooking by dry heat is the process of applying heat either directly, by subjecting the food to
the heat of a flame, or indirectly, by surrounding the food with heated air or heated fat.