Use different methods of cooking to enhance food flavor. Some require supervision while others you can walk away from. Below are common cooking methods:
Baking Method – Baking uses dry heat in an oven. Dry heat is ideal for roasts, turkey’s, cookies, cakes, breads, potatoes, casseroles and the like. Different methods of cooking have various cooking times. An ideal method but it takes longer and can dry out foods too much, if you are not careful. Funny enough, it can be used to dry out foods. For example, if rice comes out too wet put it in the oven to dry out.
Broiling Method – Ovens today have a broiler function. In a broiler the heat radiates from the top. Out of all the different methods of cooking, I would not recommend this for thick cuts. Undoubtedly, the meat is likely to burn on the outside before the inside. Meats that survive the different methods of cooking using intense heat include steaks, pork or lamb chops, and shrimps.
Bonus Tip: the broiler function browns casseroles, meats and vegetables.
Braising Method – Braising is is a combination of roasting and stewing. Simply, sear or brown the meat in a pot then add liquid and cover. Achieve this either on the stove top or in the oven. Tender meat is the result. Certainly, roast beef, briskets, oxtails, beef chunks and pork loins are great to braise.
Roasting Method – Roasting is one of the most common ways of cooking because it enhances foods by retaining flavor through browning. For instance, roast choice cuts of meat on top of root vegetables in a roasting pan. Root vegetables are less likely to turn mushy during the long process.
Bonus Tip: Include the juices that remain in the pan to enhance a gravy sauce for the meat.
Cooking Method – Stove top
Boiling Method – Boiling is the easiest out of all the different methods of cooking. Great for soups and stocks. All that is needed is a pot and water or broth etc. Basically you are cooking in liquid. Chicken starts in hot water so that the flavor penetrates deep into the meat.
Vegetables that grow above the ground start in boiling water with a pinch of salt. Allow the vegetables to boil for about 5-6 minutes. Immediately drain the liquid off and dip the vegetables into ice cold water. Another term for this is blanching. Blanching helps to retain the vibrant coloring that results from cooking. In the case of vegetables that grow below the ground they should start in cold water. Cold water helps break down the high fiber content found in root vegetables.
Deep Frying Method – is cooking food in deep oil. Be sure to select a good quality oil that can be heated to high temperature without burning. French fries, fritters, nuggets, some vegetables or chicken are great for deep frying.
Bonus Tip: Do not over crowd the oil in the pot and nor fill the pot with oil. Instead, fill the pot just over half way with oil. Use tongs or a spoon with holes to remove food from the hot oil.
Shallow Frying Method: Shallow frying is my favorite. This common way of cooking is quick. it requires much less oil than deep frying. Most meats, fish and vegetables can be prepared like this. Similar to roasting the left over juice adds rich flavor in a sauce.
Stewing Method: Stewing is a hearty way of cooking during those cold winter months. Simmer foods in flavored water or stock. Best used with low cost meats. Cut food into chunks and stew. Thicken the stew with cornstarch. Furthermore, potatoes starchy content will also aid in thickening your stew as well. Stewing can also be carried out in the oven.
Different Methods of Cooking – Healthy options
Poaching – Poaching should be added to different methods of cooking allthough it is not a common cooking method. With a bit of water, you create a slow simmer cooking effect. Fish and eggs are usually prepared this way.
Steaming – Steaming fish or vegetables is easy. Place food in a perforated pot over a pot of water. Cover the pot with a top. After the water starts boiling the steam that is created gently cooks the food above. To avoid a royal mess, do not fill the bottom pot with water. When the water boils it will boil all over your stove. Alternatively, fill about a quarter of the pot with water to create a steam effect.
Bonus Tip: infuse the water with ginger or other herbs while steaming for subtle underlying flavor.
Grilling – Grilling is suited for summers on the beach, backyard or poolside. To grill, place foods over greasy grill bars which retain extremely high heat temperatures. The flames are clearly visible providing direct heat. Different cooking methods include using charcoal or wood. Wood is typically used for smoky flavors.
Add oil to bars during cooking to avoid sticking. For one thing, there is nothing worse than the meat tearing apart because part of it is stuck. Thicker meats are better on the grill as revealed by, ribs, steaks, dense fish and shrimps which hold up well.