1.

Moist Heat Cooking

As the name indicates, moist heat cooking relies on the presence of

liquid or steam to cook foods. Use this method to make healthy dishes
without any added fat or oil. It's also a great way to tenderize the
tough fibers in some beef cuts, like chuck or brisket. When cooking
fibrous vegetables and legumes, moist heat softens the food until it
reaches the perfect tenderness. Unlike dry heat methods, moist heat
cooking will not produce a browned crust.

Sous Vide
Though this cooking method recently gained popularity for home chefs,
commercial kitchens have used sous vide to cook delicious meals for
decades. Sous vide, a French term meaning "under vacuum," involves
 placing vacuum-sealed food in a hot water bath to slow-cook it. This
cooking method requires an immersion circulator, a hot water tank,
and vacuum sealing equipment. In addition to reducing food waste and
energy consumption, sous vide reduces prep time and contamination
risk. The final product is moist, tender food perfectly marinated by the
natural juices trapped in the bag.

Best Foods for Sous Vide

 Meats: In addition to perfectly cooking meat to whatever doneness

customers prefer, meat cooked with sous vide will not be scorched
or have overcooked edges. Even tough cuts will turn out juicy and
tender.
 Poultry: Cook light and dark meat until it falls off the bone without
worrying about undercooking or the chicken drying out.
 Fish: While sous vide does not allow you to cook whole fish, fish filets
can be tender, flaky, or well-done using sous vide. Even salmon, which
is notoriously difficult to cook, maintains its size, color, and tenderness
with sous vide cooking.
 Eggs: Make scrambled, poached, or hard-boiled eggs easily without
monitoring them while they cook. You can vary the texture and style
by manipulating the water bath's temperature and cooking time.

Poaching
Poaching is a gentle cooking method that submerges food in hot liquid
between 140 degrees and 180 degrees Fahrenheit. The low heat works
well for delicate items, preserving moisture and flavor without needing
fat or oil.

Best Foods for Poaching

 Eggs: Poaching is a common method of cooking eggs that results in a

soft, tender egg white and creamy yolk. It's more health-conscious
than pan frying since you don't need oil.
 Poultry: You can use broth, wine, or aromatics for poaching liquid,
which adds flavor to boneless, skinless chicken breasts. The finished
 product is tender chicken that can be cubed, sliced, or shredded and
added to salads, pasta, or sandwiches.
 Fish: Poaching is a great way to preserve the delicate texture of light
fish like tilapia, cod, and sole. A special broth called court bouillon adds
flavor to the fish as it cooks.
 Fruit: Use a sweetened liquid to poach fruits like pears or apples for a
unique dessert. This method deepens the flavor of the fruit and softens
the texture until the fruit is tender. Use any leftover liquid to make a
flavored syrup to serve with the fruit.

Simmering
Simmering is a gentle method of cooking food that utilizes 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, bring water to
the boiling point and lower the temperature.

Best Foods for Simmering

 Rice: Simmering produces cooked rice with a light, fluffy texture. Using
boiling water causes the rice to become sticky and dry.
 Meats: Choose tough cuts of meat that will release fat and collagen as
they simmer, like chuck roast.
 Soups and Stocks: Because simmering releases fat and proteins from
meat, it produces a rich flavorful broth used in soups or stews.
 Vegetables: Gentle simmering cooks tough root vegetables like
potatoes and carrots to the perfect texture.
 Grains: You can simmer grains like quinoa, oats, or millet until they
reach a soft edible texture. Hot cereal is made by simmering grains
until most of the water evaporates, creating a smooth porridge.
 Legumes: Simmer dried beans and legumes for a soft, edible texture.
Some beans, like lentils, cook quickly, while others take several hours
of gentle simmering to become fully cooked.
 Steaming
To steam food, boil water continuously to produce a steady steam
cloud. The steam surrounds food and cooks it evenly while retaining
moisture. For high-volume kitchens, the most efficient steaming
method is a commercial steamer or combi oven. You can also use a
pot and steamer basket, a microwave, or wrap food in foil and cook it
in the oven.

Best Foods for Steaming

 Vegetables: You can steam most vegetables with excellent results.

Steam sturdy veggies like beets, carrots, and potatoes longer than
delicate foods like leafy greens.
 Fish and Shellfish: For more flavorful fish, broth or wine can be used
instead of water. Fish stays tender, while shellfish like clams, mussels,
lobster, or crabs are cooked inside their shells.
 Desserts: Some desserts are steamed rather than baked, producing a
moist, silky texture. Creme brulee, flan, and panna cotta are all
custards made using this cooking method.
 Tamales: Tamales are a popular food made by steaming masa, a
dough made of ground corn, and fillings inside a corn husk packet.
The steam makes the corn dough tender and moist.

Boiling
This cooking technique involves submerging food in water 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
bubble slowly but is not quite heated to the boiling temperature. A full
boil occurs at the boiling point, appearing as fast-moving, rolling
bubbles. Steam is also released from the water as it boils.

Best Foods for Boiling

o Pasta: Pasta is one of the most commonly boiled foods. The hot water
cooks the pasta quickly, allowing chefs to remove it from the water
before starches break down to prevent a mushy texture.
o Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs.
The texture of the yolk can range from firm to creamy, depending on
the cook time.
o Vegetables: Tough root vegetables like potatoes and carrots will cook
more quickly in boiling water. Test their tenderness with a fork so they
don't overcook.

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2. Dry Heat Cooking

 Dry heat cooking works without any moisture, broth, or water present.
Instead, it relies on circulating hot air or contact with fat to transfer
heat to foods. Temperatures of 300 degrees or
more create browning, a reaction where 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 examples of dry heat
cooking at work.

Baking
Baking and roasting use indirect heat to surround foods and cook from
all sides. However, roasting refers to cooking meats or vegetables, and
baking indicates making bread, rolls, and cakes. Additionally, baking
usually uses lower temperatures than roasting.

Best Foods for Baking

 Baked Goods: Baking transforms wet dough or batter into a final

product with a firm texture. Bread, pastries, and cakes are all baked.
 Pizza: Bake pizzas in a hot oven to form the crust, harden the dough,
and melt the cheese.

Grilling
Grilling is similar to broiling because grills use radiant heat to cook
food quickly. Most grilling equipment features an open grate with a
heat source beneath the food. Flip food items to cook both sides and
adjust the grill's temperature to get grill marks from the hot grate or
rack.

Best Foods for Grilling

 Burgers: Ground hamburger meat is moist and cooks well on a hot

grill. The high heat sears the outside of the patty for a delicious
charred flavor.
 Meats: The dry heat from grilling removes moisture from meat
quickly, so choose tender cuts or marinate the meat first. Ribeyes,
porterhouses, t-bones, and strip steaks have higher fat content and
marbling that produces a succulent grilled steak.
 Poultry: Boneless cuts of chicken, such as boneless wings, grill
more evenly than other chicken cuts. You can grill whole chickens,
but spatchcocking is a more effective method.
 Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the
grill and won't dry out quickly. Wrap fish in foil before placing it on the
grates to prevent it from falling through the slots.

Roasting
Roasting is performed inside an oven and uses indirect heat that cooks
from all sides for even browning. This cooking method works more
slowly, coaxing flavors out of meats and vegetables. Choose low
temperatures of 200 degrees to 350 degrees Fahrenheit to roast tough
cuts of meat, or higher temperatures that reach up to 450 degrees
Fahrenheit for more tender cuts.

Best Foods for Roasting

 Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib,
beef tenderloin, pork butt or shoulder, and pork loin all benefit from
roasting.
 Poultry: Place whole chickens or turkeys in a roasting pan or on a
rotisserie spit and cook them for several hours to get a moist and
flavorful product.
 Fruits and Veggies: Roasting is a great way to bring out the best
qualities in fruits and vegetables. Use this cooking method for grapes,
cherries, and tomatoes to intensify their flavors. Pumpkin, squash,
eggplant, and cauliflower are also excellent when roasted.

Sauteing
Originating from a French word that means "to jump," 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 food
quickly, so keep the food moving by tossing or flipping. Heat the oiled
pan before adding food to achieve great results with sauteing.
Additionally, stir or toss items frequently without overcrowding the pan
with too much food.
 Best Foods for Sauteing

 Meats: Since sauteing cooks food quickly, use tender cuts of meat like
ground beef, tenderloin, or medallions. Small, uniformly sized cuts are
best since they brown evenly.
 Poultry: Saute boneless breasts, strips, or cutlets to sear in flavor.
 Vegetables: Zucchini, squash, and leafy greens can all be sauteed in
olive oil or butter. Use this cooking method for carrots, celery, and
onions, which often make a flavorful base for other dishes.

Frying
Frying is a popular cooking method that involves immersing food in hot
oil or fat. The hot oil cooks the food quickly, creating a crisp exterior
while retaining moisture. There are different types of frying techniques,
including shallow frying, deep frying, and stir-frying. Pan-frying cooks
food in a shallow layer of oil, while deep-frying cooks food by
completely submerging it in hot oil. For the best final product, use the
right oil, maintain the proper temperature, and avoid overcrowding the
pan.

Best Foods for Frying

 Meats: While some restaurants choose to deep-fry ham or other

large cuts, pan-frying tender meat in small cubes provides a delicious
addition to salad, pasta, or rice.
 Poultry: Fried chicken is a staple in country diners, but you can also
pan-fry chicken for stir fry or chicken sandwiches. For Thanksgiving
meals, prepare the main entree by deep-frying a turkey.
 Vegetables: Starchy vegetables are renowned for being fried and
served as side dishes, such as french fries. However, dipping
vegetables in batter and deep frying them creates a unique menu item
to appeal to customers.
 Fish: Since fish is lean meat, most chefs dip it in batter before frying it
for the best finished product.
 Broiling
Broiling cooks food by transferring extremely high heat onto food
items, usually directed from a radiant above the food that cooks on
one side at a time. Browning can occur quickly in this process, sealing
juices and flavor inside and leaving a crisp exterior. Because this
cooking method is fast, use a timer and check food frequently so it
doesn't become burnt or overcooked. In commercial kitchens, you can
broil items using a salamander or broiler oven.

Best Foods for Broiling

 Meats: Broiling works best on thinner cuts of meat, like steaks, pork
chops, or hamburger patties. Tender cuts are preferred because the
dry heat will quickly evaporate moisture and dry out the meat.
 Poultry: Use chicken or turkey cutlets, breast halves, quarters, and
legs in the broiler for flavorful results.
 Fish: Choose thick, sturdy fish, like salmon, that can handle high heat
and won't dry out during the cooking process.
 Fruits and Veggies: Broiling can cook fruits and vegetables for
different flavors and textures. Try broiling peaches or grapefruit for a
unique menu item.

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3. Combination Cooking
Combination cooking utilizes both dry and moist cooking methods.
Foods are cooked in liquids at low heat for an extended period,
resulting in fork-tender meat and vegetables. This technique works
with the toughest cuts of meat, gradually breaking down fibers until
they melt into the liquid.

Braising
During braising, foods are first seared in a hot oiled pan and
transferred to a larger pot to cook in hot liquid. Then, partially
submerge the food in simmering water, broth, or stock. Low heat
softens the food and reduces the liquid over an extended cooking time,
intensifying the flavors. Due to these qualities, braising produces fork-
tender meats that fall off the bone.

Best Foods for Braising

 Meats: Braising is most commonly used with cheaper, tougher cuts of
meat such as pork shoulder, chuck roast, and lamb shank because it
softens and tenderizes the muscle fibers.
 Vegetables: You can braise vegetables alone or alongside meat to
add more flavor. Root vegetables like potatoes, beets, and turnips
soften during braising. Celery and fennel absorb liquid but maintain a
firm texture.
 Legumes: Lentils, chickpeas, and green beans can be braised in broth
or wine for a soft texture that isn't mushy.

Stewing
Unlike braising, stewing completely submerges food in hot liquid. Use
small cuts of meat in a stew, which are slow-cooked at low heat. As the
stew cooks, fibrous vegetables break down while the meat's fat and
collagen melt away. This leads to a thick, flavorful gravy filled with
tender meat and soft vegetables.

Best Foods for Stewing

 Meats: Meats rich in collagen and fat do well in a stew pot. Avoid lean
cuts in favor of brisket, oxtail, or chuck roast.
 Vegetables: Vegetables add depth to your stews. Onions, carrots,
potatoes, and celery are common, but some recipes use parsnips,
turnips, or rutabaga.

Glossary of Cooking Terms

 As 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:

 Al Dente: describes pasta that is firm and slightly undercooked

 Barbecue: to roast or broil meat on a rack or rotating spit over hot
coals or a gas flame
 Baste: to pour juices or liquid fat over meat while it cooks
 Blanch: to scald food in boiling water for a quick moment and then
place it in cold water to stop the cooking process
 Brunoise: to cut foods into a 1/8" size dice
 Caramelize: to heat sugars until they brown
 Chiffonade: to roll up leafy greens or herbs and cut into long, thin
slices
 Clarify: to melt butter and separate the solids from the butterfat
 Cure: to preserve foods by adding salt and drawing out moisture
 Deglaze: to dissolve browned food residue in a hot pan with liquid
 Dredge: to coat moist foods with a dry ingredient, like flour
 Emulsify: to blend two liquids, like oil and water
 Fillet: to cut a portion of meat or fish
 Flambe: to cover food in a flammable liquid, like brandy or rum, and
light it briefly on fire
 Fold: to incorporate an ingredient with a careful motion that retains air
 Julienne: to cut foods into long thin strips
 Meuniere: a method of cooking, usually used with fish, in which the
food is lightly dusted with flour and sauteed in butter
 Parboil: to precook foods by boiling for a short time
 Reduce: to thicken a liquid mixture by boiling or simmering so the
moisture evaporates
 Scald: to heat a liquid just to the boiling point
 Sear: to expose food, usually meat, to a high temperature to brown
the exterior
 Spatchcock: to split open a whole chicken or turkey for easy grilling

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