Cooking techniques

We’ve reviewed several cooking types and techniques and compare them here on this page. You will learn about pan-frying versus sauteing and searing, about deep-frying, dry-frying, steaming, boiling, poaching, simmering, cooking in a food approved acid and lots more

Au bain marie cooking

When you prepare delicate food: use au bain marie cooking. Also for food that can easily overcook or disintegrate, we recommend au bain marie cooking.  This technique uses a ...

Braising

Braising Braising combines two cooking methods.  Usually first pan searing or surface browning in some fat, followed by a long slow cooking in a small amount of liquid, which ...

Cold smoking

Smoking of oily foods over a wood fire or smoking wood slivers has a preserving effect. The smoke impairs a specific smoky taste, but also kills bacteria and prevents them from ...

Deep-frying

Deep-frying Deep-frying is cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. Oil itself is not a good conductor of heat.  However, the high ...

Harissa North African spice maker

Harissa, North-African spice maker is what Gochujang is in Korea, Lajiaojiang in China and Sambal is Malaysia en Indonesia. It is the ultimate chilli pepper sauce that is made in ...

Fermentation

Fermentation is the benevolent conversion of food by enzymes or friendly bacteria.  Fermentation in global foods have many examples. Milk fermentation with lactase For example ...

Microwaving

Microwaving as technique Microwaving is an effective way to defrost and to re-heat food. Microwave ovens apply a long wavelength radiation. At the opposite end of the radiation ...

Forest fruit burger

We named a dessert of red forest fruit served on a specially baked bun a forest fruit burger.  As burgers are usually more associated with meat, this burger is a delicious, yet ...

Pan-frying versus sauteing and searing,

Pan-frying versus Sauteing and Searing Pan-frying, sauteing and searing all happen in a pan or skillet, usually 3-6 times as wide as high. The differences between the techniques ...

White fish pate in aspic

White fish pate in aspic is the ultimate way to eat a delicious fish dish, prepared in advance. The aspic is prepared after the bake and provides protection but also complements ...

Pressure cooking

Pressure cooking is a special case of cooking in boiling water or in oil. In water The boiling point increases at higher pressures thereby reducing cooking times. If you like to ...

Cooking without heat treatment - raw

Cooking without heat treatment - Raw Quite a few foods we appreciate eating by cooking without heat treatment - raw: (peeled) fruit, nuts and vegetables such as in salads being ...

Harissa North African spice maker

Harissa, North-African spice maker is what Gochujang is in Korea, Lajiaojiang in China and Sambal is Malaysia en Indonesia. It is the ultimate chilli pepper sauce that is made in ...

Steaming versus boiling

Steam is water vapor of around 100 C at atmospheric pressure at sea level.  Steam can cook products that are placed on a perforated surface over a pan with boiling water and ...

Stir-frying

Stir-frying  People in China and South East Asia are stir-frying a lot and use for this a bowl-shaped thin steel pan, also called wok, that is operated on high fire. The ...

Treatment by a food approved acid

Fish Treatment by a food approved acid of fish makes the flesh more firm. Examples of these acids are: acetic acid (vinegar), citric acid (part of lemon juice), maleic acid (in ...