Cooking techniques

We’ve reviewed several cooking techniques and compare them here on this page

Béarnaise sauce (original)

Béarnaise sauce (original) is an egg-clarified butter sauce, which is rich in butterfat. It only differs from hollandaise sauce by replacing lemon juice by tarragon vinegar  in ...

Saag Gosht

Saag Gosht is a traditional Punjabi meat dish and a delight to make and even more to eat. It is a curry made with goat or lamb (gosht) and spinach (saag). Ensure you have the ...

Cold smoking

Smoking of oily foods over a wood fire with sufficient distance to the heat of the fire is a well-known way to preserve them. The smoke impairs a specific smoky taste, but also ...

Deepfrying

This technique comprises of cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. While oil itself is not a good conductor of heat , the high temper...

Dryfrying

Dry frying is done by infrared radiation and hot air.  It comprises the use of an oven, grill or air fryer.  Often the fat already present in the food (meats, fish, cheese, or ...

Fermentation

Fermentation is the conversion of food components by enzymes or friendly bacteria.  Examples of fermentation of milk are yoghurt and raw milk cheeses.  Other examples are gravad ...

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 ...

Salmon pate en croute

Salmon pate en croute is a Belgian pate, which has a thin, baked layer of dough as protection against the oven heat and against drying out. Unlike many recipes on the basis of ...

Mushroom cheese quiche

Mushroom cheese quiche is an easy dish, not much work and always a way to delight your guests. The dough making is simple and quick. This dish can be made with either bacon or ...

Poaching

Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. For meats and fish, 100 C temperatures in aqueous solutions already dry out the surface ...

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 ...

Water melon soup with grated citrus rind

Water melon soup with grated citrus rind will surprise you in freshness and sparkling taste. And if you like you can provide it with a bite as well. But by all means use sweet, ...

Beef broth for Vietnamese Pho

Beef broth for Vietnamese Pho is inspired by the family recipe shared by the owner of the Red Lantern, a successful Vietnamese eatery in Sydney.  Pho is one of the common dishes ...

Steaming versus boiling

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

Stirfrying (using a wok)

This technique is primarily used in China and South East Asia and it comprises a bowl-shaped steel pan that is operated on high fire. The wok should get enough energy provided: ...

Treatment by a food approved acid

fish Sprinkling raw fish with an organic acid makes the flesh more firm. Examples are: acetic acid (vinegar), citic acid (lemon juice), maleic acid (apple vinegar) or tartaric ...