Cooking techniques

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

Au bain marie

When you prepare food that is delicate and that can disintegrate use au bain marie cooking.  This technique uses a water bath as heat source for the pan.  Thus the heat can be ...

Braising

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

Microwave ovens apply a long wavelength radiation. At the opposite end of the radiation spectrum we find short wave length X- and Gamma-rays. The long wave length radiation is ...

Ovenbaking

Ovens are used to dry fry or grill, especially very effectively at higher temperatures. Ovens also can apply conditions that are a balance between air frying and steaming. This is ...

Panfrying

Very suitable for cooking steaks, fish, eggs and vegetables. A small amount of fat or vegetable oil is used to prevent charring and preventing the food from sticking to the pan. ...

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. Pressure cooking in water The boiling point increases at higher pressures thereby reducing cooking ...

Cooking without heat treatment - raw

(raw or cured such as souring, pickling, fermenting, smoking) Raw Quite a few foods we appreciate eating raw: (peeled) fruit, nuts and vegetables such as in salads are perhaps ...

Simmering

Simmering is cooking in a watery liquid close to or at the boiling point, at low heat input of the stove. Making soup broth is typically done at a low simmer, sometimes without a ...

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 ...