Cooking is the art of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal.
A technique by which a fresh food such as a vegetable or fruit is briefly immersed in boiling water, removed after a timed interval, and then plunged into iced water or rinsed with cold running water (shocking or refreshing) to halt the cooking process.
A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
A set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Also called Chinese stewing, red stewing, red braising, and flavour potting.
A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine.
clay pot cooking
A process of cooking food in a pot made from unglazed and natural clay.
To rough chop any ingredient, especially vegetables. The term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.
The breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu, but may be unintentional and undesirable in making other foods such as sauces and custards.
Any of a wide variety of food preservation and flavoring processes used for foods such as meat, fish, and vegetables, by the addition of a combination of salt, nitrates, nitrite, or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking. The use of food dehydration was the earliest form of food curing.
Any of a variety of processes by which a food is preserved by removing moisture, often by the use of a modern food dehydrator or by the traditional method of allowing sunlight and fresh air to evaporate moisture.
A Dutch oven is well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven. They are often used in outdoor cooking, such as when camping.
The process of cooking a food or beverage at altitudes well above sea level, where lower atmospheric pressure causes most foods to cook more slowly and may necessitate the use of special cooking techniques.
The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil, or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). A common example of an infusion is tea, and many herbal teas are prepared in the same way.
The technique of soaking a food in a seasoned, often acidic, liquid (known as a marinade) prior to cooking. Marination is generally used as a means of adding or enhancing flavor or tenderizing tough cuts of meat, and the process can vary greatly in duration. It is similar to but distinct from brining and pickling.
Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a food in boiling water only until it begins to soften, removing the food before it is fully cooked. The cooking is then often finished by a different method, such as braising or grilling.
2. Tempering (cooking), bringing meat to room temperature before cooking; or bringing food up to temperature slowly as in sous vide.
3. Tempering (spices), a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.
A process to break down collagens in meat to make it more palatable for consumption.