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Cooking Techniques

78 cards · 🇺🇸 English

The core techniques of cooking.

food-cuisinetechniques

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Cooking

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  1. 1Cooking
    The art, science, and craft of using heat to make food more palatable, digestible, nutritious, or safe
  2. 2Roasting
    Cooking food by surrounding it with dry heat in an oven or over a fire
  3. 3Baking
    Cooking food by dry heat in an oven, typically used for bread, pastries, and cakes
  4. 4Boiling
    Cooking food in water or liquid at 100°C (212°F), where bubbles rapidly break the surface
  5. 5Simmering
    Cooking food gently in liquid just below boiling point (85-95°C), with small bubbles occasionally rising
  6. 6Steaming
    Cooking food by exposing it to steam from boiling water, preserving nutrients and texture
  7. 7Frying
    Cooking food in hot fat or oil
  8. 8Deep frying
    Cooking food by completely submerging it in hot oil (typically 160-180°C)
  9. 9Shallow frying
    Frying food in a small amount of oil in a pan, usually covering about half the thickness of the food
  10. 10Pan frying
    Similar to shallow frying, cooking food in a moderate amount of oil in a pan
  11. 11Sautéing
    Cooking food quickly in a small amount of fat or oil over relatively high heat while stirring frequently
  12. 12Stir-frying
    A Chinese cooking technique involving cooking small pieces of food quickly over very high heat while constantly stirring
  13. 13Braising
    A combination cooking method using both moist and dry heat: food is first seared at high temperature, then finished in a covered pot with liquid
  14. 14Stewing
    Cooking food slowly in liquid over low heat, with ingredients usually cut into smaller pieces than braising
  15. 15Poaching
    Cooking food gently in liquid at a temperature just below simmering (70-80°C)
  16. 16Grilling
    Cooking food with direct heat from below, typically over an open flame or hot coals
  17. 17Broiling
    Cooking food with direct heat from above, similar to grilling but inverted
  18. 18Blanching
    Briefly boiling food (especially vegetables) then immediately plunging it into ice water to stop cooking
  19. 19Purpose of blanching
    To preserve color, texture, and nutrients, or to loosen skins (e.g., tomatoes, peaches)
  20. 20Searing
    Cooking the surface of food at high temperature until a browned crust forms
  21. 21Maillard reaction
    A chemical reaction between amino acids and sugars that occurs when food is heated, creating brown color and complex flavors
  22. 22Caramelization
    The browning of sugar when heated, creating nutty, sweet, and complex flavors
  23. 23Deglazing
    Adding liquid to a hot pan to loosen browned bits of food stuck to the bottom, used to make sauces
  24. 24Reduction
    Simmering or boiling a liquid to evaporate water and concentrate flavors
  25. 25Roux
    A mixture of fat (usually butter) and flour cooked together, used as a thickening agent for sauces
  26. 26Stages of roux
    White roux (cooked briefly), blond roux (light golden), and brown roux (dark, nutty)
  27. 27Emulsification
    Mixing two liquids that normally don't combine (like oil and water) into a stable mixture
  28. 28Classic emulsion
    Mayonnaise (egg yolk and oil) or vinaigrette (oil and vinegar)
  29. 29Sous vide
    Cooking food sealed in a plastic bag in a water bath at a precisely controlled low temperature
  30. 30Smoking
    Flavoring, cooking, or preserving food by exposing it to smoke from burning wood

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