When you think about the kitchen, it’s difficult not to think about the wide variety of cooking methods which are available to every chef. There’s broiling, simmering, poaching, baking, steaming, blanching, braising, and more. You could literally cook something in a different way each day of the week. Let’s take a closer look at some cooking methods.
Braising
Not to be confused with ‘bruising,’ braising starts off with a sear, then moves into letting it simmer in liquid for a while. Think of it as a double-pronged approach to cooking which gives large cuts of meat their flavor.
Simmering
For those who love their chilis and one-pot cooking stoves, simmering is the way to go. This method has chefs cooking soups and stews over low heat to allow the flavors to seep into the mix. You’ll most often see this in chilis, where the chef wants to let the flavors marry.
Boiling
Boiling involves putting what you want cooked into boiling liquid and cooking it that way. Anything can be boiled, from vegetables to meats, though it’s most effective with root vegetables like potatoes (as they can be pureed).
These are three of the most popular methods for cooking food, though there are several more. We’re also fond of frying ad baking as cooking methods. What are your favorites? What do you think can’t be done? Tell us in the comments.
