The 10 Fundamental Techniques of Cooking

Cooking or Cookery is an art and we know it. It's the craft of preparing food for consumption with the use of heat. food, when created at its highest form, appeals to all five senses at once. Textures, flavors, colors and aromas all have to play a role in a successful dish. To be an artist in the kitchen, an individual must take all of the foundation techniques, and combine those with a progressive mindset.

Lets have a look at the 10 basic methods of cooking



Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre.



Boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk.



Braising is a combination-cooking method that uses both moist 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 amount of liquid.



Broiling is a dry-heat method of cooking meats and vegetables in which the food is exposed to direct heat.



Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed.



Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cookingmeat quickly.



Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as boiling, in that it uses a relatively low temperature.



Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source. Although roasting does not conjure up images of a healthy meal, if the right equipment is used it can be a healthy option



Steaming works by boiling water continuously, causing it to vaporize into steam; thesteam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.



A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and thecooking liquid are served together. Methods. All stews have a thickened consistency.

What else do we need other than a tasty meal that brings earthly pleasure to our taste buds?