#1 Baking
Baking normally involves using an oven. The dry heat involved in the baking process makes the outside of the food go brown, and keeps the moisture locked in. Baking is regularly used for cooking pastries, bread and desserts.
#2 Blanching
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
#3 Braising
Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
#4 Broiling
Broiling, cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.
#5 Deep Frying
Deep Fring is a cooking method in which food is submerged in hot oil. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used.
#6 Flambeing
Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor.
#7 Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling tends to be used for cooking meat and vegetables quickly using a grill, a cast iron/frying pan, or a grill pan.
#8 Pan Frying
Pan Frying is a form of frying food characterized by the use of minimal cooking oil or fat (enough to lubricate the pan). The food is typically flipped at least once to ensure that both sides are cooked properly.
#9 Poaching
Poaching has been defined as the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and a supplement for meager diets.
#10 Roasting
Roasting is a cooking method that uses dry heat where hot air covers 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.
#11 Sautéing
Sautéing To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.
#12 Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water. To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature.
#13 Smoking
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
#14 Steaming
Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam, which carries heat to the food, cooking it. With steaming, the food is kept separate from the boiling water.
#15 Stewing
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
#16 Stir Frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.
