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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. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Basting (cooking) Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak), but may ...
Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 ...
Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. [ 1 ] [ 2 ] Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh , tofu , or fruits and vegetables.
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms. Similar techniques, such as browning and blackening, are typically used to sear all sides ...
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
Grilling. Steaks and chicken breasts being grilled over charcoal. Hamburgers being grilled over a charcoal fire. Grilling mangals and kebabs. Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. [1] Grilling usually involves a significant amount of direct, radiant heat ...