Boiling

Boiling is a cooking process where by food is heated using convection currents in water at 100C. This process includes blanching, steaming, poaching and braising. Used most often for preparing vegetables the process of cooking quickly in rapidly boiling salted water ensures the food retains its colour, some of its texture and most importantly its nutrients. In order to keep the temperature of the water consistently high while cooking, the amount of water should always be four times the volume of the vegetables. Once the vegetables are in the pot it should be left uncovered to allow the volatile acids to escape rather than be recycled in the water and ultimately discolour the vegetables.

Blanching

Blanching is a quick boil technique that is not necessarily used to cook foods completely. Blanching is often used to reduce enzyme activity and therefore limit potential spoiling and rotting. The process can be used to lengthen the safe storage period. Herbs are blanched mainly to tone down strong flavours. Offal is often blanched to remove the pungency of the smell or to facilitate the removal of the membrane.

Steaming

Food is cooked over water when the water molecules are changing to gas or steam. Steaming is used to cook thin protein and vegetables. It is a technique most suited to delicate foods as they remain still rather than moving around while cooking.

Braising

This technique is used mostly for meat cuts that require tenderising. The process is lengthy, however it does not demand a lot of attention. Braising involves cooking the meat in the oven or on top of the stove at a very low temperature. If the meat is cooked at too high a temperature it will evaporate the water in the meat tissue and produce a very dry and hard texture. Depending on which meat you are cooking you may use red wine, white wine, light or dark stock or water, or in some cases and combination.

Poaching

Poaching involves immersing food in barely simmering liquid for a short amount of time. The process is most commonly used for eggs, pasta, fish, poultry and meat. Poaching is generally a quicker technique than braising because it is used for better quality meats.

Marinating

Marinating offers extra and more complex flavours and tenderises the flesh. Herbs, wines and aromatics are most often used as marinades.

Sweating

This technique involves cooking in a small amount of fat rather than water. It is often used for vegetables such as shallots and onions. The temperature should be as gentle as possible so there is no discolouration. The process converts the starches in the vegetables into sugars.

Searing & Pan-frying

Searing uses fat to cook on the stove on direct high heat. It is a process that intensifies flavour and is used to browns meat, fish or vegetables.

Sauté

This technique is usually used for very small cuts of meat, fish or vegetables. The difference is that you stir the food while pan-frying so the heat is evenly distributed amongst the pieces.

Stir-frying

This method has Chinese origins. It uses little oil and is very healthy. The food is pan-fried in hot fat constantly stirring and shaking. It is used to cook slithers of food. Food is cooked but remains al dente.

Deep-frying

This technique involves immersing food in hot (140C +) clean fat. All food must be thoroughly dried before emersion. The amount of oil must be at least three times the volume of the food.

Roasting

Roasting is a simple process using dry heat in an oven. Meat can be first seared on the top of the stove in order to brown. Roasted meats are usually very moist. Cook times and temperatures vary depending on the cut of meat.

Grilling

Grilling is a cooking process that involves radiant heat. The grill should be pre-heated to a constant temperature before use. Most meat will only require a short amount of cooking time on each side. Be sure not to pierce food with utensils when turning over, as this will allow the juices to escape and reduce the flavour.

Curing

Curing is an ancient technique that is used to preserve food. Curing can be done via smoking food or covering it in salt.

Pickling

Pickling is also a preservation technique, which uses vinegar and or lemon juice to kill bacteria and soften texture.