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How to Cook (with Pictures) - wikiHow
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How to Cook Four Parts:
Underst Und erstand anding ing Basic Basic Cookin Cooking g Techniq Techniques ues
Improvin Impr oving g Tast Taste e and Texture Texture
Plannin Plan ning g and Preparin Preparing g Meals
Perfectin Perf ecting g Specific Specific Cook Cooking ing Skil Skills ls
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Part 1 of 4: Understanding Basic Cooking Techniques
1
Understand boiling. The boiling. The term boiling means to heat water until it reaches reaches a temperature where where it bu bbles and turns to vapor. vapor. The temperature at which boiling
occurs varies according to atmospheric at mospheric pressure, pressur e, but it is usual ly around 100°C (212°F). Boiling Boilin g food involves immersing the food in boiling water un til cooked. Boiling is quite a violent cooking cooking method, as the bubb les of vapor moving moving through the water can damage delicate food. As a result, it is a cooking method best reserved reserved for only a few specific foods, such as dried p asta and boiled eggs. Boiling vegetables in water used to be q uite common, but nowadays nowadays people tend to avoid avoid doing so as many water soluble vitamins can leak out of f ood during boiling, lessening their nutritional value. If you do cook vegetables vegetables by boiling, try t o serve serve some of the cooking liquid as part of t he dish in order to maintain nutritional value. Poaching is Poaching is the gentlest form of cooking in water, and is appropriate for cooking items l ike fish and eggs. It occurs at temperatures temp eratures between bet ween 60°C and 90° 90 °C (14 ( 140° 0°F & 190° 19 0°F). F) . Simmering is Simmering is probably the most common method of cooking in liquid, and is used for most mo st stews st ews and sauces. sa uces. It occurs occu rs bet ween 87°C and 94°C (190°F & 200° 20 0°F). F) . Slow boiling is boiling is the term used u sed before water reaches a fu ll rol ling boil at 100°c. It is slight sl ightly ly more vigorous t han a simmer, and occurs at 95°C. [1] Ad
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2
Understand sautéing. sautéing. sautéeing is a quick cooking method which involves cooking cooking food in a pan, over a high heat, in a small amount of fat. It imparts a lot of
flavor to food, and is perfect for cooking tender cuts of meat and chun ks of vegetables. It is very important important th at a high-quality pan is used for sautéeing. A good pan
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will heat t he food evenly and be very responsive to temperature changes. A heavy stainless steel pan, with a layer of aluminum in the core and heavy metal plating is ideal. In terms of fat, oil or b utter can be used. Ol ive oil or canola oil are most commonly used. Butter will impart great flavor to food, but will burn quicker than oil. With sautéeing, the most important rule is that both the pan and the fat be heated to a high t emperature before adding the food. Otherwise, the food won't cook properly - it will absorb some of the fat and stick to the pan. To check if the pan is hot enough, a good tip is to add a couple of drops of water to the pan - if they sizzle vigorously and evaporate withing a couple of seconds, t he pan is hot enough. Once the food is in t he pan, it is important to keep it moving. The term sauté actually means "jump" in French, so keep tossing the food as you cook. This ensures that the food cooks evenly and that the pan stays hot. You will need room in the pan in order to toss food properly, so avoid overcrowding. In term of foods that can b e sautéed, almost anything goes - with the exception of thick or tough cuts of meat (shank or brisket), entire roasts or chickens, or hard root vegetables. This is due to th e fact that t hese types of foods will be burned on t he outside long before they are cooked in th e middle. However, any small, tender cuts of meat will respond well to sautéing, along with the majority of vegetables. Just make sure that the food is chopped into equal-sized pieces, to ensure even cooking. Some vegetables will cook quicker than others, even if they are cut to the same size - account for this by either chopping t he harder vegetable into even smaller pieces, or by adding the faster-cooking vegetable to the pan at a later point.[2]
3
Understand frying. Frying is very similar to sautéing, in that the f ood is cooked in a hot pan with oil. As with sautéing, it is very important that both the pan and the
oil are heated to the correct temperature before cooking. However, there are several differences between frying and sautéing, along with different forms of frying itself, so it is worth noting the differences between each. Pan frying is very similar to sautéing. It involves cooking food in a pan, using oil. However, pan frying is typically used for larger pieces of meat - such as chicken breasts, steaks, pork chops and fillets of fish - which have not been cut into pieces. It is also done at a lower heat than sautéing, to ensure that the larger food items do not burn on the outside before they are cooked in t he middle. Shallow frying is the same as pan frying, except for the amount of oil u sed. With pan frying the pan is simply coated thinl y with oil, whereas with shallow frying the oil t ypically reaches about halfway up t he sides of the food being cooked. This method is used for cooking food such as fried chicken, battered shrimp and eggplant parmigiana. Deep frying involves completely immersing the food in hot oil. With this type of frying, the f ood does not need to be fl ipped over halfway through cooking, as the coating of oil allows it t o cook evenly on all sides. It is used to cook items such as battered foods, french fries and donuts. Stir frying, a staple of Chinese cooking, is more or less the same as sautéing the food is cut int o small pieces and cooked in oil in a hot pan. The only difference is the type of pan used; stir frying is done in a wok - which has a deep bowl with gently sl oping sides and is made from thin metal.[3]
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Understand broiling and grilling. Broiling and grill ing are both dry cooking methods which involve heating food with an open fl ame. The only difference
between broiling and grilling is that with broiling t he heat source is above the food, whereas with grilling the heat comes from below. With grilling and broiling, the food is cooked by the hot air produced by an open flame. However, air is actually a poor conductor of heat, so the food needs to be placed quite close to th e heat source. This means that t he food cooks quickly on the outside, making grilling or broiling a good option for tender cuts of meat, chicken and fish. Due to the hot and dry nature of this cooking method, a lot of foods will be marinated before cooking to ensure th at they stay moist and flavorful. Marinating means soaking food in a seasoned (and often acidic) liquid before cooking. It is done in order to tenderize meat and add f lavor to various foods. The food is usually placed on some kind of grid or grate, which allows the fat to drip off and p roduces the distinctive, striped grill-marks that t his cooking method is known for. The food will need to be turned or flipped over once during grilling/broiling to ensure it is evenly cooked on both sides. Other than that, the f ood should not be moved during cooking. Barbecuing is almost the same as grilling, except that t he flame is produced by burning wood or coal, giving food a distinctive smoky flavor.[4]
5
Understand microwaving. Microwaving is a very convenient cooking method which requires little skill. The microwave works using electromagnetic waves which
cause water molecules in food to vibrate. This vibration produces heat which then cooks the food.[5] Although most cooking novices will at least be familiar with the microwave, there are a few health and safety features you should be aware of: Never put metal cookware in the microwave. The electromagnetic waves will not
be able to penetrate the metal and may produce electrical sparks that can damage your microwave. The same thing goes for aluminum foil. Any foods that have skins - such as potatoes and hot d ogs - should be pierced with a fork before cooking. Otherwise, steam pressure will bu ild up inside the food, causing it to explode inside the microwave. Food should always be covered with a microwave safe lid during cooking - this will prevent splattering and help the food to heat evenly. Sometimes there may be "cold spots" in the microwave, which prevent the food from cooking evenly. To avoid this, you should move the food around during cooking - pausing the microwave to stir sauces, flip over meat, or rearrange vegetables. [6] Contrary to popular belief, microwaving f ood does not cause a significant loss of nutrients.[7] However, many people stil l choose to abstain from u sing the microwaves for cooking, using it only for reheating, defrosting or making microwave popcorn. However, if you are in a rush, most recipes can be adapted to use the microwave instead of more traditional cooking methods.
6
Understand roasting. Roasting is a dry heat cooking method, which involves cooking food, uncovered, on a roasting pan in the oven. It is most often associated
with large cuts of meat - whole chickens and turkeys, lean cuts of pork, lamb and beef, fillets of fish - b ut also works very well with vegetables. With roasting, the main focus should be on the fl avor of the f ood itself - not on
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sauces or accompaniments, like in a stew or braise. The outside of the meat or vegetables should t urn golden b rown throughout cooking, while the insides remain moist. A good roasting pan should be used, which is placed on the middle shelf of the oven. Convection ovens are perfect for roasting in, as they allow hot air to circulate, resulting in evenly browned meat and vegetables.[8] When roasting meat, many cooks believe that the meat should be suspended slightly above the bottom of the pan, to prevent it from cooking in its own juices. A roasting rack can be used for this purpose, or the meat can be placed on top of a pile of vegetables, serving th e same purpose but also add ing flavor. Food should never be covered when roasting. If the food is covered, it will cook in its own steam rather than the dry heat of the oven. However, you don't want the meat to dry out either, so leaner cuts of meat may need to be basted throughout cooking. Basting involves coating th e outside of the meat with butter, oil, pan d rippings or some form of sauce during cooking. The best way to tell if a meat has been roasted to perfection is to use an instant-read thermometer to check t he internal temperature of the meat. Each type of meat has an ideal internal temperature, which should b e indicated on whatever recipe you are following.[9] When roasted meat is taken out of the oven, it should be allowed to rest for a few minutes before carving. This allows it to finish cooking and "relax" slight ly, making it easier to slice. For more specific roasting techniques see: How to Roast a Chicken, How to Roast a Turkey, How to Roast Vegetables, How to Cook Roast Beef, How to Cook Roast Lamb, How to Roast a Duck, How to Roast Baby Potatoes, How to Roast a Pork Loin, How to Roast Chestnuts.
7
Understand steaming. Steaming is a moist heat cooking method, which uses the heat from steam to cook food. It is a very gentle form of cooking, making it a great
option for delicate foods such as f ish and vegetables. Water changes state as it boils, converting from liquid to vapor. This means that steaming occurs at the boiling point of water - 212°F a t sea level. Despite such high temperatures, steaming is one of the most gentle f orms of cooking as the food is not agitated by bu bbling water. Steaming is also a very healthy form of cooking, as unl ike boiling, simmering, etc., the steam does not leach nut rients from the food. As a result, steaming food may preserve up to 50% more nutrients than other forms of cooking. In addition, steamed food does not require any form of fat to be added as a cooking aid, which cuts down the calorie content of the food.[10] Steaming can be done using a traditional stacked bamboo or plastic steamer on the stovetop, but it is also possible to steam food by simply boiling water in a pot and balancing a roasting rack or colander on top to hold the food. Steamer inserts (which fit onto most pots) are also available at most kitchenware stores. Although water is normally used for steaming vegetables, it is possible to use other liquids when cooking fish and white poult ry in order to add fl avor. Chicken, beef and vegetable stocks, fruit ju ices and wine can all make fl avorful substitutes, and any combination of herbs and spices can be added t o the cooking liqu id. Then, as the steam rises, the flavors from the cooking liqu id will permeate through the food.[11] Steaming is a relatively fast cooking method, since it is conducted at such a high t emperature. Most vegetables will cook in under 5 minutes, while fish and other white meats will take between 3 and 5 minutes, depending on thickness.
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Understand braising. Braising is a moist cooking method which can tu rn large, tough cuts of meat into a juicy, tender dish. It is achieved by f irst searing the meat
(or tough vegetables) in a pan with fat, and then slow cooking it in liquid for several hours. Braising is a great option if you're l ooking for a cheap, tasty dish which can feed a whole family. The braising process is easy enough, but it can take several hours for the food to achieve the right consistency, so it is not something that can be done in a hurry. However, the food requires very little attention during t his time, so it's possible to just leave it cooking in the oven while you go about your day. To braise, you first need to sear the meat in fat on a hot pan. This browns the outside of the meat, giving it fl avor and making it more visually appealing. The meat is then placed in a heavy, oven-proof dish, a dutch oven, or a slow cooker. You will need to de-glaze the p an using wine, broth or some other liquid in order to scrape of small pieces of meat or fat that may have escaped. Add this liquid to the meat dish, along with the rest of the cooking liquid (usually some combination of stock, wine or fruit j uice) which should reach about halfway up the meat. Cover the dish and place in a preheated oven (or turn on the slow cooker) and leave to cook for up to six hours, depending on the type of meat used. Braising works best when the meat is cooked steadily at relatively low temperatu res (around 150°C / 300°F) for long periods of time. Although braising can be done on the stove top, it is best done in the oven where the heat can surround the pot from all sides, thus ensuring even cooking.[12] Braising works to tenderize meat using several processes. First, the heat breaks down the connective tissues that hold the meat together, turning them into collagen. Next, with heat, moisture and more time, the collagen turns into gelatin which eventually dissolves into the cooking liquid. While this is happening, t he muscle fibers of the meat are squeezing moisture and flavor into the cooking liquid. But as time goes on, the muscle fibers will eventually relax and reabsorb moisture from the cooking l iquid, l eaving the meat tender and the sauce full of flavor. The best cuts of meat to braise with include: top blade roasts, chuck eye roasts, seven bone roasts, ribs, brisket and shanks. These cuts are tougher and more fatty. Leaner cuts of meat have less connective tissue to break down, so braising them is a waste. It is also possible to braise chicken bones and thighs and large, firm fish. In terms of vegetables suitable for braising, you should also go for tougher, more fibrous options such as celery, parsnip, squash, leeks, carrots, cabbage and beets.[13]
9
Understand baking. Baking is a dry heat cooking method, which is almost the same as roasting. The major difference is that roasting tends to be done at higher
heats than baking, and baking is usually associated with food items that require batters and doughs, such as bread, cookies, pies and muffins. Here are some things to remember when you bake: Avoid over-mixing doughs and batters. One of the most common mistakes people make when baking is over-mixing doughs and batters. Over-mixing activates the glu ten in flour, which makes baked goods firm and chewy rather than light and crumbly. To avoid this, mix batters using the lowest speed on your mixer or fold them gently by hand, until just combined. Don't worry if there are still a few lumps remaining - this won't affect the final result. Doughs should be mixed or kneaded a little as possible - there should still be streaks of flour and chunks of butter visible in the dough. [14]
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oven.html 7. ↑ http://www.thekitchn.com/fact-or-fiction-microwaving-vegetablesdestroys-nutrients-178081 8. ↑ http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm 9. ↑ http://www.reluctantgourmet.com/roasting-technique-how-to-roastmeat-and-poultry/ 10. ↑ http://www.reluctantgourmet.com/steaming-technique/ 11. ↑ http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm 12. ↑ http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm 13. ↑ http://www.reluctantgourmet.com/how-to-braise-everything/ 14. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page9.html 15. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page17.html 16. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page19.html 17. ↑ http://www.bhg.com/recipes/how-to/cooking-basics/glossaryof-cooking-terms/ 18. ↑ http://www.foodreference.com/html/art-sauteing.html 19. ↑ http://whatscookingamerica.net/Information /PoachingSimmeringBoiling.htm 20. ↑ http://startcooking.com/blog/67/Oven-Settings 21. ↑ http://www.foodreference.com/html/art-sauteing.html 22. ↑ http://thestonesoup.com/blog/2010/06/the-absolute-beginners-guideto-the-art-of-seasoning-5-ingredients-10-minutes/ 23. ↑ http://culinaryarts.about.com/od/eggsdairy/p/butter.htm 24. ↑ http://www.foodnetwork.com/recipes-and-cooking/guide-to-freshherbs/index.html 25. ↑ http://www.foodnetwork.com/recipes-and-cooking/guide-to-spices /index.html http://en.wikipedia.org/wiki/Cooking http://theculinarycook.com/cooking-methods-how-to-cook/
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How to Cook (with Pictures) - wikiHow
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http://www.w ikihow.com/Cook
How to Cook Four Parts:
Underst Und erstand anding ing Basic Basic Cookin Cooking g Techniq Techniques ues
Improvin Impr oving g Tast Taste e and Texture Texture
Plannin Plan ning g and Preparin Preparing g Meals
Perfectin Perf ecting g Specific Specific Cook Cooking ing Skil Skills ls
Have you you ever wanted to make someone a nice meal? Well now you don't have to stress over it! Read this to find out how to cook. Ad
SQF Registers Organize SQF documentation Food Safety Software
Part 1 of 4: Understanding Basic Cooking Techniques
1
Understand boiling. The boiling. The term boiling means to heat water until it reaches reaches a temperature where where it bu bbles and turns to vapor. vapor. The temperature at which boiling
occurs varies according to atmospheric at mospheric pressure, pressur e, but it is usual ly around 100°C (212°F). Boiling Boilin g food involves immersing the food in boiling water un til cooked. Boiling is quite a violent cooking cooking method, as the bubb les of vapor moving moving through the water can damage delicate food. As a result, it is a cooking method best reserved reserved for only a few specific foods, such as dried p asta and boiled eggs. Boiling vegetables in water used to be q uite common, but nowadays nowadays people tend to avoid avoid doing so as many water soluble vitamins can leak out of f ood during boiling, lessening their nutritional value. If you do cook vegetables vegetables by boiling, try t o serve serve some of the cooking liquid as part of t he dish in order to maintain nutritional value. Poaching is Poaching is the gentlest form of cooking in water, and is appropriate for cooking items l ike fish and eggs. It occurs at temperatures temp eratures between bet ween 60°C and 90° 90 °C (14 ( 140° 0°F & 190° 19 0°F). F) . Simmering is Simmering is probably the most common method of cooking in liquid, and is used for most mo st stews st ews and sauces. sa uces. It occurs occu rs bet ween 87°C and 94°C (190°F & 200° 20 0°F). F) . Slow boiling is boiling is the term used u sed before water reaches a fu ll rol ling boil at 100°c. It is slight sl ightly ly more vigorous t han a simmer, and occurs at 95°C. [1] Ad
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2
Understand sautéing. sautéing. sautéeing is a quick cooking method which involves cooking cooking food in a pan, over a high heat, in a small amount of fat. It imparts a lot of
flavor to food, and is perfect for cooking tender cuts of meat and chun ks of vegetables. It is very important important th at a high-quality pan is used for sautéeing. A good pan
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will heat t he food evenly and be very responsive to temperature changes. A heavy stainless steel pan, with a layer of aluminum in the core and heavy metal plating is ideal. In terms of fat, oil or b utter can be used. Ol ive oil or canola oil are most commonly used. Butter will impart great flavor to food, but will burn quicker than oil. With sautéeing, the most important rule is that both the pan and the fat be heated to a high t emperature before adding the food. Otherwise, the food won't cook properly - it will absorb some of the fat and stick to the pan. To check if the pan is hot enough, a good tip is to add a couple of drops of water to the pan - if they sizzle vigorously and evaporate withing a couple of seconds, t he pan is hot enough. Once the food is in t he pan, it is important to keep it moving. The term sauté actually means "jump" in French, so keep tossing the food as you cook. This ensures that the food cooks evenly and that the pan stays hot. You will need room in the pan in order to toss food properly, so avoid overcrowding. In term of foods that can b e sautéed, almost anything goes - with the exception of thick or tough cuts of meat (shank or brisket), entire roasts or chickens, or hard root vegetables. This is due to th e fact that t hese types of foods will be burned on t he outside long before they are cooked in th e middle. However, any small, tender cuts of meat will respond well to sautéing, along with the majority of vegetables. Just make sure that the food is chopped into equal-sized pieces, to ensure even cooking. Some vegetables will cook quicker than others, even if they are cut to the same size - account for this by either chopping t he harder vegetable into even smaller pieces, or by adding the faster-cooking vegetable to the pan at a later point.[2]
3
Understand frying. Frying is very similar to sautéing, in that the f ood is cooked in a hot pan with oil. As with sautéing, it is very important that both the pan and the
oil are heated to the correct temperature before cooking. However, there are several differences between frying and sautéing, along with different forms of frying itself, so it is worth noting the differences between each. Pan frying is very similar to sautéing. It involves cooking food in a pan, using oil. However, pan frying is typically used for larger pieces of meat - such as chicken breasts, steaks, pork chops and fillets of fish - which have not been cut into pieces. It is also done at a lower heat than sautéing, to ensure that the larger food items do not burn on the outside before they are cooked in t he middle. Shallow frying is the same as pan frying, except for the amount of oil u sed. With pan frying the pan is simply coated thinl y with oil, whereas with shallow frying the oil t ypically reaches about halfway up t he sides of the food being cooked. This method is used for cooking food such as fried chicken, battered shrimp and eggplant parmigiana. Deep frying involves completely immersing the food in hot oil. With this type of frying, the f ood does not need to be fl ipped over halfway through cooking, as the coating of oil allows it t o cook evenly on all sides. It is used to cook items such as battered foods, french fries and donuts. Stir frying, a staple of Chinese cooking, is more or less the same as sautéing the food is cut int o small pieces and cooked in oil in a hot pan. The only difference is the type of pan used; stir frying is done in a wok - which has a deep bowl with gently sl oping sides and is made from thin metal.[3]
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Understand broiling and grilling. Broiling and grill ing are both dry cooking methods which involve heating food with an open fl ame. The only difference
between broiling and grilling is that with broiling t he heat source is above the food, whereas with grilling the heat comes from below. With grilling and broiling, the food is cooked by the hot air produced by an open flame. However, air is actually a poor conductor of heat, so the food needs to be placed quite close to th e heat source. This means that t he food cooks quickly on the outside, making grilling or broiling a good option for tender cuts of meat, chicken and fish. Due to the hot and dry nature of this cooking method, a lot of foods will be marinated before cooking to ensure th at they stay moist and flavorful. Marinating means soaking food in a seasoned (and often acidic) liquid before cooking. It is done in order to tenderize meat and add f lavor to various foods. The food is usually placed on some kind of grid or grate, which allows the fat to drip off and p roduces the distinctive, striped grill-marks that t his cooking method is known for. The food will need to be turned or flipped over once during grilling/broiling to ensure it is evenly cooked on both sides. Other than that, the f ood should not be moved during cooking. Barbecuing is almost the same as grilling, except that t he flame is produced by burning wood or coal, giving food a distinctive smoky flavor.[4]
5
Understand microwaving. Microwaving is a very convenient cooking method which requires little skill. The microwave works using electromagnetic waves which
cause water molecules in food to vibrate. This vibration produces heat which then cooks the food.[5] Although most cooking novices will at least be familiar with the microwave, there are a few health and safety features you should be aware of: Never put metal cookware in the microwave. The electromagnetic waves will not
be able to penetrate the metal and may produce electrical sparks that can damage your microwave. The same thing goes for aluminum foil. Any foods that have skins - such as potatoes and hot d ogs - should be pierced with a fork before cooking. Otherwise, steam pressure will bu ild up inside the food, causing it to explode inside the microwave. Food should always be covered with a microwave safe lid during cooking - this will prevent splattering and help the food to heat evenly. Sometimes there may be "cold spots" in the microwave, which prevent the food from cooking evenly. To avoid this, you should move the food around during cooking - pausing the microwave to stir sauces, flip over meat, or rearrange vegetables. [6] Contrary to popular belief, microwaving f ood does not cause a significant loss of nutrients.[7] However, many people stil l choose to abstain from u sing the microwaves for cooking, using it only for reheating, defrosting or making microwave popcorn. However, if you are in a rush, most recipes can be adapted to use the microwave instead of more traditional cooking methods.
6
Understand roasting. Roasting is a dry heat cooking method, which involves cooking food, uncovered, on a roasting pan in the oven. It is most often associated
with large cuts of meat - whole chickens and turkeys, lean cuts of pork, lamb and beef, fillets of fish - b ut also works very well with vegetables. With roasting, the main focus should be on the fl avor of the f ood itself - not on
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sauces or accompaniments, like in a stew or braise. The outside of the meat or vegetables should t urn golden b rown throughout cooking, while the insides remain moist. A good roasting pan should be used, which is placed on the middle shelf of the oven. Convection ovens are perfect for roasting in, as they allow hot air to circulate, resulting in evenly browned meat and vegetables.[8] When roasting meat, many cooks believe that the meat should be suspended slightly above the bottom of the pan, to prevent it from cooking in its own juices. A roasting rack can be used for this purpose, or the meat can be placed on top of a pile of vegetables, serving th e same purpose but also add ing flavor. Food should never be covered when roasting. If the food is covered, it will cook in its own steam rather than the dry heat of the oven. However, you don't want the meat to dry out either, so leaner cuts of meat may need to be basted throughout cooking. Basting involves coating th e outside of the meat with butter, oil, pan d rippings or some form of sauce during cooking. The best way to tell if a meat has been roasted to perfection is to use an instant-read thermometer to check t he internal temperature of the meat. Each type of meat has an ideal internal temperature, which should b e indicated on whatever recipe you are following.[9] When roasted meat is taken out of the oven, it should be allowed to rest for a few minutes before carving. This allows it to finish cooking and "relax" slight ly, making it easier to slice. For more specific roasting techniques see: How to Roast a Chicken, How to Roast a Turkey, How to Roast Vegetables, How to Cook Roast Beef, How to Cook Roast Lamb, How to Roast a Duck, How to Roast Baby Potatoes, How to Roast a Pork Loin, How to Roast Chestnuts.
7
Understand steaming. Steaming is a moist heat cooking method, which uses the heat from steam to cook food. It is a very gentle form of cooking, making it a great
option for delicate foods such as f ish and vegetables. Water changes state as it boils, converting from liquid to vapor. This means that steaming occurs at the boiling point of water - 212°F a t sea level. Despite such high temperatures, steaming is one of the most gentle f orms of cooking as the food is not agitated by bu bbling water. Steaming is also a very healthy form of cooking, as unl ike boiling, simmering, etc., the steam does not leach nut rients from the food. As a result, steaming food may preserve up to 50% more nutrients than other forms of cooking. In addition, steamed food does not require any form of fat to be added as a cooking aid, which cuts down the calorie content of the food.[10] Steaming can be done using a traditional stacked bamboo or plastic steamer on the stovetop, but it is also possible to steam food by simply boiling water in a pot and balancing a roasting rack or colander on top to hold the food. Steamer inserts (which fit onto most pots) are also available at most kitchenware stores. Although water is normally used for steaming vegetables, it is possible to use other liquids when cooking fish and white poult ry in order to add fl avor. Chicken, beef and vegetable stocks, fruit ju ices and wine can all make fl avorful substitutes, and any combination of herbs and spices can be added t o the cooking liqu id. Then, as the steam rises, the flavors from the cooking liqu id will permeate through the food.[11] Steaming is a relatively fast cooking method, since it is conducted at such a high t emperature. Most vegetables will cook in under 5 minutes, while fish and other white meats will take between 3 and 5 minutes, depending on thickness.
How to Cook (with Pictures) - wikiHow
8
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Understand braising. Braising is a moist cooking method which can tu rn large, tough cuts of meat into a juicy, tender dish. It is achieved by f irst searing the meat
(or tough vegetables) in a pan with fat, and then slow cooking it in liquid for several hours. Braising is a great option if you're l ooking for a cheap, tasty dish which can feed a whole family. The braising process is easy enough, but it can take several hours for the food to achieve the right consistency, so it is not something that can be done in a hurry. However, the food requires very little attention during t his time, so it's possible to just leave it cooking in the oven while you go about your day. To braise, you first need to sear the meat in fat on a hot pan. This browns the outside of the meat, giving it fl avor and making it more visually appealing. The meat is then placed in a heavy, oven-proof dish, a dutch oven, or a slow cooker. You will need to de-glaze the p an using wine, broth or some other liquid in order to scrape of small pieces of meat or fat that may have escaped. Add this liquid to the meat dish, along with the rest of the cooking liquid (usually some combination of stock, wine or fruit j uice) which should reach about halfway up the meat. Cover the dish and place in a preheated oven (or turn on the slow cooker) and leave to cook for up to six hours, depending on the type of meat used. Braising works best when the meat is cooked steadily at relatively low temperatu res (around 150°C / 300°F) for long periods of time. Although braising can be done on the stove top, it is best done in the oven where the heat can surround the pot from all sides, thus ensuring even cooking.[12] Braising works to tenderize meat using several processes. First, the heat breaks down the connective tissues that hold the meat together, turning them into collagen. Next, with heat, moisture and more time, the collagen turns into gelatin which eventually dissolves into the cooking liquid. While this is happening, t he muscle fibers of the meat are squeezing moisture and flavor into the cooking liquid. But as time goes on, the muscle fibers will eventually relax and reabsorb moisture from the cooking l iquid, l eaving the meat tender and the sauce full of flavor. The best cuts of meat to braise with include: top blade roasts, chuck eye roasts, seven bone roasts, ribs, brisket and shanks. These cuts are tougher and more fatty. Leaner cuts of meat have less connective tissue to break down, so braising them is a waste. It is also possible to braise chicken bones and thighs and large, firm fish. In terms of vegetables suitable for braising, you should also go for tougher, more fibrous options such as celery, parsnip, squash, leeks, carrots, cabbage and beets.[13]
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Understand baking. Baking is a dry heat cooking method, which is almost the same as roasting. The major difference is that roasting tends to be done at higher
heats than baking, and baking is usually associated with food items that require batters and doughs, such as bread, cookies, pies and muffins. Here are some things to remember when you bake: Avoid over-mixing doughs and batters. One of the most common mistakes people make when baking is over-mixing doughs and batters. Over-mixing activates the glu ten in flour, which makes baked goods firm and chewy rather than light and crumbly. To avoid this, mix batters using the lowest speed on your mixer or fold them gently by hand, until just combined. Don't worry if there are still a few lumps remaining - this won't affect the final result. Doughs should be mixed or kneaded a little as possible - there should still be streaks of flour and chunks of butter visible in the dough. [14]
How to Cook (with Pictures) - wikiHow
http://www.wikihow.com/Cook
oven.html 7. ↑ http://www.thekitchn.com/fact-or-fiction-microwaving-vegetablesdestroys-nutrients-178081 8. ↑ http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm 9. ↑ http://www.reluctantgourmet.com/roasting-technique-how-to-roastmeat-and-poultry/ 10. ↑ http://www.reluctantgourmet.com/steaming-technique/ 11. ↑ http://culinaryarts.about.com/od/moistheatcooking/a/steaming.htm 12. ↑ http://culinaryarts.about.com/od/moistheatcooking/a/braising.htm 13. ↑ http://www.reluctantgourmet.com/how-to-braise-everything/ 14. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page9.html 15. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page17.html 16. ↑ http://www.realsimple.com/food-recipes/cooking-tips-techniques /basic-cooking-00100000072735/page19.html 17. ↑ http://www.bhg.com/recipes/how-to/cooking-basics/glossaryof-cooking-terms/ 18. ↑ http://www.foodreference.com/html/art-sauteing.html 19. ↑ http://whatscookingamerica.net/Information /PoachingSimmeringBoiling.htm 20. ↑ http://startcooking.com/blog/67/Oven-Settings 21. ↑ http://www.foodreference.com/html/art-sauteing.html 22. ↑ http://thestonesoup.com/blog/2010/06/the-absolute-beginners-guideto-the-art-of-seasoning-5-ingredients-10-minutes/ 23. ↑ http://culinaryarts.about.com/od/eggsdairy/p/butter.htm 24. ↑ http://www.foodnetwork.com/recipes-and-cooking/guide-to-freshherbs/index.html 25. ↑ http://www.foodnetwork.com/recipes-and-cooking/guide-to-spices /index.html http://en.wikipedia.org/wiki/Cooking http://theculinarycook.com/cooking-methods-how-to-cook/
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How to Cook (with Pictures) - wikiHow
http://www.wikihow.com/Cook
