Although preparing meals is almost intuitive for many people, the truth is that there are skills that need to be mastered to achieve the best results in the kitchen.
A good example of this is cooking methods, which refer to various ways of combining heat and moisture when cooking food. Below, understand the differences between dry, moist, and mixed heat techniques and discover which dishes can be made with each of them.
Dry heat
In this method, cooking occurs through the application of dry air and heat, so that the liquids present in the food aid in its cooking; a conventional oven is a conductor of dry heat, for example. Some processes require the addition of fat, while others do not. See more details about the main types of cooking that use dry heat.
Grilling
As the name suggests, this type of cooking takes place on grills or griddles. For this, the food can be brushed with a little butter, oil, or another type of fat before being placed on the hot surface to prevent sticking. It is ideal for preparing vegetables, tender meats, and hamburgers.
To smoke
Smoking involves exposing food to the smoke from burning certain aromatic woods and dried herbs in order to better preserve it and enhance its flavor. Meats, fish, sausages, and cheeses are some of the foods that can undergo this process.
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To roast
In this case, cooking occurs through contact with hot air and also with fat, if used. This type of cooking can be done in the oven or outdoors, and is quite common for preparing bulky foods such as meats, poultry, fish, breads, cakes, pies, and various types of pasta.
Sauté or sear
The ingredients are cooked in a small amount of fat at a very high temperature, either in frying pans or griddles. The distinguishing feature of the process is that the cooking is very quick, since only small portions of food, such as meats or diced vegetables, must be added at a time.
Fry
As in the previous process, cooking here is also done in very hot fat. The difference lies in the amount, as the food must be in contact with a greater quantity of fat. Furthermore, frying can be done in a shallow layer or by immersion. Among the main dishes made with this method are meats in general, eggs, breaded vegetables, savory pastries, fritters, and snacks such as potatoes and polenta.
Dry heat cooking methods result in quick cooking times. They are ideal for soft, low-fiber foods, enhancing their flavor as they undergo dehydration during the process.
Humid heat
The moist heat method is characterized by slow cooking, either in hot liquids or through steam. In this process, the fibers are softened and the food becomes more tender. Below, check out the most common types of cooking using this technique.
Poach
Poaching involves cooking the liquid at its boiling point, without letting it boil over. The correct temperature allows the ingredient to reach its ideal point, preserving the protein structure and, consequently, the flavor and shape of the food. For an even better result, seasonings and acidic elements, such as vinegar, can be added to the liquid. Eggs, poultry, fish, and seafood are examples of foods that can be prepared in this way.
Boil
A versatile and very common technique in everyday life, boiling can be used both to cook ingredients and to blanch vegetables to be frozen later. In this case, cooking occurs in the boiling liquid. Among the main foods that can be made with this method are tough meats, pasta, tubers (such as potatoes, cassava and yams) and legumes (such as beans, lentils, chickpeas and peas).
Steaming
In this case, cooking is done using hot water vapor that surrounds the food in a suitable, covered container, which can be pressurized or unpressurized. Since there is no direct contact with the liquid, nutrients are preserved and the food's texture becomes more tender. This technique is widely used in Asian cuisine and is ideal for ingredients that cook easily, such as vegetables, and is also used in the preparation of couscous and baozi (a typical Asian bread).
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Unlike the dry heat method, in moist heat cooking, the food undergoes a hydration process. This can cause it to lose some flavor, as nutrients dissolve and some of their properties are transferred to the liquid.
Mixed heat
This method is simply a combination of the two already presented. Here, the process occurs in two stages: first, the food is cooked with dry heat and fat, creating a layer that prevents the loss of its liquids; then, the cooking is finished with moist heat. Discover the main types of cooking using mixed heat.
Sauté
To sauté food, you must first fry it in a portion of hot fat. Then, the cooking is finished in the liquid released during the process, with the pan covered or partially covered. It's also possible to add a little more liquid to the pan, as is the case with the classic preparation of rice. This is a very versatile cooking technique, and can also be used for various meats and vegetables.
Guisar
Quite similar to the process of sautéing, stewing food also requires starting by frying it in hot fat. The difference lies in the amount of liquid added, which should be greater in order to form a thick sauce at the end of cooking. It is ideal for preparing tougher and fattier meats. In addition to water, wines and broths can also be used in this cooking technique. Stroganoff is an example of a stew.
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Soak
Here again, the first step is to sauté the food in hot fat and then add liquid to finish cooking. In this case, the quantity is even greater than that used in the stewing technique, and the cooking should be done with the pan covered or partially covered. This is a common process in the preparation of chicken broths, soups, vegetables, and various meats.
Braise
Finally, braising food involves initially browning it in a small amount of hot fat. Then, liquid is added and the mixture is kept simmering until tender. Cooking should be done in a closed container or a specific pan for this purpose, in the oven or on the stovetop, and is the recommended technique for cooking large pieces of meat.
Knowing the different cooking methods and understanding how they work will help you choose the best technique for each meal, according to the characteristics of the food and the desired results. To add even more flavor to each dish, discover how to use aromatic broths in your culinary preparations.
Best Recipes I Love Making at Home
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Cooking homemade meals is one of my favorite ways to enjoy fresh ingredients, save money, and create comforting dishes packed with flavor. From hearty dinners to festive desserts and soft homemade cakes, these easy recipes are perfect for busy weeknights, family gatherings, and special celebrations. I always keep a mix of savory classics and sweet baked treats ready for every occasion.
Easy Chicken and Comfort Food Recipes
When I want simple and satisfying meals, I often prepare recipes from my favorite chicken recipes collection. Some of my go-to dishes include flavorful garlic chicken recipes, rich grandma sauce chicken, homemade chicken shawarma, and authentic homemade doner kebab. I also enjoy making comforting dishes like minced meat soup, stir-fried rice with vegetables, and traditional pepitoria chicken.
Favorite Homemade Desserts and Cakes
For desserts, I love browsing seasonal Christmas dessert recipes and soft homemade cakes from my favorite cake and biscuit recipes. Some standout treats include fluffy chocolate cake, profiteroles with fillings, Italian-style panna cotta, and crepes with Suzette sauce. I also regularly bake homemade apple cake, banana chocolate orange cake, gluten-free lemon yogurt cake, and classic Christmas Yule Log cake.
For even more kitchen inspiration, I also recommend trying this best brine for pork chops recipe to elevate homemade comfort meals with restaurant-quality flavor.
