Cooking Techniques

Bringing prepared components together into a finished dish with intentional layering.

Cooking food with dry heat in an enclosed oven, relying on hot air circulation.

Spooning or brushing liquid or fat over food during cooking to keep it moist and build flavor.

Brief cooking in boiling water followed by ice bath.

Processing ingredients in a blender or food processor until smooth or uniformly combined.

Briefly heating spices in hot fat or hydrating a dry ingredient in warm liquid to activate aromatic compounds.

Cooking food fully submerged in water at 100°C with vigorous bubbling.

Slow-cooking food partially submerged in liquid in a covered vessel.

Soaking food in a salt-water solution to improve moisture retention and seasoning throughout.

Cooking food until the surface develops a rich brown color through the Maillard reaction or caramelization.

Cooking sugars (natural or added) until they break down and turn golden-brown, developing complex sweet and nutty flavors.

Applying a dry or wet layer to the surface of an ingredient — used in breading, dredging, and glazing.

Reducing ingredients to a specified size and shape using a blade — the foundation of all mechanical food preparation.

Cooking food fully submerged in hot oil to create a crispy exterior while cooking the interior through.

Dissolving fond (caramelized bits) with liquid.

Combining two normally immiscible liquids into a stable, uniform mixture.

Adding a final ingredient or touch to a dish just before serving to enhance flavor, texture, or appearance.

Gently combining a lighter mixture into a heavier one to preserve airiness and volume.

Shaping a mixed or kneaded preparation into a defined form before cooking.

Cooking food in hot oil or fat to develop a crispy, golden exterior.

Adding a final element for flavor, texture, or visual presentation.

Cooking food over direct radiant heat, typically on a grate above a flame or charcoal.

Reducing whole spices, seeds, or other ingredients to powder or paste.

Steeping an aromatic ingredient in a warm liquid or fat to transfer its flavor over time.

Soaking food in a seasoned liquid to add flavor and tenderize.

Applying gentle heat to transform a solid ingredient into liquid form.

Combining ingredients in a vessel until a target consistency is reached — essential for batters, doughs, and salads.

Cooking food in a hot pan with minimal fat to develop a crust, similar to searing but often at slightly lower heat.

Preserving or flavoring food in vinegar or fermented brine.

Cooking food gently submerged in liquid at low temperature (70-80°C), well below a simmer.

Concentrating flavors by evaporating liquid.

Melting solid fat from meat or poultry using low, steady heat.

Allowing proteins to redistribute juices.

Slowly bringing food to near-target temperature in a low oven, then finishing with a high-heat sear for crust.

Cooking food with dry heat in an oven, surrounding it with hot air for even browning.

Cooking food quickly in a small amount of fat over medium-high heat while stirring frequently.

High-heat cooking to develop a caramelized crust.

Applying salt, pepper, or spices to food to enhance its natural flavour.

Cooking food in liquid held just below the boiling point with gentle bubbles.

Submerging a dry ingredient in liquid for an extended period to hydrate, soften, or remove impurities.

Cooking food using steam from boiling water, without direct contact with the liquid.

Cooking small pieces of food rapidly in very high heat with constant motion in a wok or large pan.

Cooking aromatics gently in fat over low heat without browning to soften and release moisture.

Gradually adjusting the temperature of a sensitive ingredient to prevent curdling or seizing.

Applying dry heat to enhance flavor and texture through browning — common for spices, nuts, and bread.

Lifting and turning ingredients to distribute dressings, coatings, or heat evenly.

Vigorously beating an ingredient to incorporate air and increase volume.