Professional 12 Cooking Techniques



1- Acid Cooking Technique

It is possible to keep the proteins in an acidic liquid/solution, then chemically change and cook them starting from the outer surface. In the acid cooking technique, you can chop the meat as small as possible, make it contact with the acidic liquid more easily, and make the cooking process controlled. You can use the juices of fresh fruits such as lemon and orange, as well as low pH solutions such as vinegar can be used in acid cooking technique. Using yogurt during marinating is an example traditionally used to tenderize meat.

2- Steaming Technique

The steam cooking technique or steaming cooking technique is made on the basis that the water passes the boiling point and starts to evaporate. The cooked material should never come into contact with hot water, it is cooked by contacting only the steam on the water with an apparatus/elevator. The classic steaming method is as follows; After adding salt or a quarter of the water to a flavored bouillon in a cooking pot, the material to be cooked is placed in a grill or basket on the same plane with the boiling liquid, and usually the lid of the pot is closed and left to cook on low heat with the effect of steam. Steam cooking technique is one of the healthy cooking techniques used especially when making diet meals.

3- Simmering Cooking Method

It is the technique of cooking a cooked liquid food evenly for a long time by keeping it under the boiling point at a low temperature, although its equivalent in our kitchen is brewing or slow boiling. The material used in the simmering cooking technique is covered with cold water and left to boil; Cook slowly over medium heat until cooked.


4- Roasting Cooking Method

It is the technique of cooking proteins by contacting hot air. It can be used in oven, stone oven, a covered grill/barbecue roasting cooking technique. The basic principle in roasting cooking technique is to cook by circulating dry and hot air around the product.

The original roasting technique is actually called "Spit-Roasting". The reason why it is named like this is because the ingredients to be cooked are passed on a stick and turned over an open fire.

5- Braising Cooking Techniques

It is a cooking technique in which dry and wet heats are combined. In other words, the proteins are first seared in high heat and the liquids are imprisoned in it. Afterwards, it is put into an aromatic sauce/dish and cooked on low heat to complete it.


6- Egg Cooking Techniques

Egg cooking techniques are a set of techniques used as a test among cooks in professional kitchens because it takes time and experience to master and has so many variables. If you ask what are the traditional cooking methods: Boiling, poaching, eyed eggs, scrambled, omelette are the techniques used frequently.

7- Sous Vide Technique

We first heard about the sous-vide cooking technique thanks to innovative gastronomy. In this cooking technique, it is possible to cook the material in a vacuum bag at the desired temperature and for the desired time. The sous-vide cooking technique ensures that the food is cooked slowly and that there is no loss of flavor by incorporating the aromas put into vacuum bags during the cooking period.

8- Frit Cooking Technique

Frit cooking technique is expressed as deep frying. By immersing the material in the hot oil, a crispy fried layer is formed on the surface of the food and it is kept soft inside. Vegetable oils are preferred because of the high temperature of the frit cooking technique. It is the technique in which the proteins are breaded or simply fried on both sides in the oil that is heated and kept at a constant temperature.

9- Broiling Technique

It is made by transmitting the heat to the proteins from a distance close to direct contact through the air. Cooking a meat in the grill mode and on the upper shelf of the oven is done using this cooking technique. It is suitable for quick-cooking soft parts of meat or for meats that cook more quickly.

10- Meat Cooking Methods

We have a lot of cooking techniques for cooking red meat. These cooking techniques vary according to the type of meat, which part to use, and whether we want it to be under cooked or overcooked. Sealing is the most common meat cooking technique. 

11- Fish Cooking Methods

Fish are made ready to eat by using various cooking methods according to their species, season or your taste. Since it is a delicate food, it cooks faster than red meat or chicken. Even when preparing fish broth, the boiling time should never exceed 20 minutes!

12- Deglaze Technique

For the deglaze cooking technique, pour some room temperature water into the pan after you set aside the meat you have cooked in the pan. If the water you pour is preferably meat or vegetable broth, your sauce will be more delicious. Wait for the water you poured to boil and with the help of a spatula, scrape the materials stuck to the pan from where it sticks and mix it into the water. Heat the mixture for 2-3 minutes and at this stage, make sure that the materials stuck to the bottom are completely removed from the pan. If you wish, you can thicken the sauce by adding a binder such as flour or starch at this stage. Homogenize the sauce with a wire whisk and make it ready to serve. Here your deglaze process is complete!

**** I gave you Glaze Technique on March 10th 2022

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