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Cooking Techniques
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Baking
Dry heat method of cooking in an oven, without direct exposure to flames.
Grilling
Cooking food on a grill over direct heat, usually from charcoal or gas.
Frying
Cooking food by submerging it in hot oil, resulting in a crispy exterior.
Steaming
Cooking food with steam by suspending it above boiling water, keeping it separate from the water.
Boiling
Cooking food by submerging it in a liquid at a temperature of 100°C or 212°F until cooked.
Sautéing
Cooking food quickly in a small amount of oil or butter over medium-high heat.
Broiling
Cooking food with high heat from above, creating a caramelized, crispy surface.
Stewing
Cooking food by simmering it in a large amount of liquid until tender, often for extended periods.
Roasting
Cooking food in an oven using dry heat that surrounds the food with hot air to cook evenly.
Simmering
Cooking food gently in liquid at a temperature lower than boiling, with small bubbles periodically rising.
Curing
Preserving food by adding salt, sugar, and certain spices to draw out moisture, inhibiting bacterial growth.
Smoking
Flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material.
Pressure Cooking
Cooking food quickly under high pressure in a sealed pot, which raises the boiling point of water.
Pickling
Preserving food by submerging it in vinegar or brine, allowing it to ferment slightly.
Sous Vide
Cooking food in a vacuum-sealed bag submerged in water at a precise, controlled temperature.
Poaching
Cooking food by submerging it in liquid at temperatures just below boiling, between 160-180°F.
Marinating
Soaking food in a seasoned liquid mixture to add flavor and tenderize before cooking.
Microwaving
Cooking food using radiation that generates heat by causing water molecules to vibrate.
Blanching
Cooking food briefly in boiling water, then immediately plunging it into ice water to halt cooking.
Stir-frying
Cooking food rapidly over high heat while stirring briskly in a wok or similar pan.
Braising
Cooking food slowly in a small amount of liquid in a covered pot to retain moisture and flavor.
Glazing
Coating food in a shiny, often sweet, substance to improve appearance and flavor.
Gratinéing
Browning a dish under a broiler or in an oven to create a crispy crust on top.
En Papillote
Cooking food wrapped in parchment paper, which creates steam and cooks the food with its own moisture.
Clarifying
Removing impurities from butter or stock by melting and allowing solids to separate, resulting in a clear liquid.
Flambéing
Adding alcohol to a dish and igniting it to create a burst of flames, which burns off the alcohol but leaves the flavor.
Dredging
Coating food in flour or breadcrumbs before frying to create a crispy outer texture.
Emulsifying
Combining two ingredients together that normally don't mix, such as oil and vinegar, using an emulsifier.
Brining
Soaking food in a solution of salt and water to add moisture and flavor before cooking.
Fermenting
Converting carbohydrates to alcohol or organic acids using microorganisms, in the absence of oxygen.
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