Culinary Tips

Marinating involves soaking food, especially meats, in a seasoned liquid before cooking to enhance flavor and tenderness.

Blending and pureeing involve using a blender or food processor to turn solid foods into a smooth mixture.

Basting involves spooning or brushing liquids like melted butter, pan juices, or marinades over food as it cooks, typically meat.

Stir-frying is a fast, high-heat cooking technique where ingredients are constantly stirred or tossed in a wok.

Smoking is a technique of cooking and flavoring food by exposing it to smoke from burning or smoldering material, often wood.

Baking is a method of cooking food using dry heat in an oven, commonly used for bread, pastries, and cakes.

Sous vide is a precise cooking technique where food is vacuum-sealed in a bag and cooked in a water bath at a controlled temperature.

Deep-frying involves submerging food in hot oil, resulting in a crispy exterior and tender interior.

Poaching involves gently cooking food in a simmering liquid, such as water, broth, or wine.

Steaming cooks food by surrounding it with steam, preserving nutrients and moisture.

Blanching involves briefly cooking food in boiling water, followed by quickly cooling it in ice water to halt the cooking process.

Grilling involves cooking food over direct heat, usually on a grill, giving it a distinct charred flavor.

Roasting involves cooking food, particularly meats and vegetables, in an oven using dry heat.

Sautéing involves cooking food quickly over high heat in a small amount of fat, typically in a shallow pan.

Braising is a slow cooking method where food is first browned and then cooked slowly in a covered pot with a small amount of liquid.

Boiling and simmering are two common cooking techniques that involve heating liquids, but they differ significantly in terms of temperature, intensity, and their impact on food.