Essential Cooking terms & Techniques

This guide outlines frequently used cooking techniques and provides recommendations for appropriate cookware.

Cooking Techniques

Roast: Roasting is a dry-heat cooking method that browns the exterior of food. Large items, like roasts and poultry, should be placed on a rack to allow for air circulation. Roasting is also effective for caramelizing vegetables.

Pan-Fry: This method uses enough oil to lightly coat the bottom of the skillet. The food’s surface browns and, if coated, becomes crisp. Pan-frying is well-suited for thin cuts of fish and chicken.

Stir-Fry: A fast, high-heat method ideal for quickly cooking larger quantities of uniformly sized ingredients. Stir-frying requires small amounts of oil in a wok or extra-large skillet, and constant stirring.

Sauté: This technique involves cooking food in a small amount of oil over medium to medium-high heat in a skillet. The goal is to achieve crisp-tender vegetables with caramelized surfaces.

Broil: Broiling utilizes the oven’s top heating element to cook food quickly under intense heat. Position food so its top surface is the specified distance from the broiler. Monitor food closely to prevent burning. A foil-lined baking pan can substitute for a broiler pan.

Steam: Steaming involves placing food in a covered steamer basket over boiling water. The steam cooks the food quickly, typically vegetables, helping them retain color and nutrients. Steamed vegetables are done when they are crisp-tender.