Cooking Techniques
Master the methods.
What each technique does to food and why — with temperatures, cues, common mistakes, fixes and recipes to practise on.
Compare two techniques
| Braising | Stewing | |
|---|---|---|
| What it is | Browning food, then cooking it slowly in a small amount of liquid in a covered pot. | Slow cooking small, cut pieces fully covered in liquid. |
| Why use it | Long, gentle, moist cooking turns tough, collagen-rich cuts tender, while the browned crust and reduced liquid give a deep-flavoured sauce. | Small pieces fully covered cook evenly and absorb flavour, and tough, cheap cuts become tender. |
| Heat | 140–160 °C Oven at about 140–160 °C so the liquid stays at a bare simmer (around 85–95 °C). | 85–95 °C Gentle simmer. |
| Time | 1.5–4 hours depending on the cut. | 1–3 hours for meat; 30–60 minutes for vegetable stews. |
| Equipment | Dutch oven / casserole pot, Oven, Tongs, Wooden spoon | Dutch oven / casserole pot, Stockpot / large pot, Slow cooker, Wooden spoon |
| Best for | Beef short ribs, shanks, chuck, Lamb and goat shoulder, Chicken thighs, Cabbage, fennel and leeks | Beef, lamb and goat cubes, Beans and chickpeas, Root vegetables, Kerala ishtu |
| Level | intermediate | beginner |
Dry-heat cooking
- beginnerRoastingCooking food uncovered in hot, dry oven air so the outside browns while the inside cooks through.160–230 °C · 75 recipes
- beginnerBakingCooking doughs, batters and dishes by surrounding them with dry oven heat.150–250 °C · 273 recipes
- intermediateGrillingCooking food on a grate directly over a strong heat source.200–300 °C · 93 recipes
- beginnerBroilingCooking food a short distance below an intense overhead heat source.250–300 °C · 50 recipes
- beginnerToastingBrowning bread, nuts, seeds or grains with dry heat until fragrant and crisp.150–180 °C · 140 recipes
- beginnerSearingBrowning the surface of food quickly in a very hot pan.200–250 °C · 29 recipes
- advancedSmokingFlavouring and cooking (or only flavouring) food with smoke from smouldering wood.90–135 °C · 6 recipes
- advancedTandoor cookingCooking in a deep clay oven heated by charcoal or wood, with breads slapped on the walls and meats on long skewers.300–480 °C · 1 recipes
- intermediateCharcoal grillingGrilling directly over burning charcoal for intense radiant heat and smoky flavour.200–350 °C · 89 recipes
Moist-heat cooking
- beginnerBoilingCooking food in water or stock at a full, rolling boil.100–100 °C · 668 recipes
- beginnerSimmeringCooking in liquid held just below the boil, with small, gentle bubbles.85–96 °C · 924 recipes
- intermediatePoachingCooking delicate food gently in liquid well below simmering point.70–85 °C · 71 recipes
- beginnerSteamingCooking food in the vapour above boiling water.100–100 °C · 128 recipes
- beginnerBlanchingBriefly boiling food, then stopping the cooking in iced water.100–100 °C · 49 recipes
- intermediateBraisingBrowning food, then cooking it slowly in a small amount of liquid in a covered pot.140–160 °C · 113 recipes
- beginnerStewingSlow cooking small, cut pieces fully covered in liquid.85–95 °C · 120 recipes
- beginnerPressure cookingCooking in a sealed pot where trapped steam raises the boiling point well above 100 °C.110–121 °C · 38 recipes
Cooking in fat
- beginnerPan-fryingCooking food in a pan with a modest layer of fat over medium to medium-high heat.160–200 °C · 266 recipes
- intermediateShallow-fryingFrying food in oil that comes partway up its sides, turning it to cook each side.160–190 °C · 57 recipes
- intermediateDeep-fryingCooking food fully submerged in hot oil.160–190 °C · 121 recipes
- intermediateStir-fryingCooking small, evenly cut pieces quickly over very high heat while tossing them constantly.200–300 °C · 80 recipes
- beginnerSautéingCooking small pieces quickly in a little fat over fairly high heat, keeping them moving.150–200 °C · 207 recipes
- advancedConfitCooking food slowly while fully submerged in fat at a low temperature.80–120 °C · 1 recipes
Indian techniques
- beginnerTadka (tempering)Frying whole spices and aromatics briefly in hot ghee or oil, then adding the flavoured fat to a dish.160–190 °C · 40 recipes
- intermediateBhunaoSlowly frying an onion, ginger-garlic, tomato and spice base, stirring and scraping, until the oil separates and the masala turns deep, glossy and aromatic.100–160 °C · 59 recipes
- advancedDumSlow cooking food in a tightly sealed pot over very low heat so it cooks in its own steam.90–160 °C · 3 recipes
- intermediateDhungar (charcoal smoking)Infusing a finished dish with smoke by placing a live coal in a small bowl inside the covered pot and pouring ghee over it.The coal · 7 recipes
- intermediateSlow-cooked gravyBuilding a curry by long, gentle simmering so meat, bones, lentils or spices melt into a rich, cohesive gravy.85–96 °C · 23 recipes
- beginnerSpice roasting (dry-roasting)Heating whole spices in a dry pan until fragrant and a shade darker, usually before grinding.140–180 °C · 147 recipes
- intermediateWet grindingGrinding soaked grains, pulses, coconut or spices with water into a smooth paste or batter.Keep the · 224 recipes
- beginnerDry grindingGrinding dry, roasted or sun-dried spices into a powder.Room temperature; · 36 recipes
- advancedLayering and sealingArranging par-cooked rice and meat or vegetables in layers with aromatics, then sealing the pot for dum.Rice par-boiled · 3 recipes
Preparation skills
- beginnerKnife skillsHolding and using a knife safely and efficiently to cut food into even pieces.56 recipes
- beginnerMarinatingSoaking or coating food in a seasoned mixture before cooking to flavour and sometimes tenderise it.5 °C · 126 recipes
- beginnerKneadingWorking dough by pressing, folding and stretching to develop gluten and an even texture.22–27 °C · 252 recipes
Sauces and finishing
- beginnerReductionSimmering or boiling a liquid uncovered to evaporate water and concentrate flavour and body.90–100 °C · 87 recipes
- beginnerDeglazingAdding liquid to a hot pan to dissolve the browned bits stuck to the base.Pan hot · 7 recipes
- intermediateEmulsificationCombining fat and water-based liquids into a smooth, stable sauce.50–70 °C · 286 recipes
- intermediateRoux thickeningCooking equal weights of fat and flour together, then whisking in liquid to thicken it.95–100 °C · 26 recipes
- intermediateStock makingExtracting flavour and gelatin from bones, meat, vegetables or fish by long, gentle simmering in water.85–95 °C · 25 recipes
- advancedClarificationRemoving solids and impurities from butter, stock or other liquids to make them clear.100–120 °C · 1 recipes
Preservation
- intermediateFermentationLetting beneficial microbes transform food, souring, leavening or preserving it.20–45 °C · 132 recipes
- intermediatePicklingPreserving food in acid (vinegar or lactic), salt, oil or a combination, often with spices.Quick-pickle brine · 37 recipes
- advancedCuringTreating meat or fish with salt (and often sugar, nitrite or smoke) to season, firm and preserve it.5 °C · 116 recipes
- beginnerDryingRemoving most of the water from food so that microbes cannot grow.50–70 °C · 4 recipes
Advanced & modernist
- advancedSous videCooking sealed food in a water bath held at an exact temperature.52–85 °C · 2 recipes
- intermediateGelificationTurning liquids into gels with gelatine, agar or other gelling agents.32–100 °C · 5 recipes
- advancedSpherificationForming liquid-filled spheres with a thin gel skin using alginate and calcium.Room temperature · 0 recipes
- advancedFoams and airsTrapping air or gas in a flavoured liquid to make a light, stable foam.Cold or · 0 recipes
Professional kitchen
- beginnerMise en placePreparing, measuring and organising every ingredient and tool before cooking starts.0 recipes
- advancedFlambéIgniting warm alcohol in a pan to burn off part of it and add a caramelised note.The spirit · 0 recipes
- beginnerBatch cookingCooking components or whole dishes in larger quantities ahead of time, then storing them safely for later.5 °C · 0 recipes
- intermediatePlatingArranging food on the plate so it looks appealing, eats well and arrives at the right temperature.60–70 °C · 6 recipes