CHEF BASIC COOKING TECHNIQUES YOU NEED TO LEARN PART 1: BAKING, BROILING or GRILLING, BRAISING, BOILING, BLANCHING

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Do you know? Understanding and mastering various cooking processes is critical to being a successful chef or home cook. Cooking technique knowledge enables you to work with a wide range of products and kitchen equipment to obtain consistent, delectable outcomes in your cooking.

BAKING

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Baking is identical with roasting and involves cooking food in an oven with dry heat distributed uniformly across the oven. Baking includes breads, cakes, and pastries, and roasting includes meats and vegetables.

Baking's dry heat causes the outside of the dish to brown or char, giving it an appealing look and flavour. Browning is generated by sugar caramelization as a result of the Maillard process.

BEST BAKING FOODS:

• Baked Goods: Baking turns moist dough or batter into a firm-textured final product. Baked goods include bread, pastries, and cakes.
• Pizza: When pizza is baked in a hot oven, the dough firmens, a crust forms, and the cheese topping melts.

BROILING/ GRILLING

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The use of radiant heat for cooking is known as grilling or broiling in US English. This is often done in an electric oven with the door half open, utilising only the upper heating element. Broiling drawers are common in gas ovens. Gas ovens, like gas ranges, provide a hotter, flame-based heat source that most cooks prefer over electric broilers. This is the origin of the phrase "flame grilled."

Broiling is a method of retaining meat fluids while creating taste. Broiling does not soften tough meat fibres. It works well with delicate meats like chicken.

BEST BROILING FOODS:

• Meat: Broiling works best with thinner pieces of meat, such as steaks, pork chops, or hamburger patties. Because the dry heat quickly evaporates moisture and dries out the meat, tender cuts are ideal.
• Poultry: Broil chicken or turkey cutlets, breast halves, quarters, and legs for tasty results.
• Fish: Choose thick, strong fish, such as salmon, that can withstand high heat and won't dry out fast.
• Fruits and vegetables: Broiling may be used on fruits and vegetables as well. For a unique meal dish, broil peaches or grapefruit.

BRAISING

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Braising (from the French term braiser) is a cooking method that combines dry and moist temperatures. The dish is first sautéed in fat, charring it and locking in the flavour. The meal is then carefully boiled with a minimal amount of liquid, resulting in delicate, flavorful cuisine.

To properly break down strong connective tissue and collagens in meat, braising relies on heat, patience, and moisture. It is an excellent method for cooking harder meats.

Braising techniques include Swissing, stewing, and pot roasting.

BEST BRAISING FOODS:

• Meats: Because it softens and tenderises the muscle fibres, braising is most typically utilised with cheaper, harder types of meat. Pork shoulder, chuck roast, or lamb shank are all options.
• Vegetables: Vegetables can be braised alongside meat to enhance taste, or they can be braised on their own as a separate meal. Braising softens root vegetables including potatoes, beets, and turnips. Celery and fennel adapt nicely to braising as well, absorbing moisture while remaining hard.
• Legumes: Lentils, chickpeas, and green beans can be cooked in broth or wine for a soft but not mushy texture.

BOILING

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Boiling refers to cooking items in boiling water. Plain water boils at temperatures ranging (95°C to 100°C) and The boiling temperature of salted water is somewhat higher than that of fresh water.

BEST BOILING FOODS:

• Pasta: Pasta is maybe one of the most often cooked dishes. The hot water quickly cooks the pasta, allowing it to be withdrawn from the water before the starches break down, preventing a mushy texture.
• Eggs: Hard-boiled or soft-boiled eggs are produced by boiling eggs in their shells. Depending on the cook duration, the texture of the yolk can range from hard to creamy.
• Vegetables: potatoes and carrots can cook faster in boiling water, but it's best to test their softness with a fork to ensure they don't overcook.

BLANCHING

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Blanching is a culinary method that involves briefly boiling food (typically vegetables and fruits) in water. Blanching is frequently followed by immersion in cold water to halt the cooking process. Though the term blanching indicates to render anything white or pale, certain crops, such as broccoli, will have more vibrant hues when blanched.

Blanching (scalding vegetables briefly in boiling water or steam) is required for practically all vegetables to be frozen. It inhibits enzyme activity, which can result in taste, colour, and texture loss.

Blanching removes dirt and germs from the surface, enhances the colour, and helps to slow vitamin loss. It also softens or wilts vegetables, making them simpler to transport.

Blanching is a typical method for removing the skins from tomatoes and almonds.

Before freezing or preserving, vegetables are frequently blanched. This aids in food preservation by delaying or stopping enzyme action, which causes foods to break down, losing colour, taste, and nutritional content.

WATER BLANCHING

The best technique to heat all veggies for home freezing is in boiling water. Use a blanching machine with a blanching basket and cover, or place a wire basket in a big pot with a covering.

1 gallon of water per pound of cooked veggies Place the vegetable in a blanching basket and immerse it in boiling water. Cover the blancher with a lid. If the water does not return to boiling after 1 minute, you are using too much vegetable for the amount of boiling water. 

STEAM BLANCHING

Some veggies should be cooked in steam. Both steaming and boiling are acceptable ways for broccoli, pumpkin, sweet potatoes, and winter squash. Steam blanching takes approximately 1 1/2 times longer than water blanching.

To steam, use a saucepan with a tight lid and a basket that supports the food at least three inches above the bottom of the pot. Fill the kettle halfway with water and bring it to a boil.

MICROWAVE BLANCHING

Microwave blanching may not be effective because certain enzymes may not be inactivated, according to study. 

Off-flavors and texture and colour loss may ensue. Those who choose to risk poor quality vegetables by microwave blanching should work in small batches and follow the instructions for their individual microwave oven. 

Blanching in the microwave does not save time or energy.

COOLING

After blanching, vegetables should be cooled immediately and completely to stop the cooking process. To chill, quickly immerse the vegetable basket in a big amount of cold water, 60oF or below. 

Change the water periodically, or use cold running water or ice water. If ice is used, one pound of ice is required for each pound of vegetable. Cooling veggies should take the same amount of time as blanching. After chilling, thoroughly drain veggies. When veggies are frozen, excess moisture might cause a loss of quality. 

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