CHEF BASIC COOKING TECHNIQUES YOU NEED TO LEARN PART 2: ROASTING, SAUTEING, POACHING, SIMMERING, STEAMING AND STEWING

ROASTING

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Roasting is a cooking method that uses dry heat and hot air to roast food on all sides at temperatures of at least 150 °C using an open flame, oven, or other heat source. 

Roasting can increase flavour by caramelising and browning the food's surface. Roasting indirect, dispersed heat (like in an oven) and is ideal for gradual cooking of meat in bigger, entire pieces.

FOODS FOR ROASTING

• Roasting works best for cooking entire chickens, turkey, and leaner portions of lamb, hog, and cattle. The goal is to accentuate the taste of the meat rather than a sauce or stew, as is done with braising or other moist-heat procedures. 
• Many roasts are tied with thread before roasting, frequently using the reef knot or the packer's knot. Tying keeps them together during roasting, keeping any filling within, and retains the roast in a round shape
• Fruits and veggies: Roasting brings out the greatest aspects in fruits and vegetables. Roasting grapes, cherries, and tomatoes brings out their natural tastes. Roasting pumpkin, squash, eggplant, and cauliflower are other wonderful options.

SAUTEING

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Sautéing is a method of cooking in which a tiny amount of oil or fat is heated in a shallow pan over a high heat. Sautéing ingredients are often chopped into small pieces or thinly sliced to give a broad surface area for quick cooking.

Conduction between the pan and the food being cooked is the principal route of heat transmission during sautéing. Sautéed food browns while retaining its texture, moisture, and taste. When cooking beef, poultry, or fish, it's common to conclude by deglazing the pan's residue to form a sauce.

FOODS FOR SAUTEING

• Oil:  Sautéing is usually done using clarified butter, rapeseed oil, and sunflower oil. some oils should not be used for sautéing because of their low smoke point,
• Meats: Better to use tender meats. In a saute pan, brown ground beef, tenderloin, or medallions. Cuts of meat that are small and consistent in size brown evenly.
• Poultry: To sear in flavour, sauté boneless chicken breasts, strips, or cutlets.
• Vegetables: sauté zucchini, squash, and leafy greens. Carrots, celery, and onions may all be sautéed and serve as a tasty foundation for other recipes.

POACHING

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Poaching is a cooking technique in which food is heated while immersed in a liquid such as water, milk, stock, or wine. Poaching differs from other "wet heat" cooking methods like simmering and boiling in that it employs a lower temperature (about 70-80 °C). Poaching is a popular healthy cooking method since it does not utilise oil to cook or flavour the food.

This temperature range makes it ideal for delicate foods like eggs, poultry, fish, and fruit, which may easily fall apart or dry out when cooked in other ways.

FOODS FOR POACHING

• Poaching eggs is a popular way of cooking eggs that produces a delicate, tender egg white and a creamy yolk. 
• Poultry: Poaching liquid made from broth, wine, or aromatics can be used to flavour boneless, skinless chicken breasts. As a consequence, the chicken is soft and may be chopped, sliced, or shredded and used in salads, spaghetti, or sandwiches.
• Poaching is an excellent method for preserving the delicate texture of light fish such as tilapia, cod, and sole. 

SIMMERING

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Simmering is a method of cooking meals in hot liquids. To achieve a consistent simmer, bring a liquid to a boil, then reduce the heat source to a lower, constant temperature. 

Simmering is a gentler method of cooking than boiling because it prevents food from toughening and/or breaking apart. Simmering is a quick and effective way of cooking. Creamed food is food that has been cooked in milk or cream rather than water

FOODS FOR SIMMERING

• Rice: Simmering results in cooked rice that is light and fluffy. Using boiling or very hot water causes the rice to become sticky and dry.
• Meats: Chuck roast is a tougher cut of meat that will release fat and collagen as it cooks.
• Soups and Stocks: Simmering releases the fat and proteins in meat, resulting in a rich savoury broth that may be utilised in soups or stews.
• Vegetables: With slow simmering, tough root vegetables like potatoes and carrots are cooked to the correct texture.
• Grains: Simmer grains such as quinoa, oats, or millet until they attain a soft, palatable texture.

STEAMING

CREDIT: angela-roma

Steaming is a method of cooking that makes use of steam. This is frequently done with a food steamer, which is a kitchen equipment designed particularly to cook food with steam. Steaming is a healthy cooking technique that can be used for a variety of meals because steaming requires less water to be heated, it may be as quick or faster than boiling water cooking.

FOODS FOR STEAMING

• Veggies: Most vegetables may be steamed with excellent results. Sturdy vegetables like beets, carrots, and potatoes will simmer for longer than fragile items like leafy greens.
• Fish and shellfish: Instead of water, broth or wine can be used to get more savoury results. Fish remains tender, while shellfish such as clams, mussels, lobster, and crabs are cooked inside their shells.
• Sweets: Some desserts are steamed rather than baked, resulting in a moist, silky texture. Steaming custards include creme brulee, flan, and panna cotta.
• Tamales: Tamales are a popular meal created by steaming masa, a dough composed of crushed maize, and fillings within a corn husk package. The steam makes the corn dough soft and moist.

STEWING

CREDIT:faizan

A stew is a mixture of solid food components cooked in liquid and eaten with the resulting gravy. while stewing, meals are totally submerged in hot liquid In a stew, smaller pieces of meat are utilised, but the procedure of slow cooking at low heat remains the same. Fibrous veggies break down while the stew simmer, and fat and collagen from the meats melt away. As a consequence, the gravy is rich and savoury, with delicate pieces of meat and soft veggies.

The gravy in a stew must include raw components. Stews can contain any mix of vegetables and meat, particularly harder meats appropriate for slow cooking, such as beef, hog, lamb, chicken, sausages, and seafood. While water can be used to prepare the stew, stock is also popular. For flavour, a tiny quantity of red wine is occasionally added. Seasonings and flavourings may be applied as well. Stews are often prepared at a low temperature (simmered rather than boiled) to allow flavours to blend.

FOODS FOR STEWING

• Meats: Collagen and fat-rich meats work nicely in a stew pot. Avoid lean cuts and instead choose for brisket, oxtail, or chuck roast.
• Vegetables: Vegetables give flavour to stews. Onions, carrots, potatoes, and celery are traditional ingredients in stews, but consider parsnips, turnips, or rutabaga as well.