Cooking methods explained

Every recipe uses a handful of methods. Once you know what each one does to food, you can choose the right one, set the right heat and stop following recipes blindly.

Cooking in water: boil, simmer, poach

• Boiling: water at a rolling boil reaches about 100C (212F). Use it for pasta, and for bringing liquids up to temperature quickly.
• Boiling bubbles are rough, so delicate food breaks apart. That is why most stews and soups are simmered instead.
• Simmering: just below boiling, with the liquid showing little movement. Use it for curries, soups, lentils and sauces.
• Poaching: gentler again, below simmering (roughly 70 to 80C). Use it for eggs and fish.
• Water-based methods cannot brown food, because water cannot get hotter than about 100C.

Cooking with steam

• Steaming cooks food in hot vapour above water, without the rough movement of boiling.
• Use it for vegetables, fish and dumplings. Steaming keeps shape and colour well.
• Rice made by the absorption method finishes by steaming under a lid, which is why you should not lift it.
• Steam burns: open lids away from your face.

Cooking with fat: saute, stir-fry, shallow fry

• Sauteing uses a small amount of oil in a shallow pan over medium-high heat. Use just enough fat to coat the base of the pan.
• Cut food into small or thin pieces and do not crowd the pan. If it is too full, steam cannot escape and food stews instead of browning.
• Stir-frying is a hotter, faster version with food tossed constantly over high heat.
• Shallow frying uses oil that comes no more than halfway up the side of the food.
• Deep-frying uses oil at about 160 to 200C (325 to 400F). It is the riskiest method at home; only do it with an adult present and follow fire-safety rules.

Dry heat: roast, bake, grill

• Roasting and baking surround food with hot, dry oven air. Roast vegetables and meat at high heat for browned, crisp edges.
• Grilling puts the heat source below the food (a barbecue); an oven grill or broiler puts it above.
• Browning (the Maillard reaction) happens fast at about 140 to 165C (280 to 330F). It creates the deep flavour of seared meat, roasted vegetables and toasted bread.
• Braising combines both worlds: brown the food first, then cook it slowly, covered, with some liquid until tough cuts like lamb shoulder become tender.

Reading heat levels on the hob

• Low: gently softening onions for a long time, melting butter, sizzling garlic slowly in oil for pasta.
• Medium-low: scrambled eggs and omelettes, which turn rubbery on high heat.
• Medium to medium-high: sauteing onions and spices for a curry base, browning chicken.
• High: boiling water, stir-frying in a wok.
• Every hob is different. Watch and listen: a gentle sizzle is good, smoke or a burnt smell means turn it down.