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cooking methods

post #1 of 6
10/17/04 at 2:14am
Thread Starter 
how many cooking methods do we have, the other day a chef told me 8, i was surprised, for me there are 14.

hans
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post #2 of 6
10/17/04 at 4:56am
Is sous vide considered a technique? I've always wondered about what's considered a cooking method.

Saute, steam, boil, poach, broil, grill, deep fry, roast. That's eight. :)
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post #3 of 6
10/17/04 at 8:35am
What about smoke, cure, marinate (as in ceviche), dry or dehydrate? Are those considered cooking or processing?
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post #4 of 6
10/17/04 at 4:42pm
Where does braise come in?
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post #5 of 6
10/17/04 at 7:59pm
Again this is a lot to do with what they want you to know. Off the top of my head I can come up with many. Wet: Poaching, steaming, boiling, simmering.
Dry: Roasting, grilling, sauteing, frying, deep frying, broiling, baking. Combination: Stewing, braising.
Then there are miscellaneous as cheflayne mentioned but I don't think they would be included as cooking techniques in a curriculum.
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post #6 of 6
10/17/04 at 11:17pm
Thread Starter 

cooking methods

in addition to your list of which i agree, we also have glazing [white meat or vegetables] and butter roasting [mainly used for chicken]

simmering and boiling we consider as one, as it is only the temperature which is lower in simmering.

curing and others mentioned are preservation methods.

hans
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