Techniques, the importance of…..
One thing I always try to teach new cooks that I work with, if that Technique matters more than a recipe.
More times than not, I always get asked for recipes, wether it be from family or friends, and I always try to tell them that cooking is more about the process of the actual cooking….not the recipe itself
“If you know a good recipe, you can make a good dish……but if you know a good technique, you can make 100.”
-Michael Symon
So lets talk about what I mean the basic cooking techniques are the following:
Boiling; Poaching; Steaming; Roasting; Braising; Grilling; Pan Fry; Deep Fry
(As a home cook, you’re most likely not goin to deep fry at home.)
Boiling/Steaming/Poaching/Braising: These are considered “ Wet Methods”
Boiling is probably the most common of the wet methods, you boil pastas or grains
Poaching is a little more delicate and requires a touch of finesse like poaching an egg or a piece of fish
Steaming is the use of water vapor to cook with as apposed to submerging in liquid, many cuisines use this.
(Chinese Steamed Dumplings; Mexican Tamales; Rice can be steamed wrapped inside banana leaves)
Braising is one of my favorite ways of cooking, its a great way to prepare meats, the key is the right cut of meat, you need cuts that have more connective tissue and fat content which is crucial for delicate and tender braises (you wouldn’t braise a fillet mignon), this is something you can put in a crock pot and let cook for hours on end.
Roasting/Grilling/Pan-Deep Fry are called “Dry Methods”
Roasting is probably the most used method of cooking at home, this can be done in the oven or on the stove, and just about anything can be roasted.
Grilling is a fun way to cook outdoors, grilling is usually done over a gas or charcoal grill, the best flavor comes from charcoal
Frying is used by cooking food in partially or fully submerged in a fat at a high temperature. There are many kinds of fats that an be used this goes beyond just regular oil, there’s coconut oil, animal fats (lard made from pork fat; duck fat; beef fat; schmaltz made from chicken fat)
All of these techniques can produce and endless amount for meals, the more practice you have with these the more dishes you can make at home, so don’t worry if you have a recipe and are missing a component like a certain vegetable, us what you have in the fridge, 9 times out of 10 it can be cooked the same way.
