What cooking technique should I use?

• 1.
  

  Stewing

  Method of simmering food in a small amount of liquid which is in turn served along with the food as a sauce.

  Do you like this technique?

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  Pros: Putting it all together in a crock pot and forgetting about is a smart idea. Cons: If you don't add enough liquid, food has a tendency ...
• 2.
  

  Pilaf

  A method of cooking grains where the grain is first sauteed in butter or oil and then simmered in stock until the liquid is absorbed.

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• 3.
  

  Baking

  Cooking food by surrounding it with hot, dry air, usually in an oven. This technique is very similar to Roasting, but baking is the preferred term applied to vegetables, breads ...

  Do you like this technique?

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  Pros: If you don't have peak or baste, all the better. Cons: Sometimes pans are harder to clean.
• 4.
  

  Scalloping

  Scalloping is a method of cooking food in a casserole with sauce or milk, as is done with Scalloped Potatoes. Scalloping also refers to a method of cutting meat into ...

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• 5.
  

  Whipping or whisking

  A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping.
  
  Whisks ...

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• 6.
  

  Confit

  Confit is a French term describing a cooking technique which invloves cooking food, especially meat, that has been preserved with salt in its own fat. Popular meats prepared in this ...

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• 7.
  

  Scrambling

  Method of cooking beaten eggs in hot fat by stirring gently from time to time so as to allow the eggs to coagulate. Tofu and other foods can also be ...

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  Pros: This is the best way to make eggs. It's creates a really delectable texture.
• 8.
  

  Toasting

  Dry heating a food, typically a starch, until it turns brown and sugars caramelize. The most common item to toast is sliced bread, but it can also be done to ...

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• 9.
  

  Braising

  Braising is a cooking technique that involves browning a food in an oil or fat to caramelize any sugars, then adding more liquid to dissolve the caramelized juices, reducing and ...

  Do you like this technique?

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  Pros: Especially good for adding deep flavor to otherwise dry cuts like pork loin and beef chuck. Save the juice to pair with side dishes like rice, noodles, grains.
• 10.
  

  Stir Frying

  Stir frying is an umbrella term used to describe two techniques for cooking food in a wok while stirring it: chǎo (炒) and bào (爆). The term stir-fry was introduced ...

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  Pros: You can stir-fry vegetables, meats, or both together. Great for a quick meal. Not too hard to do.

Displaying 1-10 of 37 techniques