Understanding Cooking Methods
While cooking is certainly an art, there is a great deal of science in it — some of which centers around thermodynamics and conduction versus convection, then there’s condensation and evaporation and much more.
However, we can get a quick understanding of different cooking methods that will elevate our culinary skills very quickly, simply by understanding moisture and the consistency of food. Our options when deciding to cook something come down the following methods: boiling / braising, steaming, pan frying, baking / roasting, deep frying, and grilling / broiling .
We mainly need to understand that cooking food changes it’s texture and strengthens its flavor. It does this by breaking down some of the cellular structure and by causing the food to lose moisture thus concentrating the flavor. However there is one part of cooking which introduces something new.
Browning and the Maillard Reaction
When food browns new flavors and aromas are introduced. This is caused by the moisture on the surface of the food evaporating to the point where the remaining carbohydrates on the surface begin to caramelize similar to what would happen if you melted sugar and kept it on the heat. It would slowly become a brown syrup and eventually you’d have caramel. This is more or less what happens when food is browned. (its a bit oversimplified but good enough for us) It explains why a browned steak tastes so much better than one that is grey. With browning often comes a bit of a “crust” or sometimes a but of crispiness which is often pleasurable. It’s the difference between a golden crispy french fry and one that is undercooked, white and mushy.
Browning is crucial to many dishes so always keep it in mind for everything from pork and beef, to chicken and fish (crispy fish skin) and even vegetables — browning adds flavor and aroma.
Boiling / Braising
Boiling is one of the simplest cooking methods and it is also one of the fastest methods. Cooking food in liquid at a rolling boil, which occurs at around 212°F (100°C) at sea level for many liquids, cooks food quickly given that the entire surface area of the food is covered in the heat source. Additionally, the immersion in liquid will prevent the food from losing moisture and depending on the food will absorb the liquid it is cooking in at various rates, both flavoring it (or reducing it’s flavor in the case of water) and making the food cook even faster.
How it Works: Food is submerged in boiling liquid, which cooks it quickly and evenly. The liquid absorption results in the food having a soft wet exterior.
The faster something can absorb liquid the faster it will cook. If you think about it, it makes perfect sense. However, something that is not good at absorbing liquid can cause the surface of the food to cook before the interior. All cooking methods require us to be mindful of both the condition of the exterior of the food and the temperature on the inside. The faster the method, the more difficult it can be to strike a balance.
Best Uses: Boiling is ideal for cooking pasta, rice, potatoes, and vegetables. It’s also used for making soups and stocks.
Tip: Remember that water is not the only liquid. For instance, Orzo is great when you boil it in chicken broth. When using water for boiling remember to add salt to the water prior to adding the food. Be cautious not to over boil food, as the results can be mushy and the food can leach both it’s flavors and its nutrients into the liquid.
Braising combines dry and moist heat by only partially submerging the food in liquid. The result preserves moisture while also allowing browning to occur.
How it Works: Food is often browned in fat first, then cooked slowly in a covered pot with a small amount of liquid
Best Uses: Braising works well for tougher cuts of meat like beef chuck, pork shoulder, and lamb shanks, as well as hearty vegetables as the longer slower cooking times which are best for braising help the heat penetrate the meat long enough to break down any tough connective tissues.
Tips: Use a heavy, oven-safe pot with a tight-fitting lid. Cook at a low enough temperature to allow several hours of cooking time until the meat is tender and flavorful.
Steaming
Steaming is more energetic then boiling given the extra energy it has from the vaporization process. This causes steam to bring the surfaces of food to the boiling point very quickly. Be particularly careful to not get burned around steam, as steam is not always visible, and it is easy to forget that steam is being produced. Any moisture that is contained and heated in a vessel can produce violent heat that is suddenly released when opened. Be careful.
How it Works: Food is placed in a steamer basket over boiling water. The steam cooks the food without it coming into direct contact with the liquid.
Since food is not submerged in liquid when steaming, it will not leach out flavor or nutrients, so flavor and nutrition are better preserved. Steam is also a very healthy method of cooking since it not only preserves the nutritional value of the food but it also does not require any fats to be added. However, steam is not always preferrable. For instance, steaming a potato causes the starches to remain in the potato (instead of leeching into the water) which can cause a rubbery consistency. This is why microwaved potatoes are rubbery as microwaves work by generating steam within the food being heated. Also, like boiling, no browning that occurs and the food will not crispen.
Best Uses: Steaming is perfect for vegetables, fish, dumplings
Tips: Ensure that the liquid doesn’t touch the food and keep the lid on the steamer to trap the steam. For extra flavor, add herbs or spices to the steaming liquid.
Pan Frying / Sautéing
Pan frying and Sautéing is done in a pan with some fat over medium-high heat. This method is great for browning food while also maintaining some moisture as what ever liquids are expelled from the food simply remain in the pan and often it is these juices which are then further “reduced” to produce sauces. Steaks cooked this way can be sinfully good as the steaks begin to cook in their own fat.
How it Works: Food is cut into pieces and cooked in a hot pan, stirring or tossing frequently to cook evenly.
Best Uses: Sautéing is perfect for vegetables, seafood, and small cuts of meat or poultry.
Tips: Use a wide pan to avoid overcrowding, and ensure the pan is hot before adding the fat. Only add the food once the fat is hot in order to achieve a good sear. (if that is your goal)
Deep Frying
Deep frying is methodically the same as boiling except the liquid is a fat and thus can reach much higher temperatures (water can only reach 212°F (100°C)). Since the oil exceeds the boiling point of water, moisture boils off the surface of the food allowing the exterior to brown and become crispy.
How it Works: Food is completely submerged in hot fat/oil.
Since this method can reach such high temperatures and the food is fully submerged, it is relatively easy to cook the outside of the food before the interior has reached the desired temperature. For this reason it is best to use thinner cuts of food when deep frying and to use a thermometer to monitor the heat of the oil so that the food can be cooked more evenly.
This is the reason that some chickens are called “fryers”. It’s because they are smaller and are easier to cook more evenly when deep frying.
Best Uses: Unfortunately, just about anything is delicious deep fried.
Tips: Use a thermometer to monitor temperature. Be mindful of internal food temperatures. Use this method sparingly as deep frying produces food high in saturated fats and cholesterol.
Note: Do not splash water in hot oil and do not attempt to put out an oil fire with water. Instead, use a fire extinguisher that is approved for kitchen use. Or smother it with a large damp towel. If neither works then leave immediately and call the fire department.
Baking / Roasting
Baking and roasting uses dry heat in an oven to cook food. Since the heat is conducted by air it is not as efficient and also causes moisture loss. This is fine when this is what we need, as in the process of roasting a piece of meat, where we want the exterior to eventually brown, or when baking bread where we want the water to boil off in the bread to produce a light and fluffy interior while allowing the exterior to brown to a nice golden crust.
How it Works: Heat circulates around the food, cooking it through. Baking can be done at various temperatures depending on the recipe.
Best Uses: Baking is commonly used for bread, cakes, cookies, casseroles, and roasted meats.
Tips: Preheat the oven to the correct temperature before baking, and avoid opening the oven door too frequently to maintain a consistent temperature. Baking and roasting takes practice as you get to know how evenly your oven heats, and how accurate its temperature gauge is. Check your food sooner than you normally would to prevent overcooking while you learn how your oven works. Do not get discouraged.
Grilling and Broiling
Perhaps one of the oldest cooking methods modern grilling and broiling is far more controlled now. By suspending food over a grate at intense heat we can generate significant browning. And if done over hot coals a distinctive smoky flavor can be imparted to the food. Broiling is the same as grilling but reversed. The fire is suspended over the food when broiling.
How it Works: Food is cooked on a grill over direct or indirect heat, either from gas, charcoal, or wood. The high temperature creates a charred, flavorful crust.
The intense heat often associated with grilling can cause food to be cooked unevenly as the exterior browns well before the interion of the food can be cooked. Use a combination of direct heat over the heat source and indirect heat (away from the heat source) at lower temperatures to produce an even cook.
Additionally, when using cooking grates or broiling pans the fat that is rendered by the cooking process drains off the food resulting in a leaner result. The fat drains into the broiling pan or directly into the fire if on a grate. Be careful that these fats do not catch fire and burn your food, your home, or you.
Best Uses: Grilling is perfect for steaks, burgers, vegetables, and seafood.
Tips: Preheat the grill and oil the grates to prevent sticking. Try and balance the internal temperature with exterior by using direct heat first and then indirect so that the internal temperature of the food can be reached without burning the exterior. This can also be done in reverse which is known as the reverse sear.
Note: I would be remiss here if I didn’t mention that charred foods have been show as being carcinogenic in some studies. Given we as a species have cooked over fire for thousands of years, the health issues may not be overly concerning but evidence is evidence. I always recommend moderation in just about anything and to me that also applies here. You are welcome to feel otherwise but I wanted to point this out.
A final note on doneness
Reaching the required internal temperatures of food through cooking is dependent on the density of the food and it’s thickness, not it’s weight or its length. A three pound beef roast will cook at vastly different times if one is six inches thick and the other is three inches thick. Also denser foods resist the penetration of heat more than less dense foods. For instance, pan fry a piece of chicken breast and a slice of mozzarella cheese of the same thickness. If you wait for one side of the breast to be ready you’ll have a mess on your hands with the cheese.
This is why roasts are tied with butcher’s twine. It helps give the meat a uniform shape and density.
Keep this in mind with all cooking methods, even when reheating food. Thickness, and density dictate cooking times.
Conclusion
Understanding different cooking methods allows us to choose the best technique for each dish, enhancing flavors and textures. Whether you’re boiling pasta, steaming vegetables, frying chicken, or roasting a turkey, each method has its unique benefits and best practices. Experiment with these techniques to expand your culinary repertoire and enjoy delicious, well-prepared meals.
