Types of Cooking Methods

Baking usually involves an oven and is great for bread, pastries, and casseroles. You can bake at lower temperatures for a longer time to get a perfectly chewy cookie or crisp-tender vegetables. Grilling exposes food to direct, intense heat, giving it that characteristic smoky char. It’s perfect for burgers, hot dogs, steaks, shrimp, and veggies. For the best results, choose foods that can handle high, direct heat and won’t fall through the grates.

There is a difference between roasting and baking. Roasting uses high, dry heat to caramelize the outside of foods and trap moisture inside. Toss with oil and seasonings, spread in an even layer and roast, stirring occasionally, until browned outside and cooked through.

Wet Cooking Methods: Boiling, Poaching and Steaming

• Boiling

Boiling involves submerging food in rapidly bubbling water until cooked.

To boil:

1. Add water, broth or stock to a pot and bring to a rolling boil.
2. Add a tablespoon of salt to the water for extra flavour.
3. Add the food, cover and boil until the food is tender when pierced with a fork.
4. Drain the food thoroughly or strain and reserve the cooking liquid for the sauce.

• Poaching

Poaching adds gently simmering food in liquid until cooked. It results in a delicate texture and allows flavours to shine through.

To poach:

1. Add a few inches of water, broth or juice to a pan and bring to a gentle simmer.
2. Add a splash of vinegar or lemon juice to the liquid (this helps the food hold together).
3. Gently add the food to the simmering liquid.
4. Simmer until the food is cooked through and opaque, about 3 to 5 minutes.
5. Carefully remove the food with a slotted spoon. Serve the poaching liquid on the side if desired.

• Steaming

Steaming uses the heat from boiling water to cook the food. It is a healthy way to cook since nutrients are retained.

To steam:

1. Add a few inches of water to a pot and bring to a boil for a few minutes.
2. Place a steamer basket over the pot. Add the food to the basket in a single layer.
3. Cover and steam until the food is tender, about 5 to 15 minutes.
4. Remove the steamer basket and serve immediately.

Combination Cooking Methods: Stir-Frying and Braising

• Stir-Frying

Stir-frying involves quickly cooking small pieces of food in a very hot pan with a small amount of oil while constantly stirring. The fast, intense heat helps the food retain texture, colour, and nutrients.

To stir-fry, heat 2-3 tablespoons of oil in a wok or large skillet over high heat. Add the meat and cook, stirring frequently, until nearly done. Push to the side and add the veggies. Add the sauce and stir everything together to coat and glaze. Serve over rice or noodles.

• Braising

Braising involves browning the meat in oil, then simmering it in a covered pot with some liquid like broth or wine. The long, slow cooking results in meat that falls off the bone. Braising is ideal for cuts like chuck roast, short ribs, brisket or oxtails.

To braise, season the meat with salt and pepper. Heat oil in a Dutch oven and brown the meat on all sides, about 10 minutes total. Add enough broth or wine to come halfway up the sides of the meat. Bring to a boil, then cover and simmer over low heat until the meat is tender when pierced with a fork, 3 to 4 hours for larger cuts. The braising liquid will become rich and flavorful. Skim off excess fat and serve the liquid as a sauce over the meat and mashed potatoes, polenta or egg noodles.