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By Terry Retter
Whatever cooking technique you are preparing a particular menu, it is mandatory that you are familiar with the basic methods of cooking. There are in fact a number of cooking terms from the several procedures in preparing food of which four are known the easiest.
Grilling
Whenever a recipe suggests for the food to be grilled, it generally means it has to be cooked over a flame or heat. Grilling food is done by using charcoal or gas, although gas grills are usually costly while charcoal is known to impart good flavor to food. Just like how you prepare a barbeque, or it is generally performed using a grill of your stoves burner.
Grilling needs the right level of heat for the grill to perform its thing. Ideally, the high heat sears the outside of the food creating intense flavor. This is what is best about grilling.
Broiling
Broiling suggests cooking by exposing food directly to a heat source including a flame. There are stoves with a “broil” setting which typically heat an element at the top of the stove, instead of the one at the bottom, which in general is certainly useful for baking. This will also leave the food to cook in their own steam.
In oven-broiling, food should be placed on the top stand to give it the proper heat exposure. Broiling can sear the outside of the food and seal in its natural juices or moisture.
Frying and Deep Frying
Frying cooks food quickly, usually for instant eating. Similarly important, frying and deep-frying cook food in the the same course of action. Conversely, the process differs in each circumstance. Frying is generally achieved over any heat source including a stove element, or an open flame. Oil or butter is heated and the food is cooked by its heat.
Deep frying, alternatively, also needs oil but the food is thoroughly sunken into the oil which obviously shows the need of more fat or oil. Deep frying is the technique used for preparing French fries, Breaded chicken, and Doughnuts. It could be dangerous as you are dealing with boiling oil so the accurate equipment and utensils, along with safety and precautionary measures must carefully be observed.
Sauteing
Sauteing requires cooking of food instantly in a low amount of fat. The approach is related to frying except for the lesser quantity of oil used, and the shorter period of time in cooking. Sauteing is a lot quicker, at the same time it delivers out more robust flavor in the food as compared to frying.
Sauteing food properly will develop a crisp and flavorful crust. When the fat or oil is hot, slide the food being sauted into the pan. Flavor in sauteed food comes out better in the browning reaction created in the pan.
Understanding the importance of various cooking terms allows cooking less difficult in planning a menu, especially when you have a particular recipe. You would know what specific equipments and ingredients are basically needed to make every cooking technique extraordinary.
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