My Cooking Techniques

Grilling is a technique where meat, poultry, fish and vegetables are cooked by direct dry heat. The grill is preheated to the required temperature usually over 260⁰C (500⁰F). The food to be grilled is placed on a rack in the grill pan to allow the fat to drip [...]

Pan frying is a technique in which food is cooked in a little oil and the oil is hot enough to cook food without absorbing too much oil. In this method the food is usually flipped at least once to ensure that both sides are cooked. Pan frying [...]

Pressure cooking is a process of cooking in an appliance in which food is cooked at a very high temperature. Water or a water-based liquid is used to build pressure inside the cooker which permits cooking temperatures to reach well above 100°C (212°F). Pressure cooking reduces the cooking [...]

We often talk about ‘roasting’ fish or meat, when we really mean “baking”. ‘Roasting’ originally meant to cook in front of an open fire and this method was popular in the medieval times when enclosed ovens were only owned by wealthy people. Most of the baking in the [...]

Seasoning/tempering is a technique in which whole or ground spices are briefly roasted in hot oil or ghee in order to extract and release their essential oils thus making their flavour more aromatic. Seasoning is added to many dishes to increase the flavour of those dishes either at [...]

Simmering is a food preparation technique when the liquids are just hot enough for a few bubbles to form. The temperature is approximately 90⁰C-95⁰C. Simmering is when the liquids are brought to a boil and the heat reduced to maintain that temperature. Simmering is one of the most [...]