Basic Cooking Techniques that a Chef Must Master
Sometimes cooking is an exciting adventure for someone who likes the culinary or food industry. To be able to serve delicious dishes to customers, a chef must of course have good knowledge and skills in cooking. For those of you who want to become a great chef, you need to master the 10 basic cooking techniques in this article. These techniques are the foundation that will make your dishes even more delicious and amazing. Want to know anything? Let’s peel it one by one!
Boiling
A simple cooking technique is boiling (Boiling). You simply heat the water in a pan until it boils, then add the food ingredients you want to boil. Even though it looks simple, it is important for you to understand how long food should be boiled and how to strain it mahjong ways 2 .
Grilling
Grilling is a technique of cooking directly over fire. This process is generally cooked using a special grill with charcoal. Here, you have to regulate the temperature well, which is around 200-300 degrees Celsius. To produce the distinctive taste of grilled and crunchy spices, the food ingredients are seasoned first so that the taste can penetrate.
Roasting
Different from grilling, roasting is cooked using a lower temperature, namely 150-200 degrees Celsius. This technique is often used to cook large pieces of meat or chicken as well as vegetables such as carrots and broccoli. The tool commonly used is an oven with a closed container. The taste produced from this technique is soft and delicious.
Sautéeing
Sautéeing is a cooking technique using hot oil or often called stir-frying. Generally with this technique you only need a little oil to get a brownish color. You need to master the movement of shaking the pan and turning the food to avoid sticking and burning food.
Deep Frying
The opposite of sautéeing, the frying technique uses more oil until it is submerged. The goal is to produce a crispy food texture, golden brown color, and cooked on the outside and inside.
Baking
Almost similar to roasting, the baking technique also uses indirect heat by using an oven, but the type of food used is for making bread and cakes.
Steaming
The steaming technique is carried out using a special pan for steaming which is designed so that the food does not directly touch the water or you can use a pan filled with water and a filter on top. The goal is not to reduce nutrients from the food. This cooking technique also does not use oil and the ingredients used and the resulting texture is soft.