Types of Cooking Methods !! (Part 1)

 Types of Cooking Methods

Cooking methods are the techniques or processes used to prepare food by applying heat. These methods transform raw ingredients into dishes that are safe, flavorful, and enjoyable to eat.

These are,

1. Boiling
2. Poaching
3. Stewing
4. Braising
5. Steaming
6. Baking
7. Roasting
8. Grilling
9. Frying
10. Paper Bag
11. Microwave
12. Pot Roasting

1. Boiling

Boiling is the cooking of prepared food in a liquid at boiling point.                                           (typically, 100^oC or 212^oF at sea level) This could be water, court-bouillon, milk or stock.

The purpose of boiling is to cook food so that it is;

A) Pleasant to eat with an agreeable flavor.

B) Suitable texture, tender or slightly firm according to the food.

C) Easy to digest.

D) Safe to eat.

There are two ways of Boiling;

1. Place the food into boiling liquid, re-boil, then reduce the heat to allow gentle boiling to occur, which is known as simmering.
2. Cover food with cold liquid, bring to a boil, and then reduce heat to allow food to simmer.

Types of Boiling in Cooking;

01. Full Boil/Rolling Boil

           01.  Full Boil/Rolling Boil

-        Vigorous bubbles, constant movement.

-        Used for pasta, blanching vegetables, boiling potatoes

           02. Simmering

-        Just below-boiling point (around 85-95^oC or 185-203^oF)

-        Gentle bubbles (Ideal for Soups, stews, and braising)

03. Parboiling

-        Parboiling is a partial boiling technique where food is partly cooked in boiling water for a short time and then removed before it is fully done.

-        It is usually followed by another cooking method like frying, grilling, or baking.

04. Blanching

-        Brief boiling followed by ice-water shocking.

-        Used to loosen skins (e.g. tomato), preserve colour, or reduce bitterness.

The Science Behind Boiling;

• The boiling point is when a liquid’s vapor pressure equals atmospheric pressure.
• Water boils at lower temperatures at higher altitudes (become atmospheric pressure is lower)
• Boiling involves convection currents that evenly distribute heat, ensuring food is cooked thoroughly.

Boiling Mistakes to Avoid;

• Overboiling vegetables – leads to mushiness and nutrient loss)
• Boiling delicate proteins - (e.g. fish or egg) too hard can toughen them.
• Using too little water – especially with pasta or grains.
• Not seasoning the water when needed.

Advantages of Boiling;

• Simple and accessible.
• Uniform cooking.
• Ideal for batch or prep cooking.
• Removes some fats and impurities. (in meats)
• Retains moisture in food.

Disadvantages of Boiling;

• Can leach nutrients (especially water-soluble vitamins) from vegetables.
• Flavor dilution unless using broth or stock.
• Risk of overcooking easily.

Boiling Techniques & Tips;

1. Add salt to the water to enhance flavour.
2. Use a large pot to prevent overflow.
3. Add food after the water reaches a boil unless slow cooking is intended. (e.g. potatoes started in cold water for even cooking.)
4. Use a lid to bring water to boil faster.
5. 
   Skim foam or scum from broths or beans for clarity.

Common Foods Cooked by Boiling;

• Pasta & Noodles
• Rice & grains
• Potatoes & starchy vegetables
• Eggs (soft-boil, hard-boil)
• Vegetables (carrots, beans, corn)
• Seafood (crab, shrimp, lobster)
• Meats (boiled beef, chicken for shredding or soup)
• Dumplings

2. Poaching

The Cooking of foods in the required amount of liquid at just below boiling point.  (71°C to 82°C/160°F to 180°F) 

or

Poaching is a gentle, moist-heat cooking method where food is cooked by submerging it in a liquid (like water, milk, broth, or wine) at a relatively low temperature.

The purpose of poaching food is to cook food so that it is;

• Easy to digest.
• A Suitable tender texture.
• Safe to eat.
• Pleasant to eat because, where appropriate, an agreeable sauce is made with the cooking liquid.

There are two ways of poaching;

1. Shallow poaching -  (e.g. food cuts of fish and chicken, to be cooked by this method are cooked in the minimum of liquid, that is, water, stock, milk or wine.) The liquid should never be allowed to boil but kept at a temperature as near as possible.
2. Deep Poaching. The English term Boiling is frequently used for what in French is called poche (poached). Boiled Cod, Salmon, Turbot and Chicken are referred to as boiled in English and poche in French. Whole fish and chicken are covered in cold liquid, brought to a boil and allowed to simmer gently until cooked. 

Poaching Mistakes to Avoid;

1.  Using Too High a Temperature

Poaching should be done at low heat (160–180°F or 71–82°C). If the liquid boils, it can make delicate foods like eggs or fish tough and rubbery.

2. Not Controlling the Simmer

A rolling boil is too harsh for poaching. Keep the liquid at a gentle simmer or just below to maintain moisture and tenderness.

3. Skipping Seasoning in the Liquid

Poached food absorbs flavor from the liquid, so bland water = bland food. Add herbs, spices, stock, or aromatics like garlic and onion for taste.

4. Overcrowding the Pan

Placing too much food in the pan reduces heat control and can lead to uneven cooking. Give each item enough space.

5. Using the Wrong Pan Size

Choose a pan that fits the food snugly so it stays submerged and cooks evenly in the liquid.

Key Features of Poaching;

• Temperature: Typically, between 160°F to 180°F (71°C to 82°C).
• Liquid: Just enough to submerge the food (water, stock, wine, milk, or court bouillon).
• No boiling: The surface of the liquid may show slight movement or small bubbles, but never a rolling boil.

Poached Egg

Flavoring the Liquid;

The poaching liquid is crucial and it can enhance flavor.

1. Aromatic Vegetables (Onion, Garlic, leek)
2. Herbs (Bay leaf, parsley)
3. Spices (peppercorns, wine)
4. Acid (lemon, vinegar, wine)
5. Salt (not too much – poaching is gentle)

Poaching Tips for Best Results;

• Control the temperature Carefully
• Season the liquid well
• Use the right Pan size
• Start with cold or warm liquid
• Don’t over-cook

Advantages of Poaching in Cooking;

01. Healthier Cooking Method

• Uses little to no fat, making it ideal for low-fat diets.
• Great for people watching calories or saturated fat intake.

02. Retains Moisture and Tenderness

• Gentle heat prevents drying out, especially for delicate proteins like fish, eggs, or chicken.

03. Preserves Delicate Flavors

• Poaching doesn’t overwhelm natural flavors and allows subtle ingredients to shine.

04. Even Cooking

• Surrounds food with liquid, leading to uniform heat distribution and consistent texture.

05. Flavor Infusion

• When poaching liquid is seasoned (e.g., with herbs, wine, or broth), it can subtly infuse flavors into the food.

Disadvantages of Poaching in Cooking;

01. Can Be Bland if Liquid Isn’t Seasoned

• Without flavorful broth or aromatics, the food can turn out tasteless.

02. Limited Browning or Texture

• No crisp crust or caramelization like you get from roasting, grilling, or sautéing.

03. Requires Precision

• Overheating or undercooking can ruin delicate ingredients, especially eggs and fish.

04. Not Suitable for All Foods

• Works best for tender proteins and fruits—less effective for tough meats or vegetables that need high-heat methods.

05. Longer Cooking Times (sometimes)

• Compared to frying or grilling, poaching can take longer due to lower temperatures.

Common foods for Poaching;

Food	Poaching Liquid	Notes
Eggs	Water + vinegar	No shell, cook gently
Chicken breast	Broth or water	Stays tender and moist
Fish (like salmon)	Court bouillon	Cooks evenly and gently
Fruit (pears, apples)	Wine, sugar, spices	Often served as dessert
Dumplings or gnocchi	Water or broth	Gently float when done
Seafood (shrimp, scallops)	Lightly seasoned water	Retains natural flavor

Poached Chicken

Example Recipe for Poaching Method (Basic)

(A) Poached Chicken

1. Place chicken breasts in a pot.
2. Add cold water to cover + aromatics (onion, bay leaf, peppercorns).
   
3. Heat gently to 160–180°F.
4. Cook, 15–20 min, until internal temp hits 165°F.
5. Remove and rest; slice or shred.

(B) Poached Egg

01. Boil water: Fill a saucepan with about 2–3 inches of water. Bring it to a gentle simmer, not a rolling boil.

02. Add vinegar (optional): Add a splash (about 1 tsp) of vinegar to the water to help the egg white firm up faster.

03. Crack the egg: Crack the egg into a small bowl or cup (don’t drop it directly into the pan).

04. Create a whirlpool (optional but helpful): Stir the water with a spoon to create a gentle whirlpool. This helps wrap the white around the yolk. 

05. Slide the egg in: Gently slide the egg into the center of the whirlpool.

06. Cook for 3–4 minutes: Let it cook undisturbed until the white is set but the yolk is still soft.

07. Remove and drain: Use a slotted spoon to lift the egg out. Drain on a paper towel.

08. Season & serve: Sprinkle with salt and pepper. Serve on toast, salad, or however you like!

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