Cooking is the application of heat to alter the chemical and physical properties of food. Master these methods to gain control over texture and flavour.
Cooking food quickly in a small amount of fat over relatively high heat. The goal is browning (Maillard reaction) and rapid moisture evaporation. Requires continuous movement or tossing to prevent burning.
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Cooking via dry, hot air surrounding the food in an oven. The ambient heat slowly penetrates the interior while drying out the exterior, leading to deep browning and the concentration of natural sugars through moisture loss.
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A combination method: first searing at a high temperature, then finishing in a covered pot with a small amount of liquid at a low temperature. Essential for breaking down tough connective tissues (collagen into gelatin) in meats and hardy vegetables.
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The controlled, deliberate encouragement of beneficial microbial activity (bacteria or yeast) to alter food. This process lowers pH (creating sourness), extends shelf life, and develops incredibly complex, savory flavour profiles.
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