10 Essential Cooking Techniques Every Home Cook Should Know

Sautéing is a cooking technique that involves quickly cooking food in a small amount of oil or fat over high heat. It is commonly used for browning vegetables, meats, and seafood.

Roasting is a dry heat cooking method that involves cooking food in an oven at a higher temperature. It is typically used for meats, poultry, and vegetables, resulting in a delicious caramelized exterior and tender interior.

Braising is a slow cooking technique that involves browning food in fat and then simmering it in a small amount of liquid. It is commonly used for tougher cuts of meat, resulting in tender and flavorful dishes.

Grilling is a cooking technique that involves cooking food over direct heat. It is commonly used for meats, vegetables, and seafood, resulting in a smoky and charred flavor.

Blanching is a technique that involves briefly cooking food in boiling water and then immediately transferring it to ice water to stop the cooking process. It is commonly used for vegetables to preserve their color, texture, and nutrients.

Steaming is a cooking technique that involves cooking food by exposing it to steam. It is commonly used for vegetables, seafood, and dumplings, resulting in a healthy and flavorful dish.

Caramelization is a chemical process that occurs when sugars are heated, resulting in the browning and development of rich flavors. It is commonly used in cooking to enhance the taste and appearance of dishes.

Basting is a technique that involves brushing or spooning liquid, such as marinade or pan juices, over food as it cooks. It helps to keep the food moist and adds flavor to the dish.

Deglazing is a technique that involves adding a liquid, such as broth or wine, to a hot pan to dissolve the browned bits of food stuck to the bottom. It is commonly used to create flavorful sauces and gravies.

Emulsifying is a technique that involves combining two liquids that do not typically mix, such as oil and vinegar, to create a smooth and creamy sauce. It is commonly used in dressings and mayonnaise.