Like anything else, to become a good cook, you have to do it a lot. The act of cooking on a regular basis will make you a better cook, but many people don’t try new dishes because they are unsure of recipe terms and techniques. The following stovetop cooking methods define techniques that all cooks should know, but sometimes confuse with one another.
With each technique – braise, poach, stew, and sauté – the length of cooking time varies by the thickness and amount of meat or vegetables in the pan. With the exception of sautéing, all of these cooking methods can also be done in the oven.
Braise: Braising is a cooking method by which food is first browned, and is then cooked in a small amount of liquid at low heat and tightly covered for a lengthy period of time. This slow cooking method develops flavor and tenderizes meats and vegetables by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is critical to prevent the liquid from evaporating.
Braising is an ideal way to tenderize fatty or lower-quality meats. Typical dishes include short ribs, pot roasts, and braised leeks.
Poach: Poaching means cooking food that is partially or completely covered by a liquid at a temperature just below the boiling point. The poaching method is a fast method of cooking tender foods, but requires more attention so the liquid does not boil and the meat does not get overly cooked and therefore tough. Cooks generally reserve poaching liquids for sauces since it retains flavor and nutrients for the dish.
Poached salmon and poached pears are common dishes.
Stew: Stewing is a much less well defined technique than braising or poaching. This cooking method does not require a lid and is done with more liquid and smaller pieces of food. The ingredients, generally vegetables or meats, are diced and then simmered in liquid. Stewing is best for fatty cuts of meat that become tender and juicy with this slow, moist cooking method.
The method often turns into a meal of beef/lamb/etc. stew.
Sauté: Sautéing is cooking food quickly over high heat in oil or butter in a skillet on the stove. Preheating the pan before beginning the sauté process ensures the pan is ready, the butter or oil is less likely to get scorched, and the food will cook more uniformly. When flipping avoid piercing the meat with a fork as this lets juice run into the pan and dries it out faster.
Anything from an entire meal to one portion of dinner can be sautéed, making it one of the common and popular techniques.
Each method has its pros and cons (time versus flavor versus involvement) and is appropriate for different dishes. Regardless, a general understanding of these basic techniques is a good start to becoming a better cook.
