General Cooking Techniques

Food may be cooked in a wide variety of ways, from popping it into the microwave for a few minutes to slow-roasting it in the oven for hours on end. The actual method used will depend on the type and the cut of food; what's good for cooking a delicate piece of fish would not be appropriate for cooking a comparatively tough (but tasty) shank of lamb.

In this section, we take a look at all the general forms of cooking, along with guidance to the types of food they may be used for.

Barbecuing: Make the most of the summer weather and do your cooking outdoors ...
Blanching: A cooking technique used to destroy enzymes, remove skin, or to reduce salt content ...
Boiling: Used for cooking vegetables, pasta and rice ...
Braising: Braise meat and vegetables by cooking them in a moist heat ...
Deep Frying: Producing food with a crisp, crunchy outside and a moist, tender centre ...
Frying & Sautéing: Find out about the shallow-fry, stir-fry and sauté techniques ...
Grilling: Using intense, dry heat to cook tender, choice cuts ...
Microwaving: Using microwave radiation to defrost, cook or reheat food ...
Poaching: A gentle way to cook fragile food such as eggs, fish and soft fruit ...
Pot Roasting: Baking meat in its own juices ...
Roasting: Cooking vegetables and tender cuts of meat using dry heat ...
Steaming: Using steam to cook meat, vegetables and puddings ...
Stewing: Slowly cooking meat, fish or poultry in a pot to produce a moist, juicy stew ...