Cooking has evolved over the years, but some cooking techniques from the past have stood the test of time. Here are 30 tried-and-true methods that have been cherished throughout generations:
Roasting involves cooking food in an oven or over an open flame. It brings out rich flavors and textures in various meats, vegetables, and more.
Baking is a cooking technique often used for bread, cakes, pastries, and more. It uses dry heat to transform batter or dough into delicious, fluffy treats.
Grilling is a classic outdoor cooking method that imparts a distinct, smoky flavor to foods. Meats, vegetables, and even fruits can be grilled to perfection.
Boiling is a simple technique where food is cooked in boiling water or a liquid until tender. It's ideal for vegetables, pasta, and grains.
Steaming involves cooking food over boiling water. It preserves nutrients and keeps food moist. Commonly used for vegetables, fish, and dumplings.
Frying uses hot oil to cook food quickly and create a crispy texture. It's used for foods like fries, chicken, and doughnuts.
Sautéing involves cooking food quickly in a small amount of oil over medium-high heat. It's perfect for vegetables, meats, and seafood.
Braising is a two-step process: first, food is browned in a pan, and then it's slow-cooked in a covered pot with a small amount of liquid.
Stewing involves cooking smaller pieces of meat and vegetables slowly in a flavorful liquid, resulting in a hearty and tender dish.
Smoking is a technique that involves flavoring and preserving food by exposing it to smoke from burning wood or other materials.
Canning is a preservation method where food is sealed in airtight containers and heated to destroy bacteria, extending its shelf life.
Pickling involves preserving food in an acidic solution like vinegar or brine. It enhances flavors and can be applied to various vegetables.
Fermenting is a process that transforms sugars and starches into alcohol or organic acids, resulting in products like yogurt, kimchi, and beer.
14. Roasting on a Spit
Roasting on a spit is an ancient method of cooking large cuts of meat over an open flame, ensuring even cooking and a smoky flavor.
Blanching involves briefly immersing food in boiling water and then quickly cooling it in ice water. It's used to preserve color and texture.
Broiling is a method where food is cooked directly under a high heat source, creating a crispy exterior while keeping the interior tender.
17. Sous Vide
Sous vide involves vacuum-sealing food and cooking it in a controlled, low-temperature water bath to retain flavors and moisture.
Char-grilling is a technique where food is cooked on a griddle or grill to create a charred, smoky flavor and attractive grill marks.
19. Pit Roasting
Pit roasting is a traditional technique where food is cooked in a pit dug into the ground and covered with hot stones and earth.
Basting involves brushing or pouring liquid, like melted butter or marinade, over food while it's cooking to keep it moist and add flavor.
21. En Papillote
En papillote is a method where food is cooked inside a folded pouch, usually made of parchment paper, preserving flavors and moisture.
Reduction is the process of simmering a liquid to concentrate its flavors, often used to create rich sauces or glazes.
Deglazing involves adding liquid to a pan to loosen and incorporate flavorful browned bits from the bottom after cooking food.
Poaching involves gently simmering food in a liquid like water or broth, resulting in tender, moist dishes, often used for eggs and fish.
25. Clam Baking
Clam baking is a coastal method where clams and other seafood are cooked over an open fire or hot rocks on the beach.
26. Pressure Cooking
Pressure cooking involves using a sealed pot with high pressure to cook food quickly while preserving its nutrients and flavors.
Infusing involves steeping flavors from ingredients like herbs, spices, or citrus zest in a liquid, enhancing its taste.
Griddling is cooking food on a flat surface, creating a seared crust and even cooking. It's used for pancakes, burgers, and more.
29. Dry Aging
Dry aging is a technique where meats are hung in a controlled, chilled environment to enhance flavor and tenderness.
Marinating involves soaking food in a mixture of liquids and spices to infuse flavors, tenderize, and enhance its taste.
Incorporating these timeless cooking techniques into your culinary repertoire can elevate your meals and allow you to savor flavors reminiscent of the past.