Cooking techniques: braising, sautéing, roasting, poaching
Braising, sautéing, roasting, poaching: the basic cooking techniques and when to use each one.
Dry-heat cooking (direct heat)
| Technique | Description | Best for |
|---|---|---|
| Sautéing | Quick cooking over high heat, little fat | Tender meats, crisp vegetables |
| Roasting | Oven cooking, enveloping dry heat | Large cuts of meat, whole poultry |
| Grilling | Intense direct heat (grill, griddle) | Steaks, fish, vegetables |
| Stir-frying (wok) | Fast cooking with constant stirring | Small-cut vegetables |
Moist-heat cooking
| Technique | Description | Best for |
|---|---|---|
| Poaching | Gentle cooking in a simmering (not boiling) liquid | Eggs, delicate fish, fruit |
| Boiling | Cooking in a liquid at a rolling boil | Pasta, root vegetables |
| Steaming | Cooking with water vapour, no direct contact | Vegetables, fish |
Combination cooking
| Technique | Description | Best for |
|---|---|---|
| Braising | Sear, then cook slowly in liquid, covered | Stewing cuts (beef bourguignon, pot-au-feu) |
| Stewing | Long, gentle cooking in liquid | Stews, sauces, legumes |
| Sweating (covered) | Gentle cooking, covered, with very little liquid | Softening vegetables |
Braising combines the best of both worlds: the browning (and flavour) of dry-heat cooking at the start, followed by the tenderising of a long liquid cook — ideal for tougher cuts of meat.
Choosing a technique based on the cut
A collagen-rich cut of meat (chuck, shank) needs long, moist cooking (braising, stewing) to become tender; an already-tender cut (fillet, ribeye) suits a quick, dry cooking method (sautéing, grilling) that would dry it out if cooked too long.
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