Master these methods and you can cook almost anything.
Sautéing
What It Is
Quick cooking in small amount of fat over medium-high to high heat.
Equipment
| Item | Notes |
|---|
| Sauté pan or skillet | 10-12 inch |
| Straight or sloped sides | Sloped for tossing |
| Metal (not non-stick) | For better browning |
The Process
| Step | Details |
|---|
| 1. Heat pan first | 1-2 minutes |
| 2. Add fat | Enough to coat bottom |
| 3. Wait for fat to shimmer | Indicates proper temperature |
| 4. Add food | In single layer |
| 5. Don't crowd | Use batches if needed |
| 6. Let it sit | Browning needs contact time |
| 7. Stir or flip | When brown on one side |
| 8. Season | Salt and pepper as needed |
Keys to Success
| Key | Why |
|---|
| Hot pan | Creates browning |
| Dry food | Moisture = steaming, not searing |
| Don't crowd | Steam prevents browning |
| Let it brown | Flavor develops |
| Move with purpose | Toss or stir, but not constantly |
Common Mistakes
| Mistake | Result |
|---|
| Cold pan | Sticking, no browning |
| Crowding | Steaming instead of browning |
| Moving too much | No browning development |
| Wet ingredients | Drops temperature, steam |
Roasting
What It Is
Cooking with dry heat in an oven, typically at high temperature.
Equipment
| Item | Notes |
|---|
| Sheet pan | Heavy-duty, rimmed |
| Roasting pan | For larger items |
| Wire rack | Allows air circulation |
The Process
| Step | Details |
|---|
| 1. Preheat oven | Usually 400-450°F |
| 2. Prepare food | Even sizes, dry surface |
| 3. Season | Salt, oil, herbs |
| 4. Arrange on pan | Single layer, space between |
| 5. Roast | Until browned and tender |
| 6. Rotate if needed | For even cooking |
| 7. Rest meat | Before carving |
Temperature Guidelines
| Item | Temperature | Time |
|---|
| Vegetables | 400-425°F | 20-40 minutes |
| Chicken pieces | 425°F | 25-35 minutes |
| Whole chicken | 425°F | 45-60 minutes |
| Beef tenderloin | 425°F | 20-30 minutes |
| Pork loin | 400°F | 20-30 minutes |
Keys to Success
| Key | Why |
|---|
| High heat | Creates browning |
| Hot oven before food goes in | Consistent temperature |
| Don't crowd | Air needs to circulate |
| Even-sized pieces | Everything finishes together |
| Dry surface | Enables browning |
Braising
What It Is
Combination cooking: browning first, then slow cooking in liquid.
Equipment
| Item | Notes |
|---|
| Dutch oven | Heavy, oven-safe with lid |
| Heavy-bottomed pot | Alternative |
The Process
| Step | Details |
|---|
| 1. Dry and season meat | Salt and pepper |
| 2. Brown meat | All sides, remove |
| 3. Sauté aromatics | Onion, garlic, etc. |
| 4. Deglaze | Wine or stock |
| 5. Add liquid | Halfway up meat |
| 6. Return meat | Nestled in liquid |
| 7. Cover | Tight-fitting lid |
| 8. Cook low and slow | 275-325°F oven or low stovetop |
| 9. Until fork-tender | 2-4 hours typically |
Best Cuts for Braising
| Protein | Cuts |
|---|
| Beef | Chuck, short ribs, brisket |
| Pork | Shoulder, shanks |
| Lamb | Shoulder, shanks |
| Chicken | Thighs, legs |
Keys to Success
| Key | Why |
|---|
| Proper browning | Develops flavor |
| Low and slow | Breaks down collagen |
| Partial submersion | Steam + braise |
| Patience | Can't rush braising |
| Cool and reheat | Flavors meld, easier to defat |
Pan-Frying
What It Is
Cooking in moderate amount of fat (more than sauté, less than deep-fry).
The Process
| Step | Details |
|---|
| 1. Heat fat | 1/4 to 1/2 inch depth |
| 2. Temperature | 325-375°F |
| 3. Dredge food | Flour, breading, batter |
| 4. Add to oil | Away from you |
| 5. Don't crowd | Maintains temperature |
| 6. Flip once | When golden |
| 7. Drain | On wire rack or paper |
Keys to Success
| Key | Why |
|---|
| Correct temperature | Too low = greasy; too high = burns |
| Dry food before dredging | Coating adheres |
| Let coating set | Don't flip too early |
| Drain properly | Removes excess oil |
Deep-Frying
What It Is
Submerging food completely in hot oil.
Equipment
| Item | Notes |
|---|
| Deep pot or Dutch oven | Heavy-bottomed |
| Thermometer | Essential |
| Spider or slotted spoon | For retrieval |
| Wire rack | For draining |
The Process
| Step | Details |
|---|
| 1. Fill pot 1/3 full | Never more than half |
| 2. Heat oil | To 350-375°F |
| 3. Pat food dry | Before battering/breading |
| 4. Fry in batches | Small amounts |
| 5. Monitor temperature | Adjust heat as needed |
| 6. Remove when golden | Drain on wire rack |
| 7. Season immediately | Salt sticks to hot food |
Safety
| Rule | Reason |
|---|
| Never leave unattended | Fire hazard |
| No water near hot oil | Explosion risk |
| Don't overfill | Oil expands, bubbles |
| Use long tools | Avoid burns |
| Have lid nearby | To smother fire |
| No wet food | Causes splattering |
Steaming
What It Is
Cooking with steam from boiling liquid.
Equipment
| Item | Notes |
|---|
| Steamer basket | In pot with water |
| Bamboo steamer | Over wok or pot |
| Steamer insert | Fits in pot |
The Process
| Step | Details |
|---|
| 1. Boil water | 1-2 inches in pot |
| 2. Arrange food | In steamer, not crowded |
| 3. Cover | Trap steam |
| 4. Steam | Until tender |
| 5. Check water | Add more if needed |
Keys to Success
| Key | Why |
|---|
| Vigorous steam | Consistent cooking |
| Don't overcrowd | Steam needs to circulate |
| Season after | Salt draws out moisture |
| Don't lift lid often | Releases heat |
Boiling and Simmering
Definitions
| Term | Description | Use |
|---|
| Rolling boil | Large, vigorous bubbles | Pasta, blanching |
| Simmer | Small bubbles, gentle | Soups, stocks, sauces |
| Poach | Below simmer, tiny bubbles | Eggs, delicate proteins |
Boiling
| Step | Details |
|---|
| 1. Large pot | Lots of water |
| 2. Salt generously | Like the sea |
| 3. Bring to rolling boil | Before adding food |
| 4. Add food | Return to boil |
| 5. Cook until done | Tender, al dente |
| 6. Drain or shock | Depending on use |
Simmering
| Step | Details |
|---|
| 1. Bring to boil | Then reduce heat |
| 2. Adjust heat | Maintain gentle bubbles |
| 3. Partially cover | Controls evaporation |
| 4. Skim if needed | Remove foam |
Blanching
What It Is
Brief boiling followed by ice bath to stop cooking.
Uses
| Purpose | Examples |
|---|
| Set color | Green vegetables |
| Loosen skin | Tomatoes, peaches |
| Prepare for freezing | Vegetables |
| Par-cook | Before sautéing |
The Process
| Step | Details |
|---|
| 1. Prepare ice bath | Large bowl, ice and water |
| 2. Boil salted water | Large pot |
| 3. Add vegetables | Small batches |
| 4. Cook briefly | 30 seconds to 2 minutes |
| 5. Transfer immediately | To ice bath |
| 6. Cool completely | 2-3 minutes |
| 7. Drain | Remove excess water |
Grilling
Direct vs Indirect Heat
| Direct | Indirect |
|---|
| Food directly over flame | Food away from flame |
| High heat, quick cooking | Lower heat, longer cooking |
| Steaks, burgers, vegetables | Whole chickens, ribs |
The Process
| Step | Details |
|---|
| 1. Clean grates | Wire brush when hot |
| 2. Preheat | 10-15 minutes |
| 3. Oil food | Not the grates |
| 4. Place on grill | Don't move constantly |
| 5. Create grill marks | Let it sear |
| 6. Flip once | When it releases easily |
| 7. Check doneness | Thermometer |
| 8. Rest | Before serving |
Keys to Success
| Key | Why |
|---|
| Hot, clean grill | Prevents sticking |
| Don't move constantly | Let it sear |
| Two-zone setup | Hot side and cool side |
| Lid down | For indirect and smoke |
Stir-Frying
What It Is
Quick cooking over very high heat with constant motion.
Equipment
| Item | Notes |
|---|
| Wok | Carbon steel preferred |
| High-BTU burner | Home stoves often inadequate |
| Long tools | Spatula, tongs |
The Process
| Step | Details |
|---|
| 1. Prep everything first | Mise en place essential |
| 2. Heat wok until smoking | Very hot |
| 3. Add oil | Swirl to coat |
| 4. Add aromatics | Garlic, ginger (10-15 seconds) |
| 5. Add proteins | Cook, remove |
| 6. Add vegetables | Hardest first |
| 7. Return protein | To heat through |
| 8. Add sauce | Thickens quickly |
| 9. Serve immediately | Time matters |
Keys to Success
| Key | Why |
|---|
| Everything prepped | No time during cooking |
| Very high heat | Creates wok hei |
| Small batches | Maintains temperature |
| Keep moving | Prevents burning |
| Work quickly | Minutes from start to finish |
Key Takeaways
- Master heat control - Each technique has ideal temperature
- Prep before cooking - Especially for quick methods
- Don't crowd the pan - Single layer, room for steam
- Let food brown - Resist urge to move constantly
- Match technique to food - Tender vs tough cuts
- Season throughout - Not just at the end
- Rest meat - Always after cooking