Cookery Methods (Braising, Grilling, Roasting, etc.)

Braising

Braising is a slow cooking method that involves simmering food in a small quantity of liquid, typically in a covered pan.
It is particularly useful for tough cuts of meat, as the long cooking process breaks down the collagen in the meat, resulting in tender and flavoursome bites.
The basic steps include searing the main ingredient (usually meat) first, then combining it with vegetables and liquid before leaving it to cook slowly.

Grilling

Grilling uses direct, high heat to cook food quickly, leading to a caramelised, slightly charred exterior and a juicy interior.
Unlike other methods, grilling exposes food directly to the heat source—usually an open flame—so it’s particularly well-suited to tender cuts of meat, fish, and shell-on prawns.
Food cooked on a grill typically has a distinctive smoky flavour and appealing grill marks on its surface.

Roasting

Roasting is a dry heat cooking method that is often used for large, tender cuts of meat and for various vegetables.
This technique involves cooking food in an uncovered pan in the oven, often at a high temperature to create a beautifully browned exterior.
The hot air circulating around the food helps it to cook evenly and creates a crispy outer layer that seals in juices and flavours.

Steaming

Steaming cooks food by surrounding it with hot steam, rather than immersing it in liquid or exposing it to direct heat.
This gentle technique is ideal for delicate items like fish and seafood, as well as being an excellent choice for vegetables.
Because it relies on moist heat, steaming preserves the colour, texture, and nutritional value of vegetables more effectively than other methods.

Frying

Frying involves cooking food in oil or another fat. This method provides quick, intense heat, creating a deliciously brown, crispy exterior while sealing in juices.
Deep frying, where the food is fully immersed in hot oil, is perfect for coated or breadcrumbed items, while shallow frying suits smaller pieces of food such as eggs, fillets of fish, or cutlets.
Since food absorbs some of the oil while frying, this method tends to result in higher calorie and fat content than other cooking techniques.

Sautéing and Stir Frying

Sautéing and stir frying are both quick, high-heat cooking methods that use a small amount of fat in a shallow pan, with the food being stirred or tossed often.
The key to success in both methods is to keep the food moving so it cooks evenly and doesn’t burn. This is particularly important in stir frying, which involves higher heat.
These methods are ideal for smaller or thinly sliced pieces of meat, fish and vegetables. Freshness and colour retention make them popular techniques in Asian cuisines.