Culinary Techniques

Dicing is the process of cutting food into small, even cubes.

Poaching is the process of cooking food in a hot liquid, such as water, broth, or oil, at a temperature below boiling.

Baking is the process of cooking food in a hot oven, typically using dry heat.

Grilling is the process of cooking food on a hot surface, such as a grill or griddle, using direct heat.

Braising is the process of cooking food in a covered pot or pan over low heat, often with liquid.

Deep-frying is the process of cooking food in a large amount of hot oil, typically until it is golden brown and crispy.

Sautéing is the process of cooking food in a small amount of oil or butter over medium heat, stirring frequently.

Stir-frying is the process of cooking food in a wok, using a high heat and stirring constantly.

Microwaving is the process of cooking food in a microwave oven, using electromagnetic radiation.

Pressure cooking is the process of cooking food in a sealed container, typically under pressure, to achieve a higher cooking temperature.

Sous vide is the process of cooking food in a vacuum-sealed bag, typically at a low temperature for an extended period of time.

Slow cooking is the process of cooking food in a slow cooker, typically on a low heat setting for an extended period of time.

Marinating is the process of marinating food in a mixture of herbs, spices, and liquids to enhance its flavor.

Brining is the process of preserving food by soaking it in a salt solution, typically for a period of time.

Smoking is the process of preserving food by exposing it to smoke, typically from wood or other plant materials.