Cooking Methods Vocabulary

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Steaming

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Cocinar al vapor: The food is cooked by the steam from boiling water. Advantages: Preserves water-soluble vitamins; no fat needed.

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Poaching

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Pochar: Involves cooking with a very reduced amount of water at low temperature (70–80 °C). Advantages: No fat needed; better for delicate foods.

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Boiling

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Hervir: Cooking food by immersion in water heated to near boiling point (100 °C). Best for root vegetables.

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Braising

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Estofar: Food is browned in fat, then cooked covered with a small amount of liquid. Advantages: Low in fat; preserves vitamins.

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Stewing

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Guisar: Combines small pieces of meat in a small amount of liquid, simmered slowly. Advantages: Low in fat.

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Baking

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Hornear: Cooking by dry heat in an oven. No fat needed; used for bakery products.

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Stir-frying / Sautéing

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Cocinar a la plancha: Ingredients are fried in a small amount of very hot oil while being stirred. Requires very little oil.

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Grilling

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Cocinar a la parrilla: Cooking with heat applied to the surface of food, usually from below. Fat melts and drains away.

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Frying

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Freír: Cooking food in a hot pan or fryer, usually with a lot of oil.