Kitchen Cooking Methods

Cooking food partially by boiling.

• Parboil

• Simmer

• Steam

• Poach

Cooking food (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

• Stew

• Poach

• Braise

• Steam

Cooking food with the vapor formed from boiling water. The food does not touch the water

• Stew

• Poach

• Braise

• Steam

Cooking food in a liquid between 150-185F

• Blanch

• Poach

• Braise

• Steam

A method where food is briefly cooked in boiling water and then submerged into ice water.

• Blanch

• Poach

• Braise

• Steam

Cooking food with a sear and then completely covered with liquid for the remaining cooking time

• Blanch

• Poach

• Stew

• Steam

Cooking food slowly and steadily in a liquid heated from 185-200F

• Simmer

• Poach

• Stew

• Steam

Cooking food in liquid that has been brought to and maintained at a boiling point, 212F

• Parboil

• Poach

• Boil

• Steam

Cooking food by completely submerging it in heated fat or oil

• Roast

• Stir Fry

• Broil

• Deep Fry

Cooking food in a small amount of fat to turn the color of the outside of the food.

• Searing

• Stir Fry

• Broil

• Deep Fry