Cooking time recipes category

Welcome to Goody’s section dedicated to cooking methods and discover thousands of recipes to guide you through your food cooking process. Thanks to our cooking methods recipe section, preparing braised vegetables, roasted potatoes, simmered dishes, steamed fish, cooking rice in a pressure cooker or preparing oven-baked red meat will hold no secrets for you!

Did you say cooking methods?

When referring to cooking methods in cuisine, it is impossible to ignore the scientific aspect of this phenomenon: I.e. the physical or chemical transformation which occurs under heat effect. ‘Cooking’ food changes its taste, aspect, color and texture and adds flavor. Nutritional value or toxicity, volume or weight of the food may also differ after cooking. In fact, it is the intrinsic structure (physical and chemical) of the food that will change under the effect of heat. As the famous French chemist Laurent de Lavoisier said “Nothing is lost, nothing is created: everything is transformed! “. When it comes to cooking, it’s the same! The food may even become more nourishing, tastier and as such a food difficult which might be difficult to digest when it is raw can be assimilated by your body once cooked. In addition, it allows a better food hygiene because it can destroy any parasites or harmful germs present in food. Did you know that cooking is possible in many environments? In fact, one can cook a dish in dry or moist heat, in a liquid, or even under vacuum.

A little review of different cooking methods

The professional cuisine community distinguishes different sub-categories of cooking techniques according to the type of food transformation. Thus, we distinguish between cooking without browning, cooking with browning and combined cooking. Cooking without browning:

• Poaching: in a liquid (cold hot start): to cook rice, pasta, or some vegetables such as potatoes or, green vegetables.
• Steaming: using steam from a liquid, usually water: steamed vegetables, Asian ravioli, steamed buns, fish, undoubtedly one of the healthiest cooking techniques.
• Sous Vide Cooking: the food (vegetables, fruits, meat or fish) is placed in a hermetically sealed and heat-resistant packaging from which the air will be extracted, the cooking temperature is below 100 ° C in a humid environment. This cooking technique has the advantage of preserving the nutritional and organoleptic value of the food.

Cooking with browning: Browning is usually done at high temperatures:

• Sauté: Most people confuse sauté and searing cooking. Sauté cooking involves cooking uncovered, over high heat using a very small quantity of fat (a drizzle of oil or a knob of butter). Typically sauté vegetables, meat, fish, rice or noodles are sautéed in a frying pan, but also in a sauté pan or wok.
• Searing: This is covered cooking in a hollow container hermetically sealed on an aromatic filling (consisting of carrots, onions and mixed herbs) generally in the oven.
• Frying: Giving the food a shallow oil bath (usually cooking oil) heated to high temperature in a deep fryer, in a wok or in a pan for instance to make potato chips, chips, donuts vegetables or fruits, certain meats or fish.
• Grilling: Grilling involve quick cooking of food through direct contact with a significant amount of conduction or radiant heat, such as on a barbecue, grill, salamander grill or roasting pan. This cooking method is widely used for meat and fish recipes.
• Roasting: It involves uncovered cooking in an oven or in a roasting pan of: Kebab, mechoui, roast beef, roast pork, rotisserie chicken, potatoes gratin, leg of lamb which must be seasoned with salt and pepper beforehand.
• In the microwave oven: heating food under the effect of microwaves (lower than or equal to 100 ° C), this cooking method is mainly useful for reheating food, it is hardly used in professional cooking.

Browning process can also be achieved with low temperature cooking methods, including some culinary preparations which are smoked, candied or dried. Combination cooking methods: These cooking methods combine the two cooking techniques (with and without browning), it is called the combination heat method.

• Simmering: This type of cooking typically involves slow cooking of food which has been previously sautéed (i.e. cook on high heat at the beginning of cooking) in a liquid, for example stews or stir-fry sauces recipe: beef bourguignon, curries, venison and red wine casserole recipe.
• Braising: This cooking technique, is very similar to braising, consists of browning in very hot fat and then leaving it to cook for a long time in a closed container: suitable for fish, red meat, vegetables, lobster recipe, braised beef, braised lobster for example. Braising is one of the most technical methods cooking. Covered cast iron casseroles are generally used to finish cooking in oven.

Grab your aprons and your potholders… The Goody community invites you to browse through its large collection of recipe ideas. (Re) discover all the cooking techniques to learn the proper cooking method for each food type, the cooking time for each ingredient as well as all our tips and hitch so that you can nail all your gourmet recipes! Hence, learn how to bake a dessert, you will not have any doubt about the cooking time of any steamed vegetable and you will be a real pro when it comes to foiled fish cooking, cooking in a pan and cooking in a pressure cooker. Discover all the tips and tricks of our chefs to adjust oven temperature, to use a cooking thermometer and to determine the simmering time of a meat type.  Learnt it all about cooking eggs and how to avoid overcooking your rice or even how to cook a fish stew impeccably and many other chef’s secrets!