cooking methods and techniques/Types of cooking methods/food production practical/hotel management

Summary

This script delves into various cooking methods, categorizing them into moist and dry heat techniques. It explains moist methods like boiling, simmering, poaching, steaming, stewing, and braising, which are ideal for pasta, rice, and vegetables. Dry heat methods, including baking, grilling, roasting, and frying, are suited for meats and achieving a crusty exterior. The video also touches on modern techniques like sous vide and radiation cooking, offering a comprehensive guide to culinary enthusiasts.

Takeaways

• 🍳 Cooking Methods: The script introduces two main categories of cooking methods: moist heat methods and dry heat methods, each with several techniques suitable for different types of food.
• 💧 Moist Heat Methods: These methods use a liquid medium to conduct heat and are appropriate for pasta, rice, pulses, and vegetables, including boiling, simmering, poaching, steaming, stewing, and braising.
• 🔥 Boiling: Involves cooking food in boiling water or a water-based liquid, with the temperature ideally kept at 100 degrees Celsius for vegetables.
• 🍲 Simmering: A technique where food is cooked just below boiling point, beneficial for high-protein foods like meat and poultry.
• 🥚 Poaching: Maintains a temperature between 70-85 degrees Celsius, requiring experience to keep the food in liquid without it simmering or boiling.
• 🌬 Steaming: Cooking with steam under varying degrees of pressure, including direct and indirect steaming, and modern methods like sous vide and en papillote.
• 🍲 Stewing: A slow cooking process using small amounts of liquid, where the food is served with the cooking liquid.
• 🔥 Braising: Combines dry and moist heat by first searing food in fat/oil and then finishing in liquid, often in an oven, and served with reduced liquid.
• 🍖 Dry Heat Methods: Heat is transferred through hot air or fat/oil, suitable for foods rich in protein and for achieving a crusty exterior.
• 🍞 Baking: Cooking with dry heat in an oven, used for cakes, pastries, and bread without additional fat.
• 🔥 Grilling: Cooking with direct heat from above, below, or the sides, suitable for thin cuts of meat and seafood.
• 🍗 Roasting: Cooking with radiation from a heat source, can be done in an oven or over an open fire, and includes methods like spit roasting and pot roasting.
• 🍤 Frying: Cooking in fat/oil, resulting in a golden brown and crisp exterior with a moist interior, with sub-methods like sautéing, pan-frying, shallow frying, deep frying, and stir-frying.
• 🌡️ Temperature Control: Many cooking methods require precise temperature control for optimal results, such as poaching and sous vide.
• 🍽️ Serving Style: Some methods, like stewing and braising, are characterized by serving the food with the cooking liquid, enhancing the overall dish.
• 🔬 Radiation Cooking: Modern cooking methods using electromagnetic radiation, such as infrared and microwave, for various cooking applications.

Q & A

What are the two main categories of cooking methods discussed in the script?

The two main categories of cooking methods discussed are moist heat methods and dry heat methods.

What is the primary medium used in moist heat methods?

In moist heat methods, a liquid is used as a medium to conduct heat, with water being the most common liquid used, but water-based liquids such as stock, sauces, milk, or steam can also be used.

What is boiling and what is its relevance to cooking vegetables?

Boiling is a method of cooking food in boiling water or a water-based liquid. It is most relevant to cooking vegetables and involves the food being completely immersed in the liquid with visible bubbles on the surface of the cooking utensil.

What is the temperature range for simmering food?

Simmering is done at a temperature just below the boiling point, roughly around 85-95 degrees Celsius.

How does poaching differ from boiling and simmering in terms of temperature?

Poaching maintains a temperature between 70-85 degrees Celsius, which is lower than both boiling and simmering.

What is steaming and how does it work?

Steaming is a method of cooking where food is cooked by steam under varying degrees of pressure, either at atmospheric pressure or high pressure, and can involve direct or indirect contact with the steam.

What is Sous Vide and how does it differ from traditional steaming?

Sous Vide is a French term meaning 'under vacuum'. It involves vacuum-sealing food and cooking it in a water bath at a precise, lower temperature for a longer duration, which results in even cooking and retention of moisture and nutrition.

What is the difference between braising and stewing in terms of the cuts of meat used?

In braising, cheaper and larger cuts of meat are used, while stewing uses smaller and more uniform cuts of meat.

What is the main difference between dry heat methods and moist heat methods?

Dry heat methods transfer heat through hot air or fat/oil, suitable for foods rich in protein and for achieving a crusty exterior. Moist heat methods use a liquid medium to conduct heat, suitable for pasta, rice, pulses, and vegetables.

What are the two types of dry heat methods using hot air?

The two types of dry heat methods using hot air are baking, grilling, and roasting, which involve cooking with radiation from a heat source or hot air.

How does radiation cooking differ from traditional cooking methods?

Radiation cooking uses electromagnetic radiation, such as infrared or microwave, to cook food. It is different from traditional methods as it does not rely on conduction, convection, or direct heat transfer.

Outlines

00:00

🍳 Introduction to Cooking Methods

This paragraph introduces the concept of different cooking methods and their appropriate applications for various food items. It emphasizes the importance of selecting the right technique, such as grilling for steaks and hamburgers, frying for French fries, baking for muffins and cookies, and boiling for soups. The video script categorizes cooking methods into two main groups: moist heat methods and dry heat methods, and promises a detailed discussion on each, starting with moist heat methods like boiling, simmering, poaching, steaming, stewing, and braising, which use liquids to cook food.

05:01

💧 Exploring Moist Heat Cooking Techniques

The second paragraph delves into moist heat cooking methods, which use liquids to transfer heat to the food. It explains various techniques such as boiling, where food is cooked in vigorously bubbling liquid at 100 degrees Celsius, simmering, which is done at temperatures just below boiling, and poaching, which maintains a gentle heat between 70-85 degrees Celsius. The paragraph also covers steaming, which can be done under low or high pressure, and includes direct and indirect methods. Sous Vide and En Papillote are introduced as modern and traditional methods, respectively, for cooking in a sealed environment to retain moisture and nutrients. The paragraph concludes with a discussion on stewing and braising, which involve slow cooking in liquid, with the key difference being the type of meat cuts used.

10:02

🔥 Dry Heat Cooking Methods Overview

This paragraph shifts the focus to dry heat cooking methods, which transfer heat through hot air or fat/oil. It is suitable for foods rich in protein and for achieving a crusty exterior. The paragraph distinguishes two subgroups within dry heat methods: those using hot air or hot metal as the medium, such as baking, grilling, and roasting, and those using fat/oil, which will be detailed in the subsequent paragraph. Baking is described as a dry heat process in an oven without additional fat, suitable for cakes and bread. Grilling is explained as cooking with radiant heat, and the paragraph differentiates between overheat, underheat, and in-between heat grilling, as well as broiling and barbecuing. Roasting is presented as a method involving radiation from an open fire or spit, with spit roasting and modern rotisserie cooking as specific examples.

15:05

🍖 Advanced Dry Heat Cooking Techniques

The fourth paragraph continues the discussion on dry heat methods, focusing on techniques that use fat/oil as the cooking medium, such as frying. It outlines various types of frying, including sautéing, pan-frying, shallow frying, deep frying, and stir-frying, and encourages viewers to watch a detailed video on these techniques for a comprehensive understanding. The paragraph also touches on radiation cooking, which uses electromagnetic waves to cook food, mentioning infrared and microwave radiation. It differentiates between infrared ovens for multipurpose cooking and microwave ovens for defrosting and reheating, and notes that while these technologies are significant, they are not considered traditional cooking methods.

20:11

📚 Conclusion and Additional Cooking Insights

In the final paragraph, the script wraps up the discussion on cooking methods, inviting viewers to share any additional methods they might know. It acknowledges the effort put into researching and animating the video content and encourages viewers to like and follow the Hospitality Broadcast channel for more informative content. The paragraph also provides a link in the description for those interested in learning more about heat transfer methods, reinforcing the educational value of the video.

Keywords

💡Moist Heat Methods

Moist heat methods are cooking techniques that use a liquid, typically water or a water-based liquid, as a medium to conduct heat to the food. This category is crucial for understanding the video's theme as it encompasses various cooking techniques suitable for different types of food, such as pasta, rice, pulses, and vegetables. Examples from the script include boiling, where food is cooked in boiling water, and poaching, which is done at a lower, more controlled temperature.

💡Boiling

Boiling is a moist heat method where food is cooked in water or another liquid that has reached its boiling point, which is 100 degrees Celsius for water. It is relevant to the video's theme as it is a common technique for cooking vegetables and making soups. The script mentions that boiling involves the food being completely immersed in the liquid and the presence of bubbles on the surface of the cooking utensil.

💡Simmering

Simmering is another moist heat method where food is cooked in liquid at a temperature just below boiling, around 85-95 degrees Celsius. It is important to the video's narrative because it is particularly beneficial for cooking high-protein foods like meat and poultry. The script specifies that the temperature is kept just below the boiling point to avoid boiling.

💡Poaching

Poaching is a cooking technique where food is cooked in liquid at a gentle temperature, typically between 70-85 degrees Celsius. It is related to the video's theme as it requires a precise control of temperature to ensure the food does not simmer or boil. The script gives the example of poaching eggs.

💡Steaming

Steaming is a moist heat method that involves cooking food with steam, which can be under varying degrees of pressure. It is a central concept in the video as it is used for cooking a variety of foods, including rice cakes and dumplings. The script describes two types of steaming: low-pressure steaming, which occurs at atmospheric pressure, and high-pressure steaming, which uses equipment that traps steam and increases the temperature inside.

💡Sous Vide

Sous Vide is a modern cooking method where food is vacuum-sealed and cooked in a water bath at a precise temperature. It is significant to the video's content as it demonstrates a technique for evenly cooking food and retaining its moisture and nutrition. The script explains that sous vide cooking is a slow process that can take from 1 hour to 72 hours or more, depending on the food type and thickness.

💡Stewing

Stewing is a slow and long cooking method where food, typically cut into pieces, is cooked in a minimum amount of liquid. It is pertinent to the video's theme as it is a method for preparing dishes like chicken stew, where the food is served with the liquid. The script notes that stewing involves using a tight-fitted lid to retain juices and flavors.

💡Braising

Braising is a cooking method that involves first searing the food in fat or oil to brown its surface and then finishing the cooking in a small amount of liquid, typically in an enclosed container in the oven. It is connected to the video's theme as it is a gentle and slow process suitable for tougher cuts of meat. The script contrasts braising with stewing, noting that braising uses larger cuts of meat and a reduced amount of liquid.

💡Dry Heat Methods

Dry heat methods are cooking techniques where heat is transferred through hot air or fat/oil. This concept is essential to the video's message as it is suitable for foods rich in protein and for achieving a crusty or browned exterior. The script divides dry heat methods into two groups: those using hot air as the medium, like baking, grilling, and roasting, and those using fat/oil, like frying.

💡Grilling

Grilling is a dry heat method that involves cooking food with direct or radiant heat, often from above, below, or the sides. It is relevant to the video's theme as it is ideal for cooking thin cuts of meat and seafood. The script describes different types of grilling based on the direction of the heat source, such as overheat grilling where the food is above the heat source.

💡Roasting

Roasting is a dry heat cooking method that uses radiation from a heat source, such as an open fire or an oven. It is a key concept in the video as it includes various techniques like spit roasting and pot roasting for cooking large meat joints. The script explains that roasting can involve convection and radiation, and modern methods like rotisserie involve automatic rotation of the food in front of the heat source.

Highlights

Different cooking methods are suitable for various types of food, such as grilling for steaks and baking for cookies.

Moist heat methods use liquid as a medium to conduct heat, appropriate for pasta, rice, pulses, and vegetables.

Boiling involves cooking food in water or water-based liquids at 100 degrees Celsius.

Simmering is done at temperatures just below boiling, beneficial for high-protein foods like meat and poultry.

Poaching maintains a temperature of 70-85 degrees Celsius, ideal for cooking eggs.

Steaming can be done under varying pressures, with direct and indirect methods used for different foods.

High-pressure steaming uses equipment that traps steam, increasing temperature and reducing cooking time.

Sous Vide is a modern method where food is vacuum-sealed and cooked in a water bath at precise temperatures.

En Papillote is a method where food is baked in a pouch, allowing for even cooking and flavor retention.

Stewing is a slow-cooking method using small amounts of liquid, serving food with its cooking liquid.

Braising combines dry and moist heat, starting with sautéing and finishing in a covered container.

Braising and stewing differ in meat cuts and cooking methods, with braising using larger cuts and less liquid.

Dry heat methods transfer heat through hot air or fat/oil, suitable for protein-rich foods and achieving a crust.

Baking uses dry heat in an oven, applicable for cakes, pastries, and bread.

Grilling involves cooking with radiant heat, ideal for thin cuts of meat and seafood.

Roasting uses radiation from a heat source, with methods including spit roasting and pot roasting.

Frying is a technique where food is submerged in fat/oil, with categories including sautéing, pan-frying, and deep frying.

Radiation cooking uses electromagnetic waves, with microwave and infrared radiation common in modern appliances.

The video provides a comprehensive overview of cooking methods, including comparisons of similar techniques.

Transcripts

For cooking, you can use various methods or  techniques, for preparing varied food dishes.  

For example; steak and  hamburgers are best if grilled,  

French fries are fried, muffins,  cookies are baked and soup is boiled. 

So, one needs to have a basic idea of which  cooking method is right for which kind of food  

item i.e., one cannot prepare cookies by boiling  or frying. Neither can you grill French fries?  

So in this video, we are going to discuss  different methods or techniques of cooking. 

Cooking Methods; The first category is moist heat  methods and the second one is Dry-heat methods 

Now let’s discuss them in detail. 

Moist heat methods: In this method, a liquid  is used as a medium to conduct heat. Generally,  

water is used but one can also use water-based  liquids such as stock, sauces, milk, or steam.  

These methods are specifically appropriate for  preparing pasta, rice, pulses, and vegetables. 

The different types of moist heat methods are:  

Boiling, Simmering Poaching,  Steaming, Stewing, and Braising. 

Let’s talk about the first one i.e Boiling….  Boiling means cooking the food in boiling water  

or water-based liquid such as milk or stock. As  many a time, the liquid used is water-based and  

the boiling point of water is 100 degrees Celsius,  so it is advisable to keep the temperature  

at 100 degrees Celsius. Boiling is  most relevant to the vegetables. 

Please note: In boiling, the food  is completely immersed in the liquid  

throughout the entire span of the cooking  time. In boiling, one can see several  

bubbles on the surface of the cooking utensil.  Generally, vegetable soups are prepared this way. 

Now similar to boiling we  have Simmering and Poaching. 

Simmering: If we cook the food in liquid, just  below the boiling point i.e., roughly around  

85-95 degrees Celsius, then it is called  

Simmering. Temperature is kept just below the  boiling point but it is never allowed to boil.  

High-protein foods like meat and  poultry fare much better when simmered. 

Poaching: In poaching, the temperature is  kept roughly between 70-85 degrees Celsius.  

It takes experience and practice  to keep the temperature constant.  

So that neither it simmer nor start boiling. For example, eggs may be poached. 

Next, we have Steaming. Steaming As the  name suggests it is cooking by steam under  

varying degrees of pressure. For instance: (Low  pressure steaming or at atmospheric pressure and  

high pressure steaming) Low-pressure steaming: Here,  

steam is used under normal conditions without  any extra pressure means at atmospheric pressure.  

The temperature will range from 100-105 degrees  Celsius which is just above the boiling point. 

Such a steaming could be to two types:  Direct steaming and indirect steaming 

Direct Steaming: Here, the food comes  in direct contact with the Steam heat.  

Usually, we prepare rice cakes i.e.  Idli or dumplings, Momos this way.  

For example, this is a steamer. In the  below portion we have boiling water  

and in the upper compartment, we place  our momos in direct contact with steam. 

Indirect Steaming: Here, the food is placed in a  closed pan which is surrounding by plenty of steam  

from the fast-boiling water, and the food  is protected from direct contact with steam  

to avoid water getting into the food. Take  the same example we took in the case of momos.  

If we close the holes of the upper compartment and  closed the upper lid tightly or with grease paper  

or aluminum foil. then it will not  allow the steam to get in touch with  

the food that is placed in the upper compartment. A chocolate pudding is usually prepared this way… 

Next, we have high-pressure steaming. Here,  equipment that doesn’t allow the steam to escape  

is used. As the steam is not allowed to escape  by the equipment, the temperature inside the  

equipment increases causing thereby the cooking  of the food. Such a method also results in lower  

cooking time. As we see in a pressure cooker. We generally cook lentils and legumes this way.

Now there is one more popular  and modern method of steaming i.e 

Sous Vide: It is a French term that means Under  Vacuum. In this method, food is vacuum-sealed or  

packed in a plastic pouch or glass jar. Later that  sealed pack of food is cooked in a water bath.  

Water is hot but never boils. Temperature  is usually kept 55-60 Celsius for Red meat,  

66-71 for Poultry, and higher for vegetables.

As food is cooked at a lower temperature,  

it is a slow process of cooking, which may  take from 1 hour to 7 hours to cook food. In  

some cases, it may take up to 72 hours or more.  Depend on the type of food and its thickness.

As food was vacuum-sealed, steam is trapped  inside the plastic pouch or glass jar.  

Which evenly cook the food and  retain its moisture and nutrition.

One more traditional method similar to sous vide  

is En Papillote. Which is also a  French term that means "enveloped  

in paper". In this method, food is put into  a folded pouch or parcel and then baked.

A pouch or parcel is usually made from  parchment paper which can withstand  

normal baking temperature. but other materials  could be used such as aluminum foil, paper bag,  

and in some Asian regions banana leaves are used.  This method is more popular for cooking fish.

After cooking, This parcel may be opened  directly before the guest on their table.

Note: in both methods, herbs/seasonings/spices  are added before packing.

I hope the concept of steaming is clear to you.  Now let’s move to our next method i.e stewing.

Stewing: It is a slow and long method of cooking  in which food is cut into pieces and cooked in a  

minimum amount of liquid. Here, the food is served  with liquid. Such food which is served along with  

the liquid is also called a stew. For example chicken stew.

Next we have Braising. Braising: Another method  similar to stewing is Braising. It is also a long,  

gentle, and slow cooking process. In this method, food is first sautéed or  

sheered in a very small amount of fat or oil  to brown its surface and enhance its flavor.  

Sautee is a type of frying that we  will learn during dry heat methods.  

After sauteeing, a certain amount of liquid  is added usually a stock. Then finished  

in enclosed container.. usually in an oven. And  like stewing served with that liquid which is  

reduced to very little. Enclosed container like  covered pan, casserole, or cocotte can be used. 

Also, note one thing; this method uses both  dry heat (as food is first sautéed in fat/oil)  

and moist heat (as later  cooking is finished in liquid). 

Example is on your screen. 

Now, what is the difference between braising and  stewing? The key difference is the cuts of meat.  

In braising we use cheaper and larger cuts of  meat while in stewing smaller and uniform cuts  

are used. In stewing meat, cuts are totally  immersed in liquid and finished on the stovetop.  

In braising a small quantity of liquid is  used which is reduced further and braising  

is usually finished in the oven. Please note: in both cases,  

A tight-fitted lid should be used during  cooking to retain the juices and the flavors. 

Also, some people consider  braising as pot roasting  

which we will discuss in the  latter part of the video.

Now we have covered our moist heat methods. Lets  move to the second category i.e Dry heat methods.  

In dry heat methods, heat is  transferred through hot air or fat/oil. 

The methods are suitable for foods  that are rich in proteins like meat,  

fish, and seafood as well as where a crust  i.e., a brown outer appearance is desired.

The dry heat methods are further  classified into two groups.  

First, where oil or fat serves to be medium, and  second where hot air is the medium of cooking.

First, let’s take into account  the method using dry heat/hot air: 

In this method hot air, hot metal rod/plate,  or radiation is used to cook food.  

For instance, Baking, grilling, and roasting.

Baking: In this method, food is prepared by  dry heat, typically in an oven. Temperature  

normally varies between 120-250 degrees Celsius.  Here, no additional fat is required to cook food. 

Some examples of baked items are Cakes,  pastries, pieces of bread, muffins, etc.

Next, we have Grilling: Grilling is cooking  by radiant heat or direct heat which could be  

from above, below, or from the side. Best suited for pork chops, seafood,  

hamburgers, hot dogs, and other thin cuts  since the intensity of the fire is high. 

The food which is to be cooked  is put on a grill or grill pan.

Based on the direction of heat, it may be of three  types: Overheat, Underheat, and in-between heat. 

Overheat: when the source of heat is below the  food i.e., food is over the heat then it’s called  

overheat grilling. As you can see in this  picture. It is an example of overheat grilling.  

The grill bars which are under the food  are pre-heated and brushed with fat or oil  

to avoid sticking food on the grill bars. 

Under heat: Now if the food is below the heat  source then it's called underheat grilling.  

In the United States, such underheat grilling,  where food is grilled below the heat source is  

called broiling and the pan which is used for  broiling is called broiler pan. An example  

of overhead grilling equipment is Salamander.  Salamander is the equipment used for broiling. 

In-Between heat: In this, the heat source is  on both sides, and food is placed in between.  

the way bread is grilled in a bread toaster. Further, there is also a similar term to  

grilling i.e., Barbecuing. Sometimes,  the terms are used interchangeably.  

The very difference is that grilling is cooking  food hot and fast near about 260-290 Celsius  

whereas barbecuing is cooking at low heat and  quite a slow process usually 110 Celsius or lower. 

Barbecuing is generally done with indirect  heat as compared to direct heat in grilling.  

Charcoal and wood are commonly  used heat sources for barbecuing. 

So, Grilling is cooking fast over high heat  while barbecue entails a slow cooking process  

with low heat and over indirect heat. 

Please note, here, fat may or may not  be added to the food while cooking. 

Next, we have Roasting: Roasting refers  to cooking food with radiation from a  

heat source such as an open fire or spit. Additionally, now we also opt for oven roasting  

which is a combination of  convection and radiation. 

For more details on heat transfer watch the  video on different methods of heat transfer. 

Next, we have Spit Roasting: In this, the  food is cooked over a spit or open fire,  

in direct contact with the flame of  a clear, bright fire. During roasting  

the food is slowly rotated over the heat  and cooking takes place with radiant heat  

and convection of air, all depending  upon the position of food over the fire. 

Usually, large meat joints  are cooked by this method. 

The more modern version of  spit roasting is Rotisserie.  

In this, the meat is skewered onto a metal  road that slowly rotates automatically in  

front of the heat that is produced either  by electric filaments or by gas burners. 

Next, we have pot roasting which is more suitable  for larger joints or cuts (especially of beef).  

The meat is first sautéed or seared in a little  butter/oil till it gets golden brown color,  

then placed on a bed of root vegetables covered in  a deep pot without any, or with barely any liquid.  

The pot is tightly covered  and the meat is cooked gently. 

Note: Pot roasting may be done in a pot  or pressure cooker, in a Bratt kettle,  

and maybe finished in an even. Now one of the similar terms related  

to Pot Roasting is Poeling. In poeling  meat is placed inside a closed container  

in melted butter. No liquid is added. As food is  cooked in an enclosed container, moisture will be  

retained and food gets cooked in its own juices. In poeling, two terms are widely used. Encasserole  

and Encocotte. Encasserole is where food is  cooked only in butter without vegetables.  

Once finished cooking meat is withdrawn and  served with brown stock in an earthenware utensil.  

In Encocotte procedure remains  the same, except the meat,  

is garnished with vegetables cooked separately  in butter such as small onions, mushrooms, etc.

Now, what’s the difference between pot roasting  and poeling? There are two major differences  

between Pot Roasting and Poeling. In poeling meat  is not seared/sautéed before cooking as in the  

case of pot roasting. In Poeling, butter  is used as the main liquid to cook meat.

Now many of the professionals also get  confused in three terms. i.e Pot Roasting,  

Stewing, and Braising. 

In stewing meat/food is completely immersed in  water, while in braising some amount of liquid  

is required and in pot roasting very small  quantity of liquid may or may not be required.  

Full roast is pot-roasted or you can  say use a whole piece of meat, steaks  

and similar cuts (short ribs) are braised, cubes  and dices are stewed. But in my opinion, braising  

and pot roasting can be used interchangeably….. One more method is left in roasting i.e Tandoor. 

In this method, a clay oven  called tandoor is used.  

The source of heat is at the bottom of  the tandoor but the heat gets distributed  

evenly due to the clay. Additionally,  it provides a smoky flavor to the dish. 

Well, this was all about roasting  and different methods of roasting. 

Now let's move to the second category  of Dry heat method using fat/oil: 

Here, fat or oil serves as the medium of  cooking and is known as Frying. Frying is an  

art of cooking where the food is  either partially or fully submerged  

in fat/oil until the food gets golden brown in  color along with crispness and a moist interior. 

The varied categories to Frying are: Sautéing 

Pan-frying Shallow frying 

Deep Frying Stir-frying 

To have a fine understanding of these  methods, please tap on the eye button above,  

and a link is also provided  in the description below.  

There I described the complete frying  and frying techniques in detail.

Now some people also consider Radiation cooking as  a modern method of cooking. In radiation cooking,  

food is cooked via the energy waves, emitted  by the other object in terms of electromagnetic  

radiation. In cooking, we usually follow  two types of electromagnetic forms;  

Infrared radiation and microwave. In the market, you will find many infrared ovens  

which work as multipurpose appliances. You  can cook a variety of dishes with different  

cooking methods. Like baking, grilling, roasting,  etc. While microwave ovens are very popular for  

defrosting and reheating pre-cooked food/meat. You may also find the ovens which work on both  

types of electromagnetic radiations  i.e infrared and microwave. 

Now do note one thing: In my opinion,  this radiation works as a heat source,  

I do not consider these as methods of cooking.  To gain a full understanding of the concept,  

go and check my video on heat transfer  methods. A link is in the description. 

Well, guys that was all about cooking methods.  I tried my best to cover all the methods  

available and also compare similar cooking  techniques. If you know any other cooking  

method or technique comment down below. And guys it took a lot of research and effort  

to animate these videos so do hit the like button. Stay tuned on Hospitality Broadcast.