Basic cooking techniques.

Cooking, or preparing food, is a simple but profound and deeply transformative process, feeding far more than our bodies.

Preparing food is to transform simple ingredients into satisfying, healthy meals. A world of possibilities is opened by applying just a few basic techniques.

Cooking is an alchemy where simple raw ingredients are lifted into something greater, releasing physical, mental, and emotional well-being benefits. It is art and science blending tradition and innovation. Through cooking, we can also help preserve our traditions and cultures. 

Cooking makes food more digestible, breaking down complex into more absorbable forms. Gentle cooking methods, such as steaming or sautéing, preserve nutrients while releasing bioactive compounds, such as antioxidants in tomatoes and carrots, that are more accessible when heated. Cooking also makes our meals safer by eliminating harmful pathogens and toxins that can be present in raw ingredients.

Cooking is therapy.

It reduces stress, boosts confidence, and cultivates mindfulness.

Cooking engages the senses in a way few other activities do. The pleasure of kneading dough, the melodic rhythms of a simmering pot, and the aromas produced by cooking trigger anticipation and joy. These somatosensory experiences can soothe the mind, providing us with a meditative escape from the clamour of modern life.

Through cooking we self-nurture, affirming the value of our own well-being. Preparing a meal for family or friends, a gesture of love and care, strengthens our bonds with others.

In a world often marked by haste, cooking invites us to slow down, providing us with an opportunity to savour each act of creation and its outcomes. Simple cooking is about appreciating natural flavours and using straightforward methods to enhance them.

Basic cooking techniques.

There are three chefs at work: the cook, the ingredients, and the flame.

This chapter explores basic cooking techniques that we, as home cooks, should know. These techniques provide the building blocks for delicious meals and help us embrace the joy of cooking with ease and confidence.

The heat sources.

1. Direct heat cooking.

Cooking directly above the heat source (flames or coals) renders the exterior of food crispy and keeps moisture inside. It is typically used to grill meats, seafood, and vegetables.

Gas burners. The gas burner’s direct flame provides even, consistent heat and responds instantly. This is important in sautéing, searing, or wok cooking, where close heat control is essential. It is the preferred choice for many chefs.

Electric burners take time to heat up or cool down, and distribute heat more unevenly. They maintain steady low heat suited for delicate tasks like simmering or melting.

Direct flame and coals.

Cooking over coals provides a smoky, caramelized depth to food. The steady radiant heat they emit permits slow cooking, bringing out the natural sweetness in foods. The exteriors are charred and crispy while the insides are tender. Temperature is controlled by spreading or clustering the embers, allowing for more precise cooking.

Coals are ideal for direct cooking on a grill (or a hot plate or stone) or wrapped cooking in foil (potatoes, above, right), leaves, or clay.

2. Smoking.

Smoking cooks food slowly using smoke from burning wood for deep flavor. Example: smoked ribs, brisket, smoked salmon.

3. Pit cooking.

Food is buried underground and cook with hot coals. Example: Hawaiian kalua pork, barbacoa.

4. Tandoor cooking.

Food is cooked in a high-heat clay oven. Example: Tandoori chicken, naan bread.

5. Clay pot cooking.

Clay pot cooking allows moist heat, dry heat, and combination cooking, depending on how it is used. It is widely used in traditional cuisines worldwide, from Indian curries to Atlantic and Mediterranean stews, as it preserves authenticity and enhances textures.

Cooking in clay pots enhances flavours by allowing slow, even heat distribution, which helps retain moisture and nutrients while intensifying the natural taste of ingredients. The porous nature of clay absorbs and releases steam gradually, preventing food from drying out and creating rich, deep flavors without excessive oils or fats. Clay pots retain heat for longer periods, making them energy-efficient.

Dry heat cooking: a simple guide.

Dry heat cooking uses hot air, direct heat, or fat (without water) to cook food, enhancing flavour, texture, and caramelization. Common techniques include roasting, baking, grilling, broiling, frying, and sautéing. These methods create crispy exteriors, rich flavours, and golden-brown finishes.

Oven cooking (roasting/baking) and on a grill over a fire (grilling) bring out a vegetable’s natural sweetness.

Roasting and baking (oven cooking).

Roasting – high, dry heat cooks meats, vegetables, or nuts. It can enhance flavour through caramelization and Maillard reaction browning on the surface of the food. Oven cooking uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be easily roasted. Any piece of meat, especially red meat that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Example: roasted chicken, root vegetables, whole fish.

Baking – similar to roasting but at lower temperatures, is mainly used for bread and pastries. Example: Bread, cakes, muffins.

Grilling and broiling (direct heat).

Hot (>150 C, 300 F) air from an open flame, oven, or other heat source, cooks the food evenly on all sides.

Grilling – uses open flames, gas, coals or charcoal to cook food quickly, typically on a grill or barbecue. Example: grilled fish, steak, kebabs, burgers. It is commonly called barbecueing.

Use of a hot plate griddle allows healthier cooking as foods are baked in their own juice and less fat or oil are required. A cast iron griddle can reach very high temperatures, creating a more uniform sear and tasty crust (the Leidenfrost phenomenon). It’s temperature can be controlled by moving it relative to the heat source. Also, the formation of harmful compounds during cooking at high temperatures is limited as the food doesn't come into direct contact with the heat source.

Broiling – uses high heat from above (oven broiler) for fast browning. Example: broiled salmon, garlic bread, cheese topping.

Meats, fish, vegetables, bread, or desserts can be grilled, roasted, or baked over coals. The heat intensity can be manipulated by ember placement, and by moving the grill relative to the embers.

Searing and pan-frying (stovetop cooking).

Searing – high heat in a pan creates a golden-brown crust on meat or fish. Example: seared steak, scallops.

Pan-frying – cooks food evenly on both sides with moderate heat and little oil. Example: pan-fried chicken cutlets, crispy tofu.

Deep-frying and air-frying (crispy cooking).

Deep-frying – food is fully submerged in hot oil, creating a crispy, golden texture. Example: french fries, fried chicken.

Air-frying – uses hot circulating air to crisp food with very little oil. Example: air-fried courgette (zucchini) chips, crispy wings.

Sautéing/stir-frying.

Sautéing and stir-frying cook food quickly in medium to high heat using small amounts of oil (overheating oil should be avoided to prevent the formation of harmful compounds). Stir-frying combinations of vegetables, starches, meats, fish, and spices such as garlic and ginger conveniently produces flavourful dishes in a short amount of time.

Stir-fry mixed vegetables in a wok. Cook in small batches to prevent steaming. Marinate before cooking for best results.

Stir-frying is highly adaptable, and can incorporate vegetables and ingredients on hand (vegetables and prawns shown here). The use of high heat and a well-seasoned wok is traditional in northern China. Stir-frying has become a popular comfort food worldwide for its simplicity, bold flavours, and adaptability.

Moist heat cooking.

Moist heat cooking refers to cooking methods that use water, steam, or other liquids to more gently transfer heat to food. This technique is ideal for tenderising tougher cuts of meat, cooking delicate ingredients, soups, and creating moist and flavourful results. It is also a healthier cooking option as it typically requires little or no added fat.

Common moist heat cooking techniques include boiling, parboiling, steaming, simmering, poaching, braising, and stewing.

Boiling, parboiling and simmering (water-based cooking).

Boiling – food is fully submerged in rapidly bubbling water (100°C / 212°F) for fast cooking. Example: pasta, potatoes, rice.

Simmering – gentle bubbling at a lower temperature (85-95°C / 185-205°F) for slow, even cooking. Example: soups, sauces, beans.

Steaming and poaching (gentle cooking).

Steaming – cooks food using hot steam without submerging it, preserving nutrients and texture. Example: steamed vegetables, dumplings, fish.

Poaching – food is gently cooked in hot water or broth (70-80°C / 160-180°F), keeping it tender and delicate. Example: poached eggs, salmon, chicken breast.

Braising and stewing (slow moist cooking).

Braising is a combination of dry and moist heat. Meats or vegetables are first seared, then slowly cooked in a small amount of liquid. Example: braised beef short ribs, coq au vin.

Stewing is similar to braising but with smaller pieces of meat or vegetables fully submerged in liquid, creating a rich broth. Example: beef stew, vegetable curry.

Pressure cooking and sous vide (modern moist heat methods).

Pressure cooking uses high-pressure steam to cook food faster than boiling or simmering. Example: pressure-cooked beans, stews, tender meats.

Sous vide – food is vacuum-sealed and cooked in a precise water bath at low temperatures for perfect tenderness. Example: sous vide steak, salmon, egg bites.