Cooking Guide Classic: Learn 3 Basic Methods Of Classic Cooking

Cooking Guide Classic

The secret of turning into a perfect home cook is in comprehending the cooking guide classic approach. This involves every aspect of cooking, starting from methods of cooking to garnishing. Through this guide, you will know about the technicalities of cooking and what mechanism works best for any specific food item.

For cooking, if you want to make something great, you need to study it thoroughly and master it.  When you put the best of your creativity into any dish, you crack it in real sense. You can attain this art when you know about the minor details of the whole process.

So, when you are a real foodie like us, you try everything to learn and read great tips about cooking some authentic recipes that suit your needs. While we dig into learning some healthy or delicious recipes, we come across some wordings or terminologies that sound strange like saute, blanch, broil, etc.

You may now say what is so difficult with it? You can easily find their meanings while learning. Isn’t it so? To some extent, it can be true. But believe me, it differs from its real definition many times. The method behind it is to be understood.

Here are some essential cooking procedures that will help you throughout your cooking training. This cooking guide classic techniques are for all foodies like you. They thus want to learn a few guidelines on some of the basic cooking methods.

Cooking Guide Classic Method #1: Sautéing

cooking guide classic: Sauteing
cooking guide classic: Sauteing

‘Saute’ is a French word that signifies ‘to jump’. However, in cooking terms, saute means cooking any food quickly on high flame with less fat involvement. It may include various types of oils or butter, depending on the cooking menu.

It is all about creating a food item that you place in a pan for quick cooking. The heat of the pan must be enough to make the food in it get brown earlier.     

Few examples of sauteed dishes are:

  • Garlic Vegetable Sauté.
  • Grilled Fish With Sautéed Veggies.
  • Pork Schnitzel with Sautéed Mushrooms.
  • Sautéed and Braised Sprouts with green peppercorns and Mushrooms

Classic Method #2: Stir-Frying

This method of cooking is majorly famous in Asian countries. In this procedure, you fry food with a minimal amount of hot oil in a frying pan. You have to continuously stir it in the pan so that it cooks evenly from all sides. The heat for cooking is kept very high until every single food item inside the pan gets cooked thoroughly.

Examples of Stir-Fried Recipes

  • Prawn and Rice Noodle stir Fry.
  • Beef Bulgogi Stir Fry.
  • Simple Vegetable Stir Fry.
  • Pork and Aubergine Noodle Stir-Fry.

Cooking Guide Classic Method #3: Stewing

Stewing method involves smaller pieces of food like meat, that you should dip in a liquid, and simmer it, till it gets wholly overcooked or boiled. It comes with a gravy sort of consistency and you can serve it on a plate.

There is one unique thing about these recipes. The stewed recipes taste better on the very next day of cooking, as all ingredients get duly incorporated, which gives it a fine flavor.

cooking guide classic: Stewing
cooking guide classic: Stewing

Example:

  • Slow Cooker Pork and Cider Stew.
  • Pork and Green Chile Stew.
  • Vegetarian Kale and Cannellini Bean Stew.

I know it isn’t easy to think of so many cooking procedures when you are a beginner. However, this cooking guide classic approach can at least help you to know the basics of starting your cooking journey.

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