General Cooking Techniques

Food may be cooked in a wide variety of ways, from popping it into the microwave for a few minutes to slow-roasting it in the oven for hours on end. The actual method used will depend on the type and the cut of food; what's good for cooking a delicate piece of fish would not be appropriate for cooking a comparatively tough (but tasty) shank of lamb.

In this section, we take a look at all the general forms of cooking, along with guidance to the types of food they may be used for.

Barbecuing
Make the most of the summer weather and do your cooking outdoors ...
Blanching
A cooking technique used to destroy enzymes, remove skin, or to reduce salt content ...
Boiling
Used for cooking vegetables, pasta and rice ...
Braising
Braise meat and vegetables by cooking them in a moist heat ...
Deep Frying
Producing food with a crisp, crunchy outside and a moist, tender centre ...
Frying & Sautéing
Find out about the shallow-fry, stir-fry and sauté techniques ...
Grilling
Using intense, dry heat to cook tender, choice cuts ...
Microwaving
Using microwave radiation to defrost, cook or reheat food ...
Poaching
A gentle way to cook fragile food such as eggs, fish and soft fruit ...
Pot Roasting
Baking meat in its own juices ...
Roasting
Cooking vegetables and tender cuts of meat using dry heat ...
Steaming
Using steam to cook meat, vegetables and puddings ...
Stewing
Slowly cooking meat, fish or poultry in a pot to produce a moist, juicy stew ...