Microwaving
Microwaving as technique Microwaving is an effective way to defrost and to re-heat food. Microwave ovens apply a long wavelength radiation. At the opposite end [...]
Au bain marie cooking
When you prepare delicate food: use au bain marie cooking. Also for food that can easily overcook or disintegrate, we recommend au bain marie cooking. [...]
Ovenbaking
Oven-baking Ovens are used to dry fry or grill, especially very effectively at higher temperatures. Ovens also can apply conditions that are a balance between [...]
Dry-frying
Dry-frying Dry-frying uses infrared radiation and hot air. It comprises the use of an oven, grill or an air fryer. Often the fat already present [...]
Deep-frying
Deep-frying Deep-frying is cooking in hot oil at temperatures beyond 100 C, the boiling temperature of water. Oil itself is not a good conductor of [...]
Pan-frying versus sauteing and searing,
Pan-frying versus Sauteing and Searing Pan-frying, sauteing and searing all happen in a pan or skillet, usually 3-6 times as wide as high. The differences [...]
Stir-frying
Stir-frying People in China and South East Asia are stir-frying a lot and use for this a bowl-shaped thin steel pan, also called wok, that [...]
Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures a much more juicy end [...]
