Cooking Techniques

Method

Bake

Usually applies when cooking bread, cakes, vegetables, fish etc. Cooked in dry hot air (oven).

Barbecue

Cooking using hot embers of hardwood usually over a grill or spit

Blanch

Blanching is usually done to remove any toxins in that may occur or to loosen the skins of foods such as tomatoes. Two methods, put food in pan and bring to the boil and remove or drop food into boiling water and remove

Boil

To cook in water over a high heat resulting in the liquid rapidly bubbling

Braise

To cook in a small amount of water, covered, either with or without ‘browning’ the food

Broil

To cook with heat from an above heat using a broiler (please not that broiling, griddling,  and grilling are very similar and therefore these terms refer to the equipment used)

Deep Fry

To cook in large quantities of hot fat

Deglaze

Swirling a liquid in a pan so that the cooked food dissolves from the bottom

Dry Heat

Cooking foods without the use of moisture

Fry

To cook in hot fat/oil

Glaze

To give a shiny look to food by using a sauce, sugar or icing and coating the surface

Griddle

A griddle is a flat cooking utensil for cooking meats and eggs.

Grill

To cook food from an above heat.

Microwave

A tool used mainly for heating cooked food and defrosting

Pan Broil

To cook in a sauté pan without fat, uncovered

Pan fry

To cook in small amount of fat, uncovered

(en) Papillote

To wrap food in paper or foil and cook so that it steams within its own moisture

Parboil

To partially cook food in water

Parcook

To cook food partially with any cooking technique

Poach

Poaching is usually used for eggs and fish where a small amount of liquid is used, which is hot but not bubbling

Reduce

To simmer or boil so that the liquid reduces which helps concentrate the flavour

Roast

To cook in a dry hot heat (oven) or to use a spit on an open fire

Sauté

To cook food quickly by cooking in a small amount of fat and tossing the food in a pan

Sear

Browning the food’s surface at a high temperature very quickly

Simmer

To cook a liquid on a low heat so that it gently bubbles.

Smoke Roast

Cook on a dry heat with the presence of smoke, usually in a covered pan

Steam

Using steam to cook the food. Popular for vegetables and fish

Stew

To boil and simmer the food in a pan with liquid

Stir Fry

To cook the food very quickly in a small amount of oil (usually in a wok)

Sweat

To cook slowly, usually in fat and covered so that the food ‘sweats’

Basic Kitchen Equipment

Description & Uses

Saucepans (cookware)

Obviously the most essential buy you will make. A basic set of three pans is a good starting point, but as you progress as a cook, you’ll find that you’ll need more specialized cookware. The best quality materials are undoubtedly cast iron and stainless steel. For more reviews, visit our shopping mall and take a look at some of the videos displayed

Large Saucepan

(4 quarts/3.8 litres)

Ideal for large volumes of food, great for soups and stews

Medium Saucepan

(3 quarts/2.9 litres)

Medium Saucepan: Great for pasta, sauces, mash, and vegetables

Small Saucepan

(2 quarts/1.9 litres)

Small Saucepan: Ideal for small amounts of food such as pasta, peas and beans

Large Frying Pan

Large Frying Pan: An essential item which you will probably use most of the time so invest in a good quality one

Small Frying Pan

Small Frying Pan: Another essential item which can double up as an omelet/crepe/ pancake pan

Baking Pans

(bakeware)

Baking pans/trays are an essential part of any kitchen and are extremely versatile in cooking a range of different foods. Here is a list of the basic items you need to get started.

13 x 9 inch

Baking Dish

Great for lasagna, cheese pie, fish pie etc. (Pyrex is preferable)

17 x 11 inch Baking/Roasting Pan

Used for roasts, bakes and a whole range of different cooking uses. Cast iron is usually best.

8 x 8 inch

Baking Dish

Used for cookies/biscuits

Pizza Plate

Used mainly for pizzas but can be used as a baking dish too.

Large Pie Dish

Used for making savoury or sweet pies

Small Pie Dish

Used for making savoury or sweet pies

Bread Tin

Can be used to bake bread, puddings and even pate.

Kitchen Tools

Once we have established which cookware and bakeware items we need for our new kitchen, the next two sections to take into consideration are kitchen gadgets and small kitchen utensils. At this stage, we are assuming that you already own a cooker or equivalent

Kitchen Gadgets

Kitchen gadgets make your life a whole lot easier in the kitchen, especially if you are cooking for large numbers. Although you can certainly live without them, they make a great difference to your life and free up valuable time for you to pursue other interests. The following list is not exhaustive and is meant as a guide to the most popular gadgets. Take a look at our shopping mall where there are many reviews regarding some of the best kitchen gadgets on the market. We’ll start with some of the most basic. (Excluding obvious items such as kettles, toasters and basic coffee machines)

Food Processor

A must for all kitchens. Incredibly versatile with a large selection of attachments. This machine will take away most of the hard work.

Blender

Two types of blender. A standalone machine and a hand blender. Great for soups, stocks and smoothies. The hand blender is extremely useful when making soups with a pressure cooker

Stand Mixer

Has a large bowl for mixing with a large range of accessories including a dough hook. On the more expensive models, you can buy pasta and ice cream maker attachments.

Pressure Cooker

If you love homemade soups, then these machines are ideal accompanied by a hand blender. Make soup in a fraction of the time. Also keeps in vital vitamins. Also cooks meat, vegetables and rice.

Slow Cooker/Crockpot

Fantastic for casseroles, allows you to set different times for cooking so you can leave for hours while it slowly simmers away.

Bread Machine

Great machines but you need to follow the instructions carefully. You can also use the machine for making pizza dough, cake mixtures and jams (on selected models). Actually steams the bread rather than baking it (on most models)

Pasta Machine

Great machines with a range of attachments for different shaped pastas. Most of these machines are hand rolled but there are electric ones on the market. Making pasta dough and rolling them on one of these machines couldn’t be simpler.

Ice Cream Makers

These can range from basic machines (where the base is kept in your freezer) to expensive makers that can do a wide range of different tasks

Yoghurt Makers

Basic machines are available and are very simple to use. Very economical if you love yoghurt (or love using it in recipes)

Waffle Bakers

Also called a waffle iron. Make a basic pancake mixture and you’re away

Vegetable/Rice Steamers

Steamers come in all shapes and sizes. You can buy a saucepan set that is either two or three tier and sits on your hob, or you can buy an electric model. Either way this is a great way to keep in all the vitamins. You can also buy rice and couscous steamers

Grill Machines

Used to cook mainly steaks and fatty meats that drain away the excess fat. Used for other foods such as kebabs and vegetables, as well as fish.

Sandwich/Panini Makers

Ideal for making a range of sandwiches and panini’s, sealing in the flavour. Many different models on the market.

Smoothie/Juice Extractors

From simple juice extractors to elaborate smoothie makers. Lots to choose from.

Electric Grinders

These are used for either nuts, seeds, spices etc, or you can use a dedicated one for coffee beans

Small Kitchen Utensils

Listed below are a number of small kitchen items that you may find useful. Some items are essential such as knives, peelers and graters. Again this is not an exhaustive list as new kitchen items are often on the market on a daily basis.

Knives

These can range from an all-purpose knife used for chopping and peeling, to a knife set consisting of knives for all occasions. These include;

· Chefs knife

· Boning Knife

· Fillet Knife

· Cheese Knife

· Carving Knife

· Bread Knife

Chopping/Cutting Board

Used for chopping and preparation. Can be wood or plastic. Useful to have both so that meats and fish can be chopped on plastic board for easy, hygienic cleaning.

Colander

For draining excess water and sifting flour if using a fine metal colander

Wooden Spoons

Essential items for stirring which come in different shapes and sizes

Cooling Rack

Used to cool foods such as bread

Grater

Perfect for grating cheese and vegetables. The box grater has four sides with different size perforations (watch your fingers guys!)

Scales/or Measuring Cups

Used to measure ingredients such as flour and butter. Essential.

Mixing Spoons

As well as wooden spoons, you can also use metal spoons and fish slices. Kitchen sets can be bought consisting of around 5 different utensils

Whisk

Used for beating foods such as eggs and cream. Ranges from a simple fork to a balloon whisk

Scissors/Shears

Always useful to have a pair of scissors for cutting.

Tongs

Used for turning over hot food

Peeler

Used for peeling vegetables and fruit

Rolling Pin

Great for rolling pastry

Meat Pounder

Used to soften and tenderize meats such as steak.

Mortar & Pestle

This is used for grinding spices and nuts prior to cooking

Mixing Bowls

Find yourself a few bowls of differing sizes to use for mixing