10 Cooking Tips #1

 

1) Understanding the Science Behind the Cooking Method

When developing a recipe, consider the end taste and texture you want to achieve. Knowing this, you can then figure out which essential cooking methods to use. You’ll see these reflected in my recipe instructions.

In general, cooking methods fall into three categories:

• Dry-heat (use fat to cook, or hot air)
• Moist-heat (use water or steam)
• A combination of both

When I want a crispy golden crust on pan seared halibut, I’ll use a dry heat pan-searing technique. To quickly cook broccoli and other vegetables without losing too many nutrients, I’ll steam them with moist heat. For fall-off-the-bone short ribs, sear them in a hot pan with fat, then braise them in a flavorful liquid.