A Comprehensive Guide to Cooking Techniques to Help You Become a Master Chef
How to Cook the Perfect Steak
The perfect steak is a cut of beef that is grilled, roasted, baked, or pan-fried. It is usually cut perpendicular to the muscle fibers. The most common types of steak are: rib steak (also known as a club steak), porterhouse (a T-bone with the small tenderloin attached), sirloin steak, and strip steak (New York Strip).
A good way to cook a perfect steak is to make sure that it has been properly seasoned with salt and pepper before cooking it. You should also make sure that you have preheated your grill so that it will not cool down too quickly during cooking.
It's important to note that you should never turn your steaks over while they are cooking because this will cause them to dry out.
How to Master the Art of Stir-Frying
Stir frying is a cooking technique in which ingredients are fried in a wok over extremely high heat.
A good stir fry is all about the balance of flavors. The key to achieving this balance is to make sure that you have the right amount of seasoning, and that you don't overcook your vegetables or meat.
The most important thing about stir-frying is to have all the ingredients cut up and ready to go before you start cooking. This will keep your cooking time as short as possible, and will help you avoid overcooking any one ingredient.
What's the Difference Between Baking and Roasting?
Baking is when you put the food in the oven, and roast is when you cook it in an open pan.
Roasting is a cooking method that uses dry heat to cook the food. The food is cooked with its skin on, in an open pan. Roasting can be done on a stovetop or oven.
Baking usually refers to cooking foods by exposing them to dry heat inside an oven. The term can also refer to cooking foods on a stovetop or grill with moist heat.
What is Sous Vide Cooking?
Sous vide is a French term meaning “under vacuum”. It is a style of cooking that involves sealing the food in airtight plastic bags and then submerging them in water that has been heated to the desired temperature.
This technique was originally developed for professional kitchens as a way to consistently prepare food with a high degree of precision. It has since become popular among home cooks as it allows them to achieve restaurant-quality results without needing any special equipment or expertise.