FRYING

FRYING

Frying is an ancient and most popular cooking techniques of all time. Frying is a cooking technique where the food is cooked in oil or another fat by transferring heat that works by both conduction (direct contact) and convection (natural movement of molecules in a...
STEAMING

STEAMING

Steaming is a cooking technique where the food is cooked using steam. This method only requires moist heat, which is created by boiling water, and the water vaporizes into steam. The food doesn’t come in direct contact with the water, unlike boiling. This is done in a...
SAUTEING, BRAISING AND STEWING

SAUTEING, BRAISING AND STEWING

SAUTEING Sauteing is a dry-heat method of cooking that requires a very small amount of oil or fat and tossing the food ingredients on a pan at high heat. Sauteing is a versatile and fast cooking technique and produces delicious brown meats and vegetables. TIPS TO...
GRILLING

GRILLING

Grilling is a fast cooking method that involves a significant amount of dry, direct, and radiant heat. Grilling uses thermal radiation, unlike other cooking methods that use direct conduction heating. The temperature for grilling can exceed 260 degrees Celsius, so you...
MOLECULAR GASTRONOMY

MOLECULAR GASTRONOMY

Molecular gastronomy is a part of cooking that includes various food science that emphasizes the physical and chemical processes during the cooking process. These processes are carried out to make the food more flavorful and give them an artistic appearance. Molecular...