Cooking Techniques

Preparation

Blanching

Blanching is a technique where produce like fruits and vegetables are submerged in boiling water, then immediately after are taken out and placed in an ice bath to halt the cooking. This is done so the fruit and vegetables can have a brighter color, deactivates enzymes which can affect the taste, and allows the produce to be stored in its best condition. It is not cooked after this process, and is still raw.

Cutting Techniques

There are many different cutting techniques that can be used for different fruits and vegetables, and different techniques for different dishes. Here are the different methods as such:

Chop: A common cut that involves cutting in equal intervals
Chiffonade: This refers to cutting in strips and is best used for leafy vegetables. The cuts are thin and parallel to each other
Rondelle: This means cutting into circles. Thickness can vary, and this technique is generally used on carrots or cucumbers for example.
Diagonal: A diagonal cut is good for preparing certain vegetables for a stir-fry, and the knife is held at an angle while cutting
Julienne: Also known as strip cuts, they are long and rectangular, and involves cutting every side of the vegetable. A more familiar example of a rectangular cut like this is Pont neuf, which is how French fries are cut. The third variation of this cut is Batonnet and makes smaller sticks.
Brunoise: These are also known as cube cuts. Different dishes require different sizes of cubes, however the standard cut and size is the Brunoise. Marcédoine are medium cubes, Parmentier are large cubes, and Carré are extra-large cubes.

Cooking

Sous Vide

Meat in a plastic bag being submerged in water to be cooked

Sous Vide is a technique where you vacuum seal the food and then submerge it into water with a precise temperature. This is a very specific cooking technique, and the results cannot be replicated by any other technique. This is because through other methods, you don't have a precise control over the temperature when food is on a grill, in the oven, or on the stove.

Poaching

chicken in less than boiling water, being poached

Poaching is similar to blanching and sous vide in the sense that it uses water to cook it. Poaching involves gently cooking food in a liquid below the boiling point. It creates a delicate flavor to the food while also using some of the flavor in the liquid to add to the taste.