Australian Cooking Techniques: A Complete Guide

Common Cookery Methods in Australian Homes and Restaurants

Dry Heat Methods

• Baking: Cooking food by surrounding it with dry heat in an enclosed space, typically an oven.
  • Equipment: Oven, baking trays, baking dishes
  • Kitchen Section: Pastry, bakery, central kitchen
• Roasting: Cooking food with dry heat in an oven, typically at a higher temperature than baking, resulting in browning and crisping.
  • Equipment: Oven, roasting pans
  • Kitchen Section: Rotisserie, central kitchen
• Grilling: cooking food directly exposed to radiant heat from a charcoal, gas, or electric grill.
  • Equipment: Grill, barbecue, griddle
  • Kitchen Section: Grill, barbecue, central kitchen
• Barbecuing: Similar to grilling but often used for more significant cuts of meat and outdoor cooking.
  • Equipment: Barbecue, smoker
  • Kitchen Section: Barbecue, outdoor kitchen
• Broiling: Cooking food by exposing it to intense radiant heat from an overhead source.
  • Equipment: Oven broiler
  • Kitchen Section: Main kitchen

Moist Heat Methods

• Boiling: Cooking food in water or other liquid at 100°C (212°F).
  • Equipment: Saucepan, stockpot
  • Kitchen Section: Saucier, stock kitchen
• Simmering: is cooking food in a liquid just below boiling point, with gentle bubbles forming around the edges.
  • Equipment: Saucepan, stockpot
  • Kitchen Section: Saucier, stock kitchen
• Steaming: Cooking food by exposing it to steam from boiling water without direct contact with the water.
  • Equipment: Steamer, bamboo steamer
  • Kitchen Section: Vegetable, central kitchen
• Poaching: Cooking food in liquid at a temperature just below simmering, typically used for delicate foods.
  • Equipment: Saucepan
  • Kitchen Section: Saucier
• Blanching: Briefly cook food in boiling water, then immediately plunge it into ice water to stop the cooking process.
  • Equipment: Saucepan, ice bath
  • Kitchen Section: Vegetable preparation

Combination Cooking Methods

• Braising: is the process of cooking food by first browning it in fat and then simmering it in liquid in a covered container.
  • Equipment: Dutch oven, casserole dish
  • Kitchen Section: Saucier, central kitchen
• Stewing: Similar to braising but with smaller pieces of meat and vegetables and more liquid.
  • Equipment: Saucepan, casserole dish
  • Kitchen Section: Saucier, stock kitchen
• Sautéing: Cooking food in a small amount of hot fat over high heat, stirring constantly.
  • Equipment: Sauté pan
  • Kitchen Section: Saucier
• Stir-frying: Similar to sautéing but using higher heat and quicker cooking time.
  • Equipment: Wok
  • Kitchen Section: Wok station
• Deep-frying: Cooking food by immersing it in hot oil.
  • Equipment: Deep fryer
  • Kitchen Section: Fry station

Other Cooking Methods

• Microwaving: Cooking food by exposing it to electromagnetic radiation.
  • Equipment: Microwave oven
  • Kitchen Section: Main kitchen
• Sous vide: Cooking food in a vacuum-sealed bag in water at a precisely controlled temperature.
  • Equipment: Sous vide machine, vacuum sealer
  • Kitchen Section: Main kitchen

Note: This list overviews standard cookery methods and kitchen sections. Specific restaurant layouts and kitchen operations may vary.

Disclaimer: The information provided here is a general guide and may not encompass all specific techniques or variations used in different culinary contexts.