cooking-methods

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  chef baking oven
  • 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 kitchenchef-grilling-seafood
  • 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 kitchencookery-method-boiling

Moist Heat Methods

  • Boiling: Cooking food in water or other liquid at 100°C (212°F).
    • Equipment: Saucepan, stockpot
    • Kitchen Section: Saucier, stock kitchencookery-method-simmering
  • 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 kitchencookery-method-steaming
  • 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 kitchencookery-method-braising
  • 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 stationcooking-method-deep-frying

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 kitchensous-vide-cooking-method

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.


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