Comprehensive List Of Cooking Methods

1. Dry-Heat Cooking Methods (without water or much liquid)

Dry heat uses air or fat to transfer heat to food. These methods often create browning and deeper flavors.

Baking – Cooking food in an oven with dry heat (bread, cakes, casseroles).

Roasting – Similar to baking, but usually at higher temperatures for meats, poultry, and vegetables.

Broiling/Grilling (Overhead Heat) – Direct heat from above (oven broiler).

Grilling (Below Heat) – Cooking on a grill grate over direct flame or heat source (charcoal, gas, electric).

Barbecuing (Low & Slow Grilling) – Cooking with indirect heat and smoke at low temperatures for long periods.

Searing – High-heat method to brown the surface of meat or vegetables.

Toasting – Browning foods with dry heat (bread, nuts, seeds).

Pan Roasting – Combination of searing on stovetop and finishing in the oven.

Spit-Roasting (Rotisserie) – Meat cooked on a rotating spit over heat.

Smoking – Cooking and flavoring food with smoke from wood, charcoal, or pellets (hot smoking, cold smoking).

Clay Pot Cooking – Baking or roasting food inside a clay pot for even, moist heat.

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2. Moist-Heat Cooking Methods (using water, steam, or broth)

Moist heat softens food and is ideal for delicate or tough cuts.

Boiling – Cooking food in rapidly bubbling liquid (100°C / 212°F).

Simmering – Cooking in liquid just below boiling (gentler than boiling).

Poaching – Cooking delicate foods in gently heated liquid (eggs, fish, fruit).

Steaming – Cooking food suspended over boiling water with steam.

Blanching – Brief boiling followed by rapid cooling in ice water.

Braising – Slow cooking of food first seared, then cooked in liquid.

Stewing – Similar to braising but with smaller cuts of food fully submerged in liquid.

Double-Boiling (Bain-Marie) – Gentle cooking using a water bath (custards, chocolate melting).

Pressure Cooking – Cooking with steam trapped under pressure for faster results.

Sous Vide (Vacuum Sealed Cooking in Water Bath) – Food sealed in a bag and cooked at precise low temperatures in water.

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3. Combination Cooking (Dry + Moist Heat)

Blending both dry and moist heat methods.

Casserole Cooking – Baking food with liquid in a dish (often meats, vegetables, rice).

Tagine Cooking – North African clay pot slow cooking (steam and roast effect).

Pot Roasting – Meat browned first, then cooked with liquid in a covered pot.

Paella/One-Pot Rice Dishes – Sautéing followed by simmering with broth.

Currying – Sautéing spices and aromatics, then simmering with liquid.

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4. Frying Methods (Cooking with Oil or Fat)

Oil transfers heat quickly and can create crispy textures.

Deep Frying – Submerging food completely in hot oil.

Shallow Frying – Cooking food in a small amount of oil, flipping halfway.

Pan Frying – Cooking with more oil than sautéing, but less than deep frying.

Sautéing – Quickly cooking in a small amount of oil or fat over high heat.

Stir-Frying – High-heat fast cooking with constant stirring (common in Asian cuisine).

Flash Frying – Very high temperature frying for short time.

Confiting – Slow cooking food in fat (duck confit).

Tempura Frying – Batter-coated deep frying.

Wok Hei Cooking – Stir-frying in a wok at high heat with smoky flavor.

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5. No-Heat or Minimal-Heat Preparation

Some methods preserve raw freshness or use chemical processes.

Ceviche (Acid Cooking) – Raw fish “cooked” in citrus juice.

Pickling – Preserving in vinegar, brine, or fermenting liquid.

Curing – Using salt, sugar, or nitrates to preserve and flavor.

Fermentation – Natural bacterial breakdown (kimchi, sauerkraut, miso).

Raw Preparation – Salads, carpaccio, tartare.

Marinating – Soaking food in flavored liquid to tenderize/season (may precede cooking).

Dry Aging – Letting meat rest in controlled conditions to enhance flavor.

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6. Specialty & Regional Cooking Techniques

Traditional or cultural methods of cooking.

Tandoori Cooking – Using a clay oven (tandoor) at very high heat.

Pit Cooking (Earth Oven) – Cooking underground with hot stones (Hāngi, Kalua).

Salt Crust Baking – Enclosing food in a salt crust to seal in moisture.

Stone Cooking – Heating stones to cook food directly or in stone pots.

Paper/Leaf Wrapping – Cooking food wrapped in parchment (en papillote) or banana leaves.

Hot Pot Cooking – Simmering ingredients in communal broth at the table.

Teppanyaki/Plancha Cooking – Cooking on a flat, hot metal surface.

Fondue Cooking – Cooking or dipping into hot oil, broth, or melted cheese.

Ash Cooking – Cooking directly in ashes or embers.

Haybox Cooking (Retained Heat Cooking) – Insulating a pot to finish cooking without extra heat.

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✅ This list covers classic, modern, and regional methods of cooking.

Each can be adapted depending on ingredients, culture, and tools.