Different Cooking Techniques Every Home Chef Must Know

 here's a brief overview of some cooking methods:

1. Grilling: Cooking food directly over an open flame or heat source.

2. Roasting: Cooking in an oven, often with dry heat, for meats, vegetables, or other dishes.

3. Baking: Similar to roasting, but often used for bread, cakes, and pastries.

4. Boiling: Cooking food by immersing it in boiling water or other liquids.

5. Steaming: Cooking food by exposing it to steam, often over boiling water.

6. Sautéing: Cooking quickly in a small amount of oil or fat over high heat.

7. Frying: Cooking by submerging food in hot oil or fat (deep frying) or cooking in a small amount of oil (shallow frying).

1. Simmering: Cooking food gently in liquid just below boiling point.

2. Poaching: Cooking food by gently simmering it in a liquid, often used for delicate items like eggs or fish.

3. Blanching: Briefly boiling food and then immediately plunging it into ice water to stop the cooking process.

4. Microwaving: Using microwave radiation to cook or heat food quickly.

5. Griddling: Cooking on a flat surface, like a griddle or skillet, often without added fat.

6. Broiling: Cooking food by exposing it to direct heat, usually in an oven.

7. Smoking: Flavoring and cooking food by exposing it to smoke from burning wood or other materials.

These methods can be combined and adapted for various ingredients and recipes, offering a wide range of possibilities in the kitchen.