Cooking Method

Cooking Method

Parboil: boil water with a temperature of 80º C 70º-

Boiling: boil until boiling temperature of 100º C

Simmer: cook over low heat for boiling or cooking bias 60º-80º c

Steam: cooking using water vapor / steam

Stew: Cooking slowly by using juice from the material itself and is usually makananya materials cut into small pieces.

Toast: create a brownish color directly on food

Roasting: Cooking with the oven using a little liquid

Baked: Cooking with the oven without liquid menggunakn

Blanching: food sterilization process by boiling / close the pores in meat

Hot blanching: for vegetables

Cold blanching: for meat

Sauté: cooking with less oil / frying

Poaching: boil with a little vinegar added

Searing: giving color to chicken / beef to close the pores of meat and makes the meat tender.

Deep fried: fried with oil many

Grilling: Cooking with a grill / fire under


Glazing: glazing process on food in order to stay fresh look
Gratin: cook on a salamander / fire on

Braising: cooking with pan using a little liquid (branches intact)

Stuffing: the process of adding / filling foods with other food ingredients.

Pickling: food preservation process using water, salt, vinegar, and sugar