October 2020

Poaching is linked directly with simmering, as poaching is a moderate process of cooking food in scarcely simmering fluid. The standard temperature range of poaching lies below the temperature condition of the simmering process i.e. 85 to 96ºC.

Grilling is a cooking method using direct heat touching the surface of the food from above, below, or from the sides. The name grilling is given due to the use of the grill on which the pieces of meat and/or vegetables are placed to get that crispiness and enhanced texture in a few minutes.

Frying is among the most popular method of cooking. Using oil or fat to cook your food certainly add flavor and good taste. But, fried food also have disadvantages regarding to health and …

Broiling is a kind of grilling procedure, but it differs in the way of cooking as in the broiling process the food is given the heat only from upside or downside and is flipped on either side one by one.

The first discovery of a braised meat was found in some origins of France and it has become a significant part of the cookbooks in the early 19th century. The braising procedure consists of simmering your food in a closed pot with a little amount of liquid after it had been sautéed or slightly fried.

Blanching is a food preservation trick for the retention of color, texture, flavor, and nutritional content while keeping the outer surface soft and giving the inner surface a little crisp. This process lessens the natural loss and is specially made for perishable foods like fruits and vegetables.