Broiling ,Searing And Stir-Frying
We have covered the main cooking methods in our previous posts; however in this post we will review yet other cooking techniques that are usually applied although their use can be more localized. The stir- frying technique for instance, is utilized more in cooking Asian cuisines; though, other cultures are increasingly using it. Also, notice that some cooking methods are referred to interchangeably depending on region e.g., some areas consider broiling and grilling as similar.
Broiling
Broiling is a method that uses a high amount of heat which is applied above the food. It is somehow similar to grilling though the source of heat is applied above the food. This cooking technique requires little or no oil, thus considered a healthy cooking method since fat content is minimized. It is mainly applied in cooking vegetables, meat e.g turkey, chicken, fish etc. Broiling enhances a food’s texture by giving it a crispy coating.
Stir-frying
Stir-frying is another cooking technique whereby you shred ingredients, normally vegetables, fish or meat into small sizes and cook them for short durations in a small amount of hot oil while frequently stirring. When you stir fry, you enhance a food’s taste and texture. Meat is softened and vegetables become crunchy. The digestibility of fat-soluble nutrients e.g. Vitamin A is enhanced. Further, as long as food is already prepared, you will have it ready promptly.
Searing
When we were looking at sautéing, we mentioned that the sautéing method is different from searing because the food’s interior actually cooks unlike searing that only browns the surface of food. Searing method cooks a food at high heat though it is mainly the exterior that cooks. Usually it is performed either before or after another cooking method to enhance a food’s flavour and colour. The searing method is mainly used for cooking meat e.g chicken, fish, pork, shellfish e.g. scallops.
Certain cooking methods are utilized more in certain regions and for certain cuisines. However, through cultural interactions, cultures borrow and learn from each other. The stir- frying technique, for example, is mainly utilized in Asian cuisines but other cultures are increasingly adopting this technique. Others such as broiling and grilling are considered as similar in certain areas. A similar technique can be referred to in varied terms depending on region and culture.