Umami Flavor Explained
When selecting snacks for your concessions stand or crafting a bar menu, you’ll want to look for food items that will sell well. Fan-favorite menu options usually include pizza, burgers, mozzarella sticks, nachos, and barbecued meats. But what is it that ties these popular foods together? That mouth-water secret ingredient is umami, and we’ll show you how to use it to take your menu items from good to great. Read on to find out what umami flavor is and where to find it.
What Is Umami?
Umami is the taste category associated with savory foods. Ingredients with umami are usually high in glutamates, nucleotides, and amino acids that can be naturally occurring or become present when an ingredient is cooked, fermented, or aged. Umami is the fifth flavor that our tongues can taste. We have taste receptors for five distinct flavor profiles that tell our brains what kind of food we are tasting. Those flavors are sweet, salty, sour, bitter, and umami. An umami flavor is triggered when L-glutamate binds to the receptors on your tongue and causes a chemical reaction that tells your brain that your meal is savory.
What Does Umami Taste Like?
Umami tastes like the pleasant savoriness that is usually associated with broths, gravies, and sauces. Many would consider umami to be smoky, earthy, or meaty. Although many have found the taste hard to describe, the term is typically paired with foods that are comforting and addicting, such as cheese or Chinese food. While some foods have natural umami flavoring, it can be triggered in the cooking process through the Maillard reaction. This reaction imparts a smoky, caramelized flavor as the sugars and proteins in amino acids reduce, browning the food.
Umami also creates a mouthfeel with its flavor. When the glutamates coat the tongue, it makes the food feel thicker, leading to a sensation of fullness and overall satisfaction. This fuzzy mouthfeel leaves a lingering aftertaste that provides a sensory memory that can later be triggered by sight or smell, making us crave umami foods regularly. This is why foods with umami are often listed on appetizer menus to boost impulse sales.
Foods with Umami
Umami can be found naturally in ingredients or released in the preparation process. The most common umami-rich foods include:
- Aged Cheese (i.e. Parmigiano Reggiano)
- Mushrooms
- Truffles
- Tomatoes
- Garlic
- Beets
- Corn
- Soybeans
- Miso
- Soy sauce
- Hoisin sauce
- Seaweed
- Kimchi
- Fish Sauce
- Vegemite/ Marmite
- Fatty Meats (i.e. Bacon, Steak, Pork Chops)
- Shrimp
- Anchovies
These ingredients are sure to boost the flavors in your menu.
Cooking with Umami
Umami intensifies the other flavors in your dish, so incorporating umami in your cooking is a great way to make your menu selections memorable. Here are some tips you can use to take your recipe to the next level with the addition of umami.
- Add naturally umami-rich ingredients to your recipes, such as tomatoes, garlic, shiitake mushrooms, soybeans, or corn
- Blend one anchovy into your pizza sauce for a flavor boost
- Splash in some soy sauce with your chicken as it sears
- Drizzle an umami liquid seasoning into your specialty marinades
- Enrich your dish with pre-made “umami bombs”, made from a combination of fish sauce, mushrooms, oysters, and cured ham
- Add a squirt of ketchup to your ground beef to bring out the flavors
- Stir in a spoonful of miso to your soup for a comforting touch
- Shred some Parmesan cheese over your pasta dish
- Try some fermented kimchi in your stir fry dish
- Make specialty mayonnaise or aioli with a splash of fish sauce
- Sprinkle MSG powder over your entree during the cooking process
What Is MSG?
MSG is the crystalline form of monosodium glutamate, which is a known physical form of umami flavoring, just as citric acid is the physical form of sour flavoring. MSG powder can be added to dishes and sauces to boost the flavor of the recipe and amp up the savoriness. It is most commonly used in Chinese, Thai, and Japanese dishes, but it is growing in popularity around the world. MSG is thought to make foods more craveable and harder to stop eating. Adding MSG to a dish means you can add complexity and depth of flavors without needing to add more salt.
Is MSG Safe?
MSG is safe to consume, per the U.S Food and Drug Administration. MSG carries a stigma of causing headaches and nausea. However, it was found that this occurs in only a small percentage of consumers and can be regulated with moderation for those who react to the ingredient.
History of Umami
Umami flavor was discovered by Japanese chemist Kikunae Ikeda in 1908. Ikeda examined Japanese dashi (a stock used in most Japanese dishes) on a molecular level to identify the elements that provided it with its unique flavor. He determined that the flavor molecules in the seaweed (the main ingredient of the stock) was glutamic acid. He named it “umami”, deriving from the word “umai”, which is the Japanese term for “delicious”.
Umami did not gain global recognition until the 1980s, after researchers discovered that umami is a primary flavor, meaning it cannot be made by combining other primary flavors (sweet, salty, sour, and bitter). It was also found that the tongue has specific receptors for umami, officially earning it the title of the “fifth flavor”.
Whether you’re cooking up a classic Asian dish or adding a new potent spin to your burger menu, umami is the crowd-pleasing secret ingredient that makes savory dishes delicious. It may be a flavor that is hard to describe, but by adding it to your recipes, you’ll get your customers talking and coming back for more.
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What is Matcha?
Matcha is a powder made from ground-up green tea leaves and is often brewed into tea. The practice of brewing matcha tea is Japanese in origin and the word matcha means “ground tea” in the Japanese language. The powder is whisked into hot water to form an earthy tea often enjoyed in Japanese tea ceremonies, but interest and consumption of matcha is now increasing around the world. You can now commonly find matcha options, from lattes to desserts, in various coffee shops and bakeries. Keep reading to learn about matcha tea and if you should add it to your menu when starting your coffee shop. Shop All Matcha Powder Use these links to learn more about the various aspects of matcha: How Is Matcha Made? Matcha Tea Benefits What Does Matcha Taste Like? How to Make Matcha Tea Matcha vs Green Tea Matcha Grades Cooking With Matcha How Is Matcha Made? Matcha powder is made by stone grinding specialty green tea leaves into a fine green powder that is vibrant green in color. This powder is then used to make matcha tea. Because the tea leaves are consumed while drinking matcha tea, they need to be grown and picked following very particular specifications. These are the steps that green tea farmers need to take to grow green tea leaves for matcha: The green tea bushes must be shaded from the sun and light must be filtered to force the leaves to produce more chlorophyll in each leaf, providing a rich green color and a boost in nutrients. The newest spring buds and leaves are hand picked and the stems are removed. The leaves need to be steamed within a few hours of picking to prevent oxidation and to bring out the green color. The leaves must be allowed to dry in a cool location. Once dry, the leaves are slowly stone-ground into a fine powder for matcha tea. Matcha Tea Benefits Matcha has joined the ranks of popular cafe and coffee trends around the world because of its appealing health benefits. Here are just some matcha health benefits to consider: It is packed with catechin and polyphenol antioxidants that are thought to offer protection against heart disease, improve blood sugar circulation, and reduce blood pressure. It is high in EGCG (epigallocatechin gallate), which may have cancer-fighting effects, while also boosting metabolism to help the body burn fat, fight off cold and flu viruses, and recover from muscle soreness. It features a high level of chlorophyll that can help cleanse the digestive tract and neutralize bad breath. It offers a dose of daily fibers that can prevent insulin spikes and slow down type 1 and type 2 diabetes. It is rich in L-theanine which provides a calming effect. It contains caffeine to provide a boost of energy and alertness. Although matcha is associated with various health benefits, there are still a limited number of experiments and research available to prove causation. Caffeine in Matcha With the increasing popularity of matcha, it is not surprising that coffee connoisseurs often ask “How much caffeine is in matcha?” Compared to other common caffeine sources, matcha tea typically has more caffeine than green tea but less caffeine than coffee. Here's how matcha caffeine levels compare in an 8 oz. beverage: Green Tea 20-40 mg Black Tea 35-60 mg Matcha 40-75 mg Coffee 80-160 mg Because matcha also contains L-theanine, the energy boost from the caffeine behaves differently in the body. Unlike the caffeine in coffee, which typically provides a buzzed alertness followed by a crash, the caffeine in matcha creates a calm alertness followed by a sense of relaxation without drowsiness. Those with caffeine sensitivity should still avoid matcha even though the caffeine levels are lower than that of coffee. Lead in Matcha One of the main concerns about drinking matcha is the potential for lead to be found in green tea leaves. Green tea plants, or Camellia sinensis, naturally absorb lead from their environment which can end up in drinks like green tea. The USDA’s limit on acceptable lead quantities is 2mcg per gram when the tea is brewed, and they have found that various matcha brands sourced from China surpass the acceptable quantities of lead. Be sure to choose reputable and certified brands when purchasing your matcha and limit your intake to around one cup a day. Avoid serving matcha to children. What Does Matcha Taste Like? Matcha has a vegetal flavor with some nuttiness, slight sweetness, and minor bitterness. The flavor of matcha may be impacted by the grade and quality of the matcha. Ceremonial grade matcha will typically have a smoother sweeter flavor with less bitterness while culinary grade matcha is less sweet but features a nuttier flavor. The flavor of matcha can also grow more bitter over time when exposed to oxygen. How to Make Matcha Tea The art of making matcha tea originated from the Japanese samurai class as a way of meditating, practicing self-discipline, and achieving Zen. How to Prepare Matcha Tea Video Use the following video to learn how to prepare matcha tea using the traditional method: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/-mbz6h5YvxQ?rel=0" frameborder="0" allowfullscreen=""></iframe> Matcha Tea Recipe To make matcha tea according to the Japanese tea ceremony, you will need the following: Matcha Powder Hot Water Tea Bowl (Chawan) Bamboo Matcha Whisk (Chasen) Tea Scoop (Chashaku) Follow these directions to learn how to use matcha powder properly: Fill the tea bowl with hot water to warm the bowl. Place the matcha whisk in the water for 30 seconds to loosen the bamboo, then discard the water. Scoop approximately 1 tsp. of matcha tea powder in the bowl using your tea scoop. Pour 2 oz. of hot water over the matcha powder. The water should be between 160 - 175 degrees Fahrenheit, not boiling. Boiling will burn the matcha and make it bitter. Using your chasen, whisk the matcha rapidly and lightly in zig-zag motions instead of traditional circular motions until the powder is fully incorporated. Once a foam appears on the surface of your matcha, pull the whisk back in a circular stirring motion. Find a quiet spot to sip your matcha tea straight from the chawan or from your favorite mug and quiet your mind. Be sure to keep your matcha powder in an air-tight container and store it in a cool, dark place to extend the longevity and freshness of your powder. When stored properly, matcha powder can last 4-8 weeks once opened and about a year unopened, similar to the shelf life of many spices. Matcha Bamboo Whisk A matcha bamboo whisk, or a chasen, is a handcrafted bamboo whisk made specifically for the preparation of matcha. It is traditionally made from a single piece of bamboo and can be found with a varying number of strings or “teeth” on the whisk, anywhere from 16 to 120. The higher the string count, the quicker the matcha foam up. The whisk should be stored in a Kuse Naoshi or a matcha whisk holder to help it retain its shape over time. How to Make Matcha Tea Without Whisk Although it is recommended to use a matcha whisk to achieve the nuances of the matcha tea ceremony, you may not have access to a chasen right away. If you don’t have a matcha whisk, you can try using these alternatives: Handheld Milk Frother - Most common alternative but may not provide an even layer of foam Blender - Might allow you to incorporate the powder but not fully, may require some hand mixing to finish Fork - Does not easily break up clumps and may require prolonged mixing Matcha vs Green Tea Although matcha and green tea both derive from the Camellia sinensis plant, there are some differences that set them apart. When you drink matcha, you are consuming the actual green tea leaf. When you drink green tea, the leaves are brewed, infused in the water, then removed. Matcha tea has twice as much caffeine as green tea. Matcha contains twice as much EGCG as green tea. Matcha has a higher concentration of nutrients than green tea. Matcha has a naturally sweet vegetal flavor, while green tea has a mild earthy flavor that pairs well with other flavors for tea blends. When comparing matcha powder vs green tea powder, you’ll find these differences between the two: Matcha powder is a vibrant dark green in color, while green tea powder is often a yellow- brown color. Matcha is made from shaded and young green tea leaves, green tea powder is made from mature leaves that are exposed to the sun during the growing process. Matcha powder is made by stone-grinding the tea leaves, green tea power is made by pulverizing the leaves with air pressure. Matcha Grades There are two main grades of matcha, ceremonial and culinary; however, some list latte grade matcha as a third option. Each grade varies in quality, characteristics, and usage. We explore the matcha grade differences below: 1. Ceremonial Grade Matcha Ceremonial grade matcha is considered the highest quality matcha and is intended to be enjoyed with no additives or sweeteners. It is made with young, shaded green tea leaves that are carefully harvested and processed to create smooth matcha. Flavor: A delicate vegetal flavor with mild sweetness and mild nuttiness Usage: Used for Japanese tea ceremonies, served with just hot water, reserved for special occasions Color: Vibrant Green Price: $$$ 2. Culinary Grade Matcha Culinary grade matcha is the most commonly used matcha type. It is made from green tea leaves from the second or third harvest. You will find it used for various cafe beverages and desserts since it is made to be added with other ingredients. Flavor: A robust grassy flavor with slight bitter umami flavor and distinguishable nuttiness Usage: Brewed and mixed with milk and sweeteners, often used in baked goods, smoothies, cocktails, and other beverages Color: Dull Green or Light Green Price: $ There are various types of culinary grade matcha that all have their own particular uses: Premium Grade Matcha: Fine texture that blends well in hot water, vibrant green in color, great for everyday use Classic Grade Matcha: An economic value for everyday usage, features a strong vegetal flavor Ingredient Grade Matcha: Thick consistency, pairs well with recipes that contain milk or dairy like desserts or sauces Kitchen Grade Matcha: Usually made with mature and less delicate leaves, features a distinct bitter flavor, often added to food recipes like soups, stir-frys, and rich baked goods. 3. Latte Grade Matcha Latte grade matcha, also known as cafe grade matcha, is made from the first harvested green tea leaves and is prepared for steamed milk beverages. It is often included in the types of culinary grade matcha but will more likely be listed as its own grade type. Flavor: Strong grassy flavor and mild bitterness Usage: Blends well in milk-based beverages and desserts, usually paired with milk and sweeteners, used for hot or iced lattes, smoothies, and ice cream Color: Green Price: $$ Cooking With Matcha Matcha can transform a basic treat or drink into a vibrant green eye-catching delight. Adding matcha to baked goods and lattes provides an umami flavor that balances well with sweetness and brightens the flavor of savory dishes. Here are just some of the matcha recipes you can try in your cafe or bakery: Matcha Cappuccino Green Ice Cream Matcha Pancakes Matcha-Covered Popcorn Matcha Cookies Matcha Soup Green Pudding Matcha Salad Dressing Matcha Guacamole Expand your cafe menu by adding some options next to the different types of coffee drinks that you serve. You can try incorporating it in a signature beverage or dessert, or provide an immersive and relaxing experience by offering Japanese tea ceremonies for your customers.
Smoky Ingredients
What distinguishes American BBQ from Argentinian BBQ and other barbecuing traditions is its rich, smoky flavor. Whether you want to enhance the meat smoking process by adding smoky ingredients to your spice rubs or create a smoky flavor without firing up a grill, we guide you through the best smoky ingredients. You’re just a few pantry items away from offering a summertime grill menu year-round. Use these links to learn more about the smoke-flavored ingredient that interests you: Liquid Smoke Smoked Salt Smoked Paprika Lapsang Souchong Chipotle Powder Black Cardamom Smoked Bacon Black Strap Molasses Smoked Olive Oil Smoke Flavor Ingredients From global spices to gourmet grocery items, discover ingredients that add smoke flavor. Depending on your menu, your kitchen, and your staff, you’ll require varying smoky flavor profiles and applications. We provide a list of ingredients that add smoke flavor and the best uses for each. 1. Liquid Smoke Liquid smoke is a naturally occurring substance made from real smoke. By burning wood pellets and condensing the smoke, manufacturers capture it as a liquid. Once it has been distilled and filtered, liquid smoke is one of the simplest ways to add pure smoke flavor to your foods. How to Use Liquid Smoke Discover the best ways to use liquid smoke below: Marinades Sauce ingredient Rubs Flavoring agent in soft cheeses, bacon, and tofu 2. Smoked Salt Smoked salt is sea salt flakes infused with smoke from real, untreated wood for up to 14 days. Popular woods for smoking salts include applewood, mesquite, alder, oak, and hickory. The wood used will determine the flavor profile. Mesquite and applewood smoked salts have a sweet essence, whereas alderwood and hickory smoked salts have a more robust flavor. You can purchase smoked salt from a foodservice wholesaler, or you can smoke it yourself. How to Use Smoked Salt Smoked salt shines when you use it as a finishing touch. When you cook with smoked salt, its flavor is lost. Popular uses for smoked salt include: Corn on the cob Fish Vegetable roasts Chicken Sprinkled on desserts Steak Rimming cocktail glasses 3. Smoked Paprika Smoked paprika is made from pimenton peppers that are slowly smoked over oak. Pimenton peppers come from the southwestern La Vera region of Spain, and smoked paprika is a staple in Spanish cuisine. It is a fantastic way to imbue foods with a smoky, woodsy flavor without smoking them. How to Use Smoked Paprika Full of umami flavor, smoked paprika pairs best with savory ingredients like meats and vegetables. Its rich hue enhances the visual appeal of pale foods like potatoes and chicken. Popular uses for smoked paprika include: Memphis-style dry rub Paella Chorizo sausage Potatoes Vegetable roasts 4. Lapsang Souchong Lapsang souchong is a type of oxidized black tea that features a sweet yet smoky flavor. Once the tea leaves are picked, they are placed over a fire to eliminate moisture. During this step, the leaves are infused with a smoke flavor. It was first created in 1646 during the Qing dynasty by citizens of the Wuyi Mountains looking to prevent freshly picked tea leaves from spoiling. Today, the tea is often used to flavor vegetarian dishes and is said to give meaty, umami richness to foods without using meat. How to Use Lapsang Souchong To cook with lapsang souchong, use a spice grinder to grind it into a fine powder. You’ll typically only use about 1 teaspoon at a time. The lapsang souchong powder will keep for three months. While drinking lapsang souchong as tea is its first intended use, it’s also a great smoky ingredient in: Vegan menu items Cocktails Rubs Soups Hummus Baba ghanoush Back to Top 5. Chipotle Powder Chipotle powder contains one ingredient: smoked, dried jalapeno peppers that have been crushed into a powdered form. The spiciness of the peppers paired with the smoke make chipotle powder a great way to add savory flavor to a variety of dishes. How to Use Chipotle Powder Chipotle powder is a common spice in traditional Hispanic cuisine, Tex-Mex dishes, and Southwestern cooking. Popular ways to use chipotle powder include: Burritos Tacos Meat rubs Chili Beans 6. Black Cardamom In its natural state, black cardamom is a tough, wrinkly seed pod that contains tiny, sticky, dark seeds that have a citrus and eucalyptus flavor. Spice producers make black cardamom by fire-drying the seed pods, which saturates them with a deep, smoke flavor. Once dried, the citrus and eucalyptus essences turn to a minty aroma, which complements the smoke. It is considered a warming spice and is categorized alongside black pepper, cloves, and chilis. There are two main types of black cardamom: amomum subulatum and amomum tsao-ko. Amomum subulatum is a staple in Indian cuisine, and amomum tsao-ko is a key ingredient in many Chinese recipes. How to Use Black Cardamom While it will effectively add smoke flavor to any dish, black cardamom is the third most expensive spice, so you should only use it over other smoky ingredients when it will make or break the dish. We provide the best uses for both types of black cardamom below. Curries - amomum subulatum Daals (lentil dishes) - amomum subulatum Pilafs - amomum subulatum Pho Soup - amomum tsao-ko Jin-jin Braised Meat Dishes - amomum tsao-ko Sichuan Dishes - amomum tsao-ko 7. Smoked Bacon Bacon comes in many different styles and can be used in a variety of different recipes. When smoked bacon is used as an ingredient, it transfers some of its flavors to the dish. However, it's important to note that bacon can't be added to every recipe. Take the time to analyze your menu and identify different dishes which might be improved by adding smoked bacon to them. How to Use Smoked Bacon The most effective way to use smoked bacon to add smoke flavor is to first chop the bacon into pieces and render out the fat. Use the rendered bacon fat to cook the rest of your ingredients (which coats them all in the smoky bacon flavor) before adding the bacon pieces back into your recipe. The best ways to add smoke flavor with bacon include: Sauteed Vegetables Soups Creole Jambalaya Bacon-wrapped meats and vegetables 8. Black Strap Molasses A byproduct of the sugar-making process, molasses is typically used to add sweetness or texture to a dish. One type of molasses, known as blackstrap molasses, allows you to add a hint of smokiness to your menu. Blackstrap molasses features a bittersweet flavor and is a healthier alternative to traditional molasses. It offers vitamins and minerals such as calcium, magnesium, and iron, and is rich in antioxidants. How to Use Black Strap Molasses Though molasses is often thought of as a baking ingredient, blackstrap molasses is commonly used to flavor a variety of savory dishes. Popular uses for blackstrap molasses include: BBQ Sauce Vegan Bacon Baked beans Salad dressing 9. Smoked Olive Oil Smoked olive oil is a type of premium olive oil that has been cold smoked, imbuing it with a rich smoke flavor. It’s a healthy alternative to using rendered smoked bacon fat to imbue foods with smoky flavors. This gourmet grocery item is for the creative chef who wants to add smoky flavors while also increasing the nutritional value and texture of their dish. How to Use Smoked Olive Oil The best uses for your smoked olive oil will depend on its smoke point. Light refined olive oil has a smoke point between 390 and 479 degrees Fahrenheit, making it ideal for high-heat cooking applications. Extra virgin olive oil has a smoke point of 320 degrees Fahrenheit and should only be used as a finishing or salad oil or for low-heat cooking applications. Vegetable roasts Salad dressings Bread dips Marinades Sauteing Back to Top Even if it’s too cold outside to use your grill, that doesn’t mean you can’t create meals with a smoke flavor. The next time you want to add smoke flavor, reference back to our list of smoky ingredients to help you write your recipe. With so many options, the temperature outside doesn't need to limit the wood-fired flavors you offer your customers.
Types of Cooking Methods
There are three types of cooking methods: dry heat cooking, moist heat cooking, and combination cooking. Each method describes how chefs use heat to cook food and bring out unique flavors and textures. Understanding these different cooking methods can help you choose the best technique for your ingredients and create delicious meals. Additionally, knowing which cooking methods align with your menu allows you to choose the right kitchen equipment to achieve consistent, flavorful results in your cooking. Use this guide to learn more about the different types of cooking methods and the best food for each technique. Click any of the cooking methods below to learn more: Sous Vide Poaching Simmering Steaming Boiling Baking Grilling Roasting Sauteing Frying Broiling Braising Stewing Glossary 1. Moist Heat Cooking As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. Use this method to make healthy dishes without any added fat or oil. It's also a great way to tenderize the tough fibers in some beef cuts, like chuck or brisket. When cooking fibrous vegetables and legumes, moist heat softens the food until it reaches the perfect tenderness. Unlike dry heat methods, moist heat cooking will not produce a browned crust. Sous Vide Though this cooking method recently gained popularity for home chefs, commercial kitchens have used sous vide to cook delicious meals for decades. Sous vide, a French term meaning "under vacuum," involves placing vacuum-sealed food in a hot water bath to slow-cook it. This cooking method requires an immersion circulator, a hot water tank, and vacuum sealing equipment. In addition to reducing food waste and energy consumption, sous vide reduces prep time and contamination risk. The final product is moist, tender food perfectly marinated by the natural juices trapped in the bag. Best Foods for Sous Vide Meats: In addition to perfectly cooking meat to whatever doneness customers prefer, meat cooked with sous vide will not be scorched or have overcooked edges. Even tough cuts will turn out juicy and tender. Poultry: Cook light and dark meat until it falls off the bone without worrying about undercooking or the chicken drying out. Fish: While sous vide does not allow you to cook whole fish, fish filets can be tender, flaky, or well-done using sous vide. Even salmon, which is notoriously difficult to cook, maintains its size, color, and tenderness with sous vide cooking. Eggs: Make scrambled, poached, or hard-boiled eggs easily without monitoring them while they cook. You can vary the texture and style by manipulating the water bath's temperature and cooking time. Poaching Poaching is a gentle cooking method that submerges food in hot liquid between 140 degrees and 180 degrees Fahrenheit. The low heat works well for delicate items, preserving moisture and flavor without needing fat or oil. Best Foods for Poaching Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white and creamy yolk. It's more health-conscious than pan frying since you don't need oil. Poultry: You can use broth, wine, or aromatics for poaching liquid, which adds flavor to boneless, skinless chicken breasts. The finished product is tender chicken that can be cubed, sliced, or shredded and added to salads, pasta, or sandwiches. Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and sole. A special broth called court bouillon adds flavor to the fish as it cooks. Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. This method deepens the flavor of the fruit and softens the texture until the fruit is tender. Use any leftover liquid to make a flavored syrup to serve with the fruit. Simmering Simmering is a gentle method of cooking food that utilizes higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point and produces tiny bubbles. To achieve a simmer, bring water to the boiling point and lower the temperature. Best Foods for Simmering Rice: Simmering produces cooked rice with a light, fluffy texture. Using boiling water causes the rice to become sticky and dry. Meats: Choose tough cuts of meat that will release fat and collagen as they simmer, like chuck roast. Soups and Stocks: Because simmering releases fat and proteins from meat, it produces a rich flavorful broth used in soups or stews. Vegetables: Gentle simmering cooks tough root vegetables like potatoes and carrots to the perfect texture. Grains: You can simmer grains like quinoa, oats, or millet until they reach a soft edible texture. Hot cereal is made by simmering grains until most of the water evaporates, creating a smooth porridge. Legumes: Simmer dried beans and legumes for a soft, edible texture. Some beans, like lentils, cook quickly, while others take several hours of gentle simmering to become fully cooked. Steaming To steam food, boil water continuously to produce a steady steam cloud. The steam surrounds food and cooks it evenly while retaining moisture. For high-volume kitchens, the most efficient steaming method is a commercial steamer or combi oven. You can also use a pot and steamer basket, a microwave, or wrap food in foil and cook it in the oven. Best Foods for Steaming Vegetables: You can steam most vegetables with excellent results. Steam sturdy veggies like beets, carrots, and potatoes longer than delicate foods like leafy greens. Fish and Shellfish: For more flavorful fish, broth or wine can be used instead of water. Fish stays tender, while shellfish like clams, mussels, lobster, or crabs are cooked inside their shells. Desserts: Some desserts are steamed rather than baked, producing a moist, silky texture. Creme brulee, flan, and panna cotta are all custards made using this cooking method. Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn, and fillings inside a corn husk packet. The steam makes the corn dough tender and moist. Boiling This cooking technique involves submerging food in water heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they cook. The expression slow boil means that the water has just started to bubble slowly but is not quite heated to the boiling temperature. A full boil occurs at the boiling point, appearing as fast-moving, rolling bubbles. Steam is also released from the water as it boils. Best Foods for Boiling Pasta: Pasta is one of the most commonly boiled foods. The hot water cooks the pasta quickly, allowing chefs to remove it from the water before starches break down to prevent a mushy texture. Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can range from firm to creamy, depending on the cook time. Vegetables: Tough root vegetables like potatoes and carrots will cook more quickly in boiling water. Test their tenderness with a fork so they don't overcook. Back to Top 2. Dry Heat Cooking Dry heat cooking works without any moisture, broth, or water present. Instead, it relies on circulating hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or more create browning, a reaction where amino acids and sugars in food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or seared meat are examples of dry heat cooking at work. Baking Baking and roasting use indirect heat to surround foods and cook from all sides. However, roasting refers to cooking meats or vegetables, and baking indicates making bread, rolls, and cakes. Additionally, baking usually uses lower temperatures than roasting. Best Foods for Baking Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread, pastries, and cakes are all baked. Pizza: Bake pizzas in a hot oven to form the crust, harden the dough, and melt the cheese. Grilling Grilling is similar to broiling because grills use radiant heat to cook food quickly. Most grilling equipment features an open grate with a heat source beneath the food. Flip food items to cook both sides and adjust the grill's temperature to get grill marks from the hot grate or rack. Best Foods for Grilling Burgers: Ground hamburger meat is moist and cooks well on a hot grill. The high heat sears the outside of the patty for a delicious charred flavor. Meats: The dry heat from grilling removes moisture from meat quickly, so choose tender cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content and marbling that produces a succulent grilled steak. Poultry: Boneless cuts of chicken, such as boneless wings, grill more evenly than other chicken cuts. You can grill whole chickens, but spatchcocking is a more effective method. Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. Wrap fish in foil before placing it on the grates to prevent it from falling through the slots. Roasting Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This cooking method works more slowly, coaxing flavors out of meats and vegetables. Choose low temperatures of 200 degrees to 350 degrees Fahrenheit to roast tough cuts of meat, or higher temperatures that reach up to 450 degrees Fahrenheit for more tender cuts. Best Foods for Roasting Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or shoulder, and pork loin all benefit from roasting. Poultry: Place whole chickens or turkeys in a roasting pan or on a rotisserie spit and cook them for several hours to get a moist and flavorful product. Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables. Use this cooking method for grapes, cherries, and tomatoes to intensify their flavors. Pumpkin, squash, eggplant, and cauliflower are also excellent when roasted. Sauteing Originating from a French word that means "to jump," sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks food quickly, so keep the food moving by tossing or flipping. Heat the oiled pan before adding food to achieve great results with sauteing. Additionally, stir or toss items frequently without overcrowding the pan with too much food. Best Foods for Sauteing Meats: Since sauteing cooks food quickly, use tender cuts of meat like ground beef, tenderloin, or medallions. Small, uniformly sized cuts are best since they brown evenly. Poultry: Saute boneless breasts, strips, or cutlets to sear in flavor. Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Use this cooking method for carrots, celery, and onions, which often make a flavorful base for other dishes. Frying Frying is a popular cooking method that involves immersing food in hot oil or fat. The hot oil cooks the food quickly, creating a crisp exterior while retaining moisture. There are different types of frying techniques, including shallow frying, deep frying, and stir-frying. Pan-frying cooks food in a shallow layer of oil, while deep-frying cooks food by completely submerging it in hot oil. For the best final product, use the right oil, maintain the proper temperature, and avoid overcrowding the pan. Best Foods for Frying Meats: While some restaurants choose to deep-fry ham or other large cuts, pan-frying tender meat in small cubes provides a delicious addition to salad, pasta, or rice. Poultry: Fried chicken is a staple in country diners, but you can also pan-fry chicken for stir fry or chicken sandwiches. For Thanksgiving meals, prepare the main entree by deep-frying a turkey. Vegetables: Starchy vegetables are renowned for being fried and served as side dishes, such as french fries. However, dipping vegetables in batter and deep frying them creates a unique menu item to appeal to customers. Fish: Since fish is lean meat, most chefs dip it in batter before frying it for the best finished product. Broiling Broiling cooks food by transferring extremely high heat onto food items, usually directed from a radiant above the food that cooks on one side at a time. Browning can occur quickly in this process, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, use a timer and check food frequently so it doesn't become burnt or overcooked. In commercial kitchens, you can broil items using a salamander or broiler oven. Best Foods for Broiling Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat. Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results. Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out during the cooking process. Fruits and Veggies: Broiling can cook fruits and vegetables for different flavors and textures. Try broiling peaches or grapefruit for a unique menu item. Back to Top 3. Combination Cooking Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids at low heat for an extended period, resulting in fork-tender meat and vegetables. This technique works with the toughest cuts of meat, gradually breaking down fibers until they melt into the liquid. Braising During braising, foods are first seared in a hot oiled pan and transferred to a larger pot to cook in hot liquid. Then, partially submerge the food in simmering water, broth, or stock. Low heat softens the food and reduces the liquid over an extended cooking time, intensifying the flavors. Due to these qualities, braising produces fork-tender meats that fall off the bone. Best Foods for Braising Meats: Braising is most commonly used with cheaper, tougher cuts of meat such as pork shoulder, chuck roast, and lamb shank because it softens and tenderizes the muscle fibers. Vegetables: You can braise vegetables alone or alongside meat to add more flavor. Root vegetables like potatoes, beets, and turnips soften during braising. Celery and fennel absorb liquid but maintain a firm texture. Legumes: Lentils, chickpeas, and green beans can be braised in broth or wine for a soft texture that isn't mushy. Stewing Unlike braising, stewing completely submerges food in hot liquid. Use small cuts of meat in a stew, which are slow-cooked at low heat. As the stew cooks, fibrous vegetables break down while the meat's fat and collagen melt away. This leads to a thick, flavorful gravy filled with tender meat and soft vegetables. Best Foods for Stewing Meats: Meats rich in collagen and fat do well in a stew pot. Avoid lean cuts in favor of brisket, oxtail, or chuck roast. Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and celery are common, but some recipes use parsnips, turnips, or rutabaga. Glossary of Cooking Terms As you follow recipes, you might come across some cooking terms that are unfamiliar to you. We've added descriptions of some of the most common cooking terms below: Al Dente: describes pasta that is firm and slightly undercooked Barbecue: to roast or broil meat on a rack or rotating spit over hot coals or a gas flame Baste: to pour juices or liquid fat over meat while it cooks Blanch: to scald food in boiling water for a quick moment and then place it in cold water to stop the cooking process Brunoise: to cut foods into a 1/8" size dice Caramelize: to heat sugars until they brown Chiffonade: to roll up leafy greens or herbs and cut into long, thin slices Clarify: to melt butter and separate the solids from the butterfat Cure: to preserve foods by adding salt and drawing out moisture Deglaze: to dissolve browned food residue in a hot pan with liquid Dredge: to coat moist foods with a dry ingredient, like flour Emulsify: to blend two liquids, like oil and water Fillet: to cut a portion of meat or fish Flambe: to cover food in a flammable liquid, like brandy or rum, and light it briefly on fire Fold: to incorporate an ingredient with a careful motion that retains air Julienne: to cut foods into long thin strips Meuniere: a method of cooking, usually used with fish, in which the food is lightly dusted with flour and sauteed in butter Parboil: to precook foods by boiling for a short time Reduce: to thicken a liquid mixture by boiling or simmering so the moisture evaporates Scald: to heat a liquid just to the boiling point Sear: to expose food, usually meat, to a high temperature to brown the exterior Spatchcock: to split open a whole chicken or turkey for easy grilling Back to Top With a basic understanding of the three types of cooking methods, you can choose the best technique for each dish you prepare. As you create signature recipes, use dry cooking to achieve a crispy, brown exterior on meats or utilize moist cooking to keep your meat tender. When needed, combine dry and moist heat to transform tough cuts of meat into mouthwatering morsels. Printable Version