TOP 20 cooking techniques used in professional kitchens

1. Sear: cooking technique of cooking meat by exposing it to high temperatures for a short period of time.

2. Sous-vide: slow and precise cooking technique in which food is vacuum-sealed in a bag and cooked in a controlled temperature water bath.

3. Grilling: cooking technique of exposing food to direct heat.

4. Boiling: cooking technique of cooking food by immersing it in hot water.

5. Frying: cooking technique of cooking food by immersing it in hot oil or fat.

6. Baking: cooking technique of exposing food to heat in an oven.

7. Marinating: technique of tenderizing and flavoring food by soaking it in a mixture of liquids and spices.

8. Fermentation: technique of transforming food by exposing it to beneficial bacteria.

9. Smoking: technique of flavoring and preserving food by exposing it to smoke.

10. Emulsification: technique of creating a homogeneous mixture between two or more liquids that do not naturally mix.

11. Blanching: cooking technique of briefly immersing food in boiling water, followed by rapid cooling in cold water.

12. Reduction: technique of evaporating liquids from a recipe to obtain a thicker and more concentrated sauce or syrup.

13. Stock: technique of obtaining a clear and flavorful liquid from bones, vegetables, and spices.

14. Confit: technique of slow-cooking meat or vegetables in oil or fat, at low temperatures.

15. Cheese-making: technique of obtaining cheese from milk through a process of coagulation, cutting, and draining the liquid.

16. Caramelization: technique of obtaining a crispy and sweet layer by cooking sugar or another high-sugar ingredient for a long time.

17. Glazing: technique of applying a layer of glaze, sauce, or syrup to a piece of meat, fish, or vegetables, to give it an additional flavor and shine.

18. Reduction: technique of evaporating liquids from a recipe to obtain a thicker and more concentrated sauce or syrup.

19. Steam oven: technique of cooking food in a special oven that uses steam to keep the food moist and obtain more uniform cooking.

20. Flambé: technique of adding a strong alcohol (usually cognac or rum) to a cooked recipe to give it an additional taste and aroma, but also to burn the alcohol into flames.

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