Module 2-0 Introduction to Cooking Methods

If you are serious about learning how to cook well, I recommend you invest in a professional cooking series. My absolute favorite is a video series called, “The Lost Art of Cooking“. You can either buy the videos or you can subscribe to “The Great Courses.” Buying the videos is expensive so I would recommend a subscription to the Great Courses. It is very affordable and the content is the same. The Great Courses has additional cooking classes taught by the same instructor. I obtained my subscription through Amazon but you can also go to their website here. It has a free 7-day trial.

An alternative is a monthly subscription to Rouxbe or Online Cooking School.


To be an accomplished cook you need to learn proper cooking methods. There are only four cooking methods and they can be applied to any type of food.

  1. Dry-heat cooking with fat
  2. Dry-heat cooking without fat
  3. Moist-heat cooking
  4. Combination cooking

Dry-heat Cooking with Fat Includes:

  • Pan-frying
  • Sauteing
  • Deep-fat frying†

Dry-Heat Cooking without Fat Includes:

  • Roasting
  • Broiling
  • Grilling
  • Baking

Moist-Heat Cooking Includes:

  • Simmering
  • Boiling
  • Steaming
  • Poaching

Moist-heat cooking emphasizes the natural flavor of foods and reduces the loss of water-soluble vitamins which increases the digestibility of protein.

Combination Cooking Includes:

  • Braising
  • Stewing

Braising is best for less tender cuts of beef such as a Pot Roast or Brisket. The meat is partially submerged in liquid.

Stewing is also ideal for less tender cuts of beef, but the the meat is fully submerged in the liquid.

Why would you use a dry heat cooking method?

A dry-heat cooking method is a quick method of cooking. It adds crispness and flavor to food while retaining moisture. This method does NOT tenderize, therefore it is only a good idea to use this method on cuts of meat that are already tender.

What types of food would we roast?

Whole or cut up poultry, large meats such as leg of lamb, sirloin, or rump.

What are three ways to retain moisture when roasting meat?

Basting, larding (fat is inserted into the meat), or barding (fat is wrapped around the outside of the meat)

What vegetables might be suitable for roasting?

Potatoes, pumpkin seeds, radishes, asparagus, broccoli, and root vegetables. There are many others.