Whats the difference between sauteing, grilling, braising, and poaching?!
It would be helpful if you could tell me exactly how each technique is done....thanks!
Answers: I just want to know because im going to a nice expensive restaurant tomorrow and want to know what exactly these cooking techniques mean when the waitress takes our orders! Help!
It would be helpful if you could tell me exactly how each technique is done....thanks!
sauteing is cooking in a frying pan sort of like stir-fry.
grilling is cooking over high heat on a grill (like a steak on a grill)
braising is to cook in (usually meat) liquid and simmer (stews are braised)
poaching is to cook in a hot water bath, below boiling.
In addition- most sauteing is done with butter or a little oil.
Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.
Grilling is a form of cooking that involves direct heat. Like on the grill.
Braising is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Saute is to fry in a small amount of oil or butter. Grilling in cooked over a fire or on a flat grill with little or no oil or butter. Braising is simmering liquid for a long time, like a pot roast. Poaching is cooking just until done in a good amount of liquid.