Top Cooking Techniques Used by Professional Chefs

Quickly cooks ingredients while retaining moisture and flavor, ideal for small pieces of meat or vegetables.

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Crisps the exterior while retaining moisture inside, ideal for a variety of ingredients.

Innovative techniques like spherification and gelation transform ingredients into unique textures and forms.

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Adds dramatic presentation and concentrated flavors by igniting alcohol in a hot pan.

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Tenderizes tough cuts of meat by slow cooking in liquid, enhancing flavors.

Quickly cooks vegetables to preserve color and texture, often used before freezing or further cooking.

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Ensures even cooking and retains moisture, making it ideal for delicate ingredients.

Creative layering technique used in dishes like turducken, offering unique presentation and flavor combinations.

Enhances natural flavors and textures through high-temperature cooking methods like grilling and smoking.

Imparts deep, rich flavors to larger cuts of meat and vegetables using dry heat.