We distinguish three basic cooking methods: dry cooking methods, humid cooking methods, and combined cooking methods. Dry cooking methods are those that use hot air to treat the food, and wet cooking methods use water or some other liquid. Combined, therefore, combine the dry and moist method. Eg. we first fry the meat on the pan to close the pores and bring it back into the liquid and drink on light heat.

Dry Cooking Methods:
Baking is a process that occurs when the food we treat is baked by heated air, so our oven is doing the whole job. A particular process can be called baking if the food (meat, vegetables, fish …) is baked at a temperature of more than 150 degrees and more than 15 minutes.

Dipping (deep and shallow)
Dipping is a method of preparing food in which through the use of fat (meat, butter, olive oil …) to heat the food. Frying temperatures are lower than 150 degrees, and roasting is considered a process in which food is processed for at least 15 minutes. The fundamental difference between deep and shallow frying is of course the amount of fat used. Deep frying is definitely considered frying in a fridge.

Grilling is the process of processing foods if we want to get a well-baked food. The grilling temperature must be high, certainly above 150 degrees and in principle it is done on grill panes, grilles and rocks of hot iron.

The fundamental difference between warfare and frying is the amount of fat used, which is less time consuming and the time of food processing. As a rule, the process of warfare is shorter than the frying process.

Grilling is a process of exposure to open fire food. This is the fundamental difference between grilling and grilling. At the grill, the temperature is above 200 degrees, and the food must be kept constant. Typically, barbecues or improvised baking spaces are used.

Flaming is a process in which by the use of alcohol and ignition the same creates a fire that directly affects the food. This is a technique that is mainly used for final finishing of dishes. The temperatures are exceptionally high, so the flaming takes a pretty short time, about half a minute, a minute.

Wet Methods of Cooking:
Cooking is the process of preparing food at a time when the water begins to boil, ie at 100 degrees Celsius. It is used for preparing pasta, rice and other hard foods

Loading is a method we use if we want to treat the foods in boiling water and retain their shape. The most famous is the process of sending eggs.

Cooking on pairs
For cooking on a pair we need two pots, one with boiling liquid and the other with food and steam passage. Also, we can buy special steam bamboo containers. Powdered foods are not exposed to temperatures above 50 degrees.

Blanching refers to the process in which the food is immersed in boiling water for a very short time and cooled with cold water with ice. It is mainly used to prepare vegetables.

Combined Cooking Methods:
Sous vide
The sous video policy is as follows: food is stored in special plastic bags that are vacuumed and then immersed in special water baths that maintain the temperature at which the food is perfectly cooked. Although the food in the water bath is not in contact with the environment, we are actually frying it. To get a perfectly baked steak, its temperature in the middle would be 52.5 degrees, which is the lowest (and health risk) and ideal, and sous vide technique can easily achieve “perfection”.

Beef and veal
Stewing and whipping are the methods of preparing the foodstuff in which the foodstuffs are first fried and then put into further processing into a liquid. Steaming takes place at temperatures up to 100 degrees Celsius. The main difference between stirring and mashing is in the liquid being used. When it is dry, it is usually water, and in juicing juices from food or wine.