Methods of Cooking: How to Choose?
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- Опубликовано: 11 апр 2012
- Produced by www.StellaCulinary.com
This video will give you a basic understanding of how to choose the best methods of cooking and apply them to a given food product, especially meat. In future cooking technique videos, we'll explore each of these cooking methods one by one including braising, poaching, roasting, etc.
For more information on cooking techniques, you can listen to the Stella Culinary School Podcasts, Episodes 6, 7, & 8, which can be found in our audio lecture index:
www.stellaculinary.com/stella-...
This Episode's Show Notes:
stellaculinary.com/podcasts/vi... 
Хобби
Just recently discovered your channel and am very pleased. I like to cook but, like most people, never had any real instruction.
Thanks for posting. Looking forward to watching all your videos.
Absolutely great information! Thank you so much! This is information I needed! If you have cooked enough some of these will be second nature but some of them have stumped me before! Thank you for taking the time to do this!
Thanks Bruce. Glad you enjoyed it. If you liked this video and want to take a deep dive, I would recommend my culinary boot camp series found here: ruclips.net/p/PLpkj3Cc40ZCoMAoVI9OkjzMpj0PZkq5zL
The third video, T is for Technique, dives deeper into various cooking techniques and approaches. However, I recommend watching the videos in order to get the most out of the information. All the best.
Amazing video! I teach HS culinary and I will teach cooking methods this way from now on. Thank you!
Wow. Very rare. Mathematical and scientific reasoning to cook. Bless your soul brother.
Great video. Love the diagram! Thanks!
Great video and easy to follow, thanks!
Just subscribed. This video has been the most helpful so far about cooking techniques. The production is very high quality. Forget about Gordon Ramsey...:)
Thank you for touching on the molecular side of cooking very informative 👍
For tough cuts, the meat will be seared first and then a secondary, low and slow cooking method will be applied like braising, stewing, sous vide, etc. While there are lots of dishes in Asian cuisines that call for delicate flavors (which is why poaching and steaming is so popular) I wouldn't say that the maillard reaction is unimportant to them. There are plenty of dishes that call for roasting, searing, frying and stir-frying, all of which cause the maillard reaction.
Great breakdown. TY.
You are THE man!
Jacob, my man this is beautiful information, and all your other videos are easy to follow. You just earned a new subscriber
Awesome teaching method! huge motivation for improved cooking. Thanks sir!
You have the most basic name
Only just found- but this is so helpful- thanks!
We love you all the way from Brazil
Thank you chef
I have a question Jacob. When it comes to tough cuts how would you go about achieving the Maillard reaction? It seems like it is hard to achieve the Maillard reaction outside of searing, pan frying, and possibly roasting. Why isn't the effect important in Asian dishes where the are constantly moving the product
Awesome video very informative and precise
please do sous vide soon. I have a sous vide supreme, and I would love to hear the pro perspective on it.
May I know how long does it take to slow cook and fast cook a food and at what temperature ranges? thank you
I forgot to mention...I have been looking for cooking videos for a couple of weeks and it was until today that I found your channel. Maybe if you add more "Tags" to your videos they will show up more when users search. You should be getting far more views. Just a thought, wish you the best.
Holy shit Jacob, this video, so bloody useful. Thank you so much. Do you guys at Stella Culinary run any kind of real life lessons, or is it just these videos and the podcasts and that?
Thanks Chef Jacob
You change my cooking experience completely
Thank you. Glad you're enjoying the content.
@@JacobBurton you really transforming lives out there through your contents
What a heart
When trying to achieve more delicate flavors, the maillard reaction will be skipped. This is common in whole poached chicken, poached fish, and a lot of steamed items.
1. Boil
2. Steam
3. Bake
My professor put your video in our class material and I have an exam tomorrow about the video and two others "Faculty of Tourism and hotels- Hotel studies department- Alexandria University, Egypt"
I learned so much, THANK YOU!
Let me start off by saying wow. Your videos are amazing. You explain cooking in such a clear and brilliant way and you truly understand such a vast array of cooking knowledge that you really make me feel as though I understand all the methods of cooking! It’s very empowering to know all of this. Secondly I have a question. So I noticed browning reactions tend to occur during dry heat methods. Where as moist cooking methods tend to cook but not brown. I’m a bit confused by this. If it’s not browned, then what is it? It’s cooked clearly but what type of reaction occurs in a meatball that is cooked but not browned. Is this another reaction? Hope you can answe this. Thanks again and great video!
The browning is caused by the Maillard reaction which creates various flavorful compounds that make brown things taste delicious, like seared steak or baked bread. When cooking with moist heat, like in braising, steaming or boiling, heat is transferred via water which has a maximum temperature of 212F / 100C at sea level, and the max temp drops as you climb in elevation.
The Maillard reaction however doesn't start to occur until around 320F. This is why braised meats are often seared before being placed in liquid to braise, because the searing creates those delicious, roasted meat flavors.
As far as the cooking reaction that's occurring when you stew, it's simply protein coagulation and collagen unraveling (in meats), and cellulose breakdown in vegetables. Cellulose starts to break down at around 180F, and collagen around 155F, but isn't fully broken down until about 203F, which is what you want to cook your tough cuts of meat to that you often braise (shoulders, shanks, ribs, etc).
Hope that helped!
Sure did! Lord you are a mastermind of cooking knowledge. Thanks a ton! And keep making awesome videos!
I want the app to add to my phone,this is Fabulous.
Good explanation. Thank you!
Thank you
Wow, very detail and fantastic explanation! Really solve my questions towards cooking method.
Thanks! Glad you enjoyed the video!
Since moving it makes it hard to develop a nice brown crust. Is there times when you don't want to use the Maillard reaction? I ask since it sort of falls into this video. I would think you would always want to do the Maillard reaction because of how it can bring out the flavor in your product. I notice some recipes don't use it, why is that?
Just learned a whole semester of highschool culinary with 4 fucking boxes thank you
thanks buddy,
Is it a good idea to brine chicken breast before poaching in pressure cooker?
hi chef,
i have a question,, you said confit (oil pouching) is comes under dry and slow method of cooking. but the meat is cooking under a liquid substance? so, can u say that confit comes under dry and slow, instead moist and slow?
Fat is considered a dry heat cooking environment because it doesn't act like water. Fat doesn't have a maximum temperature, which water does, and the way in which fat interacts with food, is like a dry heat, even though we're submerging something in a hot 'liquid.'
Jacob Burton hmmm, its very interesting chef. now i know the difference between fat and water. thank you for your replay.

The importance of cooking
Thus using some cooking methods and techniques will help to transform those raw meats into edible food ready to eat. The cooking methods used to cook, affect the flavor of food directly. For example, grilling differs from poaching, frying, stewing, and barbecuing.
Thanks
This guy (et Stella) is a legend! Last comment was the perfect icing on top hehe!
thx sir
Please make one of these for what countries/large regions have for spices and vegetables, id love to have a legitimate informed layout of what a cheff thinks.
HTC 120 Basic Culinary Skills (8.00 am - 2.00 pm)
Meat Fabrication (9/6/2020) -Tuesday
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Hi chef can u give me an example of combination method??? The dry and moist heat
Searing a short rib before braising it is the first thing that comes to mind. A lot of the time you'll use one technique to set the internal texture, like steaming, blanching, smoking, etc., and then a separate technique on the "pick-up" to reheat and get the external texture and look you want such as searing, sautéing, & stir frying.
my culinary teacher had me watch this
What's the difference between poaching,boiling and blanching?
Unfortunately I live nowhere even remotely near you, otherwise I might've taken you up on your offer. Keep pumping out the videos!
hello sir jacob, nice video! it helps alot, tnx for making video like this one, pls allow me to use it, can u?, tnx in advance :)
My Grandma recommends I boil a chicken for about an hour and 10 minutes. I was going to attempt to do it to make chicken and dumplings for Valentines Day. Any thoughts?
You'll have better luck if you take a multi-step process, since chicken legs cook at a different rate then breasts. First, break down the whole chicken (ruclips.net/video/Yyp66Lo3CZc/видео.html), then make chicken stock with the carcass (ruclips.net/video/1wZBgTFbn3Q/видео.html). Pan roast the chicken breast (ruclips.net/video/FNkRCJiURmc/видео.html), and then gently simmer you leg and thighs in the already made chicken stock for about 45 minutes. If you want some diced vegetables in your chicken and dumplings, add those too. Remove the chicken legs from the stock, allow them to cool, and then shred. Cook your dumplings in the chicken stock, and once done, add you diced chicken breast and shredded legs, cooking just long enough to heat through (2-3) minutes.Don't forget to season with salt, pepper and a dash of vinegar.
Thanks a bunch It came out great!
Thanks for the feed back. Glad I could help.
+ Jacob Burton Can you do this same thing, but with one of those home pressure cookers for the stock? are the quantity of the results good enough that you would use it for your restaurant? would you use the pressure cooker for both the stock and reinforcement? would the buttery flavor be good addition for the chicken dumping stock if it wasn't thick enough as apposed to reducing it as for as flavor goes! Thank you, for all your help!
I heard corned beef comes from the brisket but pastrami is from the plate. True?
I have a question what is a flank
❤❤❤❤❤
expediting veggies & meat is difficult...when you have two entirely cooking methods going at the same time...
is "ossobuco" osso is bone and buco is hole.
If you are a seriously health- conscious home cook, do culinary schools teach you how to prepare low-cholesterol, low-fat, low-sodium dishes, or is the only criteria that "It has to taste good"? Most of the recipes I've looked at seem virtually useless when it comes to wanting to prepare truly healthy dishes.
Boiled chicken in Filipinos adobo
Im only 10 but i wanna be a chef thats why im watching this
Follow your dreams and never give up!
Osso Buco
Chief, you forgot microwave cooking
i am being forced to watch this. sos
Animal abuser
Great video. Love the diagram! Thanks!
Great video. Love the diagram! Thanks!