調理テクニック

Cooking food uncovered in an oven using dry, indirect heat. Creates caramelization and develops deep flavors through the Maillard reaction.

Cooking food on a grate over direct heat from below. Creates distinctive char marks and smoky flavor.

Cooking food quickly in a small amount of fat over high heat while stirring or tossing. French for 'to jump.'

Asian technique of cooking small pieces of food in very hot oil while stirring constantly. Creates wok hei (breath of the wok) flavor.

Cooking food fully submerged in water at 212°F (100°C). Rapid bubbles characterize a rolling boil.

Cooking in liquid just below boiling (185-205°F). Gentle bubbles rise occasionally. Ideal for soups, sauces, and delicate proteins.

Cooking food suspended over boiling water using steam. Gentle method that preserves nutrients, color, and texture.

First browning food in fat, then slow-cooking partially submerged in liquid. Transforms tough cuts into tender, flavorful dishes.

Similar to braising but with smaller pieces fully submerged in liquid. Creates hearty, one-pot meals.

Preserving food in acidic liquid (vinegar) or through lacto-fermentation. Creates tangy, crunchy preserved vegetables and more.

Preserving food with salt, sugar, and sometimes smoke. Used for bacon, gravlax, prosciutto, and more.

Cutting vegetables into thin, matchstick-sized strips (1/8 inch x 1/8 inch x 2-3 inches). Creates elegant, uniform pieces that cook evenly.

Rolling leafy greens or herbs into a tight cylinder and slicing into thin ribbons. Perfect for garnishing and salads.