Cooking Techniques

These are some of the major cooking techniques.

Moist-Heat Cooking: Boiling | Simmering | Steaming | Poaching

Combination Cooking: Braising | Stewing

Non-Heat / Chemical Cooking: Curing (salt or sugar) | Fermentation | Acid “cooking” (e.g., ceviche)

It should be no surprise to you that I'm not covering all that. What I am going to cover is this.

The Big Three

In the Culinary Artistry, the authors questioned many world class chefs which three cooking techniques they'd choose if limited to three. They chose in order of difficulty from easiest to hardest; braising, sauteing, grilling.

Lucky for us, learning how to make one recipe in each category, gives you the experience & ability to make anything else in that same category, within reason of course.

Braising

Braising is a way of cooking food slowly in a little bit of liquid so it becomes super tender and flavorful. You usually start by browning the food in a pan to get extra flavor, then add liquid (like broth, wine, or water), cover it, and let it cook on low heat for a long time. This is the easiest method of achieving a tasty meal in a few simple steps.

Do this with cheap cuts like chuck roast, short ribs, pork shoulder, or lamb shanks to save on costs. You save on time, cost, and effort.

Once you make this once or twice with good results, you're basically capable of making most of the combinations in this category like beef bourguignon and ossobuco.

Why Does This Work?

The initial browning plus aromatics builds up flavor in the pan/pot, then the fond is incorporated when you add in the liquid and whatever herbs/spices you want. The moisture prevents anything from easily drying out and the low heat gently enables the process. Flavor is absorbed by everything while the meat slowy tenderizes.

Common Tips

Brown first – Sear the meat before adding liquid to build flavor (fond = depth).

Don’t drown it – Liquid should come about ⅓–½ up the food, not fully cover it.

Low and slow – Gentle heat breaks down collagen without drying the meat.

Keep it covered – A tight lid traps moisture and keeps cooking even.

Let it rest in the sauce – Flavor improves as it cools slightly and reabsorbs juices.

Sautéing

Sautéing is a cooking method where food is cooked quickly in a small amount of fat over relatively high heat. The word comes from the French “sauter”, meaning “to jump,” because the food often jumps or moves in the pan as you stir or toss it.

This technique is used to brown and cook food evenly while preserving texture, color, and flavor. It’s ideal for vegetables, small pieces of meat, or seafood, and relies on constant movement and attention to prevent burning while achieving a lightly crisp, flavorful result.

Often compared to stir-frying, which traditionally involves a wok, high high heat, and constant motion.

Bonus: The video here also teaches you how to do that fancy flipping method.

Common Tips

Preheat the pan – Hot pan first, then fat, then food.

Don’t overcrowd – Too much food lowers the temperature and causes steaming.

Pat food dry – Moisture prevents browning.

Keep it moving – Stir or toss for even cooking (but not constantly if you want browning).

Adjust heat quickly – Sautéing is fast; small heat changes matter.

When Sautéing Meat - Place it in a hot pan and leave it untouched until a crust forms and it naturally releases, moving it too early will tear the surface and prevent proper browning.

Grilling

Grilling is a cooking method where food is cooked over direct heat, using an open flame, hot coals, or a heated grill surface. The high heat quickly sears the outside of the food, creating a browned crust and smoky flavor while the inside cooks through.

Because the heat is intense and direct, grilling works best for tender cuts of meat, vegetables, seafood, and food that cooks relatively fast. The result is often charred, juicy, and slightly smoky, a flavor that’s hard to replicate with other methods.

This is the hardest of the three because you have less control of the heat. The quick pace can lead to a burnt exterior but raw interior. Observation and instinct is built through practice.