Ultimate Cooking Techniques Cheat Sheet: Master the Fundamentals

Introduction: What Are Cooking Techniques & Why They Matter

Cooking techniques are the fundamental methods used to transform raw ingredients into delicious, nutritious meals. Mastering these techniques allows you to:

• Cook confidently without always relying on recipes
• Adapt to available ingredients and equipment
• Understand how to build and balance flavors
• Save time and reduce cooking errors
• Apply principles across different cuisines and dishes

Core Cooking Principles

The Foundation of All Cooking

Dry-Heat Cooking Techniques

Cooking with Air or Fat (Little to No Moisture)

Roasting

What it is: Cooking food uncovered in an oven with dry, hot air

Best for: Large cuts of meat, whole poultry, vegetables, fish

Key steps:

1. Preheat oven to appropriate temperature (usually 350-450°F/175-230°C)
2. Season food thoroughly
3. Place on a rack over a roasting pan for air circulation
4. Cook until desired internal temperature is reached
5. Rest meat before carving

Pro tips:

• Use a meat thermometer for perfect doneness
• For crispier skin, pat meat dry before roasting
• Baste occasionally to prevent drying
• For vegetables, toss in oil, spread in single layer, roast at high heat

Baking

What it is: Cooking with dry heat in an oven, typically for foods with a set structure

Best for: Breads, pastries, cakes, casseroles

Key steps:

1. Preheat oven to recipe temperature
2. Prepare ingredients according to recipe
3. Use appropriate bakeware
4. Monitor without frequently opening the oven
5. Test for doneness (toothpick test, internal temperature)

Pro tips:

• Measure ingredients precisely for baked goods
• Understand your oven’s hot spots
• Rotate pans halfway through for even cooking
• Allow proper preheating before baking

Grilling

What it is: Cooking over direct heat, usually with a grate

Best for: Steaks, burgers, chicken pieces, vegetables, seafood

Key steps:

1. Preheat grill to appropriate temperature
2. Clean and oil grates to prevent sticking
3. Create temperature zones (direct and indirect heat)
4. Place food on grill and avoid constant flipping
5. Use tongs/spatula (not forks) to preserve juices

Pro tips:

• Let meat come to room temperature before grilling
• Only flip meat once if possible
• Use instant-read thermometer for perfect doneness
• Let meat rest after grilling

Broiling

What it is: Cooking with intense heat from above

Best for: Thin cuts of meat, browning casseroles, melting cheese, toasting

Key steps:

1. Position rack 3-6 inches from heat source
2. Preheat broiler (usually 5-10 minutes)
3. Use broiler-safe pan
4. Watch food constantly to prevent burning
5. Flip food halfway through if needed

Pro tips:

• Leave oven door slightly ajar when broiling
• Use for quick-cooking foods only
• Great for finishing dishes that need browning

Sautéing

What it is: Quick cooking in a pan with a small amount of fat

Best for: Tender cuts of meat, vegetables, seafood

Key steps:

1. Heat pan before adding fat
2. Add appropriate fat (oil, butter) and heat until shimmering
3. Add food in a single layer without overcrowding
4. Toss or stir occasionally
5. Cook until browned and cooked through

Pro tips:

• Pat foods dry before sautéing for better browning
• Use pan large enough to avoid overcrowding
• For consistent cooking, cut items to uniform size
• Add aromatics (garlic, herbs) toward end to prevent burning

Stir-Frying

What it is: Quick cooking in a wok or large pan with small amount of oil at very high heat

Best for: Small pieces of meat, vegetables, tofu

Key steps:

1. Prepare all ingredients before starting (mise en place)
2. Heat wok or pan until very hot
3. Add oil and swirl to coat
4. Add ingredients in order of cooking time (longest first)
5. Keep food moving constantly

Pro tips:

• Cut all ingredients uniformly for even cooking
• Cook in batches if necessary to maintain high heat
• Add sauce at the end after food is cooked
• Have a lid ready in case of flare-ups

Deep-Frying

What it is: Completely submerging food in hot oil

Best for: Breaded foods, doughnuts, tempura, french fries

Key steps:

1. Use appropriate oil with high smoke point
2. Heat oil to correct temperature (325-375°F/165-190°C)
3. Fry in small batches to maintain oil temperature
4. Drain on paper towels
5. Season immediately after frying

Pro tips:

• Use deep fry thermometer for consistent results
• Never fill pot more than 1/3 full with oil
• Keep a lid and baking soda nearby for safety
• Filter and reuse oil (limited times) for economy

Moist-Heat Cooking Techniques

Cooking with Water, Stock, or Steam

Boiling

What it is: Cooking in water or liquid at 212°F/100°C

Best for: Pasta, grains, hard vegetables, eggs

Key steps:

1. Bring water to a rolling boil
2. Add salt for flavor (for most foods)
3. Add food to water
4. Maintain boil until food is cooked
5. Drain and serve or shock in ice water to stop cooking

Pro tips:

• Salt pasta water “like the sea” for flavor
• Don’t add oil to pasta water (causes sauce to slide off)
• Cover pot initially to bring to boil faster
• Test frequently for doneness

Simmering

What it is: Cooking in liquid below boiling point (185-200°F/85-93°C)

Best for: Stocks, soups, stews, tough cuts of meat

Key steps:

1. Bring liquid to boil, then reduce heat
2. Look for gentle bubbles breaking the surface
3. Cover partially or fully depending on recipe
4. Maintain gentle heat, adjusting as needed
5. Cook until desired tenderness is reached

Pro tips:

• Skim surface occasionally for clearer liquids
• Add salt at the beginning for stocks/broths
• For meat, brown first for deeper flavor
• Add delicate herbs at the end to preserve flavor

Poaching

What it is: Cooking in liquid at low temperature (160-180°F/71-82°C)

Best for: Delicate foods like eggs, fish, fruit, chicken breasts

Key steps:

1. Heat poaching liquid to appropriate temperature
2. Add aromatics for flavor if desired
3. Gently add food to liquid
4. Maintain temperature without boiling
5. Remove with slotted spoon when done

Pro tips:

• Use just enough liquid to cover food
• Add acid (lemon juice, vinegar) when poaching eggs
• Test doneness frequently to prevent overcooking
• Reserve poaching liquid for sauces or stocks

Steaming

What it is: Cooking with steam above simmering water

Best for: Vegetables, fish, dumplings, certain breads

Key steps:

1. Bring water to simmer in pot with steamer
2. Place food in steamer basket above water
3. Cover with tight-fitting lid
4. Steam until tender but still vibrant
5. Remove carefully to avoid steam burns

Pro tips:

• Ensure water doesn’t touch food
• Add herbs or aromatics to water for subtle flavor
• Avoid opening lid frequently to maintain steam
• Check water level to prevent pot boiling dry

Braising

What it is: Combination method – searing then cooking slowly in liquid

Best for: Tough cuts of meat, root vegetables

Key steps:

1. Sear meat or vegetables to brown
2. Add aromatics (onions, garlic, etc.)
3. Add liquid to partially cover food (not completely)
4. Cover and cook at low temperature
5. Cook until fork-tender

Pro tips:

• Don’t skip the browning step (adds significant flavor)
• Cook low and slow for best texture
• Better the day after cooking as flavors meld
• Reduce cooking liquid for sauce after braising

Sous Vide

What it is: Cooking vacuum-sealed food in temperature-controlled water bath

Best for: Meat, fish, eggs, some vegetables

Key steps:

1. Set water bath to precise target temperature
2. Season food and seal in vacuum bag
3. Submerge in water bath
4. Cook for specified time (varies widely)
5. Finish with sear for meats if desired

Pro tips:

• Temperature is more important than time
• Can hold food at temperature without overcooking
• Great for meal prep and precise doneness
• Sear quickly after cooking for best texture/flavor

Combination Cooking Techniques

Using Multiple Heat Methods

Stewing

What it is: Similar to braising but with food cut smaller and fully submerged in liquid

Best for: Tougher cuts of meat, hearty vegetables

Key steps:

1. Brown meat in batches if using
2. Sauté aromatics in same pot
3. Return meat and add liquid to cover
4. Simmer gently until tender
5. Add vegetables at appropriate times based on cooking time

Pro tips:

• Use cold liquid for clear stews, hot for more body
• Thicken at end with roux, cornstarch, or reduction
• Make ahead for better flavor
• Skim fat after refrigeration for healthier stew

Pressure Cooking

What it is: Cooking in sealed vessel that builds steam pressure to raise cooking temperature

Best for: Tough cuts of meat, beans, grains, stocks

Key steps:

1. Ensure sealing ring is clean and properly seated
2. Add food and appropriate amount of liquid
3. Secure lid and set pressure level/cooking time
4. Allow natural or quick pressure release as recipe indicates
5. Open lid away from face once pressure is released

Pro tips:

• Account for pressure build-up and release time
• Use minimum liquid required for your model
• Brown ingredients first when possible
• Best for foods that benefit from high-temperature cooking

Cooking Temperature Guide

Internal Temperature Targets for Meats

Flavor Building Techniques

Enhancing Taste Beyond Basic Cooking

Deglazing

What it is: Using liquid to dissolve food particles in pan after sautéing/roasting

Key steps:

1. After removing cooked food, keep pan hot
2. Add liquid (wine, stock, juice) to hot pan
3. Scrape browned bits (fond) with wooden spoon
4. Simmer to reduce slightly
5. Use as sauce base or pan sauce

Reduction

What it is: Simmering liquid to concentrate flavors and thicken

Key steps:

1. Bring liquid to simmer
2. Maintain gentle simmer (not boil)
3. Allow liquid to evaporate until reduced by desired amount
4. Stir occasionally, especially as it thickens
5. Strain if necessary

Infusion

What it is: Transferring flavor from ingredients to liquid

Examples:

• Herbs/spices in oil or vinegar
• Tea in water
• Vanilla bean in cream
• Aromatics in stock

Pro tips:

• Use heat to speed process but don’t boil delicate flavors
• Strain after desired flavor is achieved
• Use fresh ingredients for best results

Common Cooking Challenges & Solutions

Essential Cooking Tools by Technique

Best Practices & Kitchen Wisdom

Universal Tips for Better Cooking

• Mise en place: Prepare and organize all ingredients before cooking
• Taste as you go: Adjust seasoning throughout cooking process
• Rest proteins: Let meat rest after cooking (5-20 minutes depending on size)
• Salt in layers: Season at multiple stages rather than all at once
• Control heat: Adjust heat as needed throughout cooking process
• Use your senses: Look, smell, listen, and feel food as it cooks
• Sharp knives: Keep knives sharp for safety and efficiency
• Clean as you go: Maintain workspace for efficiency and safety
• Read recipe fully: Understand all steps before beginning

Technique Selection Guide

Resources for Further Learning

Books

• “Salt, Fat, Acid, Heat” by Samin Nosrat
• “The Food Lab” by J. Kenji López-Alt
• “On Food and Cooking” by Harold McGee
• “Mastering the Art of French Cooking” by Julia Child

Online Resources

• Serious Eats (seriouseats.com)
• America’s Test Kitchen (americastestkitchen.com)
• Chef Steps (chefsteps.com)
• The Kitchn (thekitchn.com)

YouTube Channels

• Food Wishes with Chef John
• Basics with Babish
• America’s Test Kitchen
• J. Kenji López-Alt
• Bon Appétit Test Kitchen

Cooking Apps

• Yummly (recipe suggestions based on ingredients)
• Kitchen Stories (step-by-step cooking instructions)
• Epicurious (recipe database with reviews)
• TimeTree (multiple timers for complex cooking)