All cooking methods have their benefits and drawbacks.
Cooking can be both an enjoyable experience and a scientific endeavor. With so many different methods of cooking available, there is much to learn and explore - from the traditional stovetop sauté to modern-day sous-vide. Each method has different benefits and drawbacks when it comes to speed, flavor, nutrition levels, clean-up efforts, etc., which makes it important for home chefs to know the basics to make informed decisions about their menus. In this blog post, we'll break down some of the most popular cooking methods out there today – highlighting their strengths as well as offering tips on how best to use them for a great culinary result every time.
Cooking is an art and a science.
Oil the food, not the pan. A hot griddle can burn the oil and make the food taste acrid and too smoky. Instead, use a pastry brush to spread a thin layer of oil over each side of the ingredient before you add it to the pan.