If what you’re cooking requires you to use the oven, then you can apply this hands off method to help you get the most flavour out of the food you’re cooking.f you’re cooking large pieces of meat, using fast high heat can dry out the edges before the center is cooked. Slow roasting can help you transform your ingredients because the low heat slowly removes water and concentrates the flavours of whatever you’re cooking. This method is best used in cooking simple pasta salad or crusty bread and toasted slices.
Poaching is similar to boiling but is different in the fact that poaching is an art that involves cooking in a flavoured liquid that is kept at a low simmer, with only few bubbles around the pan. Poaching will give you a well-seasoned and moist meal that you can’t mess up. More so, Poaching allows for more wiggle room to cook a recipe just right, and is most suitable for chicken and fish that can be overcooked easily or unevenly at high heat. The broth tends to flavour the dish as it cooks, and you shouldn’t forget to add seasoning or any of onions, whole spices and fresh herbs.
This technique can make you have a crisp, golden brown exterior on meat or fish and is an indication that your food was deeply flavoured. Commenced your searing by patting down meat or fish with paper towel as moisture can create steam that hinders browning. Proceed to preheat the pan over high heat, then add the oil. When the oil is shimmering and hot, add the meat and let it cook unbothered. You can turn it when a corner of the meat lifts easily from the pan. If it sticks or tugs, give it a minute or two more. You can cook thin cuts of meat and fish on the stove, while thicker cuts may need to be transferred to the oven on a sheet tray to cook.
Blanch and Shock
If you’re keen about preserving the colour and nutrients of the vegetables you’re boiling, boil them briefly in water (blanch), then cool them quickly with a dunk in an ice bath (shock). This technique also helps to make the flesh of fruits firm while loosening the skin. This helps to make peeling easier. You can also blanch and Shock herbs to get a sauce that stays bright green, irrespective of whether it has been cooked with pasta or stored for several days.
Macerating fruits and setting it aside to soften in a coating of sugar to draw out the flavourful juices is something you probably know. This also technique works with savory foods where you use salt instead of sugar. For instance, rubbing kale leaves with salt and lemon juice will soften them to make them more edible as a raw salad. Macerating onions in salt-and-vinegar can help to mellow their flavour and also deepen their colour. This will yield a pungent beautiful pink pickle that you can add to your eggs or burger.