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Primary Cooking Methods
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Whether cooking produce for use in complex salads, cold appetizers, or for garnish and décor work, these seven methods are those typically used in garde manger work:
- Pressure steaming
- Boiling/blanching
Poaching
The methods listed above are covered in depth in the next section. Note that pressure steaming and boiling/blanching are the most frequently used methods for vegetables, and poaching for fruits. Although the remaining four methods listed below are used less frequently, they can produce excellent results.
- Stewing. This produces tender vegetables or fruits in which the flavors of the sauce and of the produce combine. When stewing vegetables or fruits, be mindful of the texture of the various items being stewed, adding each at the appropriate time.
- Braising. Braised vegetables and fruits should be very tender and have a deep, complex flavor from both the cooking medium and the initial browning. Braising begins with sautéing in a flavorful fat. The moist part of the braising process usually consists of simmering in stock, a lightly acidic cuisson, or, for fruit, a light syrup. The pan is covered to create the steam that cooks the exposed part of the food.
- Roasting/steam roasting. Tender-textured vegetables and fruits are dry-roasted in a manner similar to meats. Steam-roasting, with basting or a covered pan, is necessary for firm and hard items.
- Grilling. Today, garde manger chefs frequently use grilled vegetables in salads, sandwiches, terrines, and other composed cold dishes. Grilled fruits make unusual garnishes or accompaniments. As it is a dry-heat method, grilling is used only for tender vegetables and fruits. However, grilling can be used as a secondary cooking method to finish pre-cooked items.
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