Here’s a handful of hints and explanations to help you in the kitchen:
BAKING: This dry-heat cooking method takes place in an oven, usually with a temperature below 400ºF, primarily involving foods that lack structure before becoming solid, such as muffins or cakes.
BAKING AND ROASTING WITH SILICONE MATS OR PARCHMENT PAPER: Lining your baking sheets and pans with silicone mats or parchment paper before placing ingredients on them allows you to bake and roast without oil and without the food sticking. It also makes cleanup that much easier.
BRAISING: This cooking method uses both moist and dry heats. Typically, the food is first seared at a high temperature before being finished in a covered pot at a lower temperature with some cooking liquid that may also add flavor. The cooking liquid is then sometimes thickened to create a sauce or gravy.
ROASTING: Similar to baking, this dry-heat cooking method takes place in an oven, usually with a temperature at or above 400ºF. Roasting involves cooking foods that already have a solid structure before the cooking process begins, such as vegetables.
SIMMERING: This is a technique in which foods are cooked in a hot liquid that is kept just below the boiling point of water. To keep a liquid simmering, bring it to a boil and then lower the heat to a point where the bubbles almost stop forming. Simmering is a gentle cooking method often used to cook soup and stews.
SOAKING AND BLENDING NUTS: Some recipes require nuts to be ground into sauces, nut milk, or nut cream. Compared with blanched almonds, cashews are softer and will grind more easily into a fine powder. In order to make the smoothest sauce possible, either first grind the nuts into a powder and blend the sauce long enough to achieve a smooth sauce or soak the nuts in water overnight or in hot water for a couple of hours.
STEAMING TEMPEH: Before using tempeh in recipes, it is advisable to steam it over simmering water for 15 to 30 minutes to help mellow its flavor.
STEAMING VEGETABLES: To steam vegetables, bring a few inches of water to a boil in a large saucepan. Arrange the vegetables in a steaming basket and set it over the boiling water, making sure that the vegetables aren’t immersed in the water. Cover and let the vegetables steam until they’re cooked to the desired tenderness. Check the water level, if needed, to be sure it doesn’t all evaporate.
STIR-FRYING: This method of quick cooking over medium-high heat helps maintain the color, flavor, and texture of the foods you prepare. When you stir-fry, it’s best to have your ingredients prepped and ready to go so they can be quickly tossed into the wok or pan. Different ingredients are added separately to a stir-fry. according to their different cooking times—for example thinly sliced mushrooms stir-fry in a few minutes, whereas diced carrots take longer. Once the ingredients are nearly cooked, add spices or a sauce and stir to coat the ingredients. Although stir-frying in oil is a common method, you can—and should—stir-fry in water instead for a healthier dish without the added empty calories.
WATER-SAUTÉING: This method is a way to sauté ingredients without using oil. To water-sauté, heat 2 tablespoons (or more, depending on the recipe) of water in a skillet over medium heat. Add your ingredients to the hot liquid and cook, stirring or turning as needed, until the ingredients have softened. In place of water, you can also sauté in wine, vinegar, Vegetable Broth, and even the liquid from a can of unsalted beans.