falafelrecipe - Tumblr blog

[falafelrecipe]

The Delicious Dalgona Coffee Recipe: Step by Step

https://ift.tt/2WrAk2q https://falafelsrecipe.com/dalgona-coffee-recipe/

[falafelrecipe]

The 15 Best Slow Cooker Recipes

https://ift.tt/3bXPK56 https://falafelsrecipe.com/slow-cooker-recipes/

[falafelrecipe]

3 Quick and Easy Gluten-Free Dessert Recipes For Kids

https://ift.tt/eA8V8J https://falafelsrecipe.com/3-quick-and-easy-gluten-free-dessert-recipes-for-kids/

[falafelrecipe]

Seafood Delight: How to Make Cioppino

https://ift.tt/eA8V8J https://falafelsrecipe.com/how-to-make-cioppino/

[falafelrecipe]

How to Make Rack of Lamb Persillade

https://ift.tt/3d2MhlM https://falafelsrecipe.com/rack-of-lamb-persillade/

[falafelrecipe]

Top 10 Most Delicious Lamb Burgers Recipe

https://ift.tt/3cXzaCG https://falafelsrecipe.com/lamb-burgers-recipe/

[falafelrecipe]

Black Bean Turkey Chili Recipe

https://ift.tt/2y7MCVJ https://falafelsrecipe.com/black-bean-turkey-chili-recipe/

[falafelrecipe]

What is Oshinko and How to Make Oshinko Roll Recipe at Home

https://ift.tt/3f2uPA3 https://falafelsrecipe.com/oshinko-roll/

[falafelrecipe]

Choosing the Best Method to Cook Vegetables Recipes

https://ift.tt/3aIbOPJ https://falafelsrecipe.com/best-method-to-cook-vegetables/

[falafelrecipe]

Benefits to Being a Vegan – The Ethical Reasons

https://ift.tt/eA8V8J https://falafelsrecipe.com/benefits-to-being-a-vegan/

[falafelrecipe]

Easy Vegan Tikka Masala Chickpea Recipe

Vegan tikka masala this recipe is one of the most popular recipes on my site and for extremely good reason I’m telling you this is gonna be one of the best recipes you ever make and you’re gonna want to make it all the time everyone who makes it always comes back to tell me that it’s become a staple dinner recipe in their house,

Vegan tikka masala not only is this an easy one-pot meal which is one of my favorite types of meals to make but it’s also great for meal prep this particular recipe makes a rather large quantity of food on but it’s perfect because like I said this is great for meal prep we have it for dinner one night and then at least lunch the next day if not two days after another huge bonus is that I have sent this recipe to quite a few picky eater kids and they have all loved it so if you have kids that you want to impress while also getting quite a few veggies in their belly I highly recommend this recipe.

before we get started cooking we’re gonna make a quick sauce it’s going to be added into the pot a little bit later I like to go ahead and get it out of the way.

for this, we’re going to use half of an onion and we’re gonna add in a couple of cloves of garlic about an inch of ginger some cilantro stalks you want to just put the entire stock in there including this stem as well as a little bit of olive oil going to blitz the sauce for about one minute you want it to be about the texture of pesto so a little bit coarse but everything should be very finely chopped.

the first step in cooking this recipe is to chop your onion and then add it into the skillet with all of your spices.

for this vegan tikka masala, the spices that we’re going to be using are cumin turmeric a little bit of cinnamon some paprika salt and then a decent amount of garam masala which is the spice that really gives this tikka masala its great flavor.

To make this recipe I suggest using the largest skillet that you have in your house if you do not have something that’s at least about 12 inches I suggest trying to make this in a Dutch oven or just the largest pot that you have or else you’re probably gonna have sauce everywhere.

once the onions and the spices have cooked for about ten minutes we’re going to add into the skillet a can of plum tomatoes including the juices from the can we’re going to add in a can of tomato sauce some plant-based yogurt and can of full-fat coconut milk as well as the onion and cilantro mixture that we blitzed at the beginning,

this is going to cook for about five minutes over medium heat and then we’re going to add in the cauliflower and the carrots and bring it to a simmer

Once the carrots in the cauliflower our fork-tender will add in our chickpeas and about a cup of frozen peas now all we have to do is let this cook for about five more minutes to heat the peas and the chickpeas through and finish cooking the veggies.

serve it I always like to eat my with a little bit of basmati rice but you could eat this by itself or with brown rice or quinoa or whatever you desire if you have a little bit of naan on hand I highly suggest serving it with that as well this meal is so comforting and fulfilling without being too heavy on the stomach and I just really loved it I’m so excited for you to try this again this is one of the most popular recipes on my blog and I know it’s gonna become a family favorite of yours

all in here hmm so but as I told you earlier this is great for meal prep tastes amazing right now but after it sits in the fridge for about a night it just somehow the flavor is even Charmin it’s so so good

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Easy Vegan Tikka Masala Chickpea Recipe appeared first on Falafel.

source https://falafelsrecipe.com/vegan-chickpea-tikka-masala/

[falafelrecipe]

Easy Vegan Tikka Masala Chickpea Recipe

Vegan tikka masala this recipe is one of the most popular recipes on my site and for extremely good reason I’m telling you this is gonna be one of the best recipes you ever make and you’re gonna want to make it all the time everyone who makes it always comes back to tell me that it’s become a staple dinner recipe in their house,

Vegan tikka masala not only is this an easy one-pot meal which is one of my favorite types of meals to make but it’s also great for meal prep this particular recipe makes a rather large quantity of food on but it’s perfect because like I said this is great for meal prep we have it for dinner one night and then at least lunch the next day if not two days after another huge bonus is that I have sent this recipe to quite a few picky eater kids and they have all loved it so if you have kids that you want to impress while also getting quite a few veggies in their belly I highly recommend this recipe.

before we get started cooking we’re gonna make a quick sauce it’s going to be added into the pot a little bit later I like to go ahead and get it out of the way.

for this, we’re going to use half of an onion and we’re gonna add in a couple of cloves of garlic about an inch of ginger some cilantro stalks you want to just put the entire stock in there including this stem as well as a little bit of olive oil going to blitz the sauce for about one minute you want it to be about the texture of pesto so a little bit coarse but everything should be very finely chopped.

the first step in cooking this recipe is to chop your onion and then add it into the skillet with all of your spices.

for this vegan tikka masala, the spices that we’re going to be using are cumin turmeric a little bit of cinnamon some paprika salt and then a decent amount of garam masala which is the spice that really gives this tikka masala its great flavor.

To make this recipe I suggest using the largest skillet that you have in your house if you do not have something that’s at least about 12 inches I suggest trying to make this in a Dutch oven or just the largest pot that you have or else you’re probably gonna have sauce everywhere.

once the onions and the spices have cooked for about ten minutes we’re going to add into the skillet a can of plum tomatoes including the juices from the can we’re going to add in a can of tomato sauce some plant-based yogurt and can of full-fat coconut milk as well as the onion and cilantro mixture that we blitzed at the beginning,

this is going to cook for about five minutes over medium heat and then we’re going to add in the cauliflower and the carrots and bring it to a simmer

Once the carrots in the cauliflower our fork-tender will add in our chickpeas and about a cup of frozen peas now all we have to do is let this cook for about five more minutes to heat the peas and the chickpeas through and finish cooking the veggies.

serve it I always like to eat my with a little bit of basmati rice but you could eat this by itself or with brown rice or quinoa or whatever you desire if you have a little bit of naan on hand I highly suggest serving it with that as well this meal is so comforting and fulfilling without being too heavy on the stomach and I just really loved it I’m so excited for you to try this again this is one of the most popular recipes on my blog and I know it’s gonna become a family favorite of yours

all in here hmm so but as I told you earlier this is great for meal prep tastes amazing right now but after it sits in the fridge for about a night it just somehow the flavor is even Charmin it’s so so good

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Easy Vegan Tikka Masala Chickpea Recipe appeared first on Falafel.

https://falafelsrecipe.com/vegan-chickpea-tikka-masala/

[falafelrecipe]

Easy Vegan Tikka Masala Chickpea Recipe

Vegan tikka masala this recipe is one of the most popular recipes on my site and for extremely good reason I’m telling you this is gonna be one of the best recipes you ever make and you’re gonna want to make it all the time everyone who makes it always comes back to tell me that it’s become a staple dinner recipe in their house,

Vegan tikka masala not only is this an easy one-pot meal which is one of my favorite types of meals to make but it’s also great for meal prep this particular recipe makes a rather large quantity of food on but it’s perfect because like I said this is great for meal prep we have it for dinner one night and then at least lunch the next day if not two days after another huge bonus is that I have sent this recipe to quite a few picky eater kids and they have all loved it so if you have kids that you want to impress while also getting quite a few veggies in their belly I highly recommend this recipe.

before we get started cooking we’re gonna make a quick sauce it’s going to be added into the pot a little bit later I like to go ahead and get it out of the way.

for this, we’re going to use half of an onion and we’re gonna add in a couple of cloves of garlic about an inch of ginger some cilantro stalks you want to just put the entire stock in there including this stem as well as a little bit of olive oil going to blitz the sauce for about one minute you want it to be about the texture of pesto so a little bit coarse but everything should be very finely chopped.

the first step in cooking this recipe is to chop your onion and then add it into the skillet with all of your spices.

for this vegan tikka masala, the spices that we’re going to be using are cumin turmeric a little bit of cinnamon some paprika salt and then a decent amount of garam masala which is the spice that really gives this tikka masala its great flavor.

To make this recipe I suggest using the largest skillet that you have in your house if you do not have something that’s at least about 12 inches I suggest trying to make this in a Dutch oven or just the largest pot that you have or else you’re probably gonna have sauce everywhere.

once the onions and the spices have cooked for about ten minutes we’re going to add into the skillet a can of plum tomatoes including the juices from the can we’re going to add in a can of tomato sauce some plant-based yogurt and can of full-fat coconut milk as well as the onion and cilantro mixture that we blitzed at the beginning,

this is going to cook for about five minutes over medium heat and then we’re going to add in the cauliflower and the carrots and bring it to a simmer

Once the carrots in the cauliflower our fork-tender will add in our chickpeas and about a cup of frozen peas now all we have to do is let this cook for about five more minutes to heat the peas and the chickpeas through and finish cooking the veggies.

serve it I always like to eat my with a little bit of basmati rice but you could eat this by itself or with brown rice or quinoa or whatever you desire if you have a little bit of naan on hand I highly suggest serving it with that as well this meal is so comforting and fulfilling without being too heavy on the stomach and I just really loved it I’m so excited for you to try this again this is one of the most popular recipes on my blog and I know it’s gonna become a family favorite of yours

all in here hmm so but as I told you earlier this is great for meal prep tastes amazing right now but after it sits in the fridge for about a night it just somehow the flavor is even Charmin it’s so so good

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Easy Vegan Tikka Masala Chickpea Recipe appeared first on Falafel.

from WordPress https://falafelsrecipe.com/vegan-chickpea-tikka-masala/

[falafelrecipe]

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Tikka Masala Chickpeas appeared first on Falafel.

source https://falafelsrecipe.com/tikka-masala-chickpeas/

[falafelrecipe]

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Tikka Masala Chickpeas appeared first on Falafel.

https://falafelsrecipe.com/tikka-masala-chickpeas/

[falafelrecipe]

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Print

Tikka Masala Chickpeas

Chickpeas in Tikka Masala Sauce is a current favorite in my house. Tikka masala is always associated with grilled meats or paneer. Tofu, tempeh, seitan, or Butler Soy  Curls make for the most-used substitutes for animal products, but there are lots more you can add to this sauce. Add chickpeas, lentils, or some roasted vegetables for a great dinner. Try this recipe below with chickpeas and you might never go back to tofu. Serve this dish over cooked rice or with flatbread. 

Course vegan

Cuisine Indian

Keyword Tikka Masala, Tikka Masala Chickpeas, Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 340kcal

Ingredients

1 recipe Tikka Masala Sauce 

2 (15-ounce [425g]) cans chickpeas or 3 cups (500g) cooked chickpeas, drained  and rinsed 

1 cup (240ml) water or plain unsweetened nondairy milk  Salt, to taste 

1 cup (30g) tightly packed baby spinach (optional)  Dash cayenne 

Dash Garam Masala 

1/4 cup (10g) chopped fresh cilantro 

Instructions

Combine the tikka masala sauce, chickpeas, and water in a medium saucepan over medium heat.

Cover the saucepan and bring the mixture to a boil, about 5  minutes.

Add the salt. 

Taste and adjust the seasonings. Continue to cook for another 10 minutes so the sauce thickens and the chickpeas soften.

Add the spinach (if using) during the last 2 minutes of cooking. Garnish with the cayenne,  garam masala, and cilantro. 

Variation: Use 3 cups (600g) cooked lentils instead of the chickpeas. Use 1 1/2  cups (250g) cooked chickpeas and 1 1/2 cups (100g) finely chopped vegetables,  such as cauliflower, bell peppers, sweet potatoes, or zucchini. 

Video

The post Tikka Masala Chickpeas appeared first on Falafel.

from WordPress https://falafelsrecipe.com/tikka-masala-chickpeas/

[falafelrecipe]

The 8 Dry-Heat and Moist-Heat Cooking Techniques

There are eight basic cooking techniques: sautéing, grilling, frying, boiling, steaming, simmering, poaching, and braising. Once you understand the steps of these cooking techniques and what foods are best cooked using each method, you can cook just about anything. Throughout this article, you’ll learn much more about the techniques, and soon you’ll be able to start cooking without a recipe

Dry-heat cooking and moist-heat cooking are the two main categories of cooking styles. Dry-heat cook-ing is most often used when you want to brown the food to develop a deep, rich flavor. Dry-heat cooking techniques include sautéing, frying, and grilling. Moist heat cooking is most often used to retain bright flavors and to tenderize what’s being cooked; these techniques include boiling, simmering, poaching, steaming, and braising.

Dry-Heat Cooking Techniques

Sautéing

The sautéing method uses high-heat cooking in a pan. Thin, tender cuts of meat such as chicken breasts and hamburgers are good for sautéing. This method is also used for heating vegetables and browning them a bit on the outside, which still leaves them firm on the inside. Searing and stir-frying are methods of sautéing.

The basic steps of sautéing are:

Season the food being cooked.

Put the food in a very hot pan lightly coated with oil.

Cook on high heat until browning occurs.

Turn the food and repeat the cooking process on the other side.

Grilling

Grilling is the process of cooking directly over a flame or other heat source. It’s best to grill items that are less than 1⁄2 inch (1.25cm) thick and tender, such as sliced summer squash, salmon, or beef steaks. The technique of broiling is a form of grilling but with the flame above the food rather than below.

The basic steps of grilling are:

Season and oil the food.

Place the food on the hot grill and cook halfway.

Turn the food and cook the rest of the way.

Frying

Frying uses hot oil to cook food. The process of deep-frying is often confused as a moist-heat cooking technique, but moist cooking uses water to penetrate the item being cooked in order to heat the food. Frying is a dry heat method because water doesn’t exist in the oil. If the technique is used correctly, the oil doesn’t penetrate into the food—it’s only a conduit for the heat. This process is best used for delicate, quick-cooking items such as shrimp, onion rings, or chicken. In pan-frying, the oil only goes halfway up the sides of the food. In deep-frying, the food is fully submerged in the oil.

The basic steps of pan-frying are:

Season the food.

Coat it with flour and bread crumbs.

Place it in preheated oil and cook halfway.

Turn the food and finish cooking.

Moist-Heat Cooking Techniques

Boiling 

The technique of boiling is cooking food submerged in a liquid that’s 212°F (100°C). This process is often used with starches to hydrate and soften them. Examples are cooking potatoes for mashing and cooking pasta.

The basic steps of boiling are:

Season the cooking liquid and bring it to a boil.

Place the food to be cooked in the boiling liquid

Simmering

Cooking food in a liquid at 180° to 210°F (82° to 99°C) is called sim-mering. Simmering is most often used for tough cuts of meat, or for delicate vegetables and starches. Examples of foods that are simmered are beef and vegetable soup, stocks, and corned beef.

The basic steps of simmering are:

Heat the liquid to a boil.

Season the food.

Submerge the food in the liquid. Adjust the heat to keep within the 180° to 210°F (82° to 99°C) range

Poaching

Poaching cooks food in a flavorful acidic liquid at 160° to 180°F (71° to 82°C). This technique can be used on tender, thin-cut foods. Cooking at this low temperature preserves more nutrients and the natural flavors of the food. This technique is often used for chicken or fish. Shallow poaching is a variation in which the liquid covers the food halfway and the pan is covered.

The basic steps of poaching are:

Heat the liquid to a simmer.

Season the food.

Submerge the food in the liquid. Adjust the heat to keep in the 160° to 180°F (71° to 82°C) range

Steaming

Steaming is cooking food in hot vapors, most often the steam from boiling water. Steaming is considered a nutritious method of cooking because fewer vitamins and minerals are leached out into the cooking medium compared with poaching or simmering. This method is most often used on vegetables, such as broccoli and asparagus.

The basic steps of steaming are:

Heat liquid to the steaming point.

Place the food in the steam above the liquid. Cover the pot to trap the steam in.

After cooking through, vegetables should be chilled or served right away to retain nutrients

Braising

Braising combines sautéing, steaming, and simmering. The best example of braising might be cooking a pot roast, where the meat is sautéed to brown on all sides and then put into a pot with a liquid that comes one half to two-thirds of the way up the sides of the meat. The liquid is brought up to a simmer and the pot is covered to hold in the steam. This technique is ideal for tough cuts of meat.

Stewing is a form of braising in which the meat is cut into smaller pieces, sautéed, and completely submerged in the simmering liquid.

The basic steps of braising are:

Season the food and cover it in oil.

Add the food to a hot pan and brown on all sides.

Add a flavorful liquid to the pan and bring up to 180° to 210°F (82° to 99°C)

Maintain the temperature until the food is tender.

The post The 8 Dry-Heat and Moist-Heat Cooking Techniques appeared first on Falafel.

source https://falafelsrecipe.com/the-8-dry-heat-and-moist-heat-cooking-techniques/